If you're into expanding the flavors you try without purchasing expensive, exotic ingredients, spices are a great way to go. Spices naturally lend themselves to curries - hence this book on my shelf. This is the book that taught me to make my own curry powder (Indian) - the short or the long way; curry paste (Thai) - red, green, or yellow; some fabulous chutneys; and now-perennial favorites such as Tandoori-Style Chicken, Black-eyed pea and eggplant curry; and Thai curry - any kind. Also has recipes for chapatis and curried cashew chicken salad (possibly my favorite).
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