dear George
you are 100% right about what you said
if another member go there and asked about the curry gravy they will show him a totally different gravy  not like the one they showed to Pete or to the Curry queen.
believe me they will never show the origanal with that very  very nice missing taste.i have my own experience with chefs and their trade secret recipes.
thanks
ghanna

hi ,
please see this web page their base is so so different from all other
could you please come back all and tell me what do you think of it ?
thanks
ghanna
http://homepages.tesco.net/~andy.oddjob/curry.htm

Hello again
some of the chefs are very honest and they will tell you straight away no it is a trade secret and they will leave you and go .
some of them will deceive you and teach you the method and ?ONLY ?the basic ingredients and of course you are going to pay them at the end without knowing that they kept that very important ingredient secret.
please be very careful , i was not .
I lost a lot of money and time on courses and restaurants ?her and abroad as well.specally in FRANCE .
this is my experience with chefs and their trade secrets
i believe in sharing and enjoying food . any one interested to know the secret ingredients of the French pastry ?i am willing to tell and it is ?FREE as well
thanks
ghanna

Hello pete
thank you very much for sharing all this information with all of us.
You are a great person
pete there are a lot of indian chefs that speak very good english , but when i ask them they laugh and tell me  TRADE SECRETS.
even if they are prepared to show you who they do it ,they alaways keep the secret ingrediend to themselfs.they will show you the very basic ingredients but not that important ingredient that will make the difference
i will give you an exapmle about French pastry  i tryed for years to duplicate the crispness of it  but failed , i went to different classes her and abroad as well but without luck at all .
every chef and some of them are first class pastry chefs avoided talking about this subject laughed at me and told me  TRADE  SECRETS, but at  the end i dicovered it  .
A very old chef that lift the business long time ago told me, i made the pastry and added this ingredient and it was spot on.
Please pete donot loose hope try and i am sure that you are going to discover it at the end .
these chefs are very good in hiding their secret ingredient.
GOD bless you all
ghanna

Hello
i try-ed the three sauces, all of them are very very good but i am afraid to say there is some thing missing ?.
A special kind of taste i can not duplicate , a very nice taste .
May be they are using ?spices that we do not know of .
I hope that someone can discover what is it.
Please come back and tell us all if any one know, i will do the same.
thanks
ghanna

Hello napelON
i wonder if they are using  channa dal  (bengal gram) and not chickpea ,because most of the indian resturant chefs translate chana dal as chickpea
i asked a freind of mine and he told me they use two sauces to prepare dhanask curry in the resturant .
one of the sauces is the basic curry gravy ,the other one is tarka dal.  The tarka dal is made from chana dal ,browned garlic, ginger and other spices.
He mentioned that sometimes they through some chana dal as well in the curry gravy with the onion , garlic ,ginger and other vegetables and only curry powder(no any other spices)
He said this gravy is very similar to some thing called    RASAM    which ie eaten a lot in south india.
thank you