Having recently bought KD's New Curry Secret, I thought I'll give her Lamb Pasanda a go. This was my first attempt at anything by Kris Dhillon, as this is the first book of hers that I own.
First I made her Garam Masala, then her base. The base is very lightly spiced and I think this will work with the milder curries, such as Korma's and Pasanda's.
On to the Badami Lamb Pasanda itself. The inclusion of the Garam Masala completely The changes I will make on the next attempt are, omitting the Garam Masala and will add some sugar to sweeten it a little, how much not sure, as it will be trial and error, Will post the results when I have it to what I'm used to from the BIR's.
This is my favourite curry when i don't fancy something hotter.

As I'm unable to get hold of East End on the Isle of Wight, are there any alternatives, and if so what are the brand names?

Many thanks
Bob

The Bahar in Cowes is one of the best Indian restaurant I've eaten in. It doesn't have a licence but you can take your own booze. There onion bhaji's are the best ever.
If anyone visits the Isle of Wight, I highly recommend this restaurant.

Would be interesting to form a curry league. Which team has the most curry eaters.

Made a lovely dinner tonight consisting of Domi's Dopiaza, Curry Kings Lamb Bhuna, Chilli Prawns Saag Aloo and Chilli Prawns Onion Bhaji.

Has any one have a recipe for Naga cury's or tried creating one?

Made a Chicken Dopiaza today but with a Saffron base. My Saffron base seems sweet to me and thought it would go well with this dish. I couldn't tell you if it was any where near a BIR, as the only time I've had this dish was after a good night in the  pub  ;D

A lot of recipes call for Bay Leaves, I know they are the Asian type, but having no Asian grocery on the IOW can you substitute with normall bay leaves or are they best omitted,

Hi as a newbie to this  fantastic site, this might sound as a daft question. I keep on seeing "Bunjara" mentioned. What is Bunjara, I assume that it is a spice mix. Is ther a recipe for this?
Many thanks in anticipation.

I have only joined this MB today and I am really looking forward to trying out the recipes posted on here.
Up until now I have been using various Indian cook books, including Pat Chapmans curry bible, but have never achieved that Indian Resturant taste.
I'll be trying out one of the curry bases this weekend and will post the results.
Once again hi to you all.