3 singhs, great name ;D
drove past it a couple of weeks ago. looks like an indian harvester from the road.
Where would you recommend shopping in Bradford?
I trawled up and down Leeds rd and was pretty disappointed.
Was a bit scruffy and very deserted. I only saw one grocers which was practically at the end of  the line of shops. Not far from Save co.c&c.       

I assumed that everyone had migrated to another part of town, Bombay stores perhaps?
It was my first time in Bradford and i didn't really know where to go.

Cheers, Frank. 

For a minute there Les, i thought you were talking about that game for cissies, where pretty boys throw around a kiddies rugby ball wearing suits of armour and call it football.

As Georgios Kyriacos Panayiotou Michaelos says, "you gotta have faith" 
I always believe United are going to win...
ALWAYS

Blimey! that was tense
Poor old scholesey, he'd run his course, and last season showed it.
His return from retirement almost cost us the match :

Great little base CA.
word of warning to others who make it., Use a jug blender, liquidiser or a tall saucepan to blend.
a hand blender and a small amount of liquid in a shallow saucepan equals disaster
OUCH!  Lesson learnt

Which Brands have you tried and compared?

Over christmas and the new year whilst visiting family i twice made CA's simple base.
a great little starter base for anyone new or experienced.
it was equally as sweet as CT's 3 hour whole onion base which is what i have here in my freezer. i was quite surprized at the sweetness as it had the usual chopped onions. i Did add 1 tsp of puree with all the other ingredients at the start too    AND,,,,,, until i got home and checked all me curry goodies i'd been buying, completely forgot i had added 1 tsp natspiss, sorry natco garam masala to the spice mix :

i made meat and saag for me old man and he said it was delicious but too hot for him . i had replaced paprika with deggi mirch. oh well, lesson learnt. deggi mirch isnt mild enough for some.
All the while over the 2 days of eating i couldnt understand what that horrible dominant flavour was.
i'd put it down to the tinned spinach that me old man had in his cupboard, only to later remember it was the natco gm.

So i would like some input on which brands you all have tried, compared, liked and hated?
i'm only really interested in mixed spices rather than individual but all points of views are appreciated and welcomed.

Cheers, Frank. 

Hi,
Celery is the one that stands out for me.
that can easily dominate most flavours and a hard one to balance.
anymore than 1/2 to 1 stick in any sauce i make(2-3ltr) whether it be curry or any other cuisine can overpower the other flavours.

Frank.

976 and Jerry, Thank you!  ;D
made this tonight and was delicious , definately a keeper
i made a few changes though out of convienience and memory loss

chef spoon of pre cooked onions and peppers
1tsp bassar
1/2 tsp kashmiri chilli powder(replacing hot chilli)
no banana
and i forgot to add the carnation :

but still....a great tasting curry!

Cheers, Frank. 

edit: forgot to mention i tried the hot chalice oil tonight as well.

  ;D ahhhhh  my appologies

Spicy,
Did you Really go for it, or did you hold back from fear of the mess?
the one thing that a professional chef never considers is getting the cooker dirty or starting a fire.
Because like  tradesmen, they clean down at the end of the day and have kitchens built to cope with BIG flames.
Domestic cooks dont want to scrub the walls and floor and take the cooker apart each night. I know i dont ! Hence a gentler flame and splatter guards, lids etc.
Until i get my gas burner hooked up under the back porch,(electric past 15 years  )    i cant tell you for fact that this is the case, so its pointless me disputing.  i just know the flavour is from a flame. and not from inside the pan.

How about blackening fresh tomatoes on a flame, peeling and pulping? using them instead of watered down puree.                                                                     
or the same with peppers for that spoon of pre-cooked onion/pepper mix.

i wont prepare fresh peppers any other way and have done so for over 20 years now.  blackening the skin transforms them to something special. and also adds a touch of smoke to the dish.
I've never tried the tomatoes myself, but its a thought.

Frank