Quote from: Axe on May 19, 2010, 07:50 PM
Welcome to CR0.

I cook a mix of what I have learnt so far being traditional, BIR and my own recipes. Whilst the emphasis of the site is BIR, for me the fascination is simply cooking a nice plate of food with an understanding of how I got there.

You will also find a mix of opinion on what is right or wrong when it comes to BIR and there is definitely a notable range of differing tastes and expectations of what a 'curry' should be. The one thing we all have in common, is a desire to be able to cook our favourite recipes at home. 

well said Axe and thanks again for the kind welcome.

I will probably attempt a curry tomorrow incorperating what I have read here I will use some curry powder and also fry the dry spices under high heat.

As axe says I dont mind cooking with a base or authentic , I just love to cook 

Thanks for the welcome guys, I'm gonna try adding some curry powder to my next curry but it does't sit well! 

Quote from: JerryM on March 01, 2010, 07:41 PM
Razor,

it's tad far for me.

however on the subject have u come across the mogul at whitefield - i have it on good recommendation and quite likely going to give it a try. looks a tad pricey though. website is under contruction alas: www.mogulrestaurant.com. it's in an old church.

I live quite close , I'll give it a try as soon as I can

Hi Guys, lurked for a few days and was suitably impressed with the positive nature of the place.
Began cooking curries about 15 years ago , the same time as I bought my Crueset pot which I still own.
I must admit I only perfected and was able to replicate a few times a signature curry gravy which everyone says is nice, as you all know it takes time and understanding.
Was fascinated with the videos and demos here, great stuff.

A couple of questions , does everyone use a curry base?
What on earth are people using 'curry powder' in their recipes?
I always thought that was what was left over on the factory floors!
Am I wrong.
To be honest I haven;t checked out any authentic type recipes yet as I have been fascinated by the BIR stuff.
Anyway I hope to stay around and chat but for now I'm off to browse the authentic stuff on here!
;D