Greetings fellow curry lovers.

I'm Garp, 50, been an avid amateur curry maker for about 25 years.

The first curry recipe book I ever bought was a Madhur one (I still have it). I used to make only traditional Indian dishes and still do a lot of the time, but want to get into some restaurant-style dishes.

I got a base sauce recipe from another site which is pretty good but the site lacked ideas on how to turn them into identifiable restaurant dishes.

I've had a look through some of the recipes on the site and really look forward to trying some and, maybe. contributing some of my own

Garp welcome to the forum I look forward to your thoughts and contributions to the site.

Welcome Garp and don't forget, we love pictures.

Thanks for the welcome, my friends.

If I was looking for a good base sauce to start with and build upon, what would be the tastiest, most versatile etc etc......there are some many to choose from.

Thanks in advance

Garp