Topic: TWO questions only

[sp]

I've never strayed far from Lamb or Beef Madras/Vindaloo/Phall (prefer lamb where available - some BIRs won't do lamb but will do beef  i thought the cow was the sacred animal, shows my ignorance)

At home I'm still trying to emulate the local BIRs madras as a starting point (thanks to input from various books as c2g, undercover curry, kd, pat chapman i think i'm almost there with the consistency and overall taste, but a significant liquourice/coriander aftertaste still eludes -  already using fresh coriander, tried dried coriander leaf, fennel powder and seeds, and tamarind paste, none quite get "that" taste - ground star anise and/or jarred pataks mango and chilli pickles are next on the to-try list) but almost exclusively using beef because lamb is dearer (cue the joke about venison...) :

the more direct answers...

1.  lamb madras
2.  lamb madras

[Naga]

1. Chicken Tikka Jaipuri (but, like martinvic, I rarely eat out nowadays)
2. Garlic Chilli Chicken

Edit: Actually, when I eat out at BIRs, I'm lucky if I make the main course as I tend to pig out on the starters!

[natterjak]

1. Chicken Vindaloo
2. Chicken Tikka Roshney

[Edwin Catflap]

1. Chicken Jalfreizi
2. Garlic Chilli Chicken

[Razor]

Lamb Tikka Jal Frezi

Lamb or Chicken tikka Rogan Josh (with whole green chillies)

[daddyL]

1, What is you favourite restaurant curry?   = An old school Balti (no longer available cheers pataks 

2, What curry do you favour when making?  = Chicken tikka Jalfrezi, vindaloo strength (changes frequently)

[DalPuri]

A Real Meat(lamb/mutton) Pathia. Not this sweet and sour Red nonsense but a thick dry brown curry.
Ideally mixed with Bombay aloo. (again,, dry)
Lamb and Potato have got to be two of the best main ingredients for a curry!

and to cook,, hmmmm...   Kashmiri masala but without the banana and carnation.

Cheers, Frank.