That certainly accords with my recollections of good BIRs of the late sixties and early seventies.  In those days, one sure way of telling the good from the not-so-good was that in the good BIRs, the sauce with a lamb curry (any variant) had a distinctly lamb-ey flavour, whilst the not-so-good simply had a generic curry flavour.

** Phil.

I've actually never been to an indian restaurant in the UK. I am from Belgium and indian food is still fairly unknown for most people here. In the larger cities, there are indian restaurants, but the quality is often moderate. However, I have a good feeling of what to expect of an authentic BIR. A couple of years ago, I started with making authentic indian curries. I bought a lot of books but I was still unable to replicate restaurant food and full flavor curries. After few years of experimenting, I finally got it right. Thanks to this website, I managed to make my curries perfect.

Anyways, the trick with adding a bone for extra flavor is just some basic knowledge about cooking. It's something you should consider when making any sauce or soup.

Be careful with roasting Fenugreek seeds! I usually don't because they will taste very bitter after roasting ...

I'm so happy that I found this forum. After two years of experimenting with indian food, I finally found the the information I desperately needed! I have a whole collection of books about indian food and I experimented a lot. But still I couldn't replicate 100% the full and round flavours you get in an indian restaurant. It became somehow a mission for me to discover how they did it.  Obsession ... Those books about indian cooking are just lacking a lot of important information.
I frequently asked tips at indian restaurants, but with little success. This forum is the absolute holy grail! Seriously, I've found extremely valuable information you just can't find anywhere else. My curries have improved by 100%. It's also
nice too see that I'm not alone on my quest.