Hi,

does anyone have a recipe for some proper vegetable samosas? I tried a recipe I saw in a video and it was no good. I do actually like the frozen ones you can buy (with potato, peas and sometimes carrot) and am trying to replicate something similar to them.

Any feedback much appreciated!

This is a restaurant-quality recipe for a turkish lentil soup. There are likely as many variations of this soup as there are turks. You can tell you're in an authentic place if you see turks sitting there eating this soup. Can be used as a starter or main course. Consistency should be a lot like a cream of tomato soup.

Stage 1:
375g red lentils
2 onions, chopped
1 large potato, finely chopped
1 large carrot, finely chopped
2 garlic cloves, finely chopped
1 tsp vegetable stock powder (or use 2 liters of vegetable stock instead of this and the water)
1 tsp black pepper, crushed
1 1/2 tsp salt
2 liters water

Stage 2:
1 Tbsp fresh mint, finelymchopped (or 1 heaped tsp dried mint, perfectly fine)
1/2 Tbsp fresh basil, finelymchopped
1/2 Tbsp fresh parsley, finelymchopped
2 1/2 Tbsp butter
1/2 Tbsp sweet paprika powder
1/2 Tbsp hot paprika powder ('Pul Biber')
1 1/2 Tbsp tomato paste (double concentrated)

Stage 3:
1 tsp cumim powder
2-3 tsp lemon or lime juice

Garnish (per plate/deep dish):
1 pinch of cumin
1 pinch of crushed chilli flakes
2 basil leaves

Stage 1:
Wash the lentils well using cold water. Peel and chop the potato, carrot, onions amd garlic.

Bring the water to a boil in a large pot and add the potato, carrot, onions, lentils and powdered vegetable stock (you can replace the water and powdered vegetable stock with 'proper' vegetable stock if you want, but the powdered stuff is fine). Once everything has come a boil again, reduce the heat to medium-low and simmer with a lid on for 30 minutes. Stir often to avoid the lentils catching on the bottom of the pot.

Stage 2:
After 30 minutes, melt the butter in a frying pan and add the tomato paste, paprika powders as well as the basil and parsley. Keep stirring and fry it all for about 2-3 minutes to cook the rawness out of the tomato paste. Don't let it burn. Once done, add everything to the pot and continue to cook for another 5-10 minutes. Then use an immersion/stick blender to blend the soup well.

Stage 3:
Add the cumin powder and lemon or lime juice and stir well.

Serve and Garnish
Finally, ladle soup into deep dishes and garnish with a pinch of cumin, a pinch of crushed chilli flakes and 2 leaves of basil. You can also add some more lemon or lime juice if you like.

Serve with flatbread or toast.

Please try it and let me know if you think it's as good or better as BIR dhal

Ok, so yesterday was a busy day so no pictures I'm afraid. I wanted to give C2G another chance so I used the latest revision of the eBook. I started by making the 3 litre version of the C2G base. Apart from usinng TRS Mild Madras instead of Rajah it was fully up-to-spec (can't get Rajah dry spices). Tasted like a quite gingery onion soup but also very, very bland in the end. Never did get that smell he mentions in his book despite cooking forever, though.

Next up, was the pre-cooked lamb - also fully up-to-spec (with almb, not mutton, though). This turned out fantastic! Will definitely make it again.

Next, I wanted to do the Madras. This is where the trouble started. In the book, his Mix Powder includes Bassar as the main ingredient. I cannot get this for the life of me unless I order it from the UK. So, since I still have a sizeable amount of CA's spice mix I used that instead... (I later remembered I could have checked hos video again where he prepares a mix powder without Bassat). Then came the Tandoori Masala. Julian doesn't specify any kind of brand and for some daft reason I didn't check whether I had any in the cupboard prior to cooking so I chose CA's/Pat Chapman's Tandoori Masala which I also happened to have still laying around...
The recipe specifies 1 TBL chilli powder per portion so since I was doing a double portion I used 2 TBL. However, I figured I'd just use Deggi Mirch instead, just to avoid the dish getting too hot... Many, many deviations from the main recipe, I know. To make a long story short: Madras desaster again :/ The sauce itself tasted bland, boring - definitely not 'that' taste AND much, much, much (!) too hot. This was more like really bad Vindaloo. Luckily no afterburner today, though. Cooking those spices properly really does seem to help. Or maybe all the cream we added later helped...

