No I don't get consistent results, which I put down to lack of practice. i generally make a curry once a week.
I often think if I was locked in a kitchen from 6-midnight & cooked all that time, then I would be more consistent.

One thing I've noticed watching all the videos recently, is none of the chef's ever taste their dishes. Are they just confident ?

Not being able to find them here in Ireland, I bought some off a supplier on ebay.

Not wanting to run out , planted some seeds last year, they grow like weeds. Grew them on the windowsill, I froze loads that I couldn't use up.

They add a lovely flavour without much heat to any curry.

I had a Yamaha SG2000 ,I sold it in the early eighties, I needed the cash for a car. Regretted it ever since.

Now have a Gibson Les Paul, Vox & Marshall amps, I've recently bought a Bugera V22, fantastic tone & sound at any price, a giveaway at ?350.

It's blues for me, BB King, Peter Green, Carlos Santana, early Free, love Paul Kosoff's sound.

Try The Hairy Dieters, Dave & Si have recipes for a Korma, Jalfrezi & a couple of others, my wife reckons they're pretty good.

I received the updated ebook a couple of days ago, it is a lesson in clarity & detail, absolutely no room for any misinterpretation , a really great job.
Glad to hear Julian is going to be back on you tube soon.

Sorry lads, not for me. It looks like you need a knife & fork to eat the sauce, I prefer my sauce more liquid than that.

I made a batch of base gravy today using Chef Imran's recipe, I was a bit doubtful about the "coronation" milk but I wanted to try it. It made a very nice base, the evap. milk seemed to make it taste smooth rather than any creamyness.

I wanted to try their recipe for a Dhansak as is it my favourite. I emailed Ali on a couple of points & fair play to him , he answers promptly. My usual Dhansak is CBM's . Imran's is very different, no oil, no ginger/garlic paste, no tomato puree. I made my usual & made my wife Imran's.

We were both amazed how nice Imran's is, very delicate but full of flavour, CBM's is equally good, just different. If you like Dhansak , give it a try.

How did you make your burner ? Here in Ireland we have to use bottled gas & there's very little heat from it.

Thanks for taking the time to put those up , much appreciated.
Mr. Mumtaz had an unusual method, no base gravy.

I went to the freezer to get my last tub of base gravy only to find it was cooked lentils, problem.

So, in desperation really, I finely diced half an onion, fried it gently until lightly golden brown, added a heaped teaspoon of ginger/garlic paste, then a tablespoon of tomato puree , a tablespoon of mix powder, a teaspoon of chilli powder, two finely chopped green chillies & a couple of cherry tomatoes cut in half.

I loosened the mix with a little juice from some tinned tomatoes, now what to do for some sauce. I dissolved half a chicken oxo cube in less than half a pint of water & added it to the pan along with my pre cooked chicken. Simmered until the oil lifted to the surface, then a pinch of sugar & some salt.

Time for tasting. Amazed myself, it was really a very tasty curry, something of a hybrid between BIR & home cooked, delicious.