Bright orange could also indicate few spices & plenty of Turmeric ( have you noticed how Take-away Curry stains things worse than your home-made mmmmm !!).
There is another post here somewere about Resteraunt Masala ( Paprika & Turmeric dominated this mix did it not ??).

Nor can i you crazy people  .
Think about this will you.
This margin for error & the size of the batch etc..etc..
   I have made the same Curry time & time again..Yes with different results ( Small batch, small margin for error etc...).
       But & this is my point. No matter the variation of the same dish you new it was the same recipe
      with slight variations ON THE SAME THEME !!!
To copy my local bir i need to get something like it to taste something like it, i now strongly believe that
       1 The Take-away recipe is very simple( Economics & Time again !!).
       2 The base gravy will more than likely be made with no particular dominating flavors so it can 
           make all the Curry based dishes.
       3 There is a small number of  ingredients in the final dish & i am not using them all yet.
       4. I am also coming to the conclusion that no oil is used in the base gravy( most of you will disagree i know) but whats the 
           point of oil in the base gravy.This conclusion is brought about by the fact that my local BIR Curry has a really light oil taste & subtle Curry flavor,r & after cooking the oil twice it turns out the wrong colour !!! MY local is a more golden oil (like Blondies !!).
So it is either cooked on low heat or without oil in first stage.

Blondie ( thanks for answering my thread).
I don't think the taste that I'm trying to achieve is in the base , but next few days I'm going to my local BIR an order a madras,Vindalloo & a Chiken Curry just to see how similar they are & too see if they all have this particular taste/smell that i`m trying to re-create.
It`s not in their Chiken Tikka Masala ( its exactly the same as a supermarket one, bloody awful !!)
But i can see how the same base is used.
   

            Your Darth.

No Smokey flavor in my local either !!
I believe it is just an ingredient with my local BIR that is missing as CK says, its so close & 99% of the info is here, I agree , some seem to be starting over again, Technique ? Yep same curry different results for me only because I'm still experimenting techniques etc..
I will be asking( as forcefully as i can for cooking lessons end of the summer season.)
CK i agree also my curries are 99% non failures now (our experience in cooking is helping ??).
Don`t give in Blondie i`ve got loads of recipes just ask they are much better than ever before now the base is right. ;D

One very notable thing ive noticed is not to cook the spices too high as they go bitter !!
You heat some oil & put a powder spice in it will stink !!

I know its not a Curry( I'm going to get a slap for this aren't i ?), but it could be construed as being topical .

Masking the taste. Now there`s a point !!!
Nice one Dylan.....Back to the bloody Kitchen i go 

when you simply just have to order a Take-away regardless of you circomstances

I`ve been using fewer spices per dish which has helped .

Whats "falmbeing"?. Is it a being from the planet falm ? ;D

Ever thought of having a Curry log ? ( the things you do in desperation !!). ;D