Pat Chapman started The Curry Club in the early 1980s and it is still going - see www.patchapman.co.uk, publishing books, restaurant reviews, a magazine and running occasional cookery courses and even gourmet tours of India. Many of his books unashamedly promote Indian restaurant food, rather than authentic Indian home cooking. This book makes some tasty curries do-able in reasonable time. A practical book to add a bit of spice to life - although I find the recipes need thinking about and adjusting. Sheek Kebabs are made with beef (why not lamb?), with dried onion (why not fresh?) and meat put through food processor (which will end up in a revolting paste unless done extremely carefully). The Balti recipes work well, though.