Sorry Stephen but you are eliminated for going over the two-curry threshold.

Whereabouts in Edinburgh so I can get the scraps

Think I'm going to go for a Madras. Since finding this forum, its one I haven't tried yet. Looks reasonably straightforward though.

Will probably use chewy's recipe - that way, if I mess it up, I can blame him

Think I'll have those egg fried chapattis with it and maybe a wee veg side dish.

It just didn't look

a) appealing

b) Korma

I was replaying to George when you interrupted. I'm sure you are a nice person but you seem to be very vocal in 'the other place' and, from what I have seen of your cooking, I don't think I would want to be a part of a forum where you were actually giving out advice on BIR curries.

Maybe that is what George means when he says that differences of opinion are allowed here - maybe CA will have different rules.

Anyway - keep up the good work my friend, When's the e-book coming out?

Oh dear - what is going on?

Everyone is leaving - people are slagging other people off (and then leaving).

Folk are changing sides faster than a Lib-Dem in a coalition!!!

I have been in many forums and it's always the same. When you get many people together (especially over the internet) there will, inevitably, be some with large egos. When certain large egos come together it can only lead to disaster. It would appear that the egos have landed and have been thrown together in a BIR-like Large Hadron Collider. We haven't found the Higgs-Boson particle yet but we may have discovered a few Big-Morons.

What is left here? With most of the more vocal contributors announcing themselves in 'the other place'?

I'm for giving that a go sometime. When I make French toast I like to let the bread sit in the egg mix for a few minutes to soak it in.

Would that work with chapatti or is it too non-porous?

Opinions please

Liking the look of those chapattis Meggeth. How did you do them? I it like a French Toast kinda process?

Mrs G will only eat the chicken breast - we had one once in Paris too where the waiter brought out this big platter of legs and thighs on a  platter. her face was a picture

Thanks for link Phil. Already had a look but will check that site out too

Lol thanks Phil. Maybe the BIR way is too deep in your pores. That's like saying when in Britain, just eat roast beef and fish and chips - then where would we be.

Maybe you had a dodgy restaurant. Like I said, curries are different in France, and served differently, but that is part of the enjoyment and experience. I'm there for 6 nights so one night of curry will do, the rest I reserve for mussels

I'm not a steak lover (especially entrecote) so will avoid like the plague. Altough did once have a thin steak with gorgonzola sauce in Paris which Mrs G still talks about with delight.

Anyway, going to go for either

http://www.punjabbordeaux.fr/menu-restaurant-indien-bordeaux.html

or

http://www.tajmahalbordeaux.fr/plats/plats-au-poulet/

A full report to follow

Off to Bordeaux on my hols in a couple of weeks and have been checking out some of the local curry houses online.

Anyone been before and tried them?

I have had curries in France before and its interesting to see the differences between there and here.