Hi all.

Dunno if this has been brought up before but has anyone ever had the thought of opening and running your own BIR? I think about it regularly as an ambition for me sometime in the future. Does anyone know of any indian restaurant that is owned/operated by someone of British origin? Is it popular? I think i would go for a contemporary feel rather than a traditionally decorated establishment...not because i personally prefer that setting but because i think that is the feel that most of the public want these days.

Around 7 years ago i travelled from Edinburgh to Blackpool with my dad to see UB40. I had a love for curries even back then so we sat in to have one in a restaurant near the promenade.

Within the last 3months i took a drive down again, purely for the drive and i noted the name of the restaurant so i could check out the website. Bad mistake. No website, just this comment from someone who lives near it. The bit about the Pilau rice is disgusting...the comment is here and the name of the place also so please avoid if you can http://www.knowhere.co.uk/3165_eatdrink.html

Hi all.

This is the first time i have posted on the site although i have been browsing it for a couple of months or so. My aim at the end of the day is like most people to re-create BIR style curries (madras and vindaloo minus the potato). I am going to need support in reaching my goal as i am novice in the kitchen. I am 22 and haven't gained any skills at cooking from scratch throughout my life so this will be an achievement if i get it right. I'll probably post again in the next few days or so when i get all my ingredients together to ask for some advice if thats ok. Thins that are a pain for me is that my mum also doesn't cook from scratch a lot so we are missing equipment such as a blender.....will this make the job of making a BIR style curry extremely difficult when it comes to making a base sauce for example? For now i thought i would attach a pic of a curry (ch. vindaloo) that i had tonight from a restaurant in Edinburgh. As a lot of people have experienced, the vindaloo i had tonight was different from that served on other occasions, this one tasted like it had a lot more garlic through it than usual and was ever so slightly milder. Hopefully i can get mine looking something like this