Mick, Have you cooked or been involved with AIR curries since you started your own BIR?
And if so, how would you best describe the difference, if any?
Cheers, Frank. 
p.s. That Naan looks perfect!
Hi Frank
My only "involvement' with AIR curries is the fact that I have lived down under since 1996. I was pretty upset with the standard of curries generally available down here. There are some good places around, but not like back home. i couldn't believe my luck when I stumbled across this forum, and couldn't believe the results that I was getting when cooking this food. we have fed it to LOADS of mates and they all said that we should open up a shop .............and well, basically, that is what we did.
I am not a chef, I'm a plumber, but I am really enjoying the change. We have massive debt, i work about 80 hours a week, and I haven't been paid since we opened in early November.
But, hopefully, it will all come good. Any profit we have made has all gone back into the business to buy things we need. We have had very quiet spells, which are worrying, but i'm sure we'll do OK. Word seems to be getting around.
On our night off (tuesday) we occesionally go and check out the competition, and we are still mostly disapointed.
So, to answer the question mate, I haven't really cooked AIR. I understand it is based on 3 or 4 base gravies, rather than our "one pot". There are some good places around, and some average ones.
Overall to my taste buds BIR wins hans down