chewytikka,
spot on report - captures it all perfectly. it's that trio of gm, methi and tandoori that makes the dish - i felt they seemed to sort of balance each other and the trick was to stop the tandoori overpowering.
the LH dish as you say is very close to Adil and same for your's.
the top dish had that BIR - i suppose Indian influence in the taste - i call hot fried (not balti).
i'm using the 100 Balti Rolls Royce base which seems pretty good. i'm now working on combining it with the Lynette Baxter and Birmingham Balti books to try and take the best bits from all 3 books. then i feel ready to start moving onto a few more dishes.
as MushroomMike captured from his visit - BIR can be better but for a decent quick no fuss supper with a really big naan makes for a real treat - our naan on the visit was called table naan and was exactly that in that it covered the table.
ps 1 further thought - having got to know the dish much better the ajwain did not come through in the gm enough and need to up the amount.
best wishes,