Jb
Your doing a great job with the currying and thanks
To criticise some photos is plain cockyness  and nothing else
Its not a photographic competition

I have this feeling that as Curry cooks and learning more as we progress we are becoming too critical of everything,maybe that's good.
How many here have found there ideal dish then changed it over and over again, lots have on this forum,nothing wrong with that but why does it happen
Any ideas ?

Have I missed something or is this a dating site 

I am totally in love with this dish from Akbars in Manchester.

Has nobody else sussed out the  Chris e book  its all a big wind up ?

Nothing wrong with Naan breads at all Supermarkets are bulging with them So why are Chapatis going out of vogue ?
Once you got the knack there easier to make and store and great for mopping the plate For me there much tastier
Do any of you like and use them? ;D

UF
Pleased you like this base
The 2nd batch I done had 8 cloves in the tarka and tasted even better
But I am an Ox when using garlic

MA that does look good well done ;D

Haldi
Whats occurring ? The post starts with your enthusiasm with the lesson ,then a depression sets in and kitchen rage thoughts
You payed for that with money?

That looks nice Were you inspired by Monet ?  ;D

Why is it some recipes and chefs say "Add salt to taste" does that mean you cant taste anything at all without salt, or  does it mean to taste the salt. Add salt to make it salty would make sense very confusing