Ok this thread has REALLY caught my attention now!!  So many pictures of restaurant quality naan breads.To be honest the method I use was posted on the forum a few years ago(Pacman Pete's).It was(allegedly) a genuine restaurant recipe and I have to say it's remarkably similar to Chris's one,both in terms of ingredients and especially the importance of the resting overnight and again when the dough balls are rolled out.Think I'll have to roll out my tandoori oven and give Chris's recipe a go.Definitely no salt in the mixture though?

I always use the base kindly supplied by CBM when he filmed in the Little India Restaurant.The reason? Well it tastes/smells and looks almost exactly like the sample of base gravy I was given to me by my local favourite restaurant.They make fabulous food so I'm hoping if my base gravy is right then my curries taste pretty good.

My wife brought me one a couple of years ago,it's fantastic,I really wouldn't be without it now.I've used it for chicken tikka,tandoori chicken and naan breads.It does make the staff laugh in my local restaurant when I tell them I have one.

https://curry-recipes.co.uk/curry/index.php/topic,7637.0.html

Here it is in action...

Excellent find,I could watch these things all day.They make it look so easy.I take it the tin on the stove contained some sort of spiced oil from which he took a spoonful now and again.

That's the one...great place.

I took my first trip to my local restaurant wholesalers today.I've always used my local ethnic shop but I thought I'd have a look a place that restaurants/takeaways use.It was huge! I've never seen bags of rice so big,the bags of spices were massive,it would probably take me years to work my way through some of them.I managed to get hold of some catering sized jars of some Pasco pastes.I've seen this brand used by a few local takeaways so I have high hopes for them.They do look different to your usual Pataks brand,especially the kashmiri massla paste.

I brought some of these a while ago but wasn't entirely sure exactly how I was going to use them,they are certainly very powerful.I've since found one in an excellent smokey tikka bhuna from my favourite curry house so I know for certain that they use them,especially in their 'special chef dishes'.Indeed I was trying to pinpoint the taste and smell I was getting from my wife's chicken tikka the other night(from the same place).One smell of the tikka compared to my tub of black cardamons and it was obvious that they were using the same spice.Next time I cook I shall be using some ground black cardamon for sure.

Anyway,back on topic,Bob those pictures of the pre-cooked stuff look brilliant.Love to see your 'missing' footage by the way.

Cheers JB.

Thanks for the info Bob.Really suprised at the outcome of the Kushi,was expecting a lot more to come out of it as I guess you guys were.

Excellent videos Bob,it's hard enough trying to get info out of a BIR chef so I how you persuaded him to come and cook in your own kitchen is definitely an achievement.I could watch these videos all day(my wife says great it's only some bloke cooking curry!).The dishes,especially the pathia looked lovely.

I have a couple of questions if you don't mind.Did you cook the base gravy or did the chef??  In any case was it just standard ingredients?,ie nothing went in it that doesn't go into most gravy recipes.Also what was the red sauce,I could see the bay leaves poking out,was it just a standard massala sauce??

cheers JB.