I love both of these currys from our local takeaway but they seem to be the only place that does them. I have made currys from scratch before and i really fancy having a crack at these two. Any help would be appreciated. Cheers.

For the ceylon I would use this recipe: https://curry-recipes.co.uk/curry/index.php?topic=3868.0
and add two or three tsps of pataks balti paste. I reckon this will get you close but you'll have to tweak it to match what you're used to.

The tikkawala balti, hmmm, that could be anything. I've never heard of it, but the literal meaning is 'balti style curry from the tikka vendor'! At a guess therefore I would take a madras recipe, probably reduce the chilli, and (again) add two or three tsps of balti paste and your choice of tikka (lamb, chicken etc.).

Thanks Secret Santa, I will give these a go a.s.a.p. and post the results (and any necessary tweaks).