Hi George,

Thank's for your opinion....Yes you are absolutely spot on my friend this Curry is the Mother of all Curry's like I said as soon as I can get into the City I will get a Take away and Upload the photo for you all to see it it's making my mouth water thinking about it ! 

Anyway the Restaurant/Takeaway in question is

The Lahore Restaurant
Dock Street
Newport
South Wales
Tel 01633 265665

Try searching Google see what it finds
Good Curry Restaurant Guide etc.

Regards
Layne   

Hi Curry King.

Yes in a word do you think it sounds Pakistani or Indian
I asked the waiter where in India they were from and his reply was Bangladesh !
But I'm sure (after catching a glimse) of the chef through their little serving hatch the Chef looks to me like a Pakistani so this would probably determine the style of Curry because in my opinion Indian and Pakistani have completely different styles?do you know what I mean they are after all different Country's arn't they ?
A majority of Takeaways/Restaurants serve either the Yellow or Brown Sauce this is a the darkest Sauce Ive seen like a dark Rusty colour do you know what I mean ?

Regards
Layne? ?

Hi Everyone,
Thank you all for your wonderful warm welcome (what a Joy to find such a great bunch of fellow Curry lovers)? ;D
I'm reading these forums and I'm totally enjoying every word....... this website is absolutely Fascinating !

Anyway onto business I don't know if this is the right thread but I'll start here and probably have to move because I want to upload a picture of a Curry and I don't think I can do it here ? will someone let me know please.

About 20 miles from where I live is a certain Indian Restaurant/Takeaway they have been established since 1961 and have been featured in the good food guide 1987 and the Taj Good Curry Restaurant Guide 1996,
They are still making their Curry in the same style after all these years and If I go in the afternoon shopping I'll always get a Chicken Vindaloo take away for my supper believe me it's the Best Curry Ive ever had in my life.?

I know for a fact that people travel from far and wide for their Curry it is in a phrase " A True Curry house " they are are not really known for Tandoori etc.
I don't know if it's Pakistani or Bengali or what ? when I asked them what's the name for this style of Curry they look at me as if I'm from another Planet !
I'll try and describe it to you until I get a Take Away and Upload a photo of it OK.

It is Very Very dark of a runny consistency and absolutely dripping with oil there is about half inch of very dark oil floating on the surface ( and in the bag by the time I get it home ha ha )

I'm convinced the Chicken is boiled and they Most Definitely use a Base Sauce because it only takes 5 Min's before it's in the carton and I'm leaving the Restaurant so that doesn't give me a lot of time trying to Interrogate them.

Until I can Upload a Photo does anyone have any Ideas what type of Curry it is and is there a Recipe for this Truly Awsome Curry ?

Regards
Layne? ??

Hi Curry king + Darthphall

Thank you both for your warm welcome?

I have been reading through these forums with great interest and? it's quite clear a lot of members are Obsessed with getting the Ultra Top secret Gravy Base.
I was very friendly with an Indian who owned the local curry house and I watched his chefs make this elusive sauce many times from start to finish and No there are not any secret ingredients.The Kris Dhillon book (The curry Secret) really tells it as it is, my only disagreement is the amounts specified, When I first started at catering college it was always preached to me that NO recipe is carved in stone They Are Only Guidelines which should be adjusted accordingly. My advise is to keep tasting if it needs something Add IT !
The only time I do the boiled onions Gravy is if I'm cooking for a party etc otherwise I'll just use the fried onions method it's quicker and easier I enjoy Fish Curry which is basically a Stew (Watery Consistency) My favourite is Lamb Bhuna (on the Bone) and no I dont use a fork or spoon I always eat my Curry's Indian style (Hands) It used to drive my Mrs Crazy but she's used to it now Ha Ha.

Another thing which bothers me is people are Freezing the Garlic/Ginger mix in Ice-cube trays (Argh) this will give a completely different taste to the final product you will Never see an Indian getting these frozen cubes of gunk out of their freezer ! same goes for the Fresh Coriander it goes Black and again gives a different flavour if you cant get fresh don't bother wasting your time (and gas) I would like to have a pound for every batch of Curry iv'e had to bin.
I will read these forums with great interest and I will try and help or give my opinion if needed the main thing is to never give up trying and looking at these forums I'd say you have pretty well got it sorted Well Done !?

Hi Everyone?

My name is Layne I have been Cooking Curry's now for about 25 Years.....Ive just found this Forum and it looks Excellent.
I'm a Chef (Sorry Not Indian) I look forward to talking about all things Curry with you.
Regards
Layne