Hi All,

A bit about me - I have been cooking curries for 5 or 6 years now. I started with a recipe an Indian colleague gave me but as tasty as it was it was nothing like a restaurant curry.

I was then given a book called The Curry Secret which I am sure most have heard of and the curries from this book were decent and closer to BIR curries but still left a lot to be desired.

I started searching the web for the real thing and ran across another Restaurant Curry Forum/Website which had quite a few decent recipe for gravy and some quite authentic curry recipes but they charge a subscription and the site is a real mess when you try to find anything. Still, I have been using the recipes from that site for several years now and while they are still missing something I am happy with the results and in fact have made better curries than I have had in quite a few local restaurants but the secret to the taste from my favourite local restaurant (The Leeja in Hinckley) and several of the other better restaurants in the area still eludes me.

I am now on a mission to try to find the key. I hope with the numerous recipes on this site I can get closer than ever. I have had a a quick browse before posting and am intrigued by the Saffron Base gravy I saw posted by SnS so that is going to be my first endeavor. I have 4 friends coming round this weekend and am going to make a Vindaloo, a Bhuna and a Korma for the kids. Does anyone want to suggest some recipes for these that work well with the Saffron Gravy? ;D

Anyway, thanks for the great forum and thanks to all who have posted there recipe discoveries.

MightyMouth