SS i should try following one of his recipes, i was a sceptic  too until i relented and actually tried his base and spice mix. Fair enough i dont touch any of the pastes he uses and will endevour to use recipes i can find for them instead, but you cant knock it till you've tried it.

Im a stickler for this too so if i type a recipe i use measuring spoons leveled.

I bought a slow cooker for making curries, and i burned everything i tried to cook with it lol.
Better off just a casserole dish in the oven.

Just a little bit of advice from someone who used to grow stuff with lights, They give off loads of heat, keep the plants at least 12" away from the bulbs and keep lifting the light else the plants will burn and also stretch which may result in leggy weak plants. Keep them short and fruity by adjusting the height of the light.
Also the light combined with the water in the soil and the plants natural aspiration will result in lots of condensation and humidity, so ventilation is a must, plants love a healthy breeze and fresh air.
The final note is to watch your leccy bill, i was spending an extra tenner a week easy just powering the light 12 hours a day, thats for flowering/fruiting.
For vegetation growth you want between 12-18 hours light per day. So it gets dearer.
But its a fast reliable way to grow any plant.

It could be SS, with this base anyway, my usual base doesn't need as much reduction.
But dont forget a Balti has a lot more flavour than a standard chicken curry, hence its thicker.
Im with jerrym also about the fact that im surprised about how much spices dip used, i never use this much usually. Thing is it works here.
Its a bit weird really. You'd think it would be over spiced.
Im thinking that once the spices are fried they reach maximum flavour, and then with further cooking/simmereing/boiling they actually mellow out. Its something i have noticed before with bases, the longer you cook them the more subtle the spiceiness.
The trade off being you have to boil away the rawness of your bonions, and at the same time make sure your spices reach the right level of flavouring at the right time.

I think the best thing about the dipuraja site is that we now have all the ingredients and knowledge needed to make a standard takeway meal consistantly.
All we have to do now is replace the pastes with decent ingredients and add a bit of fine tuning and weve cracked it.

I dont know what kebab paste tastes like ive never used it but be carefull that the paste you use doesnt have vinegar in it as it adds a sourness to the dish.
I tried dips balti using a paste and it ruined the meal. Instead i found a balti paste recipe and just roast and ground the spices and used them fried with the rest of the curries spices, it worked perfectly.
If you fancy this method try this site for a paste spice mix.
http://www.indiacurry.com/indexkebab.htm

I agree, you have really got to wash your rice well, the less starch the better it will be, i even put my hands in the saucepan under the tap and rub the rice between them, sort of scrubbing the grains against each other. You can feel the difference, removing the starch makes.
On a side note ive had a couple of dodgy rice events over the last few weeks and i believe it come down to the cheap asda's own brand of basmati rice i had bought.
Previously ive been fine no matter which/what or where the rice is from, so maybe just sometimes rice has a bad crop?

Well i must admit it makes a bloody good curry, i made 2 portions of tandoori chicken balti for the missus and i and they both turned out lovely, i did have to reduce them both down quite a lot to get a strong enough flavour, the balti's looked more like a Dopiaza, but very good none the less.
I started off with hot oil (veg and 1tsp mustard oil) and g/g paste until starting to brown, added 1tbsp dips spice mix 2tbsp dry methi and 1tbsp balti masala spice mix, cooked these for a few mins and threw in raw chopped onion and tom puree, for another 2-3 mins then added my base.
Left it to cook for 10 mins on low-medium heat and then just added the chuck to reheat.
Seved with pilau rice and a fresh home cooked naan. very nice .
The only differnce between the two dishes was the addition of a couple of chillies with the g/g paste for mine.

Ive just knocked up a pan of this base and must admit its very nice, and considering the fact that its much simpler than my usual base its just as tasty.
I followed the recipe to the letter, apart from i simmered the blended mix for about an hour.
I ended up with 2 litres of very nice base which ill be using a portion of tomorrow night, so ill post the results.
Im impressed.
I used dips spice mix(containing Rajah madras curry powder) and this garam masala.....
http://www.indiacurry.com/spice/szb03garammasala.htm