Been a busy week so have not had the time to post results of first proper curry using this base.  Anyway, proof of the pudding  is always in the eating which i did once i got back from the pub.  Yum .  Not the same as from my regular TA but very good indeed.
Decided against the phall as i wanted to check on the flavour of the curry rather than try and grapple with this through copious amounts of heat -  sensible decision i thought.  So i went for something between madras and vindaloo. Kept the recipe simple to let the base show its worth (or not as the case may be).
Handful of chopped onions fried off with a teaspoon of g/g paste.  Added a tablespoon of tom puree (tinned & diluted).  Then added two heaped ts of chilli powder, one of mix powder, one of salt, half of sugar.  Fried this off with tbs of base, added the base and cooked for a bit and finally added the chicken and warmed it through.  See pics for end result.  Still need to do some work on the saag bahji (noticed absence of a recipe for this on CRO) but the dipuraja mushroom rice was fantastic.
All in all, very pleased with the result.  As good, I've cooked in the past with a lot less hassle and very simple.  Will make again unless someone comes up the "perfect" base.  I will be trying a couple of things to get it closer to my local TA.  Tempted to up the carrot content to add more "sweetness" if that is the right word to describe the taste of my regular TA.  Not sure but will post if i make any earth moving discoveries.

In the absence of hob and frying pan at work, the only way to get curry is to  cook it, transport it and then commit sacrilege and put it in the ding (Essex term, maybe, for the microwave) ;D
The pan is on the stove as i type

OK.  I gave in and departed from my normal base; my own which originally started out as KD's and has undergone many changes over the years.
First thoughts were how quick and easy it was to literally throw it all together.  Hey presto!  In just over an hour i had a saucepan full of curry base to satisfy my neverending desire for BIR curry.
Smelt and tasted quite good.  No time to put it through its paces though.  Had to settle for a chick pea curry that was just thrown together for the next day's lunch with Mr Singh's chapattis.  Why chick peas i can hear?  Two reasons:   All the other essentials were still rock hard and in the freezer And i had recently had a  delightful curry cooked by one on the many Asian ladies whom I work with.  She made  a curry for one of my colleagues and he wasn't too keen on the looks.  But I'll try anything once, and besides i love channa massalla as a side.  It was damn tasty stuff.

After gentle dinging, the result was more than acceptable.  In fact, i bought more chick peas and will be doing it on a regular basis.
Have defrosted a portion of gravy this afternoon and will be giving it the chicken phall test later this evening to see how it compares to my normal base.  Will of course post results and comments a little later when things have cooled down a bit ;D

Thankfully we are not all alike.  And everybody is still entitled to their own opinion, currently.  As for criticism, whenever it is constructive, it is always positive.  Without it, we will never improve.  But i am a firm believer in giving credit where credit is due and acknowledging when somebody has a made a contribution.
Having embarked on this journey some 25 year ago or more, virtually nothing existed to show interested curry eaters and "would be" curry chefs the way, until that is, these two individuals put pen to paper.  For that, i, and i am sure many others, are and always will be eternally grateful.  That is not to say, that we have stood still.  This site's content and its members endless contributions are living proof of that.
Unfortunately, it is human nature that some individuals always feel the need to berate others.   All are entitled to their own opinion.  It is for the individual to decided whose opinions are those worth listening to and those which are of no consequence.
During the last year I have spent countless hours reading articles, threads etc submitted by members and i must say have had end less hours fun doing so.  Fortunately, there are only a handful of self appointed experts who seem to have a high opinion of themselves.  This number is far outweighed by the many polite,welcoming, enthusiastic and knowledgeable amateur BIR chefs that frequent the site.  I have no intention of depriving myselfself of the huge knowledge base that CRO is, because of such individuals.  There is no other alternative site which offers so much for free and is so simple to use.
Enough time spent on this subject I think :-X. It is now time to do what this site is all about - BIR cooking and getting in the kitchen and making those spoons clunk against the frying pan.  Chicken Vindaloo, saag bhaji and pilau rice for me tonight, I think .  Good luck and good cooking to you all.

Hi Naith.  You're about to make your first restaurant curry then.  After that there will be no looking back lad and countless hours will then be spent in the kitchen.  The curry secret is a good place to start.  However, you have just joined one of the foremost expert BIR cookery knowledgebase sites on the web.  As you explore it, you will see what i mean. Do post the results of you first restaurant curry

My first post on CRO although i have "lurked on the site for well over a year now.  But having read this thread i felt the need to comment.  Like many on here I have been in search of the way to create the BIR taste that we all are looking for; that mystic ingredient or method that still seems to elude us all.  Some 25 or more years now I too have been looking for the holy grail.
This site is a mine of information, methods, experiences, recipes and  tips.  Above all, it is a place where like minded people with one common interest gather, pool and share their information with others in the belief that one day, somebody will make that crucial breakthrough.
But for the likes of KD and Pat Chapman, i too would be probably still be fumbling around in the wilderness, as i believe would many of us.  Had our desire to push on in search of our common goal not been spurred on by the likes of these individuals, would this site even exist??  Yes, both are shrewd business people.  They spotted the niche that any successful business person must if they are to succeed.  But by doing so they gave many of us what we needed - vital information which has stood the test of time and which many of us still use today, albeit adding our own interpretation through experience and the learnings of others.  Long may this continue.  This is a terrific site with many many seriously committed members, all of whom are here for the same reason.  It does however, sadden me, when I see unnecessary personal attacks on any individual who has made a contribution to our understanding of the mysteries of the BIR kitchen.