As I say  understand the initial reservation so no major worries. The only reason I posted here was because I got more insight from this site than others, didn't feel I had anything specific to contribute, just about every question answered and debated (and spend too much time on computer at work). I had seen the technique many times but not realised the importance of the sequence and reduction until I saw the video on the glebekitchen site -  so obvious really when the penny eventually dropped. Jedi Curry Master as far as I am concerned the creator was clearly involved in the bland onion soup base to BIR curry miracle   

I have no shill connection or interest in any way to the other site/video but understand your reservation.

After searching for more years than I would like to remember to get the BIR flavour the video gave me the clearest instructions and  reinforces the discussion above e.g. the reduction and caramelisation of the base in the oil by adding hot and slowly, reducing  until the

Hi All,

Been looking on various websites and reading various books plus this forum for many months/years  adding this, fresh/powdered that, in search of the BIR holy grail, making a really nice curry but always missing that something.

Well guys and girls on my quest I happened to come across Glebekitchen, have a look at their youtube video https://www.youtube.com/channel/UCL_QHxpBll3H0PUASaN6AlQ

You cannot use a non stick pan and cannot double/triple up quantities etc . Using this techinque the most basic combinations taste amazing (less is more) and  enhance the other ingredients (tomato, spinach etc).

In my experience the results of this technique are truly remarkable. No wonder it's been kept a secret.

Have fun and enjoy

rgds