Hi im looking for a good Aloo Gobi recipe or any tips cheers 

ive just cooked a dhansak from the shish mahal cook book and it was disgusting,  i am a experienced curry cook and my question is what lentils should i use?,  i used green lentils but think now i should of  used red split. 
any body else have any experience of this book,  im not convinced by it
it has great reviews but im not convinced by it 

Im a big fan of Gavin and Stacy and have never heard of a jamdi hash any recipes for this would be great
thanks ;D 

I cook a excellent chicken saag from the  http://www.curryhouse.co.uk/  .  But this is the only decent recipe for chicken/ spinach saag i can find.  Any recipes for this curry you can give me would be great as this is my favorite one
cheers  ;D   

a left over curry tastes better when heated up in a pan than in the microwave, i don't know why this is, not that there's much left over curry in my house lol

A after i cook a bir curry i leave it in the pan for a hour or two and heat it back up before eating it. the taste is much better, i think the spices have longer to infuse or it may be two hours of waiting for a curry lol. does any body else do this