Thanks for the info here. I've avoided vegetable oils because they're processed using high heat and don't really contain any nutrients. They're also high in omega 6 fatty acid and unsaturated fats, which when heated oxidize and can trigger inflammation. I'd just rather avoid it if I can. I usually use either butter ghee, coconut oil or olive oil in my cooking at home.

I somehow just stumbled upon this site, and what a fantastic place it appears to be!

I grew up in Glasgow in the '70s and my first flat was on Otago St at the corner of Gibson St ? curry central at that time with renowned classics like the original Koh-i-Noor, Shish Mahal, Shalimar and Himalaya literally on my doorstep.

I bought the famous Shish Mahal cookbook when it was published in 1983, and it has remained my curry-bible until now. I've been pretty happy with the quality of my curries following the book, especially since moving to Canada in the late '80s. Restaurant curries here are good but don't compare to BIR.

Another curry hotspot in Glasgow at that time was The Goodies, a small TA on Great Western Road. It was a favourite stop off after the pubs shut (at 11 pm in those days), and I'd watch in fascination as the cooks put together the curries right before my eyes in the open kitchen. I realise now from looking through this site that it was the famous KD1 method they were using, so I've just bought the book and can't wait to get to it!

Great to be here and look forward to some spicy adventures!