Piyush is a self-confessed sceptic when it comes to packaged ground spices that are readily available in the market. He prefers to buy his spices whole and then ground then for his use. For whole spices he hits us Ganesh Bhander in Gariahat market to bag the freshest packs. Coriander, cumin, pepper and cinnamon bark are some of the ingredients that he will use in the curry.
Located just at the mouth of the Gariahat Market (enter and then right), ask Deepak in Ganesh Bhander loose whole spices. Check the coriander seeds for a greenish tinge and egg-shape. The cumin must have a bit of the stem attached to it, and when rubbed within palms must give off a strong aroma with no green or black soot coming off it. For the peppers get a mix of black and brown (Malabar and Thalassary) ones for a good heat balance. And opt out from picking the rounded sticks of cinnamon for your curries.