Wow considerable effort.

Anyone who's made 2+ mains, rice, sundries and sides from a home kitchen knows its not that easy.

Well done. What was the feedback from guests?

-- Josh

QuoteA key thing IMHO is to write off as implausible any recipe for BIR style naan bread which uses any yeast.

George, I'm not sure about that. I realize and agree that most BIR's use self-raising flour and no yeast. However, the naans I recall as the best were all big and fluffy, and definitely used yeast.

I tried to recreate these for years using active dry yeast, but never liked the results. Once I switched to instant dry yeast, I feel I nailed it.

Again, its one of those personal preference things, but to me the best naans use yeast. May not be "authentic" though...

-- Josh

I had a seekh kebab yesterday, and forgot how much I liked them.

Looking forward to the results, as I now feel like making them....

-- Josh

I noticed this a while back. Personally I don't bin absolutely everything. The key ones to keep in constant rotation for me are cumin, coriander, paprika, garam masala, and tandoori masala. Spice mix never lasts long enough to go off.

I find that chilli powder, cassia, bay leaves, and turmeric last longer and keep their potency.

Curious to see what other do as well, as I am convinced that fresh spices are critical to good results.

-- Josh

QuoteHe really is quite proud of his base

Hey Axe - any luck getting in to get some more recipes from IG, considering the success  that was gleaned from the bhajis?

Would have been more interesting if ALL the bases were posted, so we might discover a sleeper or two...

QuoteI'd love to know how his base has evolved (if it has at all). His was my fave base for a long time

That was one of my first curries too.

Didn't his finished madras have a whole bulb of garlic in it?

Yes, I did use your spice mix. The Madras method was CA's (but using your mix, some added methi, and no separate curry powder or sugar).

I find it very hard to compare bases. I judge the finished dish, usually a Madras for a first go.

My last base was Dipuraja's (and his method), but yours was a noticeable improvement over that. Its definitely up there with the ones I rate highest - CA's, BE2008, Taz base. I might get around to doing another head to head between two bases if I find myself with an empty day 

Curious how you came up with a few of the oddities of your base - the separate tomato/spice mix, methi powder, pre-fry the onion/garlic/ginger...

-- Josh

I made this base last night, and used it for a Madras and Vindaloo tonight. I also used the onion paste.

It was very very good! An excellent base - Thanks Ray!

OK I think I will give this a go and see how it compares to some of the other bases.

Last question - the methi powder - is it ground dry methi seeds, or powdered methi leaves?

Thx,
Josh