They have told me what is in the base, and it's nothing new
They boil onions, oil,salt,garlic ,ginger,tomatoes & spice mix
We have dozens of these recipes on this site
Somehow any base I get hold of, tastes a little better, than what I make
And I believe that the base is the most important ingredient
Everything else can be done easily at home
I have directly compared a made base, to a takeaway base, and there is this extra "niceness" to the takeaway one
I have hopes that Andy may turn up something, with his future posts
The reason I think the base is so important, is because some curries are little more than the base itself.
And they taste brilliant
Vindaloo and Korma are examples
I think the problem is, we get the wrong quantities of ingredients in the gravy
For example
If I make a six onion gravy, one extra clove of garlic, or slightly stronger onions will change the outcome drastically.
Precise quantities are almost impossible to do
I don't want to go down the 30 onion base road
But maybe that is the only way to do it

Is so much a question of quantity , or is it technique - or indeed is it both . Personally I feel that both method & technique are the critical factors .

CC