Hi,

I've been trying for some years to get that restaurant flavour taste but without much real success. I tried the base sauce from Mad Mick's on line book with the Madras recipe but despite using all the spices and following the recipe the end result was a bit bland.   

I'm still convinced that flavour might have something to do with the jet hobs they use in Indian Restaurants as everything seems to be cooked flambe style when you watch  on line videos. I think it might be the intense heat and I'm not sure this can be recreated at home.

Does anyone have any tips for a newbie on this?  Madras has always been  my favourite. We have the Jaipur in Milton Keynes where they do a fantastic Madras.

Thanks everyone

Pat