Review ? Pat Chapman?s "The New Curry Bible", first published in 2004.

[pete]

The only whole spices were in cupboards,those are used only occasionally, as in the making of curry gravy.
The ground spices were chilli, coriander/cummin mix,curry powder mix.
The herbs were finely chopped coriander and dried fenugreek.
There was also salt.
These spices were all in white plastic cartons (from yoghurt) right by the cooker.
There was also a tandoori paste mix which I was told had a combination of "kashmiri masala" and "tandoori paste" by pataks and a bit of yoghurt.
Whatever these chefs do, involves very simple spicing.

[Mark J]

The ground spices were chilli, coriander/cummin mix,curry powder mix.

Was this a takeaway or restaurant Pete?

So they only added up to 3 sets of spices to each dish in varying quantaties:

Chilli
Cumin + Coriander mix
Curry powder mix

yes?

cheers

[pete]

Both places were takeaway only.
But that is all the spices they used.
They had also empty yoghurt cartons filled with:-
peas in water
chick peas in water
diluted tomato puree
finely chopped garlic
garlic ginger puree
finely chopped onion
chopped pepper

In their fridge they had a large sealed plastic container with precooked veg
another with precooked lamb
another with precooked chicken
another with thawed prawns in water

They had a deep pan fryer too

The tandoori chicken they used was fresh from the tandoor
It cooked in 15 minutes
They threaded about three large pieces onto a skewer and put 3 skewers in at a time

I've tried to get into another couple of places but they fobbed me off

[merrybaker]

Pete, that's very helpful!? Amazing they can make a whole menu of dishes from those few ingredients.? That shows how important technique is -- unfortunately.

You're very observant.? Remind me not to let you into my kitchen!?