You lucky sod Jb  ;D

  just to add my 2 cents to all the questions that everyone has propsed,and you must be wanting to ask him....i think it would be a crying shame not to ask him(if,as you say,he does work in a restaurant etc) to bring along a sample of the base from the restaurant.

   Ive just been reading the thread about the curry sauce from the indian raj(in aldershot) and how fantasically tasty it was...which i dont doubt for a second; thing is,i very much doubt it is down to just ingredients...it is something else...time that is on the gas/quantity...god knows...BUT perhaps if you could compare the base sauce you make with the guy and the one he brings over(im sure he wouldnt mind,whats it going to cost ? )from the TA...insist on there being a taste differnce(which,no offence,there almost definately will be,just for the simple fact it has that flippin made-in-bir magic)and really try to nail him down on what he at least suspects the attributing moorishness to be.

  I dont know...but,its clear that this is a once in a lifetime oppurtunity,where you can be as  persistent and thorough in your questionning as you like without fear of pissing the guy off  ;D

 for that matter,i doubt it wouldnt hurt to ask him to bring along at least a small sample dish,a madras of something basic and compare/analyse it against something you have cooked up in your house with him...? keep at him about that missing taste...you already know the fundamentals...

anyway..really interested to know what comes of this all 

i cant honestly tell much difference bewteen the bases..unless you go the ashoka route and add margerine,coconut etc..

  as countless people here have reiterated time and time again,a base is just a building block for the final curry...provided you dont over/under do the spices,use the standard combination of carrots/celerystick/pepper/garlic/ginger/onions/some toms,i really dont see how you can go wrong ??.

   personally,ive tried most of them,and theyre all fine..some slightly different than the others,but ive pretty much stuck with the Dipura method for a while now...using a minimum of water in the boiling/steaming stage,then adding a lot just before blending...only thing i do different is continue to cook the blending gravy for quite a while after this,as i do find this makes a differnce.

i agree with Mikka,
    any video like this has got to be a bonus..the guy obviously wants to share his knowledge(depsite his slightly off putting demeanour ) AND clearly will respond to questions.comments etc..
  i doubt he produces the kind of bir fare that would knock you for six,but with a bit of luck he'll show more tips/tricks..
  dont know if anyone lives near Penrith?...only time ive ever seen it is on withnail and i,and that was in ms BlatherHatchet's tea room  ;D (for those that have seen the film  )

looks like the oil hasn't been totally blended in to me.

(,ah hem..bout time i stopped reading everything and actually posted something .. )

  anyway,Those pics look the biz Mikka...really do...what did you do for the sauce,anything different form usual?

   i agree with the comment about sag aloo and its BIR smokiness completely..i often do just spinach as a side(sag alone ? ) .
   My mehtod is to fry an onion first,a heaped teaspoon or so or cumin seed,some paprika,mustard seeds and turmeric,then add the spinach(i use tinned from sainsburys,nice taste and consistency)..turn the heat up to full whack and cook like a lunatic for a good five mins or so,then add some yoghurt,stir on full whack for aother 2 mins or so..it comes pretty close to the bir taste.
   for that real smokiness...i can recreate it; i use a smallish pan,which my cookers flames completely envelop() heat oil to smoking level,then chuck in mustard seeds and cumin seeds,never fails to "flambe"..then add spinach etc like before..always has that smokiness to it,but i think i prefer it non-smokey,so do it the other way.