Have tried Bristol Sweet Mart and Masala Bazaar for Jalpur G/M but neither of them stock it and they are probably the two biggest stockists of Asian Spices in the Bristol Area,I also tried Tesco,Asda,Sainsbury's websites but nothing there either although the Jalpur website did say they supplied Tesco's 
Whether it's a regional thing I don't know but Jalpur don't seem very well supported around here  :
But thankyou Ifindforu for the info;

Regarding the 'Toffee' type aroma, the usual process to follow is Oil,followed by G/G,Tom Puree,Spice Mix and this is when you will get the Toffee aroma, at this stage there are no Onions in the Pan.IMO it's the frying of the Spice's that will give you the 'Toffee' aroma just before it burns 

Too bloody boring and long winded for me  :

Hi Ray, Not tasted the Aniseed flavour in a Curry before but will be adding this to our Madras from now on 

Ray/Chewy, thanks' for the info on using Kashmiri Chili,being milder than my usual Chili Powder enabled me to use twice the amount so changed the Colour to more of the Orange I have been trying to achieve 

Ray, Your tip about using the ground star anise added a lovely aroma and flavour to mine and the Mrs Madras tonight, so thankyou Guys  ;D

Spiceyokooko, Agree with most of what you have written in your post especially the frying of Spices in hot oil.
But I recently followed a recipe { taz I think }where the Spices are added after the first ladle of Base and then reduced down and not being to happy to follow this method did a side by side with my usual fry in oil method and found ............. no difference in flavour in either Curry  that's part of the fun in the BIR challenge   

JerryM, could you try some of your new spice mix with just base gravy and compare with your usual spice mix in a side by side this would cancel out any other flavours from ingredients and give a true taste test.

Nice Video and Curry Chewy  but reckon your teaspoons must be  three times the size of mine  ;D

All interesting stuff Guys ,
Have you ever had a Curry from your usual t/a that wasn't up to their usual standard ? I know I have and also wondered what they had done that was different,I have on occasion made a Curry that was better than a good Curry from my local t/a and wondered what I had done different  I don't think we are far away so keep at it Guys     

Sometime ago I used Oil from our deep fat fryer to make a Base,the fryer is only used for Chips but I thought it was worth a go ..the result was disgusting  the simmering Base made the kitchen  smell just like a manky chipshop  I did make a Curry using this Base but there was no 'Eureka !' moment so I dumped the lot 
Then a couple of weeks ago after watching the Curry 2 Go Video's I made his Base Gravy and used 500ml of Bhaji
Oil from my mini fryer which is only used for Bhaji's and again the Aroma from the simmering Base was just like mini fryer not as bad as the chip fryer but not what I expected  I have made plenty of Curry's with this Base and it's no different to any Gravy's I have made using fresh oil.

BUT.... I have told the folowing story on the Forum previously but I think it's worth telling again  :
Before I got into Indian t/a Curry's me and the family were into Chinese and the one we used on a regular basis served the tastiest food I've ever had and for a couple of years my Wife tried her best to make a home made Chinese that tasted like the t/a...She never came close  then one day we had the family around and we were talking about the wonderful meals we had from 'Wongs' the Chinese t/a and how everything had this hard to describe delicious flavour,then the penny dropped  : even the Chips had this 'special' flavour so it had to be ........THE OIL ! ;D

Thanks' Guys, It's good to know I'm not on my own then 
I just cant work out how they make such a lovely light textured but very Savoury Base 
And a nice Orange Colour