Authentic Curries

Got this book today. Heard a lot about it, and it promises to turn you into a cook that can make Indian restaurant-style curries. Although i consider myself a good curry cook, i sometimes struggle to get that authentic restaurant taste, with its layers and depth of flavour and subtlety of spicing, and I know a lot of people who also find it difficult. It is much, much more tricky than one might imagine. (Much trickier and more time-consuming than, say, cooking a Thai curry). Looking forward to trying a recipe from it this weekend.