hi ,
please see this web page their base is so so different from all other
could you please come back all and tell me what do you think of it ?
thanks
ghanna
http://homepages.tesco.net/~andy.oddjob/curry.htm

Hello pete
thank you very much for sharing all this information with all of us.
You are a great person
pete there are a lot of indian chefs that speak very good english , but when i ask them they laugh and tell me  TRADE SECRETS.
even if they are prepared to show you who they do it ,they alaways keep the secret ingrediend to themselfs.they will show you the very basic ingredients but not that important ingredient that will make the difference
i will give you an exapmle about French pastry  i tryed for years to duplicate the crispness of it  but failed , i went to different classes her and abroad as well but without luck at all .
every chef and some of them are first class pastry chefs avoided talking about this subject laughed at me and told me  TRADE  SECRETS, but at  the end i dicovered it  .
A very old chef that lift the business long time ago told me, i made the pastry and added this ingredient and it was spot on.
Please pete donot loose hope try and i am sure that you are going to discover it at the end .
these chefs are very good in hiding their secret ingredient.
GOD bless you all
ghanna

Hello napelON
i wonder if they are using  channa dal  (bengal gram) and not chickpea ,because most of the indian resturant chefs translate chana dal as chickpea
i asked a freind of mine and he told me they use two sauces to prepare dhanask curry in the resturant .
one of the sauces is the basic curry gravy ,the other one is tarka dal.  The tarka dal is made from chana dal ,browned garlic, ginger and other spices.
He mentioned that sometimes they through some chana dal as well in the curry gravy with the onion , garlic ,ginger and other vegetables and only curry powder(no any other spices)
He said this gravy is very similar to some thing called    RASAM    which ie eaten a lot in south india.
thank you