http://www.abc.net.au/news/newsitems/200612/s1807820.htm  :

Dunno what more i can add.. Seems some people seriously addicted.
Anyone tried this restaurant?

Ashes

This can not be a serious video?  ;D
http://www.shopireland.ie/video/detail/B00004CXVF/Tandoori-NightsThe-Takeaway/

Everything is explained here!

http://www.physorg.com/news81440227.html

Anyone bought this book? Or tried anything from the Harlequin Restaurant Chain?

http://www.harlequinrestaurants.com/indian_food.htm

Funny name though  ;D

Ashes

http://www.metacafe.com/watch/135939/i_want_a_curry_and_rice_girl/

A rare moment of levity 

Lizzie Collinghams book "Curry, a biography" has many interesting recipes as well as a "riveting and accessible history of indian food and culture".

Here is a recipe for economical curry paste from Daniel Santigoe?s "The curry cook?s assistent"

1lb Coriander Seeds
1/4 Dried Chillies
1/2 Mustard Seed
2oz. Garlic
1/2 lb Dried peas
2 oz. Cummin seeds
1/2 Pint of Lucca oil

1/4 lb Saffron
1/4 lb Pepper
2 oz. Dry ginger
1/2 lb salt
1/2 Pint of vinegar

Grind with vingegar, put in a large jar and cover with Lucca oil.
Use a large spoonful for Madras curries.


Personally I like the 1/4lb of Saffron and the dried peas

Although Pat Chapmans curry powder recipe uses ata flour which is like chickpea flour and is very good.

Have you  ever thought that a real traditional balti is set on fire.

Why then doesnt it have "the taste" ? It has a lovely taste.. but not "the taste"..

Now that could mean the combination of spices is different and/or some spices react under extreme heat and give "the taste".. or it could mean that setting curries on fire hasnt much to do with the taste.

hmm.. the pot thickens!
Ashes

http://www.currypages.com/detail.aspx?restid=771

I know the area well, but have seemed to have missed this one. Seems to get awesome reviews!

I was wondering whether members eat less curry in the summer?

Personally I eat slightly less! Although any time is curry time!!

Dont know whether its the heat but I cook less BIR style curries when its baking hot outside.

:-[

Wandering around in old posts I came across this nice post https://curry-recipes.co.uk/curry/index.php?topic=122.0 from Mark J. I havent tried this technique but as it comes from a curry house and has been witnessed by a leading member it has to be the real deal. As Ifindforu?s base is quite "runny" i was think maybe this was a good base to use with Mark J?s curry.

I havent had time to make Ifindforu base but ive bought most of the spices for it, and as it promises to make a good dish i was wondering which technique would be the best to produce  a BIR style curry.

What techniques and "must have" spices do other members find the best for a BIR style curry?

Those who enjoy the program will be pleased to hear the Indian restaurant curry song book at the end of the show. Listen Again..
http://www.bbc.co.uk/radio4/comedy/clue.shtml

Been thinking 

I have been thinking of experimenting with using less spicing in my curries! The idea came about after reading some recipes, and it seems to me that indian restaurants would try and get away with using as little spices as possible. I have an idea that they would create a basic base sauce, something along the lines of Kris Dillion but would include a few whole spices (to fill out the taste) . Then when making the individual portions, they would reduce the sauce with oil, add salt, chillies and then spices and herbs. But alot of the flavour would come from the base sauce and the whole spices included. Unfortunately i havent be able to test this theory out yet as ive been going through the freezer using up all my base sauce and old saved sauces.

Anyone tried using less spices? It seems we might be missing out on some flavour because we assume that the flavour must come the ingrediences added after the base sauce has been reduced. There is a thought that "more is better"... what about "less is better"?

http://www.futurelooks.com/forums/archive/index.php/t-11497.html

Still waiting! Here is the lastest info,

COMING SOON!  Sometime in the week commencing 31st October, we hope to have news about a launch date.   Unfortunately, there've been a few delays from our original estimated launch, but we're now on course to publish very soon, in time for Christmas.  Those are our latest estimates.  Thanks to everyone who's asked about the book- and we'd also like to thank our publishers for all their help in making it possible.

http://www.kushibalti.co.uk/booknew.htm

In Kd?s Curry Secret she says use green ginger.
Now ive always thought this was root ginger
its kind of greenish
but on foodsubs https://curry-recipes.co.uk/curry/index.php?board=6.0
ive found ive been using the wrong kind.
http://www.foodsubs.com/Ginger.html

Thats quite interesting, havent seen green ginger in Sweden.

Not strictly curry but alot of info on food and spices and oils

http://www.foodsubs.com/

There are alot of Curry books around and id be interested in which books people rate the highest.
I really think Curry Secret is the very best as its the nearest that comes to a "The Taste", but
there are loads of books and articles out there that i have no idea about....

Can we start a separate discussion about curry books?
This would be very helpful to newbies and veterans alike to
producing the perfect curry..
also even authors who would like to know what we are really looking for in curry books

good idea?

Surjits?s Chicken House - In reality is a tiny stall - is reputed to sell the best tandoori chicken in town

The dry seasoning in the marinade:
1.5 tbsp cumin seeds
1.5 tbsp black pepper corns
Seeds from 3 black cardamon pods
Seeds from 1 tbsp green cardamon pods
1 tsp of cloves

The "remaining" seasoning in the marinade
3 fresh hot chillies coarsely chopped
2 garlic cloves peeled coarsely chopped
4cm/1.5 inch piece of ginger peeled coarsely chopped
1.5 tsp salt
1 tbsp kashmiri chilli powder (guess she means mild powder)

2 tbsp double cream (oops )
4 tbsp vegetable oil

Also need
1 kg of chicken pieces skinned
2-3 tbsp ghess/butter or veg oil
1-2 tbsp Chaat Masala
4 lemon/lime wedges for squeezing over the chicken before its served

Roast and grind the dry ingrediences for the marinade
combined with the "remaining" ingredience with
120 ml/4 fl oz/.5 a cup of water
blend it all to a paste

cut slits in the chicken and rub the paste in
cover and refrigerate over night ( hehe takes patience )
remove chicken pieces and shake off as much marinade as possible
Cook in your tandoor or on the highest heat in the oven
for around 15-20 mins (depends on how thick your chicken is)
when ready take out and sprinkle with chaat masala
and lime/lemon juice

Ive done this a couple of times and it is really very good
the book is pretty good for information on india too
havent tried all the recipes though.

http://www.mamtaskitchen.com/index.php

http://www.indiandinner.com/book.htm