Quote from: stephenperry on June 24, 2012, 03:11 AM
I've never strayed far from Lamb or Beef Madras/Vindaloo/Phall (prefer lamb where available - some BIRs won't do lamb but will do beef  i thought the cow was the sacred animal, shows my ignorance)

At home I'm still trying to emulate the local BIRs madras as a starting point (thanks to input from various books as c2g, undercover curry, kd, pat chapman i think i'm almost there with the consistency and overall taste, but a significant liquourice/coriander aftertaste still eludes -  already using fresh coriander, tried dried coriander leaf, fennel powder and seeds, and tamarind paste, none quite get "that" taste - ground star anise and/or jarred pataks mango and chilli pickles are next on the to-try list) but almost exclusively using beef because lamb is dearer (cue the joke about venison...) :

the more direct answers...

1.  lamb madras
2.  lamb madras

1. Chicken Tikka Jaipuri (but, like martinvic, I rarely eat out nowadays)
2. Garlic Chilli Chicken

Edit: Actually, when I eat out at BIRs, I'm lucky if I make the main course as I tend to pig out on the starters!

1. Chicken Vindaloo
2. Chicken Tikka Roshney

1. Chicken Jalfreizi
2. Garlic Chilli Chicken

Lamb Tikka Jal Frezi

Lamb or Chicken tikka Rogan Josh (with whole green chillies)

1, What is you favourite restaurant curry?   = An old school Balti (no longer available cheers pataks 

2, What curry do you favour when making?  = Chicken tikka Jalfrezi, vindaloo strength (changes frequently)

A Real Meat(lamb/mutton) Pathia. Not this sweet and sour Red nonsense but a thick dry brown curry.
Ideally mixed with Bombay aloo. (again,, dry)
Lamb and Potato have got to be two of the best main ingredients for a curry!

and to cook,, hmmmm...   Kashmiri masala but without the banana and carnation.

Cheers, Frank.