I'm in Australia and ordering from the Amazon UK as no one has the book here. I think I'll be waiting a while before I get my hands on it. Just reading the table of contents on the author's web site gets me keen to start cooking.

Until I found this site I had no idea that traditional indian curry is something completely different to BIR curry which explains why all the cookbooks i've bought have recipes which are nothing like what I get at a restaurant.

Been reading for a while and will be trying the SnS base and madras this weekend to tide me over until the book arrives. Pretty excited about my first attempt at a BIR curry. Had one question though, If I am cooking for 5 people do I still have to make the final curry in individual portions or is it safe to just keep adding base until I think I have enough gravy for 5 portions in one pot?

Hi,

Came across a book called: "Undercover Curry: An Insider's Expose of British Indian Restaurant Cookery"

It was only published in march 2010. Had a look at the website for the book to get more information. Appears as though the author has gone and worked in some BIR and taken as many notes as possible and written the book. Anyone heard of this book or tried the recipes within it?