I have seen that the entire menu in the Indian restaurants in Britain including London have the same menu from starter to tandoori and curry. Not only in London, but all over Britain, wherever I have visited, the dishes are totally different from what you see in India. The popular ones in the British Indian curry houses are jalfrezi, bhuna, do piazza, rogan josh, vindaloo, madras and balti dishes. Mostly, they all taste the same with very minor differences. They are all made of onion and tomato mixture, with pretty much the same spices with just a very few ingredients different - like do piazza has onion chunks; jalfrezi has onions, bell pepper and tomatoes; vindaloo has potatoes and vinegar; bhuna has onion and tomatoes; rogan josh has tomatoes. Korma and tikka masala are a little more diferent as they have cream in them.

In UK restaurants, when we order any curry especially like jalfrezi or bhuna or lamb rogan josh or balti dishes, korma and many more, it will be ready in minutes at most in about 10 minutes. They do not keep all of these varieties ready separately, instead they prepare a huge quantity of a basic sauce, which is used in all the curries. In the restaurants, they use this curry to prepare any curry, so that they can serve the order fast and in time without having to prepare all of these curries separately earlier.

If I am visiting any Indian restaurant, especially with a glass kitchen (you can watch chef cooking food through the glass) or open kitchen, it is exciting to see the chefs preparing food live. When the order comes for any curry, I have seen them preparing any curry in minutes, by using the basic curry and the cooked meat with additional vegetables, spices according to the dish. The additional ingredients are like chopped or sliced onion, ginger julienne, green chillies, spices, kasoori methi, garam masala, single cream, vegetables, coconut milk and other ingredients, which a chef will be having near him while preparing various curry dishes (like jalfrezi, rogon josh, bhuna, balti, vindaloo and korma).

Every restaurant has their own basic curry recipe, so I have prepared my own basic curry from which I have prepared chicken jalfrezi, chicken bhuna and lamb jalfrezi and many more dishes. Yes, it will take time to prepare this basic curry but with this basic curry you can prepare different dishes which you get in restaurants, as you like, especially on Friday nights and Saturday nights, if we prepare in advance , it will be easy. When I prepared chicken jalfrezi and lamb jalfrezi, paneer dishes both tasted like what you get in the restaurants. My aim is to achieve restaurant taste and I have achieved similar taste, for which I am happy. To prepare any restaurant style jalfrezi, bhuna, do piazza, or curry dish, you need to prepared this basic curry. Believe me, though it is time consuming, the end result will be very good, better than a few take-away restaurants. You can prepare this basic curry, freeze it and prepare delicious curry any time with the same taste as you would get in the restaurants.