Welcome mate!

Thanks for the help lads, appreciate it! I'll just have a chop and change around with the bases, spices ect. I will get there one day lol!

Cheers for the welcoming lads, much appreciated! Thanks for the tips about how to change the sauce ect, it seems to be extremely spicy aswell, more like a Vindaloo/Phal heat. And I was only using 1 tablespoon of Chilli powder, And that is only the Rajah one, so it must be in the Mix Powder, maybe too much Paprika or something ?

Steve, We have a few very good Curry Houses in Sunderland, It's about the only decent thing left here apart from Sunderland AFC . We always go to The Midnight Moon Spice, absolutely excellent in there, not too expensive either. Best Madras I have ever had was in there .

Quote from: curryhell on March 15, 2012, 07:00 AM
Welcome to the forum Glenn.  You've come to the right place to learn about how to cook Indian BIR food.  And we do have a small section devoted to Chinese as well   Having looked throught the site at some of the threads you've a good idea of what's involved in the process so it's just a matter of deciding where to begin, whose base to use etc and developing the right technique ;D. Good luck mate.  Let us know how you get on.  If you need any help just shout, there's plenty of knowledgeable people on here more than willing to help out and point you in the right direction if needed.

Thanks very much mate! I will try and post on here as much as I can, I have made one or two bases in the past and they have turned out half decent. (just a matter of patience and practice really!) I used CBM's demonstrations on Youtube. The only problem I have really is, every time I make a Madras kind of curry, it turns out to be really brown. I think it could be to do with the mix powder I am using. If I am perfectly honest I haven't a clue how to make a decent mix powder lol, I will have to have a search around to see if there is a good thread about the easiest way to make it, because I know something Isn't quite right with the final product at the minute. Once again, thanks for the warm welcome mate! 

Hi everyone, my name's Glenn, 20 years old from Sunderland. I have just joined the forum as I am interested to know more about cooking Indian & Chinese food. After having a quick look through, there are some great threads which seem to be very helpful! I cook most of the time, but I do love a takeaway or two on a weekend after being at the Football and having a few pints. I'm really liking the Tikka Chilli Chicken Masalla at the minute from my local Indian. As for Chinese food, I love the Shredded Crispy Chicken in Cantonese Sauce. I wouldn't mind being able to know how to make them myself, to try and save a bit money lol!