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Nothing really compares to cooking in a real tandoor oven.

And most on here would agree.  Unfortunately, we don't all have the luxury of having a tandoor to hand in the back garden and therefore have to improvise as best as we can. Whilst not totally BIR in the absence of a tandoor, many of the recipes and cooking methods on here come a very close and more than acceptable second, whether it's tikka, tandoori chicken, sheek kebab or naan 

Now that has got my juices well and truly flowing!! But i'm feeling the need to return to one or two old favourites.  Do feel free to post the recipe  MA

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Interestingly CA was always a stickler for asking if people posting "recipes" had the authors permission, which is fair and both right and proper.

Lip service I would say.  There is plenty of evidence where he has done the direct opposite - the expression "when it suits" springs to mind.  Enough of the darkside, enjoy everything this forum has to offer and look forward to all new contributions.

That smacks of "project fear" Garp.  I hardly think it is likely for obvious reasons which I've no need to explain to you, as you've been here long enough to know.  However, new members will have to get used to the "characters" on here and their little ways.

Alternatively jalfreziT, post your interpretation of the madras and give credit to Westy providing the inspiration for your take on on his recipe.  For those disaffected members from the dark side now joining CR0, firstly a warm welcome.  It will be good to see new members posting about BIR and there experiences of cooking it and mastering the art.  Secondly, don't feel too much angst about replicating information on here.  A very large proportion of the darkside's initial and subsequent content was plagiarised from this forum in the first instance, as many members from here who have visited stalag BIRCurries can testify, myself included!! And for those who don't know, Westy (under a  different  "nick") was a member here for some time before being lured elsewhere.

Not easy to determine some ingredient quantities from videos, but well done SL on having done this leg work for the benefit of members.  It's bad enough when chef spoon measures are used but introducing the little balti dish into the mix makes it even more of a challenge.  Whilst I can work with chef spoon measures (standard size holding about 2 1/2 tablespoons although this does vary) I have never used  a "cup" measure let alone a  balti dish measure.  However, the balti dish he uses is  a standard size used normally for side dishes, being smaller than that used for mains.  Fortunately I have both and they are nigh on identical to those he uses.  So I can probably clear up the uncertainty over the "cup" measures in the video.  When filling the smaller balti dish to approx the same level as in the video and then measuring the liquid.it equates to virtually 400ml.  I would have to agree with CT on the onion content being higher than 1kg.   A standard "tennis ball" sized onion weighs in the region of about 160 -175 gms and those in the video are a lot bigger. I think the onion weight is certainly nearer to 2 kg than 1.  Looking at his teaspoon measures of ginger and garlic I would say they were heaped and looking at bowl containing them, there looks to be a good if not more than a table spoon of each.  With all this in mind,  it brings the ingredient quantities pretty much in line with those for many of the 2kg bases already on the forum    Hope this brings a bit more clarity for anybody that will be trying this base.  I also suspect UHT cream rather than fresh, as that is what we see in use in his other videos.

Looking at that food,maybe it is time to return to the kitchen after an exceptionally long break

Glad to hear you're still keeping tabs on events in Vindaloo JB.  As for prepping the spuds, either jb's takeaway method or CBM's outlined above will produce exactly what's needed for adding to curries and making bombay aloo, saag aloo etc.  Both methods provide extremely tasty and authentic BIR tasting spuds IMO, when compared to bombay spuds round my neck of the woods anyway.  And thanks to Sverige for providing the home scaled version for everybody's benefit.

Les, it may have something to do with all those thousands of posts made by members on here over the years on their efforts of trying to achieve "BIR" and the sharing on the scraps of info gleaned.  The knowledge and insight into the topic of BIR was ahead of its time on this forum.  It is still the foremost authority on the web IMO, in spite of the pretender's efforts  The information for much of the video content viewable on  you tube from the large number of self acclaimed experts, excluding the behind the scenes stuff and real BIR kitchens, has been available from here for years.  Just takes a while to unearth it sometimes.  For those chefs among you, keep up the good work and "curry on".

Well said Keith.  Great recipes Bob.  Very thankful for the coriander chutney though.
Age must be catching, up as I actually commented on your original post of this way back when!!  But thanks for the reminder that I really must try this soon