Hey, amazing enough i live in llandudno, north wales and been to the bengal dynasty many times. The story is that years ago llandudno was a great place to eat for Indian Resturants, above the washington pub and night club was a big balti, food was amazing even out of this world! A few doors down another posh indian called the Indian Floral also truly irrisistable. These were great resturants but one went bust and the other resturants owner was involved in an underage sex case so moved swiftly out of town, this is now a swanky home cooked style english/italian and has great reviews. I miss those old indians and the Bengal dynasty was in her heyday. Now the town is full of second rate resturants so to say, if anyones there go across the road from the bengal dynasty to another resturant called Asia, tacky indian resturant, run down and food is so laughable you wouldn't even bother starting to eat it let alone finishing eating it. So for us locals we only have one choice, put up and have a good time, we do know what a great curry tastes like but now this is all we got left, sad i know.
  Anyone need to know more about my home town and resturants just let me know. Imo theres only two Carlo's and the Jasmine House, none are indians. We use an indian takeaway place across the road called the Shapla, not bad for takeaway and after a night out, this is the best indian till the next town. I feel that in the past ten years food standards in my town, which is famous and got one of the best catering colleges around has slid down a steep slippery hill, people serve me imitation food that dosen't do it for me and i miss getting drunk and eating great curry!

I hope this is what you think of her ctm, let me know and if its not a winner for you please recommend a better recipie, i'd be intrested to find somthing better as this is one of the best iv'e tried. Thanks

  I agree with the subtle change to a dish giving it different characteristics and taste and also not to ignore the better dish.  BIR just seems to be what i aim for or better, if i get BIR i'm happy and any better then i'm on a winner.  I got to keep my family and the public happy and most seem to demand BIR style as all they know.  I do like Kris Dillions healthy approach although olive oil is not really suitable for frying and got a very unique bland taste, changes the flavour a lot.  Also she goes on to say that you don't need food dye in food and i too agree and keep it out of my cooking whereas it seems popular in indian takeaways and resturants.  I believe the better dish is also healthy as well and can be tricky balancing all these factors.

  You are right cause she dosen't mention the word British once although she dose say Indian resturants worldwide and seems to be the theme of the book.  Some of her recipies are exactly the same as i've had at indian resturants abroad and in Britain, mainly the ones i prefered.  Some of her recipies are not though.  Was i taking for granted that this book was 'British' Indian resturant food? dose seem similar procedure to my locals, i also like its simplicity but feel like it can lack that depth of flavour sometimes with the spicing.
  I also was intrigued by how the base was improvised in the above photo and the fact that it was from a book that i used as well, have tried the green bean recipie and much prefered it to plain boiled green beans like we usually have.  I do use a lot of spicings and recipies from this site as well though.
  I did notice that the chicken tikka massala of her blog was a little different to her book but not by that much.  Her first book uses ghee and veg oil but her blog seems to refer to olive oil and more healthier living.

  I do agree that the new curry secret/kris dillons second book is misleading a bit. I started with the curry secret and never achived the results i expected from a BIR but after putting it away and focusing on the recipies on here before opening it's pages again i find that most of the recipies are spot on now. I hated her onion gravy and felt that the problem was not enough oil, a carrot and half a green pepper.  I now use mick/taz's onion gravy with her spicing and cooking procedures. I think she has a BIR replica in the chicken korma in her first book, the curry secret along with mick/tazs base gravy and from her blog spot which you got the pork tikka and listed in your reply i have made the chicken tikka massala and thought it to be the best BIR recipie i have tasted.  I did add a few more tablespoons of cream than her recomended six tablespoons in the recipie but have definatly had this at a few indians before and almost identical taste and consistency, the best non food dyed curry i have ever had, even had it at a bengal resturant exactly like this.
  At first i hated Kris Dhillon but now i love her, don't use all her recipies as some on here are much better but please have a go at the chicken tikka massala from her blog spot where you got your pork tikka from and let me know what you think of that one, mine came out pretty much the same as her picture and same colour. Prefered to fry my chicken tikka not use the oven method, much better. Thanks.

