I'd never actually tried these, only had the softer triangular ones. But after reading some posts on here I thought I'd give them a try. They turned out ok I think - nice and flaky.

Greetings fellow curry lovers.

I'm Garp, 50, been an avid amateur curry maker for about 25 years.

The first curry recipe book I ever bought was a Madhur one (I still have it). I used to make only traditional Indian dishes and still do a lot of the time, but want to get into some restaurant-style dishes.

I got a base sauce recipe from another site which is pretty good but the site lacked ideas on how to turn them into identifiable restaurant dishes.

I've had a look through some of the recipes on the site and really look forward to trying some and, maybe. contributing some of my own