I think may have found a place, it's called Indian Express. Here is the link http://www.indian-express.net/

Have any of you ever been here?

Hi everyone, I'm visiting London soon (from Brisneyland, Australia) and I absolutely love British Indian restaurant style curries. What I would like to know is, where is the best place for me to go to get a good curry? I'm talking standard fare, common or garden, good old Anglo-Indian curry. Nothing fancy, with good poppadoms, good mango chutney, good pilau, fantastic flavours, nice atmosphere, friendly staff and reasonable prices (although I don't mind paying a bit more for that extra touch of quality). I don't wanna go anywhere like the cinnamon club or tamarind or anywhere else like that. I just want an authentic Anglo-Indian curry experience. I think I've made my point.

This sounds delicious but you forgot to add the red sauce recipe.

You mentioned Kris' book. Which book is that. Can you supply a book?

Just out of interest, where was this restaurant located and what was its name? I live in Brisbane and am always on the lookout for good IR

That you so much for taking the time to share with us. I have one question, your Red Sauce Mix appears to be lightly spiced coloured yoghurt. Why are these ingredients mixed together and not specified as single items on your ingredients list?

I love that cooking station.

Thanks for sharing this. I only have just found out about base gravy and it turned out that it was the vital missing ingredient in my years of trying to cook the perfect restaurant curry. the only base I have used to date is the Glagow Base Sauce and my Chicken Tikka Masala turned out sublime using it.

Quote from: rshome123 on August 12, 2013, 01:25 AM

Quote from: BoneHoney on August 11, 2013, 11:28 PM
I'm on a mission to make my own popadums to accompany the curries I make at home.

Is there anybody out there who can supply me with a list of ingredients and the method for making them?

Ahh.. Good luck with that. I would just buy the dried ones and deep fry like most people do.

I think to make your own from absolute scratch wold be very labour intensive and require a large lag surface with plenty of hot sunshine.  Someone correct me if I am wrong.

I hear what you're saying and it makes perfect sense if you're coming at it from an economics of time and money angle, but I'm not. I like the idea of a challenge and new culinary knowledge. I don't understand why there's so much mystery around papadums. It's mystifying, really. Right now, I'm in the process of trying to find the right blend of ingredients for restaurant quality papadums and the best way of preparing them before cooking and I think it's a valid food item to discuss here. In terms of effort, it's not that different from hand-made pasta.

I'm on a mission to make my own popadums to accompany the curries I make at home.

Is there anybody out there who can supply me with a list of ingredients and the method for making them?