View full version: Lets Talk Curry
  1. TOFFEE FLAVOUR AND KD`S NEW BOOK
  2. Do you just stand and look
  3. BIR Myth's
  4. KD's The New Curry Secret - Review
  5. How fast could you make a meal?
  6. Who else thinks they could reproduce any of their average local BIRs curry?
  7. Do you kill your kitchen?
  8. Thoughts on BIR curry - Six years later
  9. how many defferent meals can you cook?
  10. anyone getting this flavor issue
  11. leftover curry
  12. What? More oil??
  13. Out of interest.
  14. advise
  15. blended or not blended tomatos
  16. School of Curry
  17. What's your Oil?
  18. How much Oil ?
  19. Using green chilies for that special flavour
  20. Help how do I make my curry hotter?
  21. boiled eggs
  22. Atul Kotchar
  23. Missing BIR colour in my curry
  24. At Last !!
  25. Aged Oil / Aged Seasoned Pan / Wok = The Taste??
  26. east takeaway web cam
  27. lime juice for the sour taste. the best sweet + sour combos
  28. Yum yum!!
  29. 'Currytester's' Visit to a Takeaway
  30. Chilli Headbangers
  31. Why we cannot produce that missing taste ?
  32. Curry Influences and Archives
  33. Recommended Curry Book for Christmas??
  34. belated happy birthday
  35. How many portions does a BIR cook in one pan at once?
  36. Tomato Puri
  37. Pork Vindaloo by BBC's Anjum Anand
  38. Use of curry leafs in BIR cooking
  39. curry or christmas dinner?
  40. Real garlic or puree out of a tube?
  41. pat chapmans balti curry club booK, is it worth trying out?
  42. Consensus - Best Practise
  43. happy national curry week everyone!
  44. the secret ingrediant
  45. Do bir chefs know where the 'taste' comes from?
  46. Can you produce a curry like this?
  47. Removing Tumeric Stains?
  48. Methi... when?
  49. Few newbie questions........
  50. star anise in onions