I have heard from a number of sources that Kris is a woman

Agree with all that, ground coriander does however give off an incredible smell and as we all know smell and taste are very closely linked.

I reckon the smell of frying ginger,garlic and onions is the smeel of the curry house.

Mind you your 600ml oil base smalles magnificent after it has stewed for a bit with the spices in

I believe a lot of Dhansaks have a sweet taste, I have started adding 2 TSP sugar to mine

I think he would to be honest, its just a question of if I can get there at the right time, its only about 1.5 hours as well so not too bad

I reckon resuing the oil isnt the key to the taste, Ive watched my local takeaway about 6 times now which has an open plan kitchen and he has never done it

Ive had good results with Dhillon gravy also, its probably the best part of the book to be honest, however I think Pete's 600ml oil is the best I have tried so far but I havent tried ck's yet from the chef which I will be trying next.

Cooked a chicken keema balti last night for 4 and it was absolutely stunning, I say cooked last night I actually cooked it a day before and left it in the pot, when I say I have had good results in the oven that is purely reheating something cooked on the hob.

Sure I agree

He didnt give me quantities and I also meant to ask about chicken stock, next time I am in there I will get the exact recipe for his base sauce (and Im sure he will give it to me), the thing that will be tricky to get is the quantity of spices as Im sure he will just do it by eye but I will get an idea

I reckon he is bang on, the curry powder blend isnt the secret IMHO, its all about fried onions garlic and ginger and technique