Thank you very much for the offer 976bar! I Live in Boston.  A lot of the Indian eateries tend to vary a bit around here with both their cooking styles, and the expected standard dishes.  Some use the more "refined" looking style that not knowing any better I would probably associate with BIR/Takeaway, and others "try" to fake a more home cooked, or regional look by frying up what looks like a fast Punjab Masala before adding the base to give it a more coarser appearance.

I have lots to learn, thats for sure.

Hi,

I'm an American curry enthusiast, and stumbled on to this excellent forum when I started to take a different approach to, and rethink my own curry making, which had been predominantly based on tedious and time consuming home style methods. 

Allthough I'm unfamiliar with the flavors of true BIR, or Takeaway (the closest we have here are Mobilized "Roach Coaches") I have many restaurant flavors I too wish to re-create.  I have been messing with base sauces alot lately, as well as some some of the classic staple dishes you typically find in restuarants here, and hope to learn much, as well as contribute to this forum.