So, while I still didn't make his recipe to spec this rules out all other recipes from the C2G ebook for me, too (apart from the delicious pre-cooked lamb). I will never be able to male them up to spec due to the Bassar. The revision of the ebook also still has various errors in it, too, and some other side-dishes I tried were also not quite my thing. Ok, one less eBook/Author I have to worry about, I guess.

I'm not letting that stop me, though 

Tonight/tomorrow I'm doing a 'Chicken Tikka Contest'. I've chose Blade1212's "Better than BIR" (without yoghurt), CBM's recipe using two Patak's paste and CA's/Pat Chapman's recipe (since I know it very well) as contenders. All three are in the fridge now 

This past weekend I dreamed up a little Bistro with my wife. We even started designing the menu, where we made sure to re-use as many core ingredients as possible. Apart from various other dishes, we came to the conclusion that we'd need 2-3 essential curry dishes, too.
First off would be basic Chicken Tikkas which we'd also put on a Pizzas, Pitas, Salads and whatnot. They'd have to be made on a flattop, oven or pan, though.

Based on the Tikkas we'd probably offer a Chicken Tikka Masala but also a Madras (using pre-cooked chicken and/or king prawns, though). So, in the end there'd be a CTM, a Chicken Madras and a Prawn Madras. I'm hesitant to do a Prawn Massala as we'd have lots of king prawns marinated and we're unsure how well they would sell. Better leave them unmarinated for cost reasons, I guess. The frozen Prawns can just be chucked into the Madras sauce and that should work fine.

Anyway, while thinking about the amount of labour involved with all of our other dishes, and ways to minimize this labour, a couple of questions/ideas popped up in my head:

• CTM: If I use pre-cooked Tikkas and a pre-made Massala sauce (without the base gravy) - why not simply prepare a ton of finished Massala sauce that already contains the gravy ? Ideally I'd just ladle some finished CTM sauce into the pan, heat it up well, toss in the prepared Tikka and heat that through, too. Done. Is there anything wrong with this logic ? Would this work ? Please keep in mind that Curries here in Germany are terrible and that we'd probably still produce a better curry than most restaurants IF this even works.
• Madras: Here I have a similar logic - wouldn't it be possible to cook the Madras sauce separately from the meat (with the base gravy in) and just chuck it all together when an order comes in and heat it up ?
• Keeping in mind that this needs to be kept as simple as possible I would actually change my usual course and prefer recipes that use Patak's pastes and as little ingredients as possible -> which ones would you recommend for this scenario ? CBM ? C2G ? Dipuraja ? Any others ?
• Do you reckon there should also be a King Prawn massala after all ?
• Which dish is DEFINITELY missing ?
• Which vegetarian dishes should go on the menu ?
• Has anyone every tried marinating beef mince in a Tandoori marinade and just fry it off ? That'd be interesting for a Sandwich if it worked/tasted good.

For sustainability !
http://www.guardian.co.uk/environment/2012/jul/10/curry-ingredients-sustainability

Hi everyone,

you might have seen "The Soup Nazi" on some Seinfeld episodes before. Well, in one episode, Kramer orders a Mulligatawny soup.

After the show aired, a fairly famous US food cloner named Todd Wilbur went out to copy that recipe. I found it in the Book "Todd Wilbur - Top Secret Recipes Unlocked".

Please mind that I have not tried this recipe but since I've never had a Mulligatawny soup before in all my life I wouldn't be able to make a good comment on it, anyway.

I'd be interested to hear what you professionals think of it (and if a Mulligatawny soup is something I should definitely try). It'd be even more interesting if someone tried out this actual recipe, of course.

There are also some user comments on the official homepage which might be helpful:
http://www.topsecretrecipes.com/Soup-Nazis-Indian-Mulligatawny-Soup-Recipe.html

---------------------------------------------------

Elaine: "Do you need anything?"
Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."
Elaine: "Mulligatawny?"
Kramer: "Yeah, it?s an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."
Elaine: "Oh. Who, the Soup Nazi?"
Kramer: "He?s not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."

