Bought these yesterday from the loose section in Morrison's.
Labeled as scotch bonnet but they look more like a modern hybrid to me. 

Any other brand other than MDH which to me aren't that dissimilar in appearance to dried lime flowers.

The same I've found with lamb tikka up here. Definitely tandoori masala powder added.

Every time I've had it up here, the first flavour that hits me is tandoori masala powder. But that could be from  the marinade coupled with chaat masala.
I'd still vote the former though.

Maybe they make a big batch of tandoori, separate the drumsticks and sprinkle with powder to distinguish between the two? I don't know, but the tangy chaat flavours are Definitely from tandoori masala powder.

I could be wrong and its a basic tandoori marinade sprinkled with chaat masala powder. Either or, but its more than just tandoori paste.

The first time I tried chicken chaat was in Wales about 15 years ago.
Comprising of very small pieces of tikka in a dry red sauce.
Up here in glasgow, its a chicken drumstick flavoured with tandoori masala powder.

 http://youtu.be/RcQYt7xvA8M

Aloo Gobi from a restaurant in Jaipur.


http://youtu.be/PfVsaKn38jM

Quote from: Curry Barking Mad on February 21, 2015, 07:40 AM
A traditional curry recipe using king prawns and coconut would be good please mate.
Enjoy your trip.
Thanks
Mick

Try this recipe from Rick Steins India book.
It was unexpectedly very good!

It sounds to me that the chef is adding a traditional touch, i.e. south Indian flavours from Chennai rather than the British madras.
But then it begs the question, would you travel to Inverness for a real Cornish pastie? 

Of course there will be outstanding chefs who can turn their hand to any cuisine and produce fantastic food, but its a safer option to stick with karahi's and kebabs from Pakistanis and the standard BIR fare from the Bangladeshi's.