those bloody crinkle cut chips again Rob !!!  Curries looking good though.   Did you ever find chef Moike's pathia sauce recipe?

I was salivating all the through until the crinkle cut appeared 

In the formative curry eating days of my youth it was always my preferred starter in a British Indian Restaurant, being dry, salty and fishy…it appealed. Like marmite you either loved it or hated it.

Agree 100% with you on this.  That lovely salty crunchy fish tasting delicacy always accompanied my poppadums as a starter. I always insisted on it it being fried, as some restaurants had a habit of putting it in the tandoor  Sadly it's not of the same quality, texture and flavour of "back in the day".  I certainly  have read about crumbling cooked Bombay duck to dishes to add flavour.

And my subtle way of pointing out the lack of activity in the forum.
Wasn’t that oblique I thought…

Very subtle and brought home by your choice of one of Cliff's many hits.  Most appropriate I thought.
As for the recipes you list, these are all from Loveitspicy, who was  a regular contributor on here.  Rich certainly knows his stuff, and far beyond just BIR.
As for archiving, a practice worth doing if you can remember all those gems you want to preserve and where they are hidden.  Fingers crossed, bit rot hasn't set in which it has on the first post of many topics sadly.

Interesting observations Rob and indeed food for thought for those on the balti journey.