Yikes!    Best of luck with getting a refund or replacement, who made that one?

On another note, here are a few pics of my naan bread... getting there, but a bit of experimentation to go yet before I'll be happy with them

Thanks for sharing - very interesting, the mysterious ingredient looks like a kind of oily paste... I was going to suggest a Pataks curry paste of some type (but that doesn't fit as you said the TA made it) or perhaps all the reclaimed oil off (or maybe a dollop from) the hundreds of curries that were cooked at the TA that weekend, but then that would be a chicken and egg scenario - you can't make the curries without the base, and you need the finished curries to get the reclaimed oil to add to the base - how do you start from scratch then? 

Any other guesses?

Maybe that went over my head but you can't print Kindle books, hence the requirement for PDF conversion

check your pm's George, I've sent you a link... 

CTM (although the class of kids I taught recently enjoyed it, too sweet and sickly for my taste buds)

Pathia.  Nice for a chinese sweet & sour sauce-a-like, but it sure don't taste like curry to me

CBM Volume 2

http://www.indiancurryrecipes-cbm.com/online-store.php

I bought it yesterday, 77 pages so a bit shorter than Volume 1 (which to be honest I wasn't that impressed with from the recipes I did try).  Has quite a few recipes from Adey Payne (Curried Away) which look interesting, makes me wonder if it's worth purchasing the upcoming C2Go volume 2 book as well since both seem to involve Adeys input considerably.

Theres also a video and recipe for spiced/flavoured oil which I plan to try when I run out of the used bhaji oil I'm currently using.

Not very good at this, only found these so far...

spices
chefspoon
tejpatta
brinjal
korma
green
garlic
lemon
dosa
saag
red
gravy
hing
chaat
arab
dozen

A bit of both Phil, they stayed on the skewers just long enough to slide off the end when angled downwards - I did have potatoes as stoppers but they dropped off too!

It did say in the instructions to wipe the skewers with oil before use, which probably didn't help (although my tandoori chicken came out fine and I did nothing different).  I think the mixture was too wet.

You live and learn, what you've never had you never miss I suppose  :

Note the empty bowl and bare skewers... and the big pile of semi-cooked mixture smouldering in the bottom of the tandoor

First time attempting seekh kebabs today, used the C2G recipe.  The recipe should have made 8-10 kebabs... how many did I get to actually eat?  A big fat 0    total disaster, they kept slipping off the skewers or wouldn't stick in the first place.  I hope the naans are more successful tomorrow!