I can highly HIGHLY recommend the Cinnamon Lounge, halfway between Huddersfield and Wakefield. It's not far from Emley Moor, famous for the broadcast Tower (where I work in the control room, incidentally) and it's the best BIR I've eaten in, bar none. The staff are efficient and you always get a friendly welcome. I'd recommend either the Shalimar Karhai or the Shensha Balti (we have Chicken). And blimey o'riley, their mixed starter special is a bit, erm, special. I know the manager pretty well, will try and get a peak in the kitchen some time.. the chef is his brother.

It does get very busy on a Friday and Saturday night though, so definitely book in advance and be prepared for a bit of a wait. But that's what Kingfisher is for!!!

Web page here:
http://www.thecinnamonlounge.co.uk/

Menu here:
http://www.thecinnamonlounge.co.uk/cinnamonmenu.pdf

Hi all,

I'm brand new to the forum.. I found it after buying the Kris Dhillon book and wanting to do some more reading. I feel I've come to the right place...

I'm a fairly decent cook, but like so many all my attempts to reproduce the experiences found at my local BIR have fallen flat on their 'arris, but hopefully that will all shortly change!!! Got a trip to the local Asian grocers planned this morning to get the last few things I need then I'm getting started on making my base. After a LOT of reading (I work nightshifts) I've decided to give the SnS June 2008 base a try, and will start off with the Madras posted in the same thread (thanks SnS). I hope this is a good starting point.

Quick question if nobody minds.. I'm quite lucky in that my supermarket (Morrisons) has an Asian foods section so was able to pick up some useful ingredients, as well as getting some big old bags of spice for very reasonable prices!! On these shelves I found jars of "Nishaan" minced garlic and minced ginger. I imagine these to be suitable where the recipes I'm following calls for Garlic or Ginger Paste... is that fair? The ingredients listed are Garlic/Ginger, veg oil, suger and vinegar. I've attached images.. can anyone advise if these will be ok, specifically for use in the SnS Madras recipe I'm trying?

Thanks everyone in advice, and here's to the extra lovin' I'm going to be getting from my woman when I make her restaurant standard curries in the comfort of our own home!!  ;D

Rich.