With CBM , CA etc. leaving this forum, I think that comment sums it up.

But will it be this forum it's released on ?

In the early eighties, I was good friends with the manager of the East Indian in Surbiton, Surrey. Many times I ate the staff curry with the boys in the early hours, & believe me, most of you wouldn't like it one bit. A watery stew , with bits of lamb on the bone, eaten with boiled rice & no knives & forks.

It always made me laugh to hear the drunks ask Kamal could they have the staff curry, was it really that hot !

Yes you're right fried, Pat Chapman in Curry Club Favourite Restaurant Curries of 1988 has it in his rice recipe.  He says the way the restaurants do it is 50/50 milk & water.

I've never added that much milk , but I do add a good dollop.

Couldn't agree more George, a very interesting video, thanks.

I've been following this with mixed feelings. On the one hand, if anyone can make a few bob from ebooks , then good luck, but is this really going against the spirit of a forum like this ? I agree with CA, that if you feel you have discovered something that might be of benefit or interest , then post it. using the forum as a kind of free advertising is another thing.

I liked the way CBM's ebook was brought to the attention of members , not by Mick himself , but by a member of the forum, Mick said he didn't think it was right to promote it here himself.

I admit I'll probably buy this ebook, but as I say , I have reservations about the way this is going.

My apologies RubyDoo, they are methi leaves, 1 tsp to be exact.

I made it for my wife last night, it was our 28th wedding anniversary & I had drunk a little wine.

She loved the Pasanda. I might be inclined to add a bit more wine personally but it was very tasty.

I used CBM's base gravy , minus the white cabbage.

Curryhell, it's very difficult to say without the two dishes side by side , but I would say pretty close & definitely a lovely curry.

An attempt to emulate the Chicken Pasanda from Sarada in Tolworth Broadway in Surrey circa. 1985

Heat 3 tbsp of oil

Add 1 tsp ginger/garlic paste

Then 2 tbsp of tomato paste. This is 1 tbsp tom puree mixed with 1 tbsp of water

Follow with 1 tbsp of mix powder of your choice, 1 tsp of chilli powder

Add a little base gravy to loosen the mix

2 tbsp of red wine, Rioja works well but whatever you have

Pre cooked chicken now goes in, I used 5 pieces

Now add 2 tbsp of ground almonds

Add more base gravy according to how much sauce you want

2 tbsp of cream, half a tsp of salt & 1 tbsp of sugar

Reduce the heat & simmer to the consistency you like.

Sarada used to serve it with potato chips , really.

The pullao rice had a tbsp of rose water added to it & it made a lovely improvement. Thanks CA & Aussie Mick.

    Yes we are.

Do you prune over wintered plants or pot them on ?

I have four & they look pretty manky to be honest. I don't know if they'll recover.