Please don't get me wrong, though, UB. This relatively simple base, relatively simple spice mix and relatively simple method still produces very nice curries...which just goes to show how keeping it simple can still be very effective, I suppose.
Interesting interpretation of a method used by a restaurant chef-
Relatively simple spice mix-
The Taz spice mix appears to be very similar to nearly every spice mix i've looked at predominantly Tumeric,Corriander,Cumin and Curry powder, indeed the first 3 ingredients make up 70% of Taz mix compared to 62% in yours and the ingredients are exactly the same as a mix from Secret Santa described as being direct from a restaurant.
Relatively simple base-
The base contains Onions, garlic,ginger,pepper,tomato,oil and spices again similar to nearly every other base I've looked at. Other bases may contain a few variations carrot,potato, and fresh corriander.
But basically not alot of difference.
Relatively simple method-
This to me is where the main difference from other techniques lies, spices are not cooked in hot oil at the beginning as in most techniques but added initally to the base.
As the base evaporates using high heat it thickens and the extra oil which the base contains starts to cook the spices in what i found to be a far more controlled way. This is not relatively simple and requires experience in evaporating the base sufficiently and gauging when the spices have released their flavours.
Beyond this stage the method becomes similar to other techniques.
As with most things it comes down to personal taste but I have produced some excellent curries with this technique.
I would suggest that the cooking technique could be used with any base and spice mix so anyone wanting a change from their current method why not give it a go.
Ramblings over

Matt