Even though we liked them, we haven’t had a take-away in years and they are not exactly cheap. So, when I saw this chap I got the books second hand (but are as good as new) for the price of one tak-away invested in a proper curry pan and as I said with some extra spices will now (hopefully) be able to produce my own whenever I like at a fraction of the cost.
This guy started out by going up and down the country finding out the secrets of the how the British Indian Restaraunts cook thier wares for us Brits (the base sauce is the real secret). Yes I know you could say it is not therefore proper traditional Indian food, it is a bastardisation of it for our tastes. But that is what I want, what I can get down my local Indian. However, he does then go further and has since travelled all over Asia getting recipes.
The main reason I like it though is just how easy it is to do.
