Does anyone else remember the Sharwoods Packet Nan bread, going back about 17 years ago I used to cook a curry after the pub shut on a sunday afternoon for myself and a couple of mate's and always used to cook fresh Nan under the grill and they were spot on and better tasting than the pre cooked one's that they sell in those sealed packets in the supermarket now, I've often wondered why they stopped selling the mix as they were so easy to make, I actually can buy frozen garlic and coriander nan's in one of my local supermarkets here in Pattaya Thailand but they still feel a bit heavy and cake like than what I used to produce from the mix, thinking of giving one or two of the recipes on this site a go, anyone have any thoughts on the best results that they have got from the one's posted......Thanks

AS you used the Deggi Mirch for the chili can I ask what did you use for the Kashmiri Mirch which I cant get here in Thailand, I used Paprika instead, if it really makes a difference I will have to get some sent over.

Hi, cooked up a batch of this new base yesterday and have to add to the endorsements after trying the Madras recipe last night, though I did double the initial amount of the base to two cups as I like plenty of sauce that is not too thin, I also added two rounded teaspoons of a hot chili powder that I get from an Indian grocer here in Pattaya unfortunately he does not stock the Kasmiri mirch so I used paprika instead though he does have the MDH Deggi Mirch so might give that a go instead, only other change was to quarter up a fresh tomato and add it with the meat and thoroughly enjoyed it, I don't think this base would go well when trying a mild curry like a korma, I did try the original version with one which I felt also did not taste as good as the Dhillon base that I normally use but for hotter curries this is now going to be my standard base.....Cheers Guys

I have cooked several Korma's now using the recipe from this thread but using the KD base instead and have found it to be spot on, I don't think that the tomato in the base affects it at all, I did however add a little more coconut about 75grms and a little extra sugar.

One place that comes to mind when thinking of a mixture of these two cultures is Malaysia, have been to both Kuala Lumpar and Penang and both of these cuisines are served up side by side in the food courts and some restaurants and do in some cases blend together, I have lived in Thailand now for six years but aren't really that keen on Thai food, my girlfriend can't understand why I have to have my BIR style curry every Saturday night after the live footie on TV, can be a bit of a pain when the Chelsea game doesn't finish till midnight though. 

Can't find a recipe for BIR Butter Chicken, if I have missed one can someone give me the link, I did see one listed under the Authentic Recipe's, has anyone got a BIR one? 

What can be substituted in the Base Sauce Recipes where this ingrediant is listed, are the Knorr stock cubes acceptable?

I keep reading in some of the recipe's the term Chef's Spoon, can anyone tell me approx what measurement this is?, same apply's to the Chef's Ladle amount as well.