hi ap
here's the link i was given  http://learn2cook.vpweb.co.uk/default.html
good luck mate

regards
gary

hi haldi great to see you interested again! i totally agree   "It's only four pounds, and it's a great little book
Clearly written and with author support
What is wrong with that?
My only complaint, is that I can't buy part two now"

i bought it on your recommendation and for what it is where can you buy something like this with the add bonus of interaction of after care lol.

i totally understand him not wanting to go in to more detail at the moment just want to get the next volume now.


and guys is this any way to treat a new member, he doesn't have to answer any of our questions and despite what ever his motives are at least he is willing to help YOU, many members never post anything but use this site to their own means and some are making money by starting their own business because of cr0. and because they are "invisible" no one says a thing about it. so cut him some slack and don't get the hump when you don't get the answers you looking for because you may be KICKING a gift horse in the mouth instead of looking at  it.


regards
gary

hi abdul and welcome to the forum i bought your book yesterday and now anticipating delivery, BIR stands for British Indian Restaurant but the word indian is very broad and covers Pakistani, bangladeshi and punjabi as people do not define their local takeaway/ restaurant but call it "indian"! LOL
i know what you said about vindaloo but in my opinion vinegar is best suited to this recipe having seen demonstrations by 5 different chefs in 3 restaurants and 2 kitchens only 1 used lemon juice. i thought that was supposed to be the sour element in a madras/pathia? i know personal opinions vary just my experience

kind regards
gary

cheers mick i have just bought it!

regards
gary

hi guys is there a link to where i can buy this book have tried amazon and ebay?

regards
gary

i make a mean and very wicked chicken naga only for the very brave or stupid! LOL
it requires Dave's ultimate INSANITY chilli sauce using the ghost chilli ( naga jolokia ). make this like you would a vindaloo but add 1tsp of  the sauce just when you would add the vinegar/lemon juice ( depending on what you local prefers to use)
so just after the spices so the vinegar evaporates.
you can really feel the heat creep up from your mouth to your forehead. this is hotter than any phall i have ever tasted or cooked in the restaurant kitchen. but without the burnt chilli taste to most phalls that you get. you may still get the same side effects as when you have eaten a phall.


regards
gary ;D

sorry tony forgot to say welcome to cr0 where are my manners lol, we also have a great sense of humour!

happy currying you won't be sorry

regards
gary

hi tony g you will find what you are looking for here on pages 2 and 3

https://curry-recipes.co.uk/curry/index.php?topic=2632.20

i reposted  the when the went awol lol they are great and its where my curries changed for the better

kind regards
gary

hi guys if you like glamping but don't want to use a tent then chek out this place which is in the same village as i live in, as it says on the first page it's quirky

http://bloomsburysbiddenden.com/glamping.html

great little complex, with deli/shop garden centre and coffe house /restaurant on site, 1/2 mile from 2 pubs, a chinese takeaway, 2 restaurants ( 1 michelin star) and a indian that delivers and what a way to sleep in every boys childhood dream in a tipee!

what more could want

regards
gary

hi matt so this curry has turmeric and haldi in it?
regards
gary