Never thought of green beans in this way will give the recipie a go as look good but try as i may i'm not impressed with the pork tikka, sorry to have to be honest . I use the curry secret  as well as recipies on this site and haven't come across this recipie so guess its in the the new curry secret which i don't own yet, can you post it here for me to try please. Am also intrested to know how you improvised on the base gravy, did you fry and caremalise onions then blend or some other way.  I love the colour of the rice, i'm gona look for it at my asda too. Thanks.                                   

So i made sag aloo again but this time real oily, not like my local resturant!  All ingredients are added by eye and not by measurement but i fried sliced onions, chopped green peppers and mustard seeds for few mins before adding chilli powder and let this cook for few mins more.  Next i added mick/tazs base gravy, tomato puree, cumin powder, corriander powder and garam massala (all from the rajah range).  I let this cook with couple of handfuls of spinach before finally adding cooked potatos which had been boiled with a pinch of tumeric.  Finally garnish with dried corriander.  One thing to note is that i added a lot of tomato puree to give it more of a red colour.  My kormas are yellow, my chicken tikka masalla is golden brown so hoping to make a red coloured josh or madras next to give me a full range of colours hence experimenting with this sag aloo.  It had a hint of tomato which gave it a richer flavour but overall tasted as good as what i've had in resturants.

I had it at the 'bengal dynasty' in Llandudno North Wales, pretty much the same except i like to spice mine more and because it was my first curry dish with coconut oil i didn't want to heat too much so the oil didn't cook out and hence not an oily sag aloo although the bengal dynasty's sag aloo wassn't oily either.  As for the recipie i followed the spicing in the forums on here for sag aloo, this just seemed to be the basic spices for most sag aloo i could see with other spices added as well according to personal taste. Spices are the rajh brand and about half a teaspoon each for the amount in the wok, prefer to go by eye and add more as cook if needed. Onion gravy was pretty much the same as mick/tazs and pre cooked potatoes added at end with spinach, the resturant always murders the spinach as with most sag aloos i've had.  A side note about the bengal dynasty as i can recomend it as probably the best in my town although there are a lot better nearby in neighbouring towns, there are three indians in my town and only this has the bling and atmosphere as what i expect an indian resturant to be like, the other two are a bit tacky decor wise and lack that indian atmosphere. When i get an indian at a resturant if i want the starters, mains and side dishes brought all at the same time i expect to get it, only the bengal dynasty resturant does this, the other two bring starters, clear the plates, wait ten mins then bring the side dishes and a couple of mins later the mains.  If i want a feast i want it all in front of me so i can have a bit of everything, dip my naan bread into each seperate dish etc. Is this right of a curry house!

Haha, even worse the expeller pressed steam deoderised coconut oil made by tropical traditions and only supplied by europeanoils (can't find another stockist anywhere) was gona cost me 30quid for a litre to be delivered.  Hey don't get me wrong tesco cheap oil will do and most should be very happy with it.  Health wise i'm a bit of a purist and struggle to make a curry healthy and taste like my local takeaway.  It cost me an arm and a leg for organic spices, onions and the coconut oil but it comes mighty close to that unique takeaway flavour.  Another problem is the colourings and i refuse to use them unless they are healthy of which most aren't.  I am going to source some Kashmiri red chili powder as this is meant to be the best natural red food clouring available, i don't need to add the yellow to my korma as funny enough it comes out the right colour without it.  Most places probably use cheap ingredients so go with the taste and what you know best but just imagine you had high cholesterol problems etc (which i don't and am perfectly healthy).  I know i'm a bit extreme with my cooking but hey there's always one.
One final point, of all the virgin and extra virgin oils only coconut oil seemed to be suitable for frying a curry, the rest weren't recomended for high heat, some might even fry with virgin/extra virgin olive oil but believe me it is not suitable and needs refining and so there is just plain olive oil which can take the heat.  The rest are more suitable as salad dressings.