Text and Sundry Section
This contains some useful discussions on how to create a high street, or take away restaurant style Indian curryas well as the more traditional cooking method.
A basic Masala sauce is described that provides a tasty flavour base for the high street or take away style.
These restaurants usually use pre-cooked chicken along with the Masala sauce to speed up their meal production.
A text on the different curry types is included and also a simple but useful set of conversion calculators.