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Crikey does everybody eat out of a carton? :I agree Phil, as there are dishes on a menu, which are not sold as take out, which is why I posted the Salmon. photo taken in Restaurant.Be pretty boring, which it is, if this forum was just about making Garabi and basic curries, over and over and over again.I think it should be a step up, obviously because I'm involved in Restaurants, you get to know the difference between TAA TA is much easier as there's no assembly or care in presentation, when the dish is aimed at a carton.There's a huge amount of Cheffing skills, missing in your usual TA Chef, and when a restaurant is looking fora new Curry Chef lots of TA cooks apply, but I've seen a lot fail to trade up and there's no second chance, as it'sthe restaurants reputation at stake.Keeping with Restaurant Fayre, here's another, Staff Curry (Murgh)Bengali, Tyne and Wearcheers Chewy