Kramer was right. Al Yeganeh -- otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995 -- is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al?s original location on 55th Street. Yeganeh?s mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to iscover pistachios and cashews among the many vegetables. But it?s a combination that works.

I took a trip to New York and tasted about a dozen of the Soup Nazi?s original creations. This one, the India n Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the underground lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al?s best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo himself.

Ingredients:
4 quarts water (16 cups)
6 cups chicken broth
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery
2 cups peeled and diced eggplant (about 1/2 of an eggplant)
I medium onion, chopped
1 cup frozen yellow corn kernels
2/3 cup diced canned roasted red pepper
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup (1/2 stick) butter
3 tablespoons granulated sugar
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 bay leaf
pinch dried marjoram
pinch ground nutmeg

Method:
1. Combine all the ingredients in a large pot and place over high heat.
2. Bring to a boil, then reduce the heat and simmer for 3 to 4 hours, or until the soup has reduced and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become rounded as they fall apart, and the nuts will soften. Serve hot.

MAKES 4 TO 6 SERVINGS.

Tidbits
Because of the extreme reduction, I found that the salt in the chicken broth was enough for the recipe. However, if you use a low-sodium broth, you may need to add a little salt to the soup.

Hey everyone, I invited some guests over for this weekend. It turns that one of them is a strict vegetarian. I'd like to server a Sag Aloo for this person but I can't decide which recipe to make (I didn't find very many either).

Can anyone recommend a Sag Aloo recipe for an inexperienced curry eater ?

This weekend I put my newly discovered knowledge (thanks to this site) to the test. This was the first time in about a year that I ruled the kitchen ... well, apart from the Seekh Kebabs a couple of days ago.

I made a batch of CA's Mix Powder, CA's Tandoori Masala Spice Mix, CA's Chicken Tikka, C2G's Onion Bhajis, Dipuraja's Mint Raita and a generic chicken curry using CA's base, some Garlic/Ginger paste and some mix powder plus coconut and cream.

Making the base was quite fun but also a lot of work to get everything prepared. I initially thought it might have be a bit too "gingery" for my taste but it tasted pleasant when done. My wife said she'd eat it as soup anytime The house smelled great while cooking it (not sure if my neighbours agree, though

Making the Tikka was also a lot of fun and they smelled and tasted marvellous (thanks CA!). Getting that damn food colour off my fingers again is another story

Based on CA's gravy and spice Mix I came up with a chicken curry as outlined above. I didn't follow any particular recipe at all and it still turned out to really nice !!! It even looks the business (to me at least). I settled on calling it a "Korma", even if it isn't really

Curry2Go's Onion Bhajis were a bit of a disappointment, though. They tasted OK, just not as exceptionally good as I hoped they would. I've had an onion bhajis recipe for years that's much better than this one. Since I'll be inviting some guests over in a week's time I'll have to find a better one for sure. I think I'll try CA's next and if that one fails to impress me, too, then I'll try the Ashoka recipe.

Dipuraja's Mint Raita was also just "ok" - usually I lick the stuff off the plate but this time I didn't. I'll need to find a better one for sure. Any recommendations ?

Here are some pictures of the stuff I made. I didn't take enough pictures because I was quite knackered at the end.

CA's Spice Mix (Masala)


CA's Tandoori Masala Spice Mix


CA's Chicken Tikka/Tandoori


CA's Base Gravy - before cooking


CA's base gravy after cooking and blending


C2G's Onion Bhajis, Dipuraja's Mint Raita and some generic chicken curry:


Please let me know what you (honestly) think and if you have any recommendations for Onion Bhajis and Raita.

Something I've been wondering about is how to use star anise. I realize that if you use it to cook as whole spice then you just remove the whole spice again later.

However, there are recipes where it says to grind the star anise - do you really grind the whole star anise or just the seeds that are in them ?

Hey everyone,

while attempting to make some Seekh Kebab a couple of days ago I noticed that I always seemed to be missing one or two ingredients, no matter which recipe I tried. My improvised recipe did not turn out to well ...

