Thanks, as Curry Powder is categorized by such as Madras, Vindaloo, and such commercially in the US which can be confusing to many. I asked which curry powder as I know many Americans think curry is a powder in a can or bottle. There is nothing like making your own and each dish actually has it's own masala. The aroma of toasting whole fresh spices, thn blending and grinding is amazing. Also frying the last masala spices to finish a dish is just that perfect top note. I especially love fresh Curry leaves. (Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii) which is native to India, but can grow here in Calfornia. I do move my tree inside for Winter as we can and do gt blow 45 Deg F. I usually make my own Indian masalas, and also Thai curry pastes, which are totally different from Indian curry/masalas. Garam Masala is also a great top note to add to dishes and each secret" garam masala of a family can really set the families recipes apart from others for the same dish. I love making mango chutney (unripe mangoes, chiles, spices, etc) The style Major Grey's has always been popular with the British. The Brits seem to like the fruity chutneys often with nuts, but I love the spicy hot-sour chutneys, actually all chutneys that I have eaten in India are wonderful. Mint Mango Chutney, Tamarind Chutne or Tomato, Coconut Chutney, Mithi Saounth chutney and on and on all special treats. The world of Indian chutneys and pickles could take a life time to explore and one would not be half way through making or eating them. Such an exciting categoy it is indeed. I LOVE spices!