I went out over the bank holiday with friends and the following dishes were ordered:
chilli garlic chicken
chicken jalfrezi
chicken pathia
chicken madras.
As usual I sampled a bit of everyones and cam to the conclusion that all were remarkably similar. Presumably the base ssauce was the same in each, but id guess that also the final dish was basically the same spcies as well, which suprosed me a little. From the "basic" madras each times...
a few slices of onion and chillies, and a couple of cubes of to make the jalfrezi,
the same plus some visible slices of garlic were added for the chilli garlic,
and for the pathia just some sugar and lemon juice was added.
The same happened last night at a different restaurant in that the pathia and the jalfrezi were remarkably similar in both appearance and to be fair, in taste also.
This leads to the question of how much variety do you think there should be in these medium-hot dishes? I dont think it was that 'good' a BIR we went to on either occasion.? Can arrive at a definitive view of what the differences in taste and texture should be between each of these dishes?