So I finally sat down and made a note of every single ingredient used in CA's, C2G's, Panpot's/Ashoka's, Abdul Mohed's, Dipuraja's and CBM's recipes. I figured this might be a good thing to share even if the list really is quite extensive ...

Herbs and Spices
All Spice (Piment)
Asafoetida (Hing)
"Al Noor" Bassar (Kashmiri Masala - Pakistani)/Basaar
Bay Leaves (Asian)
Black Cardamom Seeds (or shell black cardamoms)
Black Pepper corns
Brown Cardamom Seeds (whole)
Cardamom Powder
Cardamom Seeds (or shell green cardamoms)
Cassia Bark
Chilli Powder ("Kashmiri Mirch" if possible)
Chaat Masala Powder (CBM only)
Cinnamon (ground)
Cinnamon Sticks
Cloves
Coriander Powder
Coriander Seeds
Cumin Powder
Cumin Seeds (black)
Cumin Seeds (white)
Curry Leaves
Curry Powder (mild - i.e. Rajah Mild Madras)
Dried Mint Leaves (i.e. Garden Mint)
Fennel Seeds
Fenugreek Leaves (Methi)
Fenugreek Powder
Fenugreek Seeds
Garam Masala (or make CA's or C2G's)
Garlic Powder
Ginger Powder
Green Cardamom (whole)
Green Food Colouring
Jaggery (Unrefined Palm Sugar)
Mango Powder (Amchoor)
Mustard Seeds (black / brown)
Mustard Seeds (yellow)
Nutmeg
Panch Phoran
Paprika Powder (sweet)
Rajah Mild Madras Powder - this would be great
Rajah All Purpose Seasoning (CBM only)
Red Food Colouring
Salt
Star Anise
Sugar
Tamarind (OPTIONAL)
Tandoori Masala Powder (or use CA's)
Turmeric Powder
Wild Onion Seeds ("Kalonji", "Nigella")
Yellow Food Colouring

Other Ingredients:
Almond Meal/Flour
Almonds (toasted)
Baking Powder
Basmati Rice
Brown Sugar
Butter Ghee
Carrot
Chapatti Flour
Chicken
Chicken Stock (optional)
Chilli Pickle
Chillies (fresh)
Coconut Cream
Coconut Milk Powder
Coconut Powder
Coconut Meal/Flour
Coconut (Block)
Coconut (Desiccated)
Corn Flour
Cucumber
Dried red chillies ("Kashmiri")
Egg
Fresh Coriander
Fresh Tomato
Garlic
Ginger
Gram Flour
Green Capsicum (Paprika)
Ketchup
Lamb (minced)
Lamb Stock
Lemon Juice (fresh)
Lime Pickle
Mango Chutney
Mango Pickle
Margarine (vegetable)
Milk
Mint Jelly (NOT in vinegar)
Mustard Seed Oil
Oil (for deep frying)
Onions (brown)
Patak's Balti Paste
Patak's Kashmiri Masala Paste
Patak's Madras Kebab Paste (or Pasco) and/or Patak's Madras Paste
Patak's Tandoori Paste
Patak's Tikka Paste
Pineapple Chunks
Potato
Red Capsicum (Paprika)
Red Lentils (pre-cooked)
Single Cream
Spinach
Sultanas
Tandoori Powder
Tomato Paste (diluted ?!)
Tomatoes (plum, tinned)
Vegetable Oil
Vinegar
White Cabbage
Yoghurt (Greek)
Yoghurt (not Greek)

Being located in Germany I have a bit of a problem getting some of the needed ingredients.

Mostly I'm having issues getting these:

• Bassar / Basaar Curry Masala mix powder
• Rajah Mild Madras (I can get tons of other Mild Madras blends, though)
• All Spice (what is this ?!?!)
• Chaat Masala
• Mango Powder (Amchoor)
• Panch Phoran (might be able to get this if I drive far enough)
• Rajah All-Purpose Seasoning (huh ?)

All those ingredient apart from the Mango Powder and Bassar/Basaar are not used very often, but I'm having a real issue getting this Bassar stuff. I can't even find an online store which ships to Germany that stocks it.

