You can find her - Parveen Ashraf - on youtube Phil with various tutorials - but not this tv series as far as I can see.
If you can get ITV Player on a computer / ipad you can do iplayer searches and play them

Here is one tutorial on youtube - rest will be listed alongside

https://m.youtube.com/watch?v=4bY-jTLqURY

https://www.itv.com/presscentre/ep1week4/parveens-indian-kitchen

Quite interesting

Like Phil, I can find no enthusiasm for Italian pasta dishes of any sort - but Italian restaurants thankfully offer a myriad of other excellent dishes as I found this last summer in Sorrento.

Some great food by some great chefs _ Oberoi M/V Vrinda Houseboat - can highly recommend.

Chef at Leela Club also topnotch

I have a horrible combination of a tough beard and sensitive skin.  After years of using shaving foams various and multi blade razors, had to stop foam due to spots & skin reactions etc and settled for plain water on face.  Did this for 5 years until my daughter bought me a very pure soap insert in a hardwood bowl from White Company & badger brush.  To my surprise it works brilliantly for last 12 months.

Thursday - 10 day hol in Kerala - missus and moi.

anything coconut - especially in curries is too sweet for me

5 good recipes in todays mag - taken from The Curry Guy Easy book by Dan Toombs.

Chicken keema shimla mirch
Pani puri
Bhaja mackerel
Saag paneer
Lamb achari

Excellent restaurant - more of an authentic Indian than BIR.  Wide choice menu and every dish completely different look/ taste

Quote from: CURRYISNICE on May 09, 2018, 05:02 PM

Quote from: Peripatetic Phil on May 09, 2018, 06:47 AM
I agree that few, if any, so-called "curry kits" are capable of reproducing the authentic BIR experience, but if making the base is now too time-consuming or otherwise impossible for you, you might like to try Shaheen Onion Masala Base. which does take much of the hard work out of the process.  It still requires further blending in my experience but is definitely capable of replacing a home-made base.

** Phil.

Shaheen Balti Masala Paste or Shaheen Onion Masala 175g to make a Dopiaza? which type of curries can be made with these two? The owner said to use Shaheen Balti Masala Paste  for a Dopiaza and NOT a Shaheen Onion Masala ! Do you think thats right? if so what can a Shaheen Onion Masala be used to make?

Talking about BIR here in the West of Scotland I have ordered a couple of currys recently and I could tell right away they used the curry sauce you get with Curry sauce and chips at your local chippy which is just a packet of chip shop curry sauce powder and you just mix it with water!!!  then they just added the chicken, onion or whatever vege! can you even believe that??!!!
Not to mention the countless places that use frrozen chicken which is so rubbery and awful

I had a madras curry (so called) in Essence in Broadheath Altrincham lasy year.  It was basically tomatao ketchup with a couple of spices thrown in.  Absolute crap.  I gave them a corresponding write up on Tripadvisor. The owner was not best pleased at my suggestion he sacked the chef - better still he should taste the crap they are serving under the disguise of Indian meals.  I directed him to the Jai Kathmandu in Northenden to make a taste comparison - not World, but Galaxies apart