I found a nice 16"/40cm steel karahi on eBay.  The chap doesn't have any 16" ones listed now, but does have 14" ones.

http://www.ebay.co.uk/itm/14-INCH-HEAVY-DUTY-IRON-WOK-KADAI-/161345455072?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item2590f043e0

Not much bidding on these - expect the pay the opening bid.

I'm still keen to get a wide flat Thai type wok - will keep my eyes out.  Did see one on Amazon, but silly money. 

The Pav Bhaji's are all pretty much the same.  I spoke to a mate who is from Calcutta and says Pav Bhaji is pretty ubiquitous all over India.  He says bread-rolls are considered to be quite posh in a country that eats flat-breads or rice - which I found quite funny  ;D  Pav Bhaji is always made with vegetables, lots of butter, and the Pav Bhaji spice mix (which i've seen in the UK).    If you look at all three of the pav bhaji videos above, they are all pretty much the same.

Pav Bhaji in India

http://youtu.be/75h50KqEffc

PAC Bhaji in London

http://youtu.be/oIDtV0xvDPA

Detailed recipe

http://youtu.be/Pye6pnZpjfs

These onions are a bit smaller, but very sweet and drier, so cook down and caramelise very well.  My local Asian shop calls they Bombay onions, and they are imported from India.  I see tesco sells similar ones which I think are gown in the UK (and tend to be fresher as a result) called Rosanna onions.

They have a pink skin between the onion layers inside like a red onion, but pink.  These onions are similar to what you get in the Mediterranean on salads.  Very leasing on the palate when eaten raw.