What gas bottle would i need to use is it Propane or Butane?
Thanks.

Thanks Robin will be giving this a go at the weekend hopefully.

Like the presentation of the rice.
Are the the kaffir lime leaves a must for this recipe or can lime juice/zest be added instead.

Wasn't sure but it will give you some idea about storage ideas has for the Tandoor you can find cheap ones around its just a case of knowing where a second hand catering sites are.

Take a look through these

http://secondhand-catering-equipment.co.uk/cat/296/indian-cooking

http://www.gumtree.com/for-sale/uk/tandoor

http://www.baato.co.uk/tandoor

The KORKEN glass jars is what i use http://www.ikea.com/gb/en/search/?query=glass+jars

Also look in Pound shops http://www.poundland.co.uk/catalogsearch/result/?q=storage+box

I use the Mini Storage containers with the green lids for spices i use every now and then.

Mini Square ones for the spices i use regular but not in large amounts like cardamom powder, bay leaf powder etc.

The Stainless Steel Cocktail Spoons i use for the measuring out from the big glass jars from IKEA
http://www.poundland.co.uk/catalogsearch/result/?q=spoons

I have been getting the same info too, one thing i did notice was that their base (Alok) is very runny, like JB's new base he posted, also i have noticed a lot of Pataks catering sized tubs, Balti, Kashmiri, Tandoori and Tikka, asked in Alok http://alokonline.co.uk/
how they made a Katmandu, waiter said base, poppy seeds, kashmiri paste, tomato puree, yoghurt, coconut block and mix powder.
Saw the base on the cooker bubbling away very thin indeed.

Hi Garp just done a little digging into Lal Toffan, most pages come up with it being a beer but there are a few that have the same description Special Red Sauce, found this one http://stopsleysurma.co.uk/restaurant-menu-stopsley-surma/special-dishes_5.html

Saying it uses Naga chilli. Might be  start for you.

Littlechilli i leave my base overnight, covered and unblended then blend the next day.

Littlechilli the whole spices are dry roasted then ground, has for the oil you always spoon off, but you don't add any oil what-so-ever when cooking the dishes.

Thanks a lot MA