Just got Jerusalem as a gift for my partner -- what a beautiful book! -- who is planning to start with the basmati & wild rice with chickpeas, currants & herbs recipe. I see it went over well here -- I saw the discussion of it on the long thread back when it was COTM (I believe).
Perhaps a silly question, but the recipe calls for curry powder, and I'm wondering if there's a particular curry mix they are assuming -- or that you all would suggest. I've got some Penzey's garam masala, so will probably go with that. I expect anything would be good, but thought I'd ask.
PS: Googling brought up this thread on garam masala vs. curry powder http://chowhound.chow.com/topics/279884 ;)