I will do axe, you have worked very hard for us to see the demonstration,
These will be the next ones i do ---Thanx.

Hi Axe,
Most people on this web site are all talking about trying to re create that B.I.R taste.
According to a lot of things i've seen or heard all B.I.R use some sort of paste or another -- maybe we need a touch of paste -- maybe thats the missing flovour,
i'll be sure to try ig bhaji though ---Thanx.  ps,
up until now i've never used paste either (but i know which had the best result). 

Hi Ray,
I think that is a very fair and correct comment----but---
IT WAS STILL THE BEST ONE YET ..

 ;DCan i just say if anyone thinks using pre made paste in their curry is wrong - Please at least give it a try, I made Dipuraja's C.T.M. and his Onion Bhaji last night !...
This is it --This is the one !
It had THE TASTE
It had THE TEXTURE
It had THE SMELL
It was better than any C.T.M i have ever had --For Real .
The onion Bhaji was perfect and when frying the oil gives off that smell we all know as THAT MISSING SOMETHING. (I've kept mine).
I did everything the same as Dipuraja apart from,
Heat oil first and add ingredient's one at a time,
Bruce Edwards Base ,
The addition of chopped boiled egg,
All ground almond - instead of mix with coconut,
But his pre made Masala sauce is the key(for me)
Please i recommend you all give it a go....DIPURAJA IS KING...

Hi chaps,
My lovely wife bought me this gorgeous  SANTOKU RAMSAY LIMITED EDITION 170mm blade length knife specially made in japan by a master knife maker Mr Takamura with Ramsays signature on the blade and layered 32 times with Damascus steel and a VG10 core- and when i say sharp boys - you can shave with this baby!!,
check it out on http://www.kinknives.com/2ramsay.htm 
But hurry these are limited edition (numbered made to order) ( £145.00 ).

Thanks for the help Jerry  ;D

cheers Mikka, that one is going to get printed off and tested

Hi Jerry,
That sounds lush, i don't like mine to hot (madras hot) is what i ask for as my local will cook any dish how you like it ,Begum Bahar is very fragrant,quite saucy ,very dark in colour and very satisfying---JUST THE JOB !!!

Hi chaps,
Did you know that one of my favourite curries of all time is a (Begum Bahar)from my local BIR,
it is a chicken dish with ground mince lamb in the sauce, it also has aubergines and a medium heat..--- Does anyone have a recipe like this so i can try it for myself at home, if not something like..Many thanks in advance..Plugsy 

Thanks everybody for your replies,
I do have an asian supermarket nearby,ive never seen any pans or spoons in there --i'm going to look a bit closer thanks!!! ;D