Topic: Hello from the Isle of Man

[Stu1976]

Hey guys,

Great site, I have been into BIR's for some time but only over the last couple of years started cooking my own. First started off with Kris Dhillon's "the curry secret" and just finished "Undercover Curry" by Dave Llyoden... I am here because although the results of using these books come close, they don't quite cut it for me. It is frustrating having spent so much time researching, trying different things, recipes / spice combinations etc I'm always close but never bang on the mark. So often I resort to a takeaway from my local curry house (which is excellent), analyse and think to myself just exactly what is it that's different??? 

I am looking forward to try out many of the different techniques / recipes / bases etc on here in a quest for that elusive taste. I'm sure we're all searching for that little slice of curry heaven on earth. I'm guessing that is why the recipes are kept so secret by the restauranteurs.

Anyway, cooked up a pretty decent bhuna last night (undercover curry style) that I'm about to reheat for lunch. Ever noticed they always develop a subtle new character after being in the fridge overnight?

So hello from me and looking forward to joining you guys on the quest.

Stu

[Les]

Welcome to this wonderful site Stu,
I think we are all still searching for that Holy Grail of taste,

HS

[Stu1976]

Cheers Hotstuff 

[loveitspicy]

Hi Stu hows the 3 legged man?

All the best

best,  Rich

[natterjak]

Hi Stu and welcome.  The way in which curries "mature" and improve in flavour is being discussed elsewhere on the forum.  It seems to me it's the flavours transferring from the oil into the base, or vice versa.

[artistpaul]

Hi Stu and welcome. 

Paul

[Stu1976]

Thanks for the welcome messages all.