Thanks very much for this BB1, this looks very interesting. Am I right in thinking that in your TA there is the option in each curry for chicken breast or chicken on the bone?

I for one really appreciate learning about the differences in recipes from around the UK. Thanks once again!

Interesting technique which I will try. I wonder if this technique had/could be used before marinating for tandoori chicken?

Congratulations and good luck Aussie Mick.

I'm not on Facebook, but have just got my girlfriend to 'like' the page so will look forward to following the adventure!

What a feast. That really is an amazing spread and looks every bit as good, if not better, as many restaurants I've been too!

Could I ask which recipe you followed for the bombay potato? Thanks

The cooking lesson is a good idea.

You can also get some gift ideas from here:

http://www.spicesofindia.co.uk/acatalog/Gifts.html

I concur with Curryhell. If using powder try covering just the tip of a knife and add to the water, if you're after a deeper yellow you can then always add more.

Hi, I had a vegetable rice in a restaurant at the weekend and it was uniformly yellow. I couldn't taste any turmeric at all and am pretty sure they will have added some food colouring to the water the rice was cooked in.

Thanks for the mouthwatering review, though more than slightly envious of your experience

Although slightly off topic but nonetheless related, I'd be interested to know if anyone has tried soaking chicken in brine before marinating for tandoori chicken?

That looks a mighty fine omelette, I could eat that now for breakfast!