We're never likely to get anyone to see the full making of the base as done in a restaurant just because it takes so long.
I'm beginning to doubt the time taken, now, other than continual simmering after the sauce is made and being used. I see a figure of 45 minutes being mentioned quite a lot and I reckon that sounds about right for any kitchen where time is money. Moving from a 45 mins base sauce to a 6 hour base sauce simply won't produce the strong smell I've referred to. It's more likely to REDUCE the aroma coming off the finished dish, IMHO.
I suggest again, that the smell coming out of the take-away containers is not coming off the tandoor or any other source at the restaurant. It's coming only from the bag when I smell it. The inside of your car is another aroma trap as you carry a take-away home. Perhaps this smell could be onion tarka, or fenugreek or something else which is very pungent, and goes into most curries. I'm amazed we haven't cracked the smell yet, if not the taste. Or perhaps some of you have - perhaps some of your curries do smell like that.
Pete and others mentioned, I think, in previous threads, that the taste was not present in various restaurant demos they'd had. I reckon that's simply because they left out one or more steps.
Can't any supporters of this site (ideally Indian-looking, to stand more chance of being accepted) get a temp job as a kitchen hand in some BIR, for a few days, and report back?
Regards
George