Cooked my rice using this method last night ready for tonights meal Even though the recipe isnt all that different from the 1 I already use, the addition of minced garlic/ginger is new to me, I am delighted with the results. Firm rice full of flavour without the hassle of the absorbtion method. Happy Dayz

Hi,

I have been cooking traditional curries for around 15 years now and have always enjoyed the results but have craved that resturant flavour and consistancy. Last year I recevied Kris Dhillon's the curry secret as a gift and havent looked back. After being extremely happy with the currys produced I have started to think that in essence they all taste very similar! Of course this could be down to my method but i'm hoping it's something more, something that I'm missing out on

I hve noticed that a lot of the other recipes for 'base sauce' have far more ingredients than the 1 I use. I appreciate with any cooking, that adding too many flavours can can have an adverse effect but I can also see that finding a happy balance is the name of the game.

I have spent some time looking through the site and have decided that I'm going to try CA's base sauce first as in essence it is the nearest to what I'm used to in many ways and totally different in others 

I also have loads of questions especially regarding the distinctive flavours acheived in certain BIR's dishes that I havent been able to replicate at home.

Like how do you get that deep smokey flavour to Bombay Potatoes? A personal quest of mine that has encompassed buying the most expensive smoked paprika I could find and also (after some advice from my local Curry House) roasting the potatoes rather than par boiling them. Unfortunately neither of these methods have acheived the flavour I crave.

Oh I have so many questions my mind is going to explode.

Ben