Re the "taste"....I have been serialy obsessed with curry for about the last 15 years. I have to say that my cooking has improved no end...generally ...due to seeking out the methods for making an authentic curry. Curry being a generic term i'm using . I've had successes and disastrous failures but  learnt a lot along the wayt. To date I have been very happy with Pat Chapmans book the new cuury bible though camilia panjabi taught me a lot about authentic home cooked curries. To date these two food writers see me through. I have lived in east lodon for long periods and have had many a curry.

The "taste" is something very personal. It's a bit like art or beauty...in the eye or this case the mouth of the beholder. I did notice one post that said to ignore Pat Chapman but i disagree i think he has a lot to tell us about restaurant style food and the methods. I have a curry on the stove at the moment and the whole house smells good enough to eat...It's Xacutti tonite...I only haerd of it yesterday....