CT, I'm loving the 'Midnight Snacks' series, I almost don't want to go to bed too early in case I miss them 

Cheers,
Ken

Nice looking dishes meggeth    You're right about CT's madras, every other curry I cook is a CT madras (don't forget the Worcestershire sauce)   

Cheers,
Ken

Your reports/reviews are of a real interest to me. I have had similar results from the 'recommended' local BIR's. I'm never quite sure if it's a decline in the quality of the food or my tastebuds expecting more, especially since I have learned how to cook a decent curry. Today I had a curry day, made a new batch of base, fresh mix & GM powders, pre-cooked chicken, GG paste, and so on. Also, I knocked up a 'takeaway' I promised my Son and his wife, he told me it was the best he had ever had!  This might well be down to my cooking but more likely down to the deterioration of the aforementioned BIR's. I think if it wasn't for CRO and the folks that have moved on I would still be eating bland curries.
Not sure if I have made a relevant point but there does seem to be a recurring theme on declining BIR's.

Cheers,
Ken

Looks absolutely fantastic CT, nice one   
After seeing some of your recent pics I'm convinced you are a pro, or have been 

Cheers,
Ken

Thanks Meggeth, very useful.

Cheers,
Ken

Good post MM, I have had similar problems 

Cheers,
Ken

Does the satellite dishes he supplies double up as woks?

Good move jb, I can't cook a 'normal' roast chicken anymore, I have to add spices 

Cheers,
Ken

Looks absolutely awesome CT, ... and, may I say, very 'cheffy' 
Great photo's as well, are these for the forthcoming e-book? 

Cheers,
Ken

Thanks for the feedback, It's much appreciated 
I'm now cooking curries I'm really happy with thanks to all the knowledge I have picked up here (and RCR), also, it must be said, the invaluable tips I learned from H4ppy-chris at his home (he's a lucky fella to have a mate like Sam the BIR chef)

Cheers,
Ken