Ive been striving to perfect the indian restaurant curry for about 3 months.
I was about 60% there when I bought this book and its pretty much got me
100% there now.
Some of the recipes are not quite right (its chicken tikka masala is flat
wrong) but it has a number of recipes that are perfect (Madras, Dopiaza,
Jalfrezi).
It uses the standard formula of making a big batch of curry sauce and then
producing all the curries from that and its recipe for the base curry sauce
is the best I have seen that makes any great quantity (curryhouse.co.uk is
the best recipe for the base sauce but it only produces tiny amounts). This
book also gives a great way to pre cook chicken that makes it as tender as
you get in a restaurant.
So in short the book is great, also the author is very keen to chat on
email, its very good value.