While reading around this forum I noticed that Bassar is also referred to as Kashmiri Curry Masala. Now, I do have a glass of Patak's Kashmiri Masala - is this an exact replacement or am I mixing things up ?

Also, can anyone explain what "All Spice" and "Rajah All-Purpose Seasoning" are and how I might substitute them ? Rajah brand is not popular over here. One asian store owner told me that Rajah was a "cheap" brand, he only buys TRS ... I don't believe any of it but that's what he said :/

Lastly - what is "Chaat Masala" and how would I be able to substitute it ?

Hey everyone,

I've become a fan of "The Food Lab" on www.seriouseats.com over the past year. Many of their experiments yield at least some new knowledge and most deliver stunning results (the analysis on how to make proper chips/french fries yourself is pure gold, for example, and really elaborate).

As you can imagine, I was quite surprised but also happy to see the food lab take a look at Chicken Tikka (and Tikka Masala sauce).

Here are the respective articles and recipes:
Tandoori Chicken Food Lab: http://www.seriouseats.com/2011/08/the-food-lab-how-to-make-tandoori-chicken-without-tandoor-grill.html
Tandoori recipe: http://www.seriouseats.com/recipes/2011/08/tandoor-style-grilled-chickens-tandoori-cornish-hens-recipe.html
Tikka Masala Food Lab: http://www.seriouseats.com/2012/06/the-food-lab-how-to-make-chicken-tikka-masala-at-home.html
Tikka Masala recipe: http://www.seriouseats.com/recipes/2012/06/chicken-tikka-masala-for-the-grill-recipe.html

Beware, though: this is a US website - they obviously know little about proper british curries - and the article is not actually based on the BIR method either. However, there's still lots of new info to get from it (and the occasional error, too).

Namely:

• The chicken preparation method is not very "Tikka" since the chicken remains whole ("butterflied") and not in pieces, but the way it's actually done makes a whole lot of sense. Definitely worth checking out for the novel approach.
• The point to which the chicken should be cooked in order to keep succulent is also interesting (not very BIR, of course, since you usually get dried out chicken due to the pre-cooked approach)
• The most interesting aspect is the analysis of the marinating process. According to the article it could be detrimental to marinade chicken for more than 6 hours. The reason gives is that the citric acid in the marinade actually "cooks" the meat and marinating it too long inevitably produces over-cooked meat before actually cooking/frying/grilling it. This is probably an area with lots of room for discussion, however I found the point very interesting.
• It also talks about the importance of the surface area (and how to extend it) when marinating. This was also a very important point when wanting to get crispy chips, as Food Lab's experiments previously showed (and I verified at home). Heston Blumenthal came to similar conclusions in his TV show months later.
• There's even a bit about Naan thrown in for good measure

I didn't test any of this, and I'm sure these recipes don't taste like any BIR. I still think the articles contain valuable info, though.

What do you think ?

Hi there everyone !

I've compiled a couple of primers, mostly based on information I got from this site. I'd be interested if any members are interested in either of these.

Here's a little list of stuff I've compiled into single documents:

Curry Recipes Online (cr0.co.uk) Master Collection 2012 (doesn't include ALL recipes from this site but the most popular ones as far as I could tell)

Abdul Mohed ? BIR Chef Curry Recipes (cr0.co.uk)

Ashoka At The Quay - Recipe Collection (cr0.co.uk) & Menus (recipes from Panpot)

Bruce Edwards - Curry House Cookery (Complete) - already uploaded to this forum

CA's (Cory Ander's) Recipes on cr0.co.uk

Curry Frenzy - Secrets of the Indian Restaurant Chefs Revealed (this is actually from elsewhere, but I've reformatted it to be more readable)

Dipuraja1's (Dips) - Curry Videos on Youtube & Recipes (A single PDF with all recipes to share plus tons of downloaded videos which I won't provide - grab them yourself with www.keepvid.com)

I've made a couple more primers which i can't share since they are based on Mick's and Julian's books and I respect them wanting to keep their copyrights.

Let me know if you're interested in any of these or if you have any objections with me sharing them. Thanks !

Hi there !

I'm so glad I found this site and its very knowledgeable members!

