there are some very good gravys on this site,but none of them are the sizes that i make, so what i would like to ask, if anyone out there would now many extra spice i would have to use to get a nice balance of flavors. the size of pot i use would fill 35 take away cartons, the gravy i make at the moment is along the same lines as the ones on this site,the one i make has real fennal, 5k   onions ,12oz of garlic 8oz ginger,10 fresh chillis green,carrots, cardamom pods about 20, love cardamoms, Celery, two or three sticks,fresh coriander roots,very hard to get hold of coriander with good roots on them,tomato puree,top the pan up with a good chicken stock ,bring to boil then turn the heat down,cook slow for a good one and a half hours