Why Chopsticks? although many Asian countries do not conventionally use chopsticks, I tend to use them frequently with many types of food as a way of slowing down the eating process and improving digestion. It's a wonderful technique.
Garlic: flattening garlic (smashing/crushing) is a surefire way of releasing the allium’s beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt (the salt absorbs beautifully into the garlic at this stage) and then chop finely.
Season to Taste: as with all recipes, seasoning is all about personal taste. If you know that heat doesn't work for you for example, ease-off on the cayenne or omit it all together. The same thing goes with ginger and garlic (or others) - experiment according to preference.
Don't soak mushrooms: mushrooms naturally contain a lot of water that gets released in the cooking process. If you soak your mushrooms in water to wash them, you will end up with a runny mess. To avoid this, use a damp cloth or brush to clean the mushrooms instead.
BPA: canned beans are always an option but try to seek out those with a Bisphenol A (BPA) free lining. BPA is a known toxin that continues to be used in the lining of many food and beverage cans. Studies have shown that this industrial plastic is absorbed by canned foods and when ingested can give rise to significant spikes in urinary levels of BPA.
Even better the next day: while this tikka masala is ready to eat from the get-go, I do find that the flavors develop even more over time. The almond remains crunchy (even on day 2 and 3), the apple mellows just enough to attenuate the high notes while still lending some sweetness and flavor and the raisins plump up and soften. In short, this dish makes awesome leftovers!