976bar, looking very good. On the subject of halloween and pumpkins, do you know any really good recipes for pumpkin soup?

OK thanks haldi.  May I ask you your favourite book or ebook for making BIR Curries?  The one that's done most for you to develop yourself in getting or getting close to that taste you are wanting to achieve?

I don't think anyone here really got the taste or aroma yet (other than the occasional one-time-thing), that's why we are all here. We've all, one way or another made some progress and can pull some neat parties full of good compliments, but none of the current books explains beyond what is already known or written over here.

That beef gojju reminds me of chinese food name  ;D but looks really good, both of them, which isn't surprising anymore! How do you contrast the zinginess/sourness of the tamarind to make it edible? I have a bottle of maggi tamarind sauce (tamarina?) which I was thinking to use sometime.

Also are you using shatkora fresh, frozen or from one of the pickles you bought ?

I think everyone's picking on George for the sake of it. If George had updated OP adding the punctuation where he sees fit, I would probably understand the annoyance to some people, particularly to jamieb as its author. I read the post and didn't notice the lack of punctuation, but, uclown did and I think everyone should understand that we are in a forum, where our main means of communication is by writing. No one needs to up their literacy to the level of Phil's but please, put in an effort to make it pleasing for others to read and interact. I don't think the observations were overly critical.

Which tikka marinade did you pick and which chilli powder did you use?

For creamier dishes I would only add chilli as a part of the marinade. If you are using kashmiri or deggi mirch, both relatively mild, up the quantity by 0.25 - 0.5 tsp or to taste.