Easily beat that.
Before i moved from Birmingham, an Indian restaurant openend on the Robin Hood Island on the Stratford rd(used to be a Bank  nat west i think), anyway me and the mate went in for a Balti one friday night and was shocked at the place.
There were table cloths and napkins and a big pond full of fish in the middle of the room.
You could watch the chef cooking if you wanted and there were fish tanks in the wall with Lobsters in.
The normal menu was non-existent, instead you had Quail curries and for ?35 Lobster curry (you chose your own lobster from the tank).
Now i cant remember what the restaurant was called but it might have begun with an M mazuri or summat.
Im not sure if the restaurant is still there now or if its changed, but the meal was the dogs wossits.
And this was about 12 years ago.

Ill have a bash at it, im near Berwick-upon-tweed, so edinburgh's what 60 miles away and the same to newcastle. People will be sat in an armchair witha plate on a tray though as i havn't got a Dining table, im common see.

This sounds interesting, is there any chance of one of you filming this?

@commis
For me it was a mixture of caramelised onions and spice mix fried together in mustard oil.
But thats MY personal flavour, as i've said before though we all have differing tastes and goals.

Well i havn't been coming here long but im happy that i have found my own personal secret ingredient. so that search has finished for me.
Although happy in that respect i still want to try different recipes, move on from Balti's and try Kormas/Bhunas Tandoori and so on. Also i want to find a good Chicken Chaat recipe.
So i think i'll be hanging around for a while yet.
Also the biggest plus for me in coming here is the fact that there's another site i joined a couple of days previously to here, That as far as im concerned is just a plain rip-off/con.

I like the fact that this place is free, the stuff i will learn is free, and i can happily speak freely.

Yes there's still much to learn.

Well im stumped m8 every time ive cooked it its been great. Oh well sorry m8.

@Derik dansak, sorry i wouldn't have a clue i havn't tried the old one but if its anything like the new one its a bit bland.

Have you Kris Dhillons sauce from the new curry secret, thats about the blandest one ive tried.

Ok this is what i have done today, i slowly fried 2 onions right down until they were very dark, it took about 40 mins of slow frying.
Then added this.
balti masala paste mix
4 tb Coriander seeds
2 tb White cumin seeds
2 2-inch pieces cassia bark
1 ts Fennel seeds
2 ts Black mustard seeds
4 Cloves
1/2 ts Wild onion seeds
1/2 ts Fenugreek seeds
1 ts Dry fenugreek leaves
10 Dry curry leaves
1 ts Green cardamom seeds
1/2 ts Lovage seeds

And fried with a couple of tsps veg oil and 1 tsp mustard oil for 5 mins.
This paste was set aside and 1 tbsp of paste added to the normal amount of garlic/ginger and fresh onion for my stirfry, along with the usual few ladles of sauce to finish off.
It made, as far as im concerned the best Balti i have ever had.

Mustard oil is the ingredient that gives that missing taste everbodies looking for.

Ive known about it for years but always thought it was a wind up, mainly due to the fact that is is labelled against internal use, but recently every top chef has started using it again, gordon ramsey, jamie oliver madder jaffrey......

Be carefull if you try and brown your onions, its not a simple task as ive just found out.
Too high a heat and they burn. which tastes bitter.
What your looking for is that hot dog/burger van onion thats soft, brown and sweet.
Once you get to that stage its just a case of mashing em up with your spoon.

Its a quite lengthy process and you have to stand by and watch all the time.

The mustard oil is going to have to be experimented with as far as volumes are concerned, John told me only to use a tsp of it as its strong.
Yet i have a recipe that calls for 4tbsps in a rogan josh that serves 4.
So on we go.
Oh and it enhances the flavour of your spices also.