A FILM CREW DESCENDED ON TEMPLE STREET SPICES HQ to document a day of cooking with our mentor, Gizzi Erskine.
Gizzi had suggested making two different Keralan fish curries as a way to test our spices against supermarket varieties. Even we couldn't have predicted the enormous difference between them – like two different dishes altogether.
The ingredients and the method was identical, only the spices were different. One was ... well, fine. The other had an extraordinary depth of flavour, authenticity and beautiful red colour.
We put out both bowls out at the end of the day so the film crew could help themselves. When I went to clear up one had been almost licked clean – I'll leave you to guess which one!
[Short video to be aired mid-November, on The Huffington Post]