The sweet texture... is this simply the cooked blended onions, oil and coriander ? that's what i smell when i get my old style BIR take away :-) not the tomato soup version.

I never though about the diffence between both books, however i think its best just to buy a book and get on with it. I was not sure if the original book was still in print and the later book would still provide the base sauce and that Karahi chicken is lovely using the bir base method. sometime you just have to go for it it guess and get cooking 

I am off to Razor's house ;D

Phil thats one heck of a cinnamon stick :-)
buy online now in handy pack sizes from 10 tonnes,
nice pic.

Hi,
You have to start somewhere and as stated Kris Dhillon's book are just right for a newbie, its not allot of money and you will learn the basics of the base sauce (gravy) just remember you may have to throw some food away in the early years in my case 30 ha ha...the new curry secret ( cost me 3.99 and on page 94/95 we have the lovely Karahi chicken it a good place to start, good luck and don't forget to open the windows!

http://www.thecurrysecret.co.uk/

As you say on the bone tandoori (could be a whole bird) off the bone tikka (small bits off the bone) using the same marinade?
I don't blame most bir's for coming up with diffrent recipes for what used to be the same marinade. Even Pataks have tandoori paste and tikka paste and i can only guess this is down to marketing or upselling when your shopping. I would like to think its a way of offering diffrent marinades in a bir on the same plate, something diffrent. I don't mind if my chicken tikka is diffrent to my lamb tikka (i quite like it) but i do think its down to offering a new angle on an old idea, again call it marketing if you want or one up-manship on the bir up the road. Its just like us doing two diffrent marinades for say one of our parties.

I promise never to bring up the subject of naan's ever again :-)
Yes, I brush mine with a mix of gee and salted butter sometimes the mix has garlic in it too.

George and Curry Monsters, yes i seen the show!

The "chef" used the term nan bread i thought a nan is a bread. Its like saying a bread bread and he's a chef.

I have been looking into buying a charcoal tandoori oven for my garden but on the show the chef said "don't bother"

This is taken from https://curry-recipes.co.uk/curry/index.php?topic=2815.0

This from the man himself and he talks about high temperature.

Sorry i don't know ho to do  on here but by the magic of copy and paste
some of what he wrote is below...
Phil, Chaa006 thank you very much for the info you sent me  I can now do "quotes"

Quote from: Admin on July 10, 2008, 01:48 PM
As you know I have been in discussion with Bruce Edwards and he has kindly provided CR0.co.uk with an article on the restaurant Curry Sauce and Basic Curry.  So here it is.......

Bruce Edwards
I discovered this forum about a year after it first came online, and have visited it from time to time since then. Initially progress seemed slow, then people started reporting on kitchen demos, and things started to get interesting. Very soon there was some good information, but also a lot that wasn't helpful, and some - well I wont say any more. The difficulty for many people was just what to believe Common problems are that when someone sees for the first time what goes on in a restaurant kitchen they're are in an unfamiliar environment, their observations are often unreliable and they often misinterpret what they have seen. They might see a pan on the cooker on a burner that resembles a rocket engine and so conclude that a high temperature and lots of heat are necessary, but they fail to notice that the contents of the pan are only simmering, because it is a small pan and most of the heat is going up the side. The chef then takes the opportunity to impress the visitor by producing a sheet of flame with a flick of his spoon and a shake of the pan, and the impression is reinforced.

Another example is quantities; the visitor sees a massive pot of sauce on the cooker and asks how much coriander/turmeric/cumin etc. he needs in his pot which is 'this' big. The chef, trying to be helpful, makes a guess. Now think about it. If your pot is 6 inches in diameter and the same in depth, and the restaurant one is three times this, [distinctly possible] then the restaurant one actually contains TWENTY SEVEN times the volume of yours, as simple   arithmetic will show, but a fact that might easily be overlooked.
People look for recipes with a definite result in mind. And while recipes are obviously important and have a part to play, what BIR cooking is really all about is using Traditional Indian methods and spices to cook dishes that are not typically 'Indian'.

When everything is right, the Restaurant Flavour/Smell is produced, almost as a by-product of the process as a whole. Of course the chef will have heard of this, but probably wont be too clear about what we actually mean by it. He will almost certainly assume that we are talking about general spiciness. Only a true British Curry Enthusiast can fully appreciate it.

I was told the freezing of rice kills the good bacteria, but only slows down the the bad.

Frozen foods spoil quicker than fresh, we cannot stop
decomposition, we can only slow it down, how nice is that !!

Brother/sister gazman1976 how did you guess!
I never said anything was wrong with anybody or anything on this site or HP sauce
Why do i need to re-evaluate anything? I was only trying to help, some of the recipes and help from people on this site is very very good.

I though the request was for why we used different ingredients in the same dish or vice-versa
and not about hoodies lol. So rogan was an example, no toms or with toms.
I now i have to go and shell peas and set up our Betamax to record our Lord Sugar