Hi Mark J,

No he didn't say that the heat was the only reason that 100% clone cannot be be achieved, what he actually said was, things like the fierce heat etc prevent a 100% clone being produced at home,

hope this makes things a little clearer,

Blondie

Hi all,

I think the colour varies from place to place but is it mint flavour we are talking about?

cheers,

Blondie

Hi Yellow Fingers,

I am fairly sure that Andy is writing the book for the chef from the point of view of someone like ourselves who is a keen amateur striving to achieve restaurant results at home.  He does however admitt that it will not be 100% achieved because of the fierce heat of the restaurant kitchen cookers, but apart from that he assures me that the recipes for base sauce, prepairing of main ingredients and recipes for the finished dishes and restaurant spice mix are genuine.

we live in hope,

Blondie

Hi greerbandb,

do you meen mint yoghurt, cos that is what comes with tika & tandoori in these parts?

cheers,

Blondie

Hi all,

Na na na na na na,

I've already had an invite to go and meet the men concerned, not for a lesson, but to meet them. I will be going this week, hopefully, and I will report back on my findings. I would also be interested in lessons.

here we go then,

Blondie

Hi Mark J,

I notice that when this base recipe was posted previously, the fact that there was no tomato in it was questioned.? Did Mr Chapman put any tomato in the base and if not, presumably he added some to the final dishes, so I would like to know in what form and how much? And while I'm about it, the same questions apply to ginger,

cheers Mark,

Blondie

Hi Mark J,

Did Mr Chapman give you a copy of the recipes that they/you cooked or a reference to which of his books they were in.  Failing that, do you remember enough of the Tarka Dhal recipe to post it.  I love Tarka Dhal and also it's less intense baby brother sold in these parts Dhal Soup (in most places this is the same but without the Tarka and watered down slightly) excellent with loads of ground white pepper and a keema Naan to dip),

Thanks Mark J,

Blondie

Hi Mark J,

Thanx for that,

cheers,

Blondie

Hi Mark J,

Forgive me for not knowing, but where on this site can I find the curry gravy from the latest curry club Magazine that Pete posted. I can't seem to find what I'm looking for on this site anymore even using the search facility.

I guess that the food that Pat cooked didn't have "the taste" but was it a good BIR clone apart from that.

cheers Mark,

Blondie

Hi Darthy,

I'll look forward to it,

cheers,

Blondie