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Welcome from another ex-pat in France.Like you I started cooking BIR style because of the poor standard of food in restaurants. Luckily I live in Paris, so at least all the ingredients are readily available.you'll find all the recipes you need here to do yourself proud.
Bonjour Clive et bienvenue sur le forum de L'ecosse. I also use the blow torch for crisping up the top of my naans and please do post your recipe it all adds to this community of curryholics.I've been to Paris quite a few times and had a curry once, but it just didn't do it for me and as ever it's always a bit strange to be asked, "et avec des legumes?"Curry on buddy.