Will be adding a small amount of coconut block (20gms) plus a small tin of evaporated milk to my next base,making the Zaal base at the moment with excellent results  :)the Zaal being quite similar to Micks video.

Excellent vid Mick that curry looks delicious  I should have a word with the chef though Mick he obviously hasn't heard you must ' singe ' the spices to get the BIR taste  :  ;D

Here's another one,a couple of colleagues at work use this and reckon it's good value,I think there are voucher codes on the net to reduce the price to 29.95 ( just noticed if you click on the white heart icon on the left of the screen it offers

My Son recently visited the Spice Lounge in Watford,he said the food and service was excellent.
http://www.spiceloungewatford.com/

Lovely Curry's  but hold the kebab's  :-X  ;D

Very nice CBM  but I would have liked more gravy in the finished curry !
Also interesting to note -

The Spice mix followed the Tomato paste.

This did not look to have been cooked on high heat noticeable when the first ladle of base is added (very little sizzle).

The Garlic oil seems a good idea 

Totally agree CH,It's a shame that we freeze base as this may put a stop to this spice infusion,I don't know  the curry was noticeably hotter than when made on Saturday. Obviously completed curry's arnt made and stored in a BIR so that only really leaves the base gravy,I might try getting the base out of the freezer on Thursday and store in the fridge until the Saturday and see if that makes any difference 

976bar,You say the base you used was Taz's rather than the Curry2Go and you don't think it should have made much of a difference,you also say you had to add more spicing to the curry to bring out an acceptable flavour.
If you compare the spicing in the two base's you will see the Curry2Go has a lot more spice than the Taz and I am a firm believer that you have to match the curry to the base ie heavily spiced base lightly spiced curry and vice versa 

here's the two bases showing the amount of spicing 

Taz's Base Gravy

6 tennis ball sized English Onions
5 Garlic Cloves
2 inch x 1 inch piece of Ginger (chopped)
1 Average sized Green Pepper
400 ml of Veg Oil
2/3 of a tablespoon of Salt
1+1/2 tablespoons of Turmeric
1+1/2 tablespoons of Coriander Seeds
1+1/2 tablespoons of Cumin Seeds2 litres of Water
200 grams of Tinned Tomatoes
...

Curry2Go

Then add 1 Chef spoon of :
Cumin
Coriander
Turmeric
Curry powder
Paprika
Methi ( ground Fenugreek seeds )
Salt.

I really think you would have had better results with the Curry2Go base, just my opinion 

Just as an update to this thread,my Wife didn't finish all her madras on Saturday (which was very nice  made with this base) and left 1/3 of a curry in the fridge,tonight she reheated the curry and had a few chips with it  :
she said '' taste this'' and offered me a chip covered in the curry sauce ...well  it was fabulous ! and as good as any BIR curry I've had,the star anise I added to dull down the ott cardamom flavour was just in the background with an overall delicious flavour  I know this has been mentioned before but does leaving curry or even curry base ' standing' for any length of time get you closer to that magic BIR flavour because this certainly did !Do BIR's not use their base gravy's immediately after cooking and store in the fridge to allow the spices to infuse,I don't know 

Hi George, can you give a little more info on your ' new approach' please.