Thanks Phil - I also found this:

http://www.curryhouse.co.uk/glossary/curries.html

and it's pretty much in accord with what you've said.  It'll be interesting to see if there's a consensus on the board...  Think all I was after was "creamy tomatoey", "red chilli medium-hot"  and "quite dry" for the first 3; balti, like karahi/korai seems like calling a dish "frying pan" so it's anyone's guess what's in it!  I kind of got the idea that it was typified by spices added late on it cooking to create aromatics but for all I know that could apply to them all!

Hopefully a simple one this: went out to a local Indian yesterday, was about to go for my usual Bhuna  and tried something new for a change - it was great.  It then occurred to me that I didn't really know what all the "British classics" are all about anyway, so my question is, is there anywhere which sets out whatever consensus there is as to what constitutes a "tikka masala", a rogan josh, a bhuna, a balti et al?  I honestly couldn't tell you what makes those dishes what they are off the top of my head and I'd really like to know more...

Thanks!


Rob