Well Sam mentioned the ebook a number of times, so he's obviously directly involved with it.  Sam is a BIR chef with over 30 years experience and that's good enough for me.  Real curry fans would be very foolish to snub Chriss/ Sams book.  I think it will be the dogs b****cks.

I think those who doubted Chris' ability to deliver on his promises with regards to the quality of his ebook will soon be eating their words....and they know who they are.

Quote from: DalPuri on September 12, 2013, 01:51 PM

You wont find ANY traditional recipes that use an equal amount or more of turmeric as the other spices for a curry, so Why is it done in Britain?

Cheers, Frank. 

Hi frank, my wife is Indian and she disagrees.  She says there are many traditional indian dishes that use lots of turmeric such as Poha which is a Maharashtran dish.

The phal looks great but don't you use tomato paste?  TA's use a cs and a half per portion.  A phal is a very tomato based curry....and chilli of course.  Generally a phall contains 3 times as much chill as a vindaloo and 6 times that of a madras

He gets the naan in the palms of his hands and pats it from one hand to the other in order to get all the loose flour off it which is essential for perfectly authentic BIR naans

This is a new one for me and looks delicious.  Must try

http://m.youtube.com/watch?v=p8VpCC7TRZc

Lets hope he has a daughter and calls her Ruby Murray

Well virtually every entry in this forum is based on someone's opinion of course.  I just to like dispell a commonly used myth, in my opinion learnt from personal experience and the experience of many of my Indian friends.

Quote from: Geezah on May 15, 2013, 10:33 PM
I used to enjoy a Vindaloo, and a madras was a basic dish for me when I was younger but these days I prefer tasting the layers of spiced flavours in a dish rather than have it spicey hot.
I really dont understand how anyone can enjoy a meal if they are sweating it out while eating it.... is it a bravado thing?

----------

It's a myth that the heat destroys the flavour and some of the most flavoursome curries are the hottest.  I find that those that can't handle the heat use this as en excuse...usually British wimps.  I eat hot curries because I prefer the flavour, the weaker curries like madras are less flavoursome.  It's like the difference between strong and weaker beer..

This nann looks a bit anaemic Chris, you'd get much better results if you use a Tava rather than the oven....if you don't have a tandoor that is.  We've bought a property in India and when my wife and I move in, in a few years time I'll buy a real tandoor.  Can't wait :-)