Has anyone seen the new info posted on the Natco site? 

http://www.natco-online.com/acatalog/Holy_Grail.html

Ive also posted this in the web links group but thought I would post it in here as well as there might be some disscussion!

For a start the claim that the biggest secret is the "The Secret Onion Paste" which might make sense due to the fact that the only onion in the main gravy is red onion?

It all seems a bit to different to me but I still might try it!

I found this during my usual trawl of the internet for new stuff, sounds ok and a little different than the usual tikka recipes.?

I got this here:? http://www.zaika-restaurant.co.uk/recipes.html

This is a very simple dish to do. It's great for the BBQ and can be prepared two days in advance. It is best served with a glass of chilled Sauvignon Blanc from New Zealand.

Ingredients (Serves four people)
4 Organic Chicken Breasts (5 - 6 oz), cut into 1.5 inch cubes

Marinade 1
10 g of peeled ginger
10 g of peeled garlic
Juice of 1/2 lemon
Salto (to taste)

Marinade 2
70 g of thick natural yoghurt
2 cloves of garlic
1 medium size green chilli
40 g of coriander leaves, chopped
20 g of mint leaves, chopped
20 g of basil
20 g of rosemary
10 g of garam masala powder
1/2 juice of lemon
Salt (to taste)
20 ml of olive oil

Method
Marinade 1
1. Puree the ginger and garlic each to a paste and rub into the chicken cubes then add to this the salt & lemon juice. Leave for 30 minutes.
Marinade2
2. In a liquidiser place all the ingredients of marinade 2 and liwuidise to a fine paste.
3. Rub the marinade into the chicken (from marinade 1) and leave to marinate for at least 6 hours or over night.
4. Skewer & cook in a very hot oven at 200 degrees centigrade and serve with a fresh, green salad.

As long as it doesn't involve Patak pastes, ive had baltis with them in and ive felt like saying to them I could make it better 

The last chef I spoke to said Rajah and other packet spices are fine and Im sure others have been told\seen similar.

Im with Blondie on this one, if all they are going to show us in a lesson is the same as what we would get out of the book then I don;t see much point.  I know watching the chef at work is half of it but i can do that down here 

It was small and I assumed it was a side, theres no way I think it was a full curry.

Only some fresh tomato pieces as far as I remember.

I had a dish chucked in as a freebie a while ago which was bascily 3 or 4 lamb chops in a rich sauce, anyone any idea what this dish is and even better how to make it? 

I've seen him on Saturday kitchen now and again, I don't know wether hes whole gay thing is an act or not but its funny.

Good luck, hopefully you will get in the kitchen and the chef's chatty