I ordered our normal Saturday night curry from our local take away and thought I'd be nosy to see what was actually going on.It's no bigger than your local corner shop but is always very busy.The best thing about it is that you can see the kitchen,although the window to the kitchen is a little high(deliberate??)I am quite tall so I could see what the chefs were up to.

They seemed quite happy for me to watch,and I have 2 say I didn't see anything unusual,pinch of this and a few flames e.t.c.

I ordered 2 mains and sides and have to say every one had it's own distinctive flavour,considering the short time I was in there the food was exceptional.I don't believe there is a mystery ingredient,just technique and a whole lot of experience...Whilst looking at the huge curry base pot bubbling away,I thought what happens if they get a really mad rush on and start to run out???Impossible to start doing a fresh bash,do they have some stashed as an emergency? Another mystery...

The restaurant Bengal Cuisine (which we had several demos from) said they keep some frozen for emergencies

One of the reasons i believe in the KD base sauce is because it freezes very well.
Bases that have alot of spices in tend to deteriorate when frozen, maybe because
KDs base sauce is paprika and turmeric based, which are both fruit/vegatable and
root. Where as other bases containing seeds and alot of seed oils get blander and
the balance of spices are removed. So some spices cope with freezing better
than others.

If a curry house was to use frozen base then they would have to be careful what
spices they contained otherwise it wouldn?t taste the same as the fresh base