Hello to you all. I joined this learned forum a while back but never got around to introducing myself or posting anything. I read with growing interest about the quest for the elusive BIR 'taste' and hope one day you guys crack it as you deserve to.
As with most people here I love making and eating curries and have had varying degrees of success myself. I did come across the Kris Dillon book many years ago and both my brother and I tried the recepies with, it has to be said, not too much success. From memory, the base gravy was very watery but the flavour was not too bad. I have to admit now to making my curries with a jar of Pataks Balti paste due to time restrictions but reading your posts makes me yearn to have a go from scratch at one or other of the methods outlined.
One thing I like about this forum is the lively frequency of posts. I was a member of another group a couple of years ago but it was so slow I lost interest.
I have decided to make chicken tikka with hand-made nan (or chapati) for dinner tomorrow and will follow the best recipe here if someone can let me know which it is.
Regards
dazed
Have any other offer or not.