Used the Kris Dillon book for years, however if you want to up your game. I highly recommend this book by Mick Crawford.
The curry secret book is good but does not give you Bangladeshi Indian restaurant food.
Bangladeshi being by far the majority of Indian takeaway and restaurants in the UK.
This book really did end my search for making restaurant quality Indian food at home.
There is a volume 2 as well with lots of recipes you often see on the chefs specials menus.
http://www.indiancurryrecipes-cbm.com/
The same principals apply, base gravy precooked meats etc. All frozen in portions. Defrost then cook any curry you fancy in 15 minutes. 10lts of base frozen in portions in the freezer now.
