Hi Darth, if you put your cooked rice in a tray,then using bottom of a machstick do four lines of yellow colouring 1 aross of green and one aross of red ,use your hand to mix in,and theres your pillau rice nice and colourfull TERRY

YES, PLAIN YOGURT, A SQIRT OF LEMON, A TEASPOON OF COLMANS FRESH GARDEN MNT ,(NOT MINT SAUCE ) HALF TEASPOON OF PATAKS KASHMIR MASALA, HALF CUP OF CASTER SUGAR,AND SOME COLOURING IF WANT, A SMALL BIT OF FRESH CORIANDER.BLEND IN BLENDER,A LITTLE AMOUNT OF SINGLE CREAM  TERRY PS BOIL THE SUGAR IN SOME WATER TO DISOLVE

No Im here to help,but i just cant get a simple answer out of any of you spice gods as what brand curry powder you use.If you that well up on your curries then just tell me.I wonder if you even want the spices free,after all you have to buy them somewhere I made you an offer seems you dont want to take it up,HUH After all it would have been a great bit of knowledge for those who seek the seceret but you hold it back from them.If you know how to make your BR curry then why do you inqire off me If there ys anyone on here that wants a restaurant curry powder with a gauratee of a refund if not genuine happy then dont hold it back with thev excuse of saying that Im looking for money,arnt you ?Or dont you like somone who comes here who knows the art of indian cooking,and take away the limelight from you.I can tell you that im not that person but help is here if needed.Dont let your friends of this site down.3 moderaters to email me well that a laugh 1 who says he cant get it right and claims to have the madras and vindaloo cracked Pete.

Sorry mate but it does matter what curry powder you use.And I can tell you that it can only be bought in 10 kilo tins TERRY

Ah milk? ever thought of creamed coconut? TERRY of  www.ifindforu.com

A provoking thought.Have you ever wondered where they get the potatoes from to make bombay aloo ?.Of course its the ones they have used to cook in the gravy.Also the carrots used in a stuffed paratha.And not forgetting the cauliflour used in a cauliflour bhajee ;D comments please TERRY from   www.ifindforu.com

yes ive been shown the whole art of indian cooking.The only ones I dont know is where chefs do their specials ,their own seceret specials ,which they dont show

Lets say I'm a trainee chef of 30 years,and still learning.I always thought that Indian take aways and restaurants never cheat in getting a superb flavor,but they do.Chicken seasoning can be found at good Asian food stores,they also sell all purpose seasoning but chicken is the one to get your tandoori or tikka sauce with good.flavor.Hi curry king, Yes I have cooked in an Indian take away,and know how to cook a good poori, Nan bread,chapati,and love cooking birianis.But I can tell all,that it depends on the powder you use,not any curry powder will do TERRY of ?www.ifindforu.com ?Chichen seasoning is available at my site

Lets say im a trainee chef of 30 years,and still learning.I always thought that indian take aways and restaurants never cheat in getting a superb flavour,but they do.Chicken seasoning can be found at good asian food stores,they also sell all purpose seasoning but chicken is the one to get your tandoori or tikka sauce with good.flavour.Hi curry king, Y

Ihope you dont mind me adding,but it does matter what curry powder you use asI have worked in the indian take aways I can tell you ,you cant buy the powder in small packets,only in large tins TERRY of  www.ifindforu.com