Phil I seem to have unlocked some inner anger! 

Always stick to chicken is perhaps the message? Not a huge fan of beef in curry but I'd certainly notice the difference between that and lamb. So can't understand why they would try it on.

Another one: poppadoms which are so obviously over a fee days old and taste stale.

Promise I'll do some positive stuff soon!

Beef as lamb??? Under the monicker as 'meat'? Wow!

Tomato? When there's too much it almost burns your tongue. Odd one tomato because it can be so good and yet so bad but purees not diluted correctly and sweetened is perhaps the problem? Personally I think a good Madras should have a 'tang' but not too much if you know what I mean? And yet the raw ingredient can sometimes go unnoticed.

Interesting. Ta mate. Curry tonight?

Firstly, I'm Nick from deepest darkest Tipton which is in the Black Country. Thank you everyone for accommodating me to what, on initial impression looks like a wonderful site. Just tucked away my favourite curry which is a Madras - tang of tomato, basic loose sauce with sweetness balanced with spice and coriander - it really is heaven. And a naan bread (garlic) served whole for that tear-and-share experience.

Anyway - back to topic. It's bugged me for some time now; don't get me wrong Brexit and Wolves doing well in the Premier League have bugged me more but why oh why oh why do some establishments cook great, fluffy, chewy, sweet, charred naans and the serve them cut into pieces! No! We should be allowed to rip and dip. Is this a modern thing? Why take a perfectly round, or oval piece of bread and then cut it into pieces? I am confused...

Anyway, fun thread, any other BIR pet hates out there?

My son and I go there every Saturday night - it really is a top BIR.

Out of interest - as you have me intrigued now - which of the recipes on here of yours did you derive from them?

Their chicken madras is sublime.

Hi Frank - yeah that's me. Hope you are well, mate!

I tried The Fiery Holes a few times. Was okay although not very impressed with their Madras. The chicken wasn't pre-cooked and there was was quite a lot of mustard seeds in the dish and nowhere near hot enough. A decent homestyle taste but (for me) not BIR.

Ever tried Eastern Spice in Owen Street, Tipton?

I must be imagining things then - no change there then!

I've had a really good browse of the forum and it seems great.

I've recently downloaded H4ppy Chris's long anticipated EBook and have recently purchased Dave Loyden's Undercover Curry so I'll be giving those a good read.

Next stop a few questions regarding Dave Loyden's 'recipes'...

I'm pretty sure that I've posted on here before (I think) but it was a long time ago.

Anyway, hello there! I'm Nick and I'm obsessed with all things curry and in particular the BIR style of cooking which I've experimented with for around 20-years now.

Thank's for having me!