This is what happens in semi -retirement and it rains all morning

Thank you LC it's well worth making

CAB.

Made this superb Dhal it's misty Ricardo's recipe, and shop bought parathas with my own chicken tikka and boiled potatoes highly recommended

The Gang said "BET YOU CANT" - HA I THOUGHT - Bet you cant cook up a pork chop like the restaurant we go to - errrrm!

not only that with a real creamy pepper sauce -Pork chop on a bed of mashed potato (more than the mislay portions at the said restaurant) salad - pepper sauce, gravy, thousand island dressing, Colmans mustard and a drizzle of sesame vinaigrette on the salad - YUM ! and all gone!

Best, Rich

You proved them wrong Rich

CAB.

Yes I have gone through most of the same books as you tempest63 in the early days. I found Pat Chapman very difficult to follow and long winded.
Also the Kris Dillon which I thought was a little easier to follow but the curries were pretty boring. I like the Camellia Panjabi but these are more traditional recipes.
From the British Indian Restaurant point of view my big breakthrough was
when I was able to gain entry to a couple of local restaurant kitchens and become friends with the chefs.
Using the simple technique from a good base gravy is where I made great inroads into the quality of my Curries.
And also since I discovered this particular forum where I have found a lot of videos that are easy to follow, also YouTube where we can view some good chefs
producing some good recipes.
CAB.