Has anybody had a go at the CBM base Gravy as specified in vol2 of his book - interested in your results/ thoughts. This is the one with the Akhni stock (spiced water). It looks a very balanced base and the method appeals to me - intend to have a go at this one next time around.
John

Phil, thanks for posting this. I started with KD base sauce many years ago and made some excellent curry's with it. Thought I would have another go using this variation. I have been moving away from the heavily spiced bases I have been using of late to allow more variation in the final dish. A couple of questions  - any particular reason for the long cooking time in the pressure cooker (which is much longer than the original recipe)? Also any further tweeks to the recipe since this was first posted?
Regards
John

I agree the ebooks from CBM are excellent and both vol1 and vol2 are well worth having. I also rate the books from Julian Voigt C2G - in particular there are many insights into technique which I personally have found extremely valuable (particularly in vol2). I spent a lot of time searching for this, that and another special ingredient but in reality it was my technique that was at fault - Julians books have helped greatly here.The price of these books is cheap and there are associated video links which I again have found invaluable.
I also agree with the previous comments the 1TBSP mix powder is a little excessive (at least for my taste) - but this will depend a little on the base gravy recipe you are using.
Regards
John