I have just joined the group and there seams to be a lot of info here.

I have been cooking curries now for a couple of years but never have come close to the restaurant style curry.

I have bought books such as "50 Great Curries of India" by Camellia Panjabi &
?The Curry Secret: Indian Restaurant Cookery?  by Kris Dhillon. I'd thought that
Kris Dhillon's book would produce that something special at least. What I cooked was good but still not the curry taste that I was after. I was a bit disappointed after that.

I have never been to the UK so I have never tasted BIR. The curry taste that I am after is simular to the Patak's taste of vindaloo (from the bottle). The beef vindaloo that is sold in some curry shops around Brisbane, Australia, I would say, have similar taste to Patak. They are pretty good in my opinion.

So I have just finished reading Bruce Edwards articles which is posted on this blog site. I have not cooked his recipes yet, but looks like his second article is the way to go. He states in his second article that one of the essential spices to add to curry sauce is Ajowan. Does this make a difference? Is it possible to produce a Patak vindaloo taste?

Looking forwarded to hearing from you.

Michael