Maybe you should consider cutting down the wine intake Gav

Well I decided the duck tikka was too risky so ended up with Achari Lamb Masala, and very nice it was too 

Also picked up a

Don't be silly, Gav, I'm not actually going to use it 

Well done Garp you have found the missing 5%

You're assuming, by that Andy, that I am only missing 5% 

I trust with the amount of posts, time and effort spent cooking that you are at high standard of curries Garp, 95% like most of us 

I am at a good standard of curries, Andy....for the ones I enjoy and try to replicate anyway. I will leave the 95% stuff to the likes of you, Jerry and Chewy

Don't think Im up there with the best Garp, I am only at a standard where I always enjoy them. Wish I could get closer to a true Restaurant vindaloo and madras , but I struggle, I thoroughly enjoy them but they are not quite there 

I suppose it depends how far you want to take it, Andy. I'm happy getting close, but realise I will never get to 100% of the dishes I love from TA's or restaurants, because they will do things slightly different. which is why I don't mess about with a quarter tsp here and quarter tsp less there to try to perfect a recipe. If you are using a chef spoon (as in many TA videos) to put spices into the dish, then a quarter of a tsp here or there isn't going to make a lot of difference to the end product