Still well confused. So I now see that a Tarka is used to finish of a cooked dish ie Tarka Dhal or a Dhansak but apparently can also be used to describe the frying of onions/garlic/ginger/peppers and spices at the start of a dish surely this would be to Bhoona. Is the only difference between the two methods being that a Tarka can be used at anytime throughout the cooking process whereas a Bhoona can only be performed at the start?

Jack

Hello everyone. I am a new member and also love British style curries. I consider myself quite good at cooking and wish to replicate the Indian dishes that I get from my local Indian restaurant. Some advice please. I have been looking at Abdul Moheds recipes and methods on here and was considering his book but looking at the Madras topic and other threads there seems to be omissions and errors with the recipes and techniques and different opinions on the authenticity of the results produced. As a beginner am I likely to get the results that I am after by following his lead or end up with a disaster. Or would I be better of following any one else?s recipes or methods on here.

Thank you in advance for any guidance.

Regards Jack