As seen at Brick Lane in NYC.
I called and spoke with the manager. He said the owner buys their curry bowls from India and he didn't know where.

Have any of you guys seen these before or where I could get them?

As seen at Brick Lane in NYC.
Any of you guys familiar with this style or where I could get them?

Vindaloo. CA's of course.
I've skipped adding the sugar in the past but am going to slowly introduce it to my next meals.

Just bought his book. I'm eager to try his Vindaloo and compare it to CA's. That will be a while as I've got about 14 meals worth of CA's base to go through.

Anybody made something from this and able to report how it compares to your local spot?
His videos and recipies look legit.

Does it have a Vindaloo recipie?

Good stuff.

I understand there are many different kinds. I've never had the one that looks like what he's made with the uniform brown gravy. All the vindaloo we get here is orange/red with the red oil on top.

https://curry-recipes.co.uk/curry/index.php?topic=6140.msg61132#msg61132

The bottom one, Tandoori Masala, was done with the middle 3.5mm weight from this set by Yasutomo:
http://www.dickblick.com/products/yasutomo-calligraphy-marker-sets/

The top, Cory Ander Masala, was done with the 3.0mm tip of a Itoya:
http://www.dickblick.com/products/itoya-doubleheader-calligraphy-marker/

I prefer Staedtler Duo's over those two but I didn't have one with me:
http://www.dickblick.com/products/staedtler-calligraph-duo-markers/

That looks good. Your base in the pot turned out with that classic red oil on top. Didn't get this when I made it:
https://curry-recipes.co.uk/curry/index.php?topic=3772.msg61187#msg61187
Although, uour freezer portions look like mine.

Did you use CA's spice oil in the base?

Just made the base and masalas.
Base smells wonderful.
Tomorrow spice oil and Vindaloo.