Hi George,

Regarding asking for one or two recopes I use a lot from his Balti Books particularly page 101 Chicken Tikka Masala from the large hardbook the Balti Bible. This is exactly like my local restaurant except that I use a better curry base.
I have prepared curries for peoples parties (I wasn't invited) who, I was told wondered which restaurant the food came from.
An English restaurant I used to frequent with my wife asked if I would make some curries to go along with their themed curry evening. This time I did have a free slap up feed plus costs. These were all from Pat chapmans books.
I would add that I think this search for the BIR curry is a mythical dream and why would any one want to dumb down to a curry from a restaurant that you could make to a better standard at home.
The last sentence I might put as a seperate topic, if its not there already.

I have most of Pats books and still use them. Although my base is different, I still use the other parts of his recipes to great effect. So I would say well done Pat.

Well put Adamski,

There is no secret. Somewhere on the internet I read a survey on Chicken Tikka Masala. They tested 38 all from different restaurants and the only common ingredient between all 38 was the chicken!

I have made loads of curry sauces all similar to the ones on this site and they produce curries far better than most restaurants!

Regards ACIK24

I have freezed Mooli with no problem. I did'nt even blanch it.

Regards ACIK24