Hi everyone,great site.
There are some great idias to try on here.
I spent 1 year working in an indian resturant in greece of all places.
became the starters chef (tandoori) but also learnt how to make most of the main course dishes,and have spent 5-6 years trying to get the perfect curry.And have learnt that there is no such thing,every time you make a curry you are looking for somethink to excite the taste buds more and more.and this is why when you work in the resturant you use a large spoon to add the spices its so you dont use the same amount  everytime its allways that little different, its the same meal but its got a slight twist to it.its great trying to find that perfect meal,
all the best,andy

Hi andy,  welcome to cr0. I know what you mean about the variation of the same dish. Quite a few times I have ordered a Chicken Madras from my local BIR only to find it no different to a Chicken Curry, but then a week or so later and the same dish has left me with a blistering tongue  . It`s always nice to have someone aboard who has had first hand experience in a BIR so look forward to hearing more from you soon chap.. regards... mike  ;D

thanks mike,
will share some of what i know.but the main thing i have noticed is that you cook the base sauce for about 1 hour boiling,we cook very slowly for 5-6 hours and use chicken stock in the base sauce.what we used to do was fillet the chicken and then boil the carcuses when cooled we would strain then freeze then when we made the base sauce we got it out and put it in the stock pot.no need to use any oil as you get it from the stock, you would pick the boiled carcas to get the bits of cooked chicken to make soup there is no waste.
all the best,
         andy