I can hopefully soon enjoy a proper BIR curry again, as I always do on my trips to the UK, thanks to this site. So far, I've had to resort to either traditional curry recipes at home or use a glass of Pataks, but even those are really hard to get in Germany ever since you fine folk pulled most of your troops back :/

Anyway, so far I've been collecting info in order to create some primers such as this Bruce Edwards document I made:
https://www.dropbox.com/s/dx2juzgzf4xnicp/Bruce%20Edwards%20-%20Curry%20House%20Cookery%20%28Complete%29.pdf

I also did the same for all of the Ashoka recipes that Panpot posted. Next up is doing the same for Cory Anders' "Az" recipes. After that I want to make a master recipe collection and analyze the respective recipes in order to find average amounts of spices etc. As you can see I have a lot of work to do still.

My goal is to come up with really good recipes for some of the basic "mild" curries, such as Chicken Tikka Masala, Madras or Rogan Josh along with the proper base sauces and spice mixes. I'm also looking for good recipes for Samosas and Onion Bhajis as well as sauces to go with them.

However, before I move deeply into those areas I'd like to try some member-tested proven recipes first. The only Indian Restaurant we have in my area is really crap, it tastes like canned food, so most of the recipes on this site will probably blow that place away ...

Here's where I could use some help from you people:

• What is the most popular base sauce / which one would you recommend ? Please note that I can get most Indian spices quite easily, but any recipes based on Curry Glasses such as Pataks are hard to do for me to do - plus, I have reservations even though most people do like Dipuraja1's recipes, for example.
• Which spice mix should I use ? Keep in mind that I'd like to start with a well-proven and good one before I start wasting money on perfecting things (I'm ready for that; just not yet)
• Based on the previous recommendations: Which recipes for CTM, Madras and Rogan Josh do you suggest that deliver a fairly good BIR approximation ?
• Are there any Samosas recipes with a vegetarian filling ? I'm trying to recreate some Samosas I had years ago. I believe they had corn, peas and probably Potato or Chick Pea puree in them. Is this a common filling (apart from Keema) or are these actually "african" samosas (I've been told that Samosas also get cooked in Africa).
  
• I keep reading about smashing Onion Bhajis - all the different Bhaji styles I've had so far were actually balls (mind you, I only ever visit the same area in the UK). Are these smashed Onion Bhajis common and is there any advantage to doing it ?
• Talking about Cory Anders' recipes: Who exactly is "Az" ?
• What/Where is this restaurant webcam I keep finding references to in old posts ?

As for actual input from my side (food for thought):
I've previously been studying a lot of Copycat recipes for (fast) food from the US. One of the most interesting authors in that area is Todd Wilbur. Anyway, one of the things you often stumble over when trying to create that "Restaurant" taste in this area is that it's considered "not possible" simply because they produce totally different amounts commercially. The amount of oxygen that food gets exposed to in a commercial manner is much lower this way. That is one of the reasons why commercially produced ice cream by "proper" gelaterias is so hard to copy even if you have the exact recipe: When you make ice cream at home it gets much more exposure to oxygen because the pot is much smaller so the turning of the mass exposes more of it (and all the time). This does not happen in this way in big-scale production.

Maybe similar factors play into making BIR curry ? Maybe that's why the Curry Base pots are always filled to the brim ?

I really don't know but I sure would appreciate if any of you could give me some pointers regarding my questions. Cheers!

Hi folks, my first post for this excellent community.

I live in Germany but absolutely love BIR curries and always enjoy them when I'm in the UK. As I'm trying to recreate the proper taste just like all the rest of us I decided it was time to put ALL the Bruce Edwards stuff into a single document that is fully searchable and easiert to read.

I also included the two posts by/for Bruce Edwards from this forum (The curry sauce and advice/feedback).

Did I miss any info by Bruce Edwards ?

Unfortunately I couldn't attach the file ("folder is full" ?!?!) so here it is:
http://www.2shared.com/document/VB7vuP3u/Bruce_Edwards_-_Curry_House_Co.html

An alternative or substitute source has kindly been added by StoneCut as follows:

I uploaded the file to my Dropbox:

Damn it ... Please try this link:
http://db.tt/1E6d43gu