Hi - I have always been a foodie and the allure of the BIR curry has had me trying all sorts for the last 35 years - once I read 'The Curry Secret' quite a few years ago - my curries came on in leaps and bounds - now having found this site, this last weekend I was able to make three different curries and Tika  Plus Tandoori on my gas BBQ - and I feel like a new breath of life has come into my cooking. Thank you so much for all of the peoples efforts to keep this running and all the contributions!
So far the biggest things I have learnt since (Friday!) were, making and use of mixed powder, using other veg in my base sauce mix, how to make a BIR style Biryani and the copious use of Coconut powder and evaporated milk to make an old skool Korma that my kids loved....next is shammi kebab and keema naan - my favourite restaurant that used to be here in Portsmouth always seemed to use the same meat in keema naans as shammi kebab - and again all my kids love keema naanas so nailing that one will make me even more popular

They also seemed to have a generic flavour of aniseed, albeit subtle, in most of their dishes and I have not decided yet if it was due to fennel seeds in the mix, star anise, or fresh fennel in the curry base...but next base for the weekend is having fennel root in it....

Thanks again