We found this great site that has recipes of Indian food, Route 79. Indian food takes a long time to cook, so start early.

I like shopping for produce and spices at the Mid-Manhattan Market in Chelsea (it's in the complex where they tape most of the shows on the Food Network). I get the meat from Whole Foods, it seems fresher, and you know what's organic or pasture-fed. So we tried this curry three times with lamb and chicken. I would recommend not using the lamb stew meat, it's too tough to be in this dish. This recipe works well with dark meat chicken. Substitute all frozen and some dried spices with fresh ones, if that's possible. It will make a difference. Most of the spices can be found at the Mid-Manhattan Market, with the exception of Garam Marsala. You can get that at Whole Foods. They sell two, so get the one with less cloves, if you're like me and you think the scent of it is overpowering. Here are the recipe links to Aloo Gobi (potato and cauliflower dish) and Channa Marsala (chick peas).

The saffron salt is not an ingredient but you can replace salt for Spanish (Paellas), Mexican (Fajitas) and Italian (any pastas) foods. The spices in Mid-Manhattan market are way cheaper than Whole Foods.

I like how they leave the root on cilantro and basil. They last longer, and the price is about the same if not less (~$1.50).

This is how the Aloo Gobi came out.

If you like spicy, you can use habaneros instead. The lamb curry came out like this...