The Best curry house in the North East by a country mile!

I have just joined the Forum so a big HELLO!!!!!!! to everybodz. A little bit about my success and failures. Failures - Hundreds  , successes - many more to come, I hope  . Are all of your recipes about using only the dry spices or creating curry bases. I recently discovered Mr Huda's Universal Curry Paste and, at my first attempt created a King Prawn Bhuna to rival any restaurant ;D. Would the group regard that as cheating  ? Can the same level of result be got using only the "scratch spices"? My experience in the past 30 years is that it can't be done. I can knock up French, Italian, Chinese, English - virtually make a sauce out of anything, so I don't regard myself as a novice cook, but I must say, the BIR taste has eluded me so far (Mr Huda's help has made that the exception). I'm going to be brutally honest here - my experience of cooks who say they can cook an "Authentic" curry is that they are usually delusional - they will say it's as good, but when I taste it, that certain something is missing. Convince me otherwise - I come with an open mind and hope to be shown the light!