Heat and time also cause chemical changes, CC. In particular, a change away from the original taste.

I find that things heated up (not just curries) just don't have the same fresh taste, although the 'depth' (or complexity) may well have changed. I can honestly say that personally I have never had a curry which tastes as good as or better than the original when reheated the next day. It tastes OK, yes. But it tastes different.

At best, the spices might be more pronounced - and I wonder if that's what people are latching on to? But I find the garlic and fresh coriander tastes are less and there is usually a bitterness that wasn't there before (or is it a missing sweetness? I don't know).

This happens with curries from my favourite restaurants and with those I cook myself.

The other thing to consider is that since the curries we are all apparently looking for are cooked fresh, is the subject of reheating them the next day connected with finding the secret or not?

But CP, it's Bangladeshi BIR curries (with "the taste") that I wish to emulate! 

Precisely!

The best curries/best curry house I have ever had/used was made/run by a Bangladeshi who, unfortunately, retired and took his secret with him.

However, I for one am not going to try and confuse the issue by trying to suggest that every perfect curry everywhere in the world has to be identical to the ones made by that guy, nor that he or she should be of a particular nationality/race.

Perhaps part of the problem of not being able to emulate proper restaurant curries is that the matter is repeatedly confounded by people forcefully claiming this or that is the answer (or a definite part of it)... they can't ALL be. And I suspect most probably aren't.

I don't even think we're all aiming for the same thing!

One thing is clear: one person's 'perfect' curry is almost certainly different to the next person's.

Another garlic one.

When you get a bulb where the cloves and the skin are fused together (don't you just hate that?), just give them 5-10 seconds in the microwave (not enough to cook them or affect the taste).

Experiment with your own microwave, but when you get the time right the skin just falls off when you top and tail the cloves.

If you're putting a site together can I suggest you use this text editor instead of just notepad? It's free.

http://syn.sourceforge.net/

In any case, unless you have something specific in mind that you're not revealing you don't need photos in just GIF format for your website. JPG will be fine (and infinitely better) for photos.

Some places for photos:

http://www.flickr.com/photos/naokomc/73927331/ (better check that one - not sure if they'd be copyright-free or free to use)

http://www.freeimages.co.uk/ (some food on there)

http://www.morguefile.com/

http://yotophoto.com/images/indian+food/1 (quite a few Indian ones here)

http://www.freephotosbank.com/search.php?q=indian+food&imageField.x=14&imageField.y=13 (some relevant ones here)

And there are lots more.

Where terms of use aren't given, make sure you check it's OK with the owner first. They'll more than likely be OK about it (unless they're professional pix that are not royalty-free).

I reallly don't believe this! Do you all deliberately look for the wrong end of the stick, or is it just basic instinct?  :

Graeme, when I said 'if you're paying them' I meant as in the admin paying for server space - nothing to do with donations, for Heaven's sake! Look at the context:

And the host should have a current backup (somewhat better than two weeks) if you're paying them.

Not a lot of verbal clutter there.

I tell you as a fact: if you (as an admin) are paying them (the hosts) money to look after your website and they don't tell you they are migrating (as Stew seemed to imply at one stage), resulting in down time and data loss, with no backups available, then there is a serious, serious problem  :

BTW, you have a very romantic notion of who gets a drink from a donation

And Darth, I get your drift