I know that beverage...it's called moocurry !

CC 

Ditto -

CC

H Pete -
I will give you my x-girlfriend's phone number . 

CC

Vinegar is  a prime ingredient in the traditional vindalloo recipe .

Hi Ashes -

Based on results for traditional Indian cuisine Madhur Jaffrey & Camellia Panjabi always give recipes that produce quality meals .

My favorite beer with curry is Stella Artois...a marriage made in heaven .

I think that you would be hard pressed to find any Indian restaurant globally using olive oil , as it does , regardless of type , impart its own unique flavor . Canola , vegetable or sunflower oil would be a better substitute and is just as healthy .

The Bad Fats -
Saturated Fats - Saturated fats raise total blood cholesterol as well as LDL cholesterol (the bad cholesterol).

Trans Fats - Trans fats raise LDL cholesterol (the bad cholesterol) and lower HDL cholesterol (the good cholesterol).

The Good Fats -
Monounsaturated Fats - Monounsaturated fats lower total cholesterol and LDL cholesterol (the bad cholesterol) and increase the HDL cholesterol (the good cholesterol).
Polyunsaturated Fats  -   Polyunsaturated fats also lower total cholesterol and LDL cholesterol. Omega 3 fatty acids belong to this group.

Therefore, based on the above classification, the "ideal" cooking oil should contain higher amount of monounsaturated and polyunsaturated fats and with minimal or no saturated fats and trans fats.

Best cooking oil - The Verdict? As long as you're using fats and oils sparingly in your cooking and preparation, it would be fine to use any one of the following "good" oils. All of the following oils are low in saturated fats and trans fats. Some have high concentration of monounsaturated fats such as olive oil. Choose corn oil, safflower oil, sunflower oil, soy oil or canola oil if you wish to fry foods as these oils have higher smoke point. It is best not to fry with olive oil as its smoke point is only about 190C/375F.

    * Good Cooking Oils:
           canola oil
           flax seed oil
           peanut oil
           olive oil
           non-hydrogenated soft margarine
           safflower oil
           sunflower oil
           corn oil

The following "bad" oils contain high percentage of trans fat or saturated fats. Some, such as coconut oil, even contain more saturated fats than animal products!

    * Bad Cooking Oils:
           Vegetable shortening
           Hard margarine
           Butter
           Palm oil
           Palm kernel oil
           Coconut oil

Hi Pete -

Tend to agree with other forum members...have tried KD's base on numerous occasions...tried all of the permutations & combinations...but still tend to fall short of " the taste ". This weekend I shall attempt to combine KD's style with some more traditional recipes and see if that improves the taste in the final outcome...if not pour another pint or 2-3-4 !

CC

Hi Ashes -

These are just a few of my favorite reference books :

The Curry Book - Laxmi Khurana
Madhur Jaffrey's Foolproof Indian Cookery
An Indian Housewife's Recipe Book - Laxmi Khu
Madhur Jaffrey Indian Cooking
From Curries to Kebabs : Recipes from the Indian Spice Trail - Madhur Jaffrey
Traditional Indian Curry in a Hurry: Time-sensitive Recipes for Authentic Home-cooked Dishes -
Babita Taneja, Win Dulai
The Complete Asian Cookbook - Charmaine Solomon
The Curry Book : Memorable Flavors and Irresistible Recipes From Around the World --  Nancie McDermot
Curry : Fire and Spice: Over 50 Great Curries from India and Asia
Great Curries of India - Camellia Panjabi

As far as traditional BIR , the best is on this site ( including KD's )

Notice the absence of all of Pat Chapman's publications !

Regards ,
CC

Someone will have to curry favour with Pete