I have to say that,without exception every restaurant/take-away kitchen I've been into(4 so far)I've seen the chef use methi when cooking curries.Most videos show the same thing,so yes it's pretty widespread.

I believe it is a difficult herb to use Andy as it's bitter, so unless we cook out the curry correctly it can enhance the rawness of a undercooked curry!

But if the curry is cooked to perfection then it's slightly sweet, so the Methi and lemon juice evens the sweetness out.

It's a tightrope we cross

I have tried many different heights Ox but it is not only about height , you have to take into consideration the trajectory of the methi and the angle on landing into the curry! 

Quote from: littlechilie on September 07, 2014, 11:08 AMNewton & Einstein may well create a Mathematica theory for this

No, Mathematica hadn't been written at that time; they would have been forced to use more primitive software such as Maple.

Quotebut Johannes Kepler's noted his three laws of planetary motion in 1605

Whilst Tycho Brahe expired on 24th October 1601 of a bladder or kidney ailment after attending a banquet in Prague.  According to Kepler's first-hand account, Tycho had refused to leave the banquet to relieve himself because it would have been a breach of etiquette.  After he had returned home, he was no longer able to urinate, except eventually in very small quantities and with excruciating pain.

** Phil.

Quote from: noble ox on September 07, 2014, 10:51 AM
I watched a chef use methi he put a good pinch in his palms then rubbed it to a powder then lobbed it in
I have tried and for some unknown reason it makes the curry less harsh
I expect someone who is a professor of methi use and what height to drop for the best flavour will educate us all ;D

Probably depends on whether or not you've just scratched your cashews.