Nair
Thank you for posting these extracts. I found the garam masala and vindaloo pages of most interest but I fear they have done us a dis-service by reverse-engineering their restaurarnt recipes, which would almost certainly use the base sauce approach, to a recipe which starts with raw onions. Or it could be an entirely different recipe to what they actually use. Is there any recipe in the book for base sauce, please?
If we ordered chicken vindaloo isn their restaurant, would we expect to wait 40-50 minutes whilst the chicken cooks through, as this recipe requires? So I fear it looks like they've left out their recipe for pre-cooked chicken, as well.
Regards
George