Hi All,

just thought I would say hello to everyone. Amazing how enthusiatic everyone is about the humble curry. I've been cooking curry for nearly twenty years and like alot of people been trying to chase that elusive resturant taste. I started with Kris Dhillons book and made some good curries, just not BIR ones.

I'm looking forward to trying some of the base sauce variations, Good job the wife likes curry as much as me!