I agree with u it does seem a bit strange but i was so dazed after 3 years of asking questions he finally let me in the kitchen, i prob didn't ask the questions i should have and here what he was saying properly. But on my next visit i am going to ask him all the questions i should, and ill ask about both bases. After all it is a learning curve for all of us, if it wasn't we would have all the answers and be cooking curry like we all like lol. I do believe the chefs do hold stuff back but perhaps one day one of us will have the answers we all seek

when i was there i asked what the two different pots were and he said one base for takeaway and one for restaurant. Unless he is trying to put me off or distract me from knowing some secret i cant see it not being the case as i would say the food u eat in has a better taste than the takeaway food. but i have allot of questions for him on my next visit and ill take a sample of base in to see if he thinks i have done it correctly and see if i can find out any more secrets. but to be honest i think its all down to they just know what they are doing were as I'm still learning, the same way any chef  would be able to cook dishes far better than i could at home.

I agree with the celery i used the pre packet cut and washed stuff which is about 6 inches long each piece ( I should have stated that really) but the next person who comes along may stick in 5 huge sticks and it come out completely diff infact ill state in the recipe what i used .

Well they have 2 bases one for the takeaway and one for the restaurant. This is the takeaway one and its pretty good but the restaurant food is the best i have had its really good. So i have high hopes for this but i do believe allot of skill is involved in cooking don't forget allot of these Cooks have been doing it for years. But if the base doesn't come up to scratch ill take some in and see if they will cook a dish with it 4 me.

well base finished. Have had a taste and can say its not 3 bad different taste to many bases but by no means the worst i have tasted and the celery doesn't over power it like i thought it would but other peoples opinions of it may be diff so will be interesting to here them.
Here is a pic of my efforts

well spotted. It is supposed to be 1 tsp of ginger garlic paste i have edited the post to indicate this. never had a problem with methi its always been ok. and yes the paste is the same all the way through 50/50. Ill be giving this a whirl tomorrow so will post pics of the results

well here are the pics i have so far it just about fit in the pot i had

Its one tablespoon of the combined paste. No don't mind u asking I'm from luton ( i here the boos and hisses already) yeah from what i have seen in my travels high heat does seem like a factor in allot of the cooking and once a chief told me ill have a job recreating these dishes at home on a normal cooker and i can in a way see why.

The onions he used were very large but all i had was small ones so i doubled up on them so instead of the stated 10 i used 20 small ones. just letting it cool before i blend it then ill get the pics up i have and make a dish to see if it has been worth it all lol

I just mix them together when i have used them before but i don't see why u cant grind them together. And yes when he told me the recipe he gave me huge amounts i would never use in a month of sundays so i posted the recipe i had which is the one u have highlighted