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As a chef, cooking Indian dishes both at home and in the restaurant; I have not seen any difference in regards to the taste.
I had a brilliant Bombay Potato side dish The best ever I went back four days later and bought another, and it wasn't a patch on the first one.? If the professionals can't get it right, what chance have we?
Ive found this in my local, vastly different results when the head chef has his night off