I’m currently staying away from home on business, and the company have put me up in one of the cheaper chains with breakfast and evening meal included.
One of the dishes on the limited menu is described as a butter chicken dish, with rice and a popodum.

The waitress was Indian so I asked what the dish was like, did the sauce come out of a jar etc, etc, etc.

Putting on her corporate face she told me it was a nice dish and I would enjoy it. I explained that I cooked traditional Indian dishes at home, made my own masala’s and was proud of my prowess with the food of the continent.

She bent down and whispered in my ear “don’t eat it, it’s horrible”. Enough said!

Interesting video by Steven Heap:

https://youtu.be/8IbzWuZPDUw?si=TnLjlDRWATgRJOhu

Rob

Lots of good stuff going on in that kitchen. Initially I thought it may be going down the Dishoom path but I believe it is trying to elevate the BIR curry to a higher level, after years of dumbing down it is something desperately needed.

If I had one near to me I would definitely give it a go.

We have an Indi-Go Rasoi opening within the Broadgate estate near to where I work. It claims to be street food place, and whilst I am sure it will likely be an improvement on the gunge served up by the local street food stalls, I think it will fall way short of the offerings shown in the video.
The outlets of this chain are London centred, based around busy shopping and commuter areas. I expect the food will be prepped in a central kitchen and shipped to the outlets daily. Prices appear to be way over the top, but the rents in theses prime locations likely make that a necessity.
I expect small portion sizes and if they are anything like the old Tiffin Tin take always that had several outlets in the City some years ago, they will ultimately go the same way and fail.
As it is Indian cuisine I will be compelled to give it a try when it opens.
https://www.indigostreetfood.com/menu-westfield/

Sorry to hear that T63
The first dish I made when I bought the Dishoom book was their house black dal and unfortunately I didn’t really think it was anything special. Granted, nothing I cook will be as delicious as the dal makhani I first experienced in Ahmedabad, but still disappointing.
Same with their chicken Ruby.
The one thing I keep returning to is their Sheekh Kebab recipe. Makes great keema for rice dishes too.
Spring almost here in Chicago and will soon be able to bring out the grill and cook outdoors for ‘proper’ kebabs etc.
Robbo

We really like the Dishoom Dhal Makani, but I also really like most Vivek Singh recipes that I have prepared. He has several versions of Dhal Makhani in his various books. I may have to start comparing them.

This thread here on CRO has it all from when I made it, including the recipe I used.  OP by Dal Puri and a very easy / simplified recipe posted by Chewy Tikka. 

https://curry-recipes.co.uk/curry/index.php?topic=11509.0#google_vignette

Unfortunately, the link within to the Australian site I used is broken (Spicemama.com.au)  However, I think it was only a link to the sale of her product (Wayback Machine).  Here is the link to her Blog site which contains some recipes using it in the Recipe section.
https://www.spicemama.au/

Thanks for all the information, I found the site really interesting and have bookmarked it for further attention.
Shame the salmon recipe is no longer there as that is a favourite of Mrs T63 and would have been one of the first I would attempt.

Thanks!

Livo
Do you recall how many individual spices you used in your BBM?
It seems some blends have 50 or more different spices, a number of which would likely be near impossible to track down here in the U.K. That is the reason I bought a ready made masala from Ome Made which purportedly has 53 different spices in the mix.

I have been on a very restricted diet for medical reasons for the last four weeks but hope to use the masala for the first time next weekend.

The masala I bought came in a packet but I have transferred it to a washed out Bovril jar to protect from light, as that seems to be an important consideration when storing the spice. Traditionally it would have been stored in washed and cleaned beer bottles, or so it is reported.