Hi Haldi
Thanks primarily to this site, some BIR books that we all know of, plus (a little something from the other site - which is public domain) - I now feel I can cook at least 2 different mains - a garlic chilli chicken and a Dopiaza dish to a quality that exceeds the quality of my local TA. I know this is a bold thing to say, but I do so not lightly.
But... the bottom line is, that I go to a considerable amount of trouble and time in preparation to do it. Once the prep is done, large portions of the various elements are ready and waiting in the fridge and freezer to be used and that makes things convenient. But the initial effort is far from trivial.
I know we have all the information we need, most, if not all of it on this site. There is no magic one ingredient. It is the coming together of several discrete processes and a fair amount of practice and experience. These processes are obviously completed in reality by more than one, if not several kitchen staff in properly equipped kitchens - therefore someone thinking that it will be a trivial task to replicate the BIR experience of even a single dish or two at home needs to think again.
I am happy to post here, exactly what I do to achieve my albeit limited range of quality dishes, let me know if you are interested.
Slightly fearful of the responses from our infrequent one liner put down visitors though.
Regards