Thanks LittleChilie, I am hoping to get some posts up soon.

Hello All,
I am originally from Blackburn and my dad has been a curry fanatic since the 70s and has taught me a lot of what he knows. He tells the story of when he made tandoori chicken, chips and salad for my Grandma and Granddad for the first time and my Grandma went mad over the garlic which had 'ruined' her chopping board. They enjoyed it though. ;D

I moved to Sheffield for University and I have now settled here. My Dad has created and 'perfected' recipes over years but I see my style as a bit more radical in that most of my cooking is 'off the cuff', using many of the cooking techniques etc. that he has taught me and some are not associated with curries. I am here to learn more and the forum seems like a nice place with a wealth of knowledgeable people.

As for BIR cooking, I started with a book (I cant remember the exact name) which boiled the onions to create the base sauce. I then gave Julian Voigts books a go where the small amount of water allows for some caramelisation and saw good improvement. I would say that I know more about home cooking but the taste of a good takeaway is hard to beat and is very comforting. I really want to Improve my BIR style curry's and I am sure the people here can help.

I shall enjoy browsing the information here and see if my dad will allow me to release some of his recipes.

Cheers,
Brett