Another nice vid Sam but alas not BIR and from my point of view inedible because there's no meat in it 

I love the look of your peppers 976bar but zero chance of getting lamb mince here .. bloody shame because I'd love to try all the kebab recipes on here ... I suppose I could mince one of the leg joints I have in the freezer but at Euro 19.90 kg it seems a waste .. I'll just keep admiring from afar   

I don't ever buy 'cheap' basmati , I only buy Tilda ... the way I look at it is like lots in life you get what you pay for. I get 200 portions of pilau out of a 10kg bag at GBP 21 ( From Spices of India - not the cheapest place I know ! )which equates to around 10.5p per serving ... cheaper rice comes out at around 6p - 7p a serving. Having gone to all the work of making up a base , made a delicious curry and prepared chapatis and so on I simply could not risk the rice being anything other than the best possible especially for a saving maximum 9p for 2 people. I'm sure there are loads of other great rices out there ... I'm just sold on the Tilda stuff and the peace of mind it offers me.   

I use CA's method for pilau and freeze loads .. every one that's tried says it spot on so rice wise I'm happy for now !!      ;D

Hi Cory ,

Tried the garlic powder at 0.5 tsp and the fenugreek powder at 0.25 tsp and it was amazing as your vindaloo always is .. I'd have to do a side by side taste test to spot the subtle flavour changes between the original and this new addition .. my wife reckoned it was closer to BIR than the original but maybe she was bigging me up a bit in return for a top notch curry !!   

Thanks once again for all your recipes ... our family are very happy now on curry nights !!

That looks great Eddie !!

I particularly like the look of your rice .. not too colourful like mine is sometimes !   

Which roshney are you going to do ?

Cheers .. Colin

Hi Cory ,

I'm doing your vindaloo ( with your base and masala ) tomorrow evening and I'll try adding the garlic powder as you suggest  ... I agree with you that you can't overdo the garlic especially in vindaloo and phall   

Good news Guildy .. with the first one under your belt you'll be off like there's no tomorrow   

Thanks for posting Sam ... I enjoyed the video and like 976bar think it looks like a decent enough curry .. I would agree too that if you remove the prunes and olives it would be a little more authentic ( not BIR authentic ) since olives in particular remind me off Mediterranean countries. You obviously enjoy cooking so keep it up !!.   

You should give one of the bases from here a bash and do a curry from that ... then you'll see why we're all so mad about that BIR flavour   

Blades tikka as a starter with Dip's mint sauce, CA's dhansak ( CA's base and masala ) , CA's pilau rice , and for the girls Dip's chicken tikka biriani ... all with home done chapatis.

I'm yet to discover a reasonable BIR dessert ( usually majorly ming ) ... any ideas from you clever people ?

Oooh ... I'm loving those stainless worktops ... that's BIR style   

Nice one Chewy !

I'd be very happy with that hob ... it looks far superior than mine but in my defence I'd not discovered cr0 when I did my kitchen .. things would be very different now !!