Hi Chris,
Thanks from one and all for publishing the results, I think we all realise that it takes time to compile the spreadsheet.
Very interesting results. I've got to admit, I didn't for one minute think that Dips would come out on top before the test commenced.
I think CA's is a lovely tikka in it's own rite but just gets a little lost if using it in a final dish, especially a hotter one such as Madras, Jal Frezi or Vindaloo. With that said, I know it works perfectly in CA's own final dishes, having tried many of them to spec.
Dip's gives you a much stronger tasting tikka, really benefitting from a long marinade, perhaps 30 hrs or more as Moonster suggests in another post. It is typical though of a modern day TA tikka, probably owing to all the paste ingredients.
I was most surprised at the Kushi tikka. This was one of the first that I made when I started to get serious about cooking BIR food. At the time, I was in tikka nirvana when I very first made it but when pitched along side some of the others, it wasn't quite as good as I remembered it the first time around.
Blades version is certainly a winner for those who want a tikka in a hurry. Very short marinade, and no yogurt. Lemon juice being the predominant tenderising agent in this recipe.
Lasan's was ok but there are better ones available for the effort.
Madhurs, well. Whatever this is, it ain't tikka as I know it. Bloody hard work with a "medicine" like after taste. You can't even hide it in a dish because it infiltrates the full curry. Sorry, not for me.

Well done to everyone involved, especially Chris. Really enjoyed doing this one.
Bring on the Bhaji's ;D
Ray
