Topic: Enthusiasm Ignited (not to mention digestive tract. . .)

[Prospero]

Hello Everybody, and thank you for such a wonderful forum.

I've been a BIR curry fan since my teens (about 30 years ago), but have only recently got into cooking them for myself. I'm pretty clued up about some other styles of cooking (particularly Cuban food - my wife is from Cuba), but I'm a relative novice when it comes to curry. I had a go with Pat Chapman's book back in the 80s, and with a few other recipes, but I kind of gave up after while, as the results were always pretty disappointing compared to the excellent restaurants I've always been lucky enough to go to.

Then, relatively recently, my interest was rekindled by a desire to copy a particularly wonderful and smoky Butter Chicken from our regular Friday night haunt, the Clay Oven restaurant in Ealing, West London. This has motivated me to do a lot of research into authentic curry-making in the last few months, which ultimately led me to this forum. Actually, given the number of articles, recipes and web sites I've encountered I'm quite surprised it took as long to get here as it did - the forum seems to be below the usual Google radar for some reason.

But this place appears to be the best curry resource by far on the Net, and I'm looking forward to reading, learning and discussing this passion with you all here. Another friend has recently got into curry-making with some pretty good results so far, and I'm sure he will be keen to join in as well.

[Unclebuck]

Hello Everybody, and thank you for such a wonderful forum.

I've been a BIR curry fan since my teens (about 30 years ago), but have only recently got into cooking them for myself. I'm pretty clued up about some other styles of cooking (particularly Cuban food - my wife is from Cuba), but I'm a relative novice when it comes to curry. I had a go with Pat Chapman's book back in the 80s, and with a few other recipes, but I kind of gave up after while, as the results were always pretty disappointing compared to the excellent restaurants I've always been lucky enough to go to.

Then, relatively recently, my interest was rekindled by a desire to copy a particularly wonderful and smoky Butter Chicken from our regular Friday night haunt, the Clay Oven restaurant in Ealing, West London. This has motivated me to do a lot of research into authentic curry-making in the last few months, which ultimately led me to this forum. Actually, given the number of articles, recipes and web sites I've encountered I'm quite surprised it took as long to get here as it did - the forum seems to be below the usual Google radar for some reason.

But this place appears to be the best curry resource by far on the Net, and I'm looking forward to reading, learning and discussing this passion with you all here. Another friend has recently got into curry-making with some pretty good results so far, and I'm sure he will be keen to join in as well.

Welcome to cro, enjoy your stay and keep us all posted on progress also.

Download this file

http://web.newsguy.com/nomnet/BruceEdwards.zip

its a good start, All the best UB.

[JerryM]

Prospero,

love u're outlook. big big welcome.

jerry

[Prospero]

Thanks guys. And that's a useful download UB - some great information in there. I particularly like the detailed description of onion frying and adding a little water to control the temperature. This sounds like what I've heard some people vaguely refer to as "bhunao" procedure, without really explaining the how and why of it.

I think I'm going to start a thread in the beginners' area describing my early adventures with the legendary butter chicken. After half a dozen attempts it's getting pretty close to the target, but is still lacking in some areas so I'd like to hear comments and criticisms from those here with a lot more experience.

[JerryM]

Prospero,

please do on the adventures - and on the butter chicken for sure - i've been using a take on bitchinsahsa's which is pretty good but i'm always on the learn.http://www.curry-recipes.co.uk/curry/index.php/topic,2100.msg17943.html#msg17943/

[jimmy2x]

welcome to the form prospero, it realy is the best place to learn and try out bir foods. please take pics when making your butter chicken, allways good to see as well as read how something is made.

regards

[Stephen Lindsay]

... this place appears to be the best curry resource by far on the Net ...

I agree Prospero, this place is so full of curry heads, you'll never want for advice, an opinion or a good old blether.