Quote from: london on June 30, 2016, 11:21 PM

I always go and pick it up, as I don't like the idea of my grub being driven round for an hour before I get it and it usually quicker.

I think that Welshman did the same, but sadly they still managed to forget one item.
** Phil.

Yes I picked up the takeaway in person.

I cooked basmati rice yesterday.   Basmati rice is high in starch and the starch needs   to be washed out or the rice becomes sticky.  I soaked the rice for several hours, changed the water and rinsed the rice under a tap.   Despite this my rice was still sticky.  How long should basmati rice be soaked to remove the starch and besides soaking and rinsing the rice are there other methods to remove starch?

I was watching a documentary a few years ago called Made in Manchester about various aspects of life in Manchester.  The documentary featured a restaurant in the curry mile and they were competing in a best curry chef competition.  The winner of the competition was a British chef from another restaurant much to the annoyance of the staff from the restaurant in the curry mile who felt a British chef had to be cooking Indian food in restaurants and to take part in the competition.  Have you come across instances of Indian restaurants using British chefs. 

Some base sauces only use onions, garlic and ginger as vegetables while other base sauce recipes use vegetables such as cauliflower, peppers and carrots.  Does using additional vegetables make a big difference to the taste of a base sauce?   

Inconsistency in food quality is something which appears to be common in Indian restaurants.  When I read reviews of restaurants on the internet, some reviews praise a restaurant and say the food and service was wonderful while other reviews says the food and service was terrible.  I find this odd.