Yes, used in Kashmiri dishes , i may get some & see if it gives any flavor as well as a golden yellow colour.

Potatoes ,funny you should mention that AS i was eating my potato from my vindaloo i thought there is a resemblance in the gravy to the taste of the old spud,could help to give the gravy a gentler flavor ,even though they are hot curries they are never harsh in taste , lemon juice is well i asked that some time ago "aaa no Lemon juice " Chef seemed a bit miffed at this, i get a feeling i might be able to goad him inti giving away his secrets (hehehehehehe for us i hope) ;D ;D ;D

I have to agree with you Curry King AS I'm down here in Cornwall & I'm sure your miles away from me & there is no conspiracy between the chefs 

Has anyone tried Ratan Jot (Alkenet Root ) in a Vindaloo/Tindaloo

I`ve experimented with cassia bark & Star anise , softens the taste & adds a little sweetness to the curry.Curry King did you see how alike your chefs ingredients were to what Ive been told lastnight ??

It`s something i`ve been doing for a long time now. I need to think of my next approach when i go in perhaps we need to make a thread with all the answers to our questions we`ve asked so far &  see if we come up with the old common denominator ect....
Like the ingredients of Curry King`s is exactly the same as what i was told lastnight & we are mile appart but not many people seem interested in my threads, perhaps i need to go solo, if anyone`s going to sweet talk into the kitchen its a good bet Darthy will be one of them " join me.. it`s the only way "(DarthVader 1980).

Blue garlic , you know the stuff that grows on Saturn & glows in the dark, gibber,gibber,cluck,cluck !!! 

The larger seeds/pods i find are always in the rice,the biggest ingredients in the curry itself are.
1. Spring Onion chopped.
2. Coriander chopped.
3. Cumin seed (unsure if it Black Cumin,never tried it).
4. Ground Black Pepper.
  Here is another interesting point i can eat garlic no probs,but garlic powder gives me mild stomach acid,when i make a curry its
  fresh,when i have a take-away who can tell but i get stomach acid ,there is something in there !!

Sometimes i fry 1 onion some ginger & garlic,then add to already pureed gravy mix, then puree again so you get the sweeter taste from the second frying phase, this method tend to produce my most successful Vindaloo/Tindaloo clones amongst other things.

I`m wondering if they do i the authentic way to a point & boil in the first batch then fry in the second.I have done this & this is were i get my best take-away clones my young apprentice.Anyone else done this ??