Topic: The Secret to That Takeaway Curry Taste

[sp]

Thanks everyone for the tips

No asian stores near here sadly

For example I would like to buy a tandoor but certain online webshops charge ridiculous premiums for delivery to my postcode which is still part of mainland UK, I heard a rumour that this has or is being outlawed - I do hope so!

[sp]

A quick poll.... do you think that the madras in the youtube video gives a good representation of what madras tastes like in your local BIR?

I only ask because, like Dave Loydens book, it produces a very nice tasting result but my local BIRs madrasses seem to be devoid of tomato, lemon and garlic tastes and their differences between their standard curries, madrasses and vindaloos are just in the heat.  I'd like to know what others reckon?  Are my local curry houses poor or just different in their approach?

[ELW]

Remembering that the book is not only pitched for cr0 members  , the amount of work gone into it is impressive. A real honesty in the writing style.
Top tip#3 regarding tomato puree is the most important piece of information in the book for me personally
He has also confirmed something I suspected about stock being used in certain dishes, resulting in chicken & lamb(sheep) karahi being two completely different dishes from one of my locals

A good reason is also given on why some dishes all taste the same from some places( i know of loads)

I would like to have got his views on the use of vegetable ghee, in bir
The mix powder amounts in c2g recipe's are double the amount of those commonly seen (which changed my approach a little)
Great book well worth the money
regards
ELW