In answer to your question:

Quote from: Roida15 on February 14, 2016, 09:47 AM
Is it veg ghee or butter ghee?

Quote from: jb on January 11, 2016, 11:30 AM
I also found out that it is in fact a mixture of veg oil and melted ghee that he uses to start his curries,not just plain veg oil.

Quote from: jb on January 11, 2016, 03:52 PM
It was Khanum brand vegetable ghee.

Work can do that  ;D .  Just in case you didn't notice, jb's TA uses a mixture of half veg oil and half VEGETABLE gee.  Butter gee is a different animal completely and is quite strong and unique in flavour, just in case you hadn't noticed 

Typically simple madras recipe, good clear intructions with pictorial example at every stage.  Ideal for the beginner and expert alike.  Nice work SR.  Resultant curry would go down well here for breakfast 

Looking forward to hearing about the results of your labours Roida with jb's latest base from Vindaloo.  Would be nice to see some pics  Glad to hear Ifindforu's mix powder is very much alive.  That Jalpur GM is very potent stuff 

Two threads worth a read where reshmi is discussed.  It would appear that pics of said kebab are a bit like hen's teeth  ;D

https://curry-recipes.co.uk/curry/index.php/topic,8941.0.html

https://curry-recipes.co.uk/curry/index.php/topic,4468.0.html

I completely missed this thread.  Some fantastic looking bread, and cake too    Baking isn't my forte,  maybe i just need to work on it a bit, like my curries  ;D

Mmm, bit sceptical about this video LC.  Bit of staging for the American who knows very little about BIR IMHO.  Phall sauce??  I would have said it's nothing more than curry gravy we all use.  Inclined to take most of what's said with a pinch of salt  :

I think that's a saucer of cream all round  :

Quote from: london on February 11, 2016, 10:39 PM
Resmi kebab is my favorite starter.

I must have blinked  and missed the reshmi kebab    i did see a shami kebab with an "omlette" on the side though  - not a rare thing in a BIR , depending on what site you visit  :

As for the latest post CAB, I think you should really have started a new post for Butler's balti in Sheffield.  Food is looking good but hidden away in this post, nobody would ever get to hear of the place 
I won't breathe down your neck but i did mention duplication of  pictures ( but i did omit to include duplication of video links as well , wrongly thinking everybody would naturally make the association )
Maybe someone will post a pic of what a proper reshmi kebab should look like.  I remember eating one and it sure was a different beast from that pictured here 

As for the mince pies, i'll need to do a search 

Good post and interesting video.  No sign of any gravy  And we didn't get to see the garlic and ginger go in the pan before the tomatoes

Quote from: alarmist10 on February 10, 2016, 10:09 AM
Quick question if I may.....what makes the dish a Balti?

I fear it may not be a quick answer Alarmist and i'm sure there will be many opinions as to what constitutes a balti.  Never had a  "real" one from within the "triangle" only a  balti vindaloo in leafy Cheam.  I suspect it may simply have had a smidgeon of balti paste 

https://curry-recipes.co.uk/curry/index.php/topic,12276.0.html

This has got to be the best thread on baltis where a few forum members chased the taste over a period of time.  Well worth a read.  Maybe once I've cracked my own puzzle i'll be able to find a little time to play around with baltis, but there is always so much to do and so many dishes to try  :