I am delving into Indian cooking with the help of the new 660 Curries by Raghavan Iyer. It's a great introduction for a novice to this cuisine. Like many cuisines, there really are more than one...regional variety is covered in many of the seasonings and explanations.
Chef Iyer's a great teacher and it's easy to see why the IACP acknowledged him as such.
Anyway...I have found only one grocery so far that carries the fresh curry leaves. It's on Harvard Ave in Coolidge Corner and some of the items there were pretty stale looking. Didn't even get my dal there because all the pkgs were outdated. The store was really warm too, so I was worried they'd be rancid.
Making one of my new favorite recipes cardamom-fennel rubbed (wild Copper River) salmon with coconut milk sauce I do notice a difference without them.
Any suggestions? T accessible would be best.
Thanks and check out the book. I'll be reviewing it soon in my column, stay tuned!