Kashmiri cuisine is very distinct. They often use something called "Spice cakes". You might get them in the UK, but you can also make your own. Got this simply produced cookbook by some kashmiri houswife some years ago, will take a look at the recipe there. Will also send you a PM now, with Singh's recipes (two included, no ready-made masalas).

edit: Found the web-presence of the kashmiri book. Here's the recipe (uses a pressure-cooker though):

http://koshursaal.com/spicy-lamb-roganjosh/

That's a steal! I definitely paid more than that and don't regret it at all.

I've attached another picture of the Makhani sauce, in its finished (cold) state. I've omitted the julienned ginger because I  use it in conjunction with the base gravy and need to keep it more flexible this way. I also skipped the green chilies because the sauce is already relatively hot. Made some test run with some mixed veg to get a feeling for the right proportions. Very, very promising so far.

It's really bothersome to find the individual items, that's unfortunately true. Paper quality could be bit better too but I think those are minor points in relation to its content. It really is a classic.

Cooked up some small batch of the Makhani sauce. Pic shows it simmering. Used pressed garlic and grated ginger instead of pastes so there seemed to be bit more residuals than usual. So the sauce turned out thinner and silkier than I remember but the taste is splendid. Simmered it longer than mentioned too (around 60 minutes instead of 25) to bring out all of the natural sweetness.

Forgot to mention that the original recipe for the Banana Lassi called for 120ml white grape juice to be used alternatively for the water, if you like. It's really good. But here's my alltime-favourite, honeyed peach lassi, originally published in "Lord Krishna's Cuisine" too. Probably the most sophisticated lassi recipes I've seen and tasted so far. So have to share them!

2 ripe peaches or nectarines, peeled, pitted and also chopped - but I actually used the canned peach halves
1 pear, also peeled, cored and chopped
1 tablespoon lime juice
4 tablespoons clear honey or sugar
6-8 ice cubes, cracked
240ml coconut milk or apple juice (I prefer coconut milk)
240ml yogurt or buttermilk
pomegranate seeds for garnish (I skipped them)

Combine peaches, pear, lime juice and honey and blend until smooth, then add the ice cubes and pulse a few times. Then add milk/juice, yogurt/buttermilk and process for 1 1/2 minutes or until frothy. Garnish and serve.

Thanks livo! There are dozens of recipes that suggest to just blend the raw onions with water or some additional ingredients before, and I have a hard time to believe that this could lead to such dramatic consequences without most people noticing. Some of the alleged science behind it made some sense though.