hi nova
welcome to cr0(curry nivarna) you won't be disappointed. what's your fav? maybe we can point you in the right direction of where to start!
regards
gary

hi CQ great to hear from you again wondered if you had fallen by the wayside as darthy baby had. are you still cooking your vindaloos? and have you had anymore demos? what base recipe are you using now?
won't inudate you with too many questions but overwhelmed to hear from you again.
regards
gary

hi
you could use a hot paprika they do exist and they are all from the pepper family. ;D
regards
gary

hi CA great looking curries just makes you want to lick the monitor. oh well will have to put up with smelling the reheated vindaloo for tonights dinner. only ever had lamb once from my local( the missus doesnot eat lamb) they actually delivered the wrong dish i had ordered a vindaloo and for some reason they had put someones lamb bhuna in the wrong bag, tasted great and flavoured especially as had to eat it the next day ;D must order their lamb vindaloo one day
regards
gary

hi vicky try them mint sauce recipe in this section you also won't be disappointed it uses coleman garden mint (again not the runny mint sauce)
regards
gary

hi kris welcome again to the forum. jsut would like to ask if there will be the old favourites like madras/vindaloo in thew new book as the results from previous books have not am sad to say been anything like a BIR vindaloo i know, and i have had many demos and recipes from the chefs in these places and can reproduce my locals vindaloo and could probabaly do it with my eyes closed( no very wise though :) and also whilst asking do you have a recipe for a chicken naga ( have looked everywhere for a proper recipe and method that may come close to this BIR dish? assuming it would be like a very hot chicken chilli masala only using bangladeshi naga chillies. but nowhere near me that sells these chillies. the royal spice restaurant in bethersden,  kent does do a chicken tikka naga( the description reads " a real vindaloo alternative" )but when i had it was a little disappointed as i could not find 1 chilli in it and not as hot as descirbed. but then again cook and eat a phall now that is what i was expecting. and not the bangalaore phall you see on various other websites (which tend to be authentically orientated- not site no.2 before anyone mis-reads this).

which also reminds me anyone got the recipe for curry hell form the rupali in newcastle?

regards
gary

hi jaaron firstly welcome to the best bir curry forum on the net ;D yes we have discussed "the balti kitchen"  on here in the early days and i'm sure that the recipe for the base sauce is already documented as well. i was sent a copy of the dvd it comes in 3 parts which i have. parts 1&2 are about making and using the base sauce, part 3 is vegatarian dishes. but by all means post away . as i remember the base ingredients are very similiar to KDs' and made in 2 parts.

regards
gary

hi guys any of you had this virus running on your computer? my brother in law came round and installed the 2009 McAfee internet security disk and it shows that everything is now clear, yet tried to get on ebay/talktalk- to get emails and it pops up blank page this site may contain addware or spyware, even on the microsoft website when i have been trying to find out how do i get rid of this. yet it does not effect this connection to curry heaven- but then you would have guessed!
i know there are some real computer techs on here so would be eternally grateful

regards
gary

hi guys to see a video or a simple ctm then click on the link and click on chicken tikka masala recipe. he uses a griddler and a tandoor oven to cook the chicken tikka it takes about 12 mins to cook, may not be BIR but it does look simple.
regards
gary

hi madchester look in lets talk section under the ashoka recipes they are on page 1
good luck mate
regards
gary