OK i`ll be going in again soon so i`d like all of you to give lists of questions for me to ask ,depending on how many ,i`ll ask them all or go in again the following week so at least i`ll get to eat more vindaloo if nothing else !

Here are some of mine.
How do you get it so hot without using so much chill powder witch ruins the taste ?
Do you use chilli's & puree them ?
Will the chef give me cooking lessons as I'm struggling with my curries & would like to be shown by a professional (creep ! creep ! ).
How many carrots & green peppers in a 8 onion batch ?

If you can just find out how to make the base with "the taste" then everything else would follow.
See if you can get a taste of the base.
Does it have "the taste" at this point?

This is what I'd like to know,? if you don't think the questions will antagonize the chef
Do you use chicken broth (jelly)?
Do you skim oil off the curries & add back to the base sauce?
Is MSG added?
Do you want the oil in the pan to catch on fire -- does that add that special flavor?
Is the base sauce left out to ferment??

Id ask whats in the base and for a Vindaloo recipe.  Although im more than happy with my current version I would like to know as many variations as possible, each chef\restaurant is a little different so the recipes will vary slightly as well.

Hi Darthphall,  Answer to your question regarding hotness and chilli powder.  I always use some chilli powder, but, to get the heat without the horrid taste of chilli powder use loads of fresh chillies.  I usually chop them fine and some depending on the curry put them whole or cut them through middle (longwise) into two.

Just put 3 scotch bonnets in (only the inner seed cluster & flesh they are attached to) & it gave me loads of heeeeeet with 3 teaspoons of xtra hot chilli powder the Phall was not as harsh as with using all chilli powder . Nice !!

DARTHPHALL,

How did you get on with your questions, anything to report yet?

No sorry, went in on a sat night it was heaving !! (busy) it would have been a bit rude to trouble them being that busy, but next time i will go on a Friday about 6pm witch is very quiet sorry guys !.
One thing though, i defrosted some of last weeks take-away (kept some gravy for experimental reasons heheheh !!)
And it smelled like my own the smell & the "taste" had gone !! Another thing there was small soft pale cream colored bits in it
very much like the water the chicken had been boiled in, a sort of stock ??

I find exactly the same thing happens to me.  Sometimes I order an extra vindaloo (to bring the price up to the 'free delivery' minimum).  I keep it to microwave the next day but when I do, the smoky toffee taste seems to almost disappear.  But it's still there if I taste the dish cold before microwaving it...