Post by Cory Ander on Feb 24, 2013 10:01:02 GMT
Hi all,
I am Cory Ander (CA). Some of you may know me from other curry cooking forums.
I am the owner of this new forum. I trust that you will enjoy your time here and that you bear with me whilst we develop useful content on the forum.
I ate my first British Indian Restaurant curry in the mid 70's. I have had a passion for them, and have been trying to reproduce them at home, ever since. I have, meanwhile, befriended several restaurant and takeaway owners and have been invited, behind the scenes, to cook my own curries in their kitchens. All the time quizzing them for their secrets, tips and tricks, of course.
I'm currently "affectionately" labelled as "a British expat", now living in Perth, Western Australia. My absence from regularly devouring British Indian Restaurant curries is what now drives my passion for reproducing them at home (particularly trying to reproduce those British Indian Restaurant curries of "yesteryear").
I hope (and believe) that this forum can become the premier resource for helping others reproduce that "taste", "smell" and "appearance" of British Indian Restaurant curries at home. I sincerely hope that this forum will provide appropriate support to help our members to pursue their like minded passion in a friendly, productive and constructive manner.
Of course, we are reliant upon those that have appreciable experience and inside knowledge of the workings of pukka British Indian Restaurant kitchens. Those that are kind enough to share such insights, with our members, are most welcome on this forum.
I wish you all well in your curry cooking adventures!
I am Cory Ander (CA). Some of you may know me from other curry cooking forums.
I am the owner of this new forum. I trust that you will enjoy your time here and that you bear with me whilst we develop useful content on the forum.
I ate my first British Indian Restaurant curry in the mid 70's. I have had a passion for them, and have been trying to reproduce them at home, ever since. I have, meanwhile, befriended several restaurant and takeaway owners and have been invited, behind the scenes, to cook my own curries in their kitchens. All the time quizzing them for their secrets, tips and tricks, of course.
I'm currently "affectionately" labelled as "a British expat", now living in Perth, Western Australia. My absence from regularly devouring British Indian Restaurant curries is what now drives my passion for reproducing them at home (particularly trying to reproduce those British Indian Restaurant curries of "yesteryear").
I hope (and believe) that this forum can become the premier resource for helping others reproduce that "taste", "smell" and "appearance" of British Indian Restaurant curries at home. I sincerely hope that this forum will provide appropriate support to help our members to pursue their like minded passion in a friendly, productive and constructive manner.
Of course, we are reliant upon those that have appreciable experience and inside knowledge of the workings of pukka British Indian Restaurant kitchens. Those that are kind enough to share such insights, with our members, are most welcome on this forum.
I wish you all well in your curry cooking adventures!
