Hi Paul,

Coincidentally, we do live in Oliva.

The so called restaurant and take away you refer to was absolutely terrible in terms of food and especially hygiene.  It was called The Ghandi and first opened by a chap called Ranjeet who's primary interest was taking drugs and getting his way with female staff.

After he'd finished making a complete mess of the business, it got passed on to an elder member of his family who continued to drive it into the ground.  Just before it closed altogether, it had become something of a drugs den with all kinds of rif-raf converging from surrounding areas.  It's now a gaming arcade although since renovation, it has never been open.

My wife worked at a place called La Brujeria in Pamis (Ondara).  Their food was very nice but traditional not BIR.

If someone wanted to back it, I reckon a decent BIR take away would do very well in this town as it would draw BIR starved people like me from adjacent towns.  A take away rather than a restaurant in the current economic climate.  Low overheads and keen prices.  There's loads of kebab shops closing down - ideal premises!

As I'm typing this, I 'm getting wafts of DarthPhall's curry base coming up our stairs.

Roll on dinner time!  Chicken Chaat - Meat Madras - Bombay potatoes - rice & naan.

Muy bien.

Chris
 

Hi,

I'm Chris and apart from a couple of trips back to UK during the past 9 years I've been completely deprived of anything remotely similar to the fare offered at our former Indian Restaurant.

For some reason this part of the world (Valencia) is completely devoid of everything except terribly expensive and hopeless attempts at BIR curries.  Could be a business opportunity if anyone is interested.

As a matter of interest and purely coincidental I recently produced virtual tours for two such hopeless curry house attempts in this area.  Both owned by the same guy and apart from being paid for our work, we were also invited to take some food home but it's just not right!  http://www.tours.panoalto.com/1307 & /1302

The wife reckons she's a bit of a whizz in the kitchen and even worked in an traditional style Indian kitchen (in Spain) but for some obscene reason the resulting dishes have never stacked up to the curries I remember.  Three or four evenings a week was the average curry house consumption (including take aways), down to none since 2001.

Having now discovered the BIR philosophy, I hope all this can be changed.  One slight local difficulty is availability of ingredients but apart from that, I'll get el wifeo cracking with some of the great sounding recipes on here.

Thanks in anticipation.

Regards,

Chris Shepherd