looking forward to the test lads, thanks for making the effort to do this

very intresting, thanks for posting these.

would this one be suitable for a vindalloo or phall?

it will be very intresting finding out the curry recipe to use these in.


nuts ehhh, maybe this is what we have been missing?

maybe black cardamon is what they meant, it does look very much like bark

im still around, though not participating often.

i think its the anticipation of waiting for the final cast iron curry that will surely come from the couple of posters getting lessons from some real bir chefs.

i feel no point debating or posting recipes till we know the outcome of these lessons.

i buy my onions loose, which makes me think perhaps i might be using spanish variety. im wondering if anyone can tell me how to know the diffrence? Are spanish onions the big round large ones and any others are ok to use?

thanks in advance

From:  Isle of Lewis,Western Isles

To:  Manchester,Greater Manchester

Distance:  509.7 miles  Show in kilometres

Time: 14 hr 31 min


if the course is right i would definetly travel as well, which incldes a ferry ect.

and so would everyone here from all over the country, and everyone else that wants to learn how to replicate the bir in this country.

You get this right you will have a very profitable buisness, people dont want a madhur jaffrey clone, they want to make what they can buy from their favourite takeaway on a saturday night.

hello spud, welcome to the forum. best place on the web for trying to replicate the saturday night takeaway.

from scotland as well, up here in the wilderness.


hey stephen lived in dundee for a few years, went to abertay in the 90s.  dundee is great place for a beer and a curry.

infact best ever curry place i been to was the big one by the roundabout to hawkhill. jahangir i think its called.

wife and i have a bloody raging row on what a tablespoon is.

i went to the cupboard and took out what she calls a dessert spoon, to me it looks same size as any common household tablespoon. she insisted that a tablespoon is bigger than this dessert spoon hence i need to put in twice as much to make 1 tablespoon.


i think she is talking nonsense, she things i always have to be right in everything.


help me out here, right or wrong.

just made this base again. will be better able to apraise it now.

must be 6 months ago since last time and i think im a more educated cook now.


i take it many are still using and recommended this one?

just would like to also add, its funny when you allways get these secret recipies ect that they never ever concentrate on what we all know they actually sell in a bir.

They allways go off on some traditional trajectory, not anything like you might find. surely they must know what we want is the madras and korma and chicken tikka masala, and all the other standard items found on every bir menu in every bir in the country.

So when they start talking about using saffron and white wine vinegar and peas and potato curry ect you just know to stop reading and put aside as some madhur jaffery or kris dillon clone.

The guy sold this to you under false pretenses, this is not what he advertised it as, id ask for my money back.