I haven't made a base with gram flour but have used a couple of mix powders with it dry roasted first just adds a slight nutty flavour.

There is only two restaurants local to me that use gram flour in their bases and they dry roast it first.

Michael.t try this http://www.huyfong.com/no_frames/garlic.htm
I use this one every time i make this dish.

http://www.secretcurryrecipes.com/curryforum/showthread.php?6581-Quick-And-Simple-Chicken-Tikka&highlight=simple+chicken+tikka

The same thing i have been using for a while now.

This very familiar https://curry-recipes.co.uk/curry/index.php/topic,11342.msg86296.html#msg86296

Hi CH i use Balti Paste too when i sometimes make Blade's Tikka recipe i also use 0.5 tbsp of Kashmiri paste when adding Balti paste as well.
Very surprising results done a taste test with a few friends on Wednesday nights, not a bad comment from anybody.

I use one of these, the 20 quid one

http://www.appliancesdirect.co.uk/ct/cooking/wok-stands

Been cooking bulk curries myself for parties, BBQ's and a couple of weddings, a lot of hard work i can tell you, how many does this feed 976bar?
Also what recipe do you use for the Nepal curry?

Great looking food.

What was in the dish that you tried.
Any details would help try to find out what you are looking for, hopefully.

So you haven't tried one yet?