On Sun, Oct 5, 2008 at 2:16 PM, . <[EMAIL PROTECTED]> wrote: > Talking of the stone-age stone grinders... we used to have a theory on
IMHO, I find that hand-stone-ground masalas impart far better body to curries. Perhaps it has to do with the fact that the fibre isn't completely mangled as in a food processor. -- Please read our new blog at: http://blog.prathambooks.org
