Author Topic: And yet another newbie  (Read 1509 times)

0 Members and 1 Guest are viewing this topic.

Offline tykeshere

  • Junior Chef
  • *
  • Posts: 8
    • View Profile
And yet another newbie
« on: October 20, 2005, 05:28 PM »
Hi folks

living as I do in the middle of a large Asian population, I don't get too many of the restaurant-style curries most of you seem to crave. Round here, they're usually pretty genuine Asian curries, or a compromise between those and the standard restaurant curries (and they vary in quality from awful to brilliant).

I've got Kris Dhillon's book, but I don't think I've ever tried to cook using her base sauce. Might have a go at it soon though. I base most of my home-cooked curries on Madhur Jaffrey's recipes, or those of J. Harvey Day (who collected and published recipes from expat housewives in India in the 50's).

So I'm going to be learning quite a bit in here, I think. Look forward to it :)

Cheers

Tyke

Offline Mark J

  • Elite Curry Master
  • *******
  • Posts: 1016
    • View Profile
Re: And yet another newbie
« Reply #1 on: October 20, 2005, 06:25 PM »
Welcome aboard mate


Offline Ashes

  • Indian Master Chef
  • ****
  • Posts: 277
    • View Profile
Re: And yet another newbie
« Reply #2 on: October 20, 2005, 08:48 PM »
Welcome tykeshere
Kris dhillions base is very simple and i?d recommend it to anyone.

Enjoy the forum, its rich in recipes and chat


 

  ©2020 Curry Recipes