George kindly provided this Radio Programe recording.  'The Modern Tandoori and How its Evolved' featuring the Cafe Naz in Cardiff.

It features the history of British Indian Curry and even has an interview with Pat Chapman.

Well worth a listen and discussion, there must be a few secrets hiding in this recording.
It does talk about one base sauce and the use of this for multiple curries...
This has got me excited, follow the links.

https://curry-recipes.co.uk/Indian_Radio.html

It might take 1 min to load as it will open up whatever you use to play MP3 (music) files.
Over time i think i will add some lovely Indian Music in here as well so you can all listen to it whilst making curry...

Enjoy,
Stew

cheers Stew and George for sharing ofc!

Not alot of shocks in there for me, but an interesting listen all the same ;D I think most of the points made on there have been made in discussions on here already lol

About twenty five years ago when I started eating BIR, a normal menu basically consisted of keema, chicken, prawn or lamb curry served mild, medium or hot lol the rest of the menu was taken up with rices and other sides. As I've said before in other threads, your idea of what a good curry is depends on how long you've been eating them because recipes have changed year by year. I also doubt that heat has as much influence on dishes as some members think as alot of the old curry houses round my way were actually cooking on common-or-garden 4 ring gas cookers, there weren't many wok burners and great big cooking ranges back then but all curries still had that taste <rolling me sleeves up for another heavy battle> lol

Purely as an aside, the guy who cooks the fish curry reminds me strongly of Fonejacker's internet providings touter :-X

I've been to Cafe Naz a few times as its not too far from me.

Generally good quality, although its a little too contempory for my tastes. Can't knock the food though.

I do however beleive they were named in a list of establishments that were investigated by environmental health officers and there were some questions raised in relation to hygeine and storage of ingredients 

http://www.redorbit.com/news/science/161625/kitchens_from_hell/

theres thearticle in which they are mentioned.