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[quote=Anonymous]Ok so a few things. I guarantee you that Indian restaurants are not ordering spices in small amounts and grinding each by hand in a mortar and pestle. They are using an immersion blender for pastes using roots, herbs, spices and opinion etc. They also use dried spices that they get from a restaurant supply store or Indian market. The difference between fresh ground spice and dried is intensity. Restaurants simply increase the amounts to compensate which you can do too with a little experimenting.

Garlic powder is actually fine. You need to dissolve it 1-2 tablespoons of warm water before adding it. It’s water soluble and the garlic flavor will release. This is a trick for other cuisines as well.

For any cuisines or food combinations that you start trying read through the pro tips, comment or Google troubleshooting insert recipe. There are techniques that don’t matter much and others that make a world of difference. Toasting nuts and spices before using is one example.

In Italian cooking for example the big one is undercooking the pasta , letting it finish cooking in the sauce and adding pasta water as needed to thin it out. Freshly grated or shaved good Parmesan makes the dish but you are fine using garlic powder instead of fresh garlic. [/quote]

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