Ah Ha!
Just had a major brainstorm, Now where did I put my tin foil?

Certainly looks very appetising and I am just about to make this my project for the night.
The only thing i am lacking is the black cumin and in all fact I didn't even know it even existed?

More importantly is the fact that my only casserole dish type of thing is my halogen oven bowl which has no lid (The lid was the mechanical part that housed the bulb and failed) I see in CH's original write up that a lid was used.

Did you also use a lid and is it really that important?
If so I can always resort back to Chewys Shan Rice, but it would be nice to give this a go, it certainly looks the part from your excellent picks NJ.
Thanks for your time and effort.

They could well be the ones Phil, my last visit was a good few months back so it is hard to tell.
The presentation of the dish shown is of the Tayyab standard.
On my next visit I will take a few snaps.
They certainly look the part... Is that flames licking off the plate or some veg garnish?

So please put me out of my suspence... Are they the Tayyab's?

Not that this will be of much use to you but the best I've come across was in Tayyabs restruant in Whitechaple.
I would pay a good price for the secret to those ones, the sizzle they make when being brought to the table turns everyones heads.

Hi Dafinchycode,
Not sure I'm following the plot here but this is from Chewys pressure base
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Curry Base - 1 Hour - Curry in a Hurry
by mike styne 2 months 1 week ago
Indian Restaurant Curry Base
Pressure Cooked at home in 1 hour
A simple and quick method to make that famous onion gravy (Garabi)
Hi All
Needed a Curry in a Hurry, made this 1 hour Pressure Cooker version.
Lightly spiced, producing a nice neutral flavoured base.
I've been experimenting with Branded powders, keeping it simple, for people just starting out.
What you need for this one
200ml vegetable oil, infused with Tej Patta and Cassia
500 ml of tap water
3kg Onions.
1 medium carrot,
Third medium Green capsicum .
Third medium Red capsicum
A quarter of white cabbage. (Small)
A handful of fresh coriander stalks.
Half bulb of Garlic.
2 inch piece of fresh ginger.
2 Green Chillis
3 tbsp of a tube of tomato puree. (M&S Italian)
1 tbsp of salt.
1 tbsp of Haldi. (Tumeric Powder)
1 tbsp of Bolst Hot Curry Powder.
--------------------------------------------------------------------------------------------------
Maybe this link will work.
pressurebase2

Don't panic, we still have Opium derivative dens.
Just a different clientele!

Our main rd is unfortunately becoming a PFC superhighway, the last Chinese shop which I have been using for approx 15 years actually shut down Saturday as they cannot afford the rents etc, I got this news a little too late as I'm sure they would of gave me their version of curry sauce.
Never mind... Back to the chips!

I find you can't beat the chips that the Chinese takeaways used to do, big fat crinkle cut ones.
Not many places seem to do them around here anymore as most of the takeaways have become Chinese/Fish and chip shop hybrids and do a standard chip.
I used to love them on the winter evenings as a kid, Chips and curry sauce.

I'm speaking of E London, I live in the original China town which apart from the street names 'Peking street, Nankin Street' etc you would not even realise it now.

I encountered this a couple of months ago when I first got back into this.
At that time I cannot recall what the batch was from but since then I have been using the ally pan and not really experienced it again.

This time though it was a 40/50 mix with oil and no water added, I chose to start off a spag bog with it and it spat so much I had to take cover and throw a lid on a bit quick.
It maybe just me, just an observation.
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Come to think of it I'll do a side by side test tomorrow, I do love an experiment!

I don't know if it's just me but I've found frying off G/G mix in a non stick pan causes it to spit mega time in comparison to my ally pan?
It certainly doesn't like it!

Thanks,
As yet I haven't navigated the site properly.
Just spent a fustrating evening trying to get my head around Ubuntu.
Information overload!