I've been making curries at home for nearly 10 years, and - delicious as they've been - I've never been able to replicate restaurant curries. I happened upon this site recently, and through it, the Kris Dhillon book, and it's totally transformed my currymaking. Finally I can make curries like the ones from my beloved Curry Mile in Manchester. Thanks to all the posters here for opening me eyes to a wider culinary world!