Hi there everyone !

I've compiled a couple of primers, mostly based on information I got from this site. I'd be interested if any members are interested in either of these.

Here's a little list of stuff I've compiled into single documents:

Curry Recipes Online (cr0.co.uk) Master Collection 2012 (doesn't include ALL recipes from this site but the most popular ones as far as I could tell)

Abdul Mohed ? BIR Chef Curry Recipes (cr0.co.uk)

Ashoka At The Quay - Recipe Collection (cr0.co.uk) & Menus (recipes from Panpot)

Bruce Edwards - Curry House Cookery (Complete) - already uploaded to this forum

CA's (Cory Ander's) Recipes on cr0.co.uk

Curry Frenzy - Secrets of the Indian Restaurant Chefs Revealed (this is actually from elsewhere, but I've reformatted it to be more readable)

Dipuraja1's (Dips) - Curry Videos on Youtube & Recipes (A single PDF with all recipes to share plus tons of downloaded videos which I won't provide - grab them yourself with www.keepvid.com)

I've made a couple more primers which i can't share since they are based on Mick's and Julian's books and I respect them wanting to keep their copyrights.

Let me know if you're interested in any of these or if you have any objections with me sharing them. Thanks !

In his book, Julian (C2G) writes that customers will start lining up outside of his takeaway as soon as he puts some garlic/ginger paste into a pan. Maybe this is the smell you're referring to ?!

Thanks ! I was wondering if they would still taste good but I'll see very soon

Thanks for thw tips Paul. I'm sure I'll find them, sounds good!

Well, I live in Osnabr?ck. Actually, in one of the houses where the Brits used to be located :p Detmold is pretty close to me (about 60 km), I've been there a bunch of times.

I just wish I could go into one of the remaining few Naafis (none are in Osnabr?ck, though) and buy some of the stuff I need. Unfortunately, although I'm technically british I was actually born and raised here in Germany (speaking German as primary language) and my dad's long out of the army so I have no access whatsoever :/

I'm not gonna argue that we have really good food (and beer here), most people probably know that. I was a bit amazed that you love a Schnellimbiss, though - don't you people want vinegar on your chips, hehe ?

Well, anyway - while it would likely be possible to get some D?ner place to give me their secrets if I pay enough, I'll have a really hard time to get any proper Curry advice over here. There is a grand total of 4 "Indian" restaurants within the next 100 kms ...

I actually have another question:
In CBM's book I read that all recipes require Cassia bark (and not cinnamon bark), whereas tons of other recipes mention Cinammon bark instead. So, what's right ?!