Hi CA, I have never reheated the gravy in over 20 years and have had no quibbles with regard to the end dish.  I can't see how it is going to make any difference at all, only to those in restaurant kitchens who have a large turnover.  Thanks for posting my pathia in the correct thread CA.  CQ

Hi Haldi, I hope you do try this dish as it is superb.  Let me know how you get on.  CQ

Hi Rallim,  As you can see now CA has posted it in the recipe section, so, you can go ahead a try it.  You won't be disappointed.  CQ

Hi all,  As far as I'm concerned I have never reheated the gravy before use and it has never affected the end result.  When I went for a demo at the Bengali in Brick Lane I am quite convinced that the pot of gravy was not on reheating at the time. I think probably some restaurants may use this technique if and when they get busy to enhance production of dishes to customers and for this purpose only.

Haldi, Was the gravy on a simmer when you went for your demo at the Bengali?

Oh, and by the way, when is someone going to try out my pathia?  You won't be disappointed I can assure you.  CQ

I agree too, what an opportunity GO FOR IT!  cq

Hi Eric, and its gals too!  Enjoy the forum there's loads for you to peruse and don't be afraid to ask if you need too.  CQ

Hi Mag,  Welcome to the forum.  Hope you have loads of sucess and let us know if there is anything we can help you with.  Oh and by the way, which are your fave dishes?  CQ

Curry Base recipe copied to recipe section, by Haldi, here: https://curry-recipes.co.uk/curry/index.php/topic,2358.msg20418.html#msg20418

Patia recipe moved to recipe section, by CA, here:  https://curry-recipes.co.uk/curry/index.php/topic,2405.0.html

Hi Smokenspices,

I will post the gravy that I use most of the time which replicates a good finished curry and also the recipe that I use, either later this evening when I have more time or tomorrow.  CQ

Oh dear Stew, I'll have to make a note of that one and keep clear.  CQ

You add lemon juice and sugar to make a pathia/patia.  I usually use 1 1/2 tablespoons lemon juice to 2 tablespoons of sugar, it all depends on you personal taste as to how much of each ingredient you use.  CQ

Hi ast,  At the moment I am using some thai chillies about half inch in length. They are quite fiery - I'm just using them up as I have been experimenting with Thai dishes.  Usually I use scotch bonnet or dorset nega.  The last lot of dorset negas nearly blew my oh's head off, which is something I have never achieved before with regard to heat.  He has always eaten them blow your head off phals and I usually like vindaloo/phal, so I think its fair to say that the dorset nega is the hottest i have ever used.  CQ