Its going to take courage(even for a 15 Stone Weightlifter/Bodybuilder like myself) you know the question followed by the embarrassed looks from all the staff (is the boss around ?? mmmmmm!!!) but bugger it I'm going to ask if the Tindalloo does have 1. Tomatoe puree 2. Tomtoe ketchup.& if they open to more questions the i`ll ask on !! Yep I'm going to write down questions for every time i go in & write down the answers & do this over a period of time & at the end of it we might be able to formulate "THE TASTE "!
    "The Phall bind us , surrounds us... curryfanatical beings are we not this Tikka matter!!(Yoda 1980, & by the way that walking stick of his is a branch from the now extinct Garlic tree... hehhehehehe!!! )
      Wish me luck (think positive thoughts Friday 6.30 pm as Darthy`s going in !!)

It seems to me that the general consensus is that we can all copy,
   the Korma & Tikka Masala ect..& that we can make them better than our local take-away , but we as of yet cannot emulate the
    Vindalloo/Tindallo.
    Can any of you get the Phall 100% right as i can ,down here in sunny Cornwall the only real difference between the phall &
           the Vindalloo/Tindalloo is the sweeter taste as the phall has a very savory & flat/blander taste (but is bloody hot).
           & we get spring onions in ours witch none of you have seen.They are used in numerous dishes as garnish aesthetics ect...

This thread has gone of on one 

I never rinse Basmati  as it is not starchy as most rices are, also a large amount of the flavour & nutritional content is on the surface, your washing away the goodness !! & using food colouring defeats the health objective.Try this as a healthy alternative .
  Cook rice as i described but do a separate dish with just rice & no spices .The spiced version with the Turmeric will turn Yellow,
  the unspiced will stay white , after all is cooked mix together Yellow & White rice !! it will look ACE!!!    and will not include any additives, i object to the use of these & enforce this protocol through the medium of a large hammer (hehehehehe!!! ) ;D ;D ;D ;D

Just 1 spring onion per portion ,  i think its just for aesthetics & garnish rather than anything else.

I m going to pluck courage up this weekend & ask a few question & also ask if i can "quickly speak to the chef for some pointers to help me make better curries ect..ect.." wish me luck.

There are chopped spring onions in their Vindalloo & Tindalloo & its nice to think that my local is putting some good quality ingredients in the curries.
I must admit the take-away i go to 99.9% of the time makes a bloody good curry & none within 100 miles can touch them (in 4 years i`ve only had 2 mediocre curries from them !!).I shall continue to put Spring Onion & Coriander in to garnish  .

Just wanted to ask do any of the take-away`s that forum members frequent put spring onions in their Vindalloo/Tindalloo ?
as my favorite one does,and yes so do i.How much ? it looks like if you cut the Green leaves off 1 spring onion & chopped into 5mm (approx..)
pieces , that is how much in 1 take-away size portion, ( you know the trays the size of a DVD case).

Sorry i`ll say it right this time .At the beginning of the base sauce when its only the onions,garlic & ginger & before this is puree`d it smells like an explosion in a chemical factory, but after the Turmeric, Paprika, tin of Tomatoes & tomato puree are added it does smell of a subtle curry flavour.

i  agree,  i eat mine the next day & the flavour is always much better even the ones that don't turn out as expected