What he said!
Oh, and go for a fairly simple no nonsense base. If you want a simple good solid BIR result try admins new base sauce or better yet, try SnS' adaptation on admins new base sauce. A good BIR flavour but not overspiced. https://curry-recipes.co.uk/curry/index.php?topic=2189.0

I'm taking a closer look, and I've realised that's no small portion of curry atall. There are plenty big chuncks of chicken. That must be about a kilogram of rice on that plate!!! Are you training for a marathon Uncle Buck?  ;D

Hahaha, that has to be the smallest portion of curry I have ever seen! I wish I had that will power, I'd save a fortune and loose a tonne! Looks tasty though, I think I'll give this one a whirl one night when I don't have time for the full monty!

The one on the left is whole black cardomom. I'm not sure about the one on the right. Could it be Cinnamon?

Lol, indeed Haldi, the words bum, japanese and flag spring to mind.

I keep thinking to myself, a Bhundaloo should have quartered tomatoes I suppose. However, I have ommited them on the grounds that I don't fancy them in it. Since I have invented this fictional BIR dish, I guess it's irrelevant anyway!

Hey UW,
Perhaps my fully illustrated Bhundaloo thread may be of help https://curry-recipes.co.uk/curry/index.php?topic=2224.msg18930;topicseen#msg18930  . I know it's a Madras you're trying to make but if you follow the instructions and keep to the times on the bottom right hand side of each image, that should see you through each of the main stages of the cooking process. Hope this helps! 

I'm very jealous. You and your superior pan and restaurant manner  Some guys get all the luck!

Lol, I'm in St Andrews today actually but I had a little look and it was busy. I'm gonna approach this one a little more seriously  ;D

Well it's funny you should say that because they gave me free popodums and spicy onion raita and another gloopy thing also, so I think they actually tried quite hard. I've since googled the restaurant and it gets slated by pretty much everyone, so I think it is just really, really bad.

Welcome to the forum. I'm sure you'll love it and I can promise that it will improve your indian cooking. I too st?rted out with the KD book after trying a chicken bhuna recipe on google then looking a for a good book to purchase. I've been making curries most nights for around 6 months and so although relatively inexperienced when compared with the spice gods on here, I can knock up a tasty curry!  

I agree that The Curry Secret is a great start and indeed some experienced members stick by the KD base. My main issues with the KD base are these.

Too much ginger. I think it should be 2:1 garlic - ginger at the most.
Adding Garam Masala at the base stage is far too early, I think it's better added at the end.
The base is too thin and so you end up boiling off water for ages to get the correct consistency.
oh, and I like way more oil  ;D