Excellent book Steven - written as it should be - a simple, unpretentious style for the beginner to follow easily from square one to full curry making (most types covered).  Perfect for those wanting the definitive guide without wanting to search all over the show for the many different aspects.

When my daughter was writing her book about an introduction to the complex Alexander Technique - I advised her to write it in a style that a simple layman with no knowledge of the subject could pick it up and read it easily and understand it.  Something advice-wise I have given to many sales reps I have employed over the years when they complained about secretaries mis-typing their reports.

You have achieved this Steven - an admirable accomplishment - well done.

Still pruning I see.

As a mod and supermod on other forums - I recognise the tinpot hitlers when they are in action.  AOL were the worst I have come across - even deleting a post of 'Hello' !!

As a result, I will be merely a viewer / donater here.  How long will you let this innocuous post last?

A lot of the BIRs come about I am certain from waiters with ambition ( & little else when it comes to the kitchen 'skills' necessary) who are able to raise the money to open up a little place.  The curries are indifferent taste-wise, look the same - and probably all based on the same sauce with a few bits added as the 'differentiation'.

All in all Steven a general disappointment to anyone who knows the taste of the real McCoy.

I rate very few Indian restaurants worth a re-visit in the UK - I am more interested in the authentic taste based on my experience of living in the middle east (where asian food is fantastic and varied) and travelling all over the middle east, far east, asia in my work.

I live Manchester way - home to the 'famed' currry mile - and for the most part - disappointing.

Spindly white stems now turning greener after daily exposure to sunny windowsill.

Just ordered a copy

All 7 of my good germinators have 2ndry leaf growth now - but spindly white stems still.  Late sprouter struggling - but will keep it going to see if it gets there eventually.

Putting them onto sunny windowsill in the day when it applies.

5 out of 7 now showing 2ndry leaf growth

2 of the 7 good sprouters now showing secondary leaf growth - not bad when you consider no heated propagator in use - just in warm utility room by the window.

Brilliant idea - still watchable here - youtube one is blocked

http://www.channel4.com/programmes/jamie-and-jimmys-friday-night-feast/videos/all/s2-ep1-build-your-own-tandoori-oven

In Dubai years back, the Kwality restaurant used to serve Reshmi kebab as a chicken meat, coated with a very spicy thin tempora type batter with a clear almost thin jelly like mint dip - delicious - one of those spicy heats that creeps up on you.  Reshmi translating as 'silky' I was lead to believe.