Has anybody seen the "Curry Life Magazine" which is available for free to all curry houses?  Is it any good?  Does it offer any secrets?

http://www.currylife.com/

Naan bread is a problem!  I do not have a tandoor, a pizza stone or hot grill (nor a proper oven for that matter), so I have only a gas hob to work with.  Given that, I am quite pleased with the results I get, and never have any bread leftover when I cook for friends or paying customers.

The dough recipe I use is as follows and was found on this site (I think) but I can't find it.  If anyone knows where it is then please post a link.

480g      plain flour
1 tsp      baking powder
200ml    water
30ml      oil
45ml      milk
1/4 tsp  bicarb
1tsp      salt
2tsp      sugar
5tsp      yoghurt
1tsp      dried yeast (optional)
             butter / ghee for brushing (optional)

Sieve the flour, salt, bicarb, baking powder, yeast into a large bowl.
Whisk yoghurt, sugar and milk
Make a well in the flour and add the liquids (water and whisked milk), mixing until everything is combined into a smooth dough.  Leave for 10 minutes.

Turn the dough onto a suitable flat surface and add the oil.  Knead until the oil is
absorbed and the dough is smooth and elastic.  Leave for a couple of hours in a
warm place.  The resulting dough will be quite a bit wetter than normal bread dough
but with a bit of practice it is not hard to handle.

Divide the dough into balls, and using oiled hands manipulate into flat naan shapes (or shaped to fit the pan!).  The dough has to be quite thin using my cooking method
because the steel pan gets really hot and can burn the naan before it cooks through.

Very lightly oil the pan and heat, but reduce the flame before adding the dough.  Cook
until blisters start to appear on the top surface, checking that the underside has
coloured nicely, then turn over.  Cook for another minute or two.  Brush with butter or
ghee if desired, and serve.

The dough can be frozen or stored in the fridge for a couple of days.

Because I rely on a gas hob I use a steel pan which would normally be for paella.
I have a tava waiting to be brought over from England which may work better.

I find that this method does produce tasty, soft and authentic smelling bread.  Not
quite a true naan; the blisters get broken when the bread is turned for example, but
pretty good given the limited facilities available to me.

This photo shows a (very small) portion of chicken jalfrezi (CA's recipe), mint raita,
naan and pilau.

I am currently in Andaucia, Spain in a small town about 80km east of Malaga.   
Most of my years in the UK have been in Manchester (hence I am a man City supporter) although I have wandered around quite a lot!  I do miss the Pakistani supermarkets so much 

I think this is a great method and always use it now.  I put yellow food colouring (here in Spain it is usually used for paella) in the water when boiling and I think I will start putting the salt in the pre-boiled water because I have forgotten it on a couple of occasions (and the sugar!).

As already observed, undercook a bit because the heat will continue to cook the rice once strained, which is also why spreading it out is necessary.

This photo is of pilau using this method, with a prawn jalfrezi (using Mark J's 10 onion base and CA's recipe), and OB's using an oven baking technique, although I am going to be trying Axe's recent recipe very soon.  It looks fantastic.

Although this is predominantly a site dedicated to solving the mysteries of BIR cooking, it would be great (for me at least) if you could ask your mate's mum how she makes her food.  I always remember eating at the home of an Indian friend when I was at school and the food was fantastic and nothing like BIR food.  It gave me the inspiration to attempt to recreate Indian home style food, but that is as difficult as BIR style when it is done well.  It is easy to get an approximation but not quite perfect.  Flavour and subtlety and heat when required is difficult.

I am trying to recreate BIR food so I can sell it in my town in Spain to those who want that - and I love it too.  But the difference between BIR and what I used to taste at my friend's house is huge, and any tips would be welcome.