Yes I do have the book myself,it does look very promising but I guess u guys have heard that before!!

Fraid I can't scan any pages though as I've just moved and my PC is somewhat limited.

However I can post the interesting bits here no problem.

Ray Graham did u mean photocopy them and send them through the post???That might be better as there is quite a lot of of good stuff.Post your address and I'll sort them out on Wednesday,that will be quicker knowing my typing skills....

Have 2 say very addictive and very friendly forum!!!!!!!!

A few years ago I brought a book "The Balti Secrets of the Birmingham  Balti Company" by Janet & Peter Lardner.Never cooked from it and pretty much forgot about it until I discovered this great site recently.

Has anyone else got this???  If so what was the results???

Very similar in layout to Kris Dhillon's book,it gives a recipe for the basic balti sauce (incl.fenugreek leaves & green cardamons),however the sauce also contains a balti masala blend which gives the sauce 'That Authentic Balti Flavour'.This spice actually has 17 different whole and ground spices!!

It seems one of the authors used to teach Balti cookery in the area,together they had a mail order business but they seem to have disappeared completely...

After the initial spice mix and balti sauce is made it looks very easy...Very tempted to have a go...

I ordered our normal Saturday night curry from our local take away and thought I'd be nosy to see what was actually going on.It's no bigger than your local corner shop but is always very busy.The best thing about it is that you can see the kitchen,although the window to the kitchen is a little high(deliberate??)I am quite tall so I could see what the chefs were up to.

They seemed quite happy for me to watch,and I have 2 say I didn't see anything unusual,pinch of this and a few flames e.t.c.

I ordered 2 mains and sides and have to say every one had it's own distinctive flavour,considering the short time I was in there the food was exceptional.I don't believe there is a mystery ingredient,just technique and a whole lot of experience...Whilst looking at the huge curry base pot bubbling away,I thought what happens if they get a really mad rush on and start to run out???Impossible to start doing a fresh bash,do they have some stashed as an emergency? Another mystery...

Hi there,like many others I joined some time ago but have never actually made a contribution...I stumbled on this site ages ago and it's quite fascinating,it's the only place I know that is obsessed with B.I.R food as much as I am.

I really hope the forthcoming Kushi book is going to be worth the wait can't wait to get my hands on a copy!!!!!!!!!!!!!!!