Text and Sundry Section

This contains some useful discussions on how to create a high street, or take away restaurant style Indian curry
as 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.