I must admit I enjoy watching Bourdain: A Cook's Tour. They show it on various satellite channels over here - obviously repeating it over and over.

I don't think I've seen the Indian ones, though.

That's true.

Mind you, there's no reason why a tandoor can't be viewed as a variation on a barbecue, and the UK weather doesn't stop people using (and abusing) those

Did anyone ever see that episode of Delhi Belly where they looked at tandoori cooking?

They showed tandoors being made by hand in sizes from biscuit tin all the way up to washing machine, and they sold for only a few dollars (though I know to get them shipped over here (UK) would cost hundreds, and of course there's Customs after that).

Getting a proper tandoor one day is one of my ambitions in life.

This guy had the right idea:

http://piers.thompson.users.btopenworld.com/index.html

Yes, make sure it is the right one - the name 'all purpose seasoning' is applied to products that are a mixture of chemicals and/or spices for use in Cajun, Jamaican, middle-Eastern, and Indian cooking. And they're all different.

I've got some of the Cajun stuff and there's no way it would work in a curry

Thanks.

Possibly... I have seen one recipe where you slowly cook a finely choped onion, garlic, and ginger in oil until it goes crispy and very dark brown and it did add something the one time I tried it. It kept for ages in the fridge. I'd forgotten about that one until you mentioned it and will have to try it again. Now that I think about it, it did give that distinctive smell.

I've just found this site and it looks very interesting.

I'd be interested in anyone's comments on this recipe. I've been trying for years to get that authentic restaurant taste and have been through many of the books. Some of them are nearly there (The Curry Secret) but none of them are spot on.

I saw this being made by a restaurant on a satellite TV show (can't remember which one). They didn't give any quantities, but I wrote it down and watched what they did, and have experimented a bit with it. This serves ONE person (if it's me) or maybe TWO depending on what you serve it with.

I hope this is the right sub-forum - it isn't an actual name-specific Restaurant Recipe and the main aim is to get the gravy taste right.

large chicken breast (cut into pieces)
1 large onion (chopped)
4 or 5 tbsp sunflower oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp chilli flakes
2 tsp turmeric
1 chicken stock cube
1/2 tsp salt
2-3 tsp ground methi leaves
whole bulb of garlic
1-2 inches of ginger
4-5 tbsp chopped tomatoes
3-4 tbsp coconut milk
fresh coriander
water

Put the oil in a wok and fry off the onions slowly until they're golden. Increase the heat and add about three quarters of the garlic (crushed) and the ginger (pureed). Cook for 30 secs.

Add the chicken pieces and cook with continuous stirring. Try to get some colour on the chicken (not too much) - about 5 minutes.

Add about a cup of water and bring to the boil. Cook for a further 5 minutes.

Add the spices in blue and mix carefully. You may need to add a little more water at this stage (actually, you definitely will). Cook for a further 2-3 minutes.

Add the tomatoes and coconut milk and cook on a lower heat until the chicken is just about done. Add the ground methi and remaining garlic (crushed) and cook for a couple more minutes.

At the end, throw in the chopped coriander to taste (I use a whole bunch).

Sometimes I use a teaspoon of mint sauce to give it a tang.

The whole thing only takes about 45 minutes including preparation and in my opinion it is the closest I have got to the restaurant flavour.

I'd appreciate anyone's comments if they give it a try - and any suggestions.

The ONE THING I can't seem to get right no matter what recipe I use is that toasted garlicky smell you get when you hang around outside a curry house (sad or what?) and the garlicky 'afterburn' the next day