Have been a lurker on here for some time now, have spent a good few years trying to recreate that perfect curry dish with no success until last night!

Spent months trying to coax my local Indian Restaurants into giving me snippets of info which ive been piecing together like a jigsaw for clues to the base and dishes etc, there very tight lipped in my area.

Trying to sneak glimpses of their kitchens for clues, always thinking that special flavour must be coming from their Patak's pastes.or years of cooking knowledge so they tell me handed down from generation to generation

Anyway last night I made what I consider to be the closest to a restaurant vindaloo that ive ever made.... the secret? now I know this is just a myth.