Looks the biz mate. What's your latest base these days. ?
I'm still using your original 3 hour base and mix powder, wondered if it changed over the year's.

Thank you 
I'll be making some this weekend.

Wow, I'm drooling here. I'm intrigued by your dip never heard of it before.

Wow looks brilliant. really interested in this dish.

I believe it's the Malliard affect. "The flavour you cannot buy".
White bread tastes of white bread, toast on the other hand taste's of toast. Nothing added except heat.
Does this make sense.

My tarka Dal went from being ok to lush when I took the garlic slices to almost but not quite burnt.

It's a 30 mile round trip for me. Might drive down Saturday.
?

Gav it is just a take away not a sittydoona.

Top notch takeaway.
http://www.chroniclelive.co.uk/whats-on/food-drink-news/newcastle-west-roads-jaipur-classic-9995441

Hi Steve
Mick made a second eBook with more advanced techniques.
Have you got that one ?
Dave.