Gautam, your first post above is really revelatory, especially to one innocent like me who always insists on doing too much to food. I'll try your suggestions this weekend, but let me ask you this. As you so decry the increased water content and diminished flavour of vegetables such as cauliflower, and others, does it not make sense to try to coax additional flavour through caramelization if the foods available to use are inferior? Again, serious about the word revelatory. Could you point me to where you might have some recipes posted? I agree that in the U.S. most restaurant Indian foods seem to have one master sauce, occasionally with minor variations.