Ok no problem, Manchester is the nearest airport (about 20 mile from me). You are welcome to come to my house if you still want to.
Can't really argue with that offer. Photos are great but tell very little. No more books for me, but at least H4ppy has been very upfront from the start about his venture.
pity no one got around to visiting c2g to taste report back
@jb - I use the Ashoka Banjarra paste/oil in nearly every curry i make, to start dishes & a chefs spoon or more at the end. That was in the original kitchen report
It just disappears into the dish. Without this, all the recipe's in print etc taste nothing like what i may buy in a restaurant.
It would probably work just as well without the onions, which would make it easier to make.Old fryer oil doesn't add anything good as far as i can tell
I'm surprised this has been on the forum for so long without many takers.
Another thing i noticed when in a open kitchen ta was the amount of meat liquor/stock ingredients added along with the meat(this was more oily than watery), it almost produced a curry in itself.
The amount of gravy then added was far less & a bit thicker than i've saw in vids & read.
The depth of flavour produced by that is unreal. The same was done with chicken
The result being that the chicken & lamb "karahi's", although there was no karahi in sight

looked & tasted nothing like each other.
This link was posted before on cr0 & is similar to what I saw
http://www.youtube.com/watch?v=az3CDq5lrFgRegards
ELW