Thanks for the welcome!

For me the KD base is about the texture; bearing in mind that before I discovered that, the curries I was making weren't BIR, essentially. However, I'm probably at the stage where I need to find a new one. KD's is pretty bland, to be honest, although that's not necessarily an issue - it just provides more scope for experimentation / customising it according to what kind of curry I'm making. It feels like adding spices (other than the paprika and turmeric that are in that recipe) to the base is doing it at the wrong stage, although I'm not against the idea of trying. I've tried red pepper and carrot; the pepper didn't seem to do that much, and the carrot made it a bit too...vegetal, if that makes sense.

I probably didn't look hard enough, but I didn't realise this forum was here - it looks right up my street!

It took me a while to get past the CAPTCHA - is it just me who can't read those things? - but I'm here now, so this is just to say hello as a new member.

By way of a brief introduction;

* I grew up in West Yorkshire - not Bradford specificly, but not far off - so I used to be lucky in terms of having good restaurants and takeaways nearby....these days not so much
* Nowadays I make my own about 95% of the time, partly for that reason
* I do cook some "proper" curries (currently enjoying Rick Stein's India), but I've always been a sucker for BIR curries
* I've long (nearly 20 years, maybe?!?) been a fan of the Kris Dhillon book, although I really need to broaden those horizons a little
* Usually go for lamb given the choice, and if I HAD to pick a favourite it would be an achari

Sorry for waffling!