I'd certainly second samosas as a "can't go wrong" choice.
I've tried various ways of making them ... the filling is the easy bit, it's what's easiest to wrap them in.

I've tried making the authentic dough (faffy), using chappatis, tortilla wraps etc, but by far the easiest, most successful and nicest (in my opinion anyway) is Chinese spring roll wrappers (normally doubled up) or normal filo pastry.

Looking forward to it. Although I grew up as a kid/teen in Glasgow/Edinburgh, my parents were never into "spicey food" (and still stubbornly refuse to even try an korma as they "know" they won't like it!) so I've never tasted the Glasgow version. Will be intrigued to see how it varies from round here (Leeds/Bradford) and my fairly generic "national" style ones that I currently make which are probably based on bits of recipe from all over

Received my copy of the book this morning. Only had a quick glance, but looks very interesting with a lot of techniques that make sense. Got high hopes - can't wait to try some this weekend

Much as I love butter ghee, I find that vegetable ghee is much, much cheaper and although not quite the same as the "real thing", still adds more flavour than oil. Use it in just about everything, curry or not!

I'd use jaggery (think that's how you spell it!) as it seems to lend itself to curries nicely. A different kind of sweetness (a bit more subtle) and dissolves a lot more easily without any "granulation". A block of it lasts ages, as you only grate off a little bit at a time.

Got my first ever jar of Mr Naga last week - never found it before. Love it .... very lazy compared to fresh chillies, but certainly does the job!

Cost? Freshness? Overall aroma in restaurant, Atmosphere? Could be any of those and probably lot of other possibilities that I've not thought of.

Likewise, know the "dangers" of rice, but never suffered, nor know anyone that has. Same with Chilli or Garlic oil - spent years making those with raw ingredients, again no ill effects, but evidentally if you don't cook it first you risk botulism! A bit of nanny state coming into play here - most of us curry lovers have stomachs of iron!

Coconut powder is definitely the future and an ingredient that I hadn't tried until recently. Very, very cheap and no waste unlike canned cocunut milk. Oddly, local asian shop don't sell it, but got some in the afro-carribean shop next door to them. The benefits of living in a very multicultural area

Now that my curry skills have evolved (will never learn everything about them) I'm increasingly finding that I start creating a meal without really knowing what I'm going to make until it's ready. Tonight is some sort of spicy butter chicken with spinach I think - but that may well change whilst cooking it. Anyone else do that?