Yep Iv'e seen it! It does look very much like a powder and not a leaf doesn't it! I wonder if it is leaf that has been whizzed up in a mill? I am going to ask my local very huge asian supermarket this afternoon what is what as they supply a lot of the restaurants around here with their spices.

Which Curry Gravy do you use and same question for the Curry Oil, cheers!

What a stunning photo. It advertises itself! Looks like a good one to try out.

Yes, I would certainly make it again. I feel it is a good example of how a base should be done and worth working on for a better end result. I personally liked it and my friends thought it was from a restaurant so that says "wer'e getting there"! However, I have shared this recipe with a few on this site with mixed comment. I agree it misses something but can't put my finger on what. I think it lacks certain spices as the Onion, Garlic, Ginger mix seems right. I will experiment a little. My next project is Bruce Edwards base. This on first glance has a lot more going in the base at the start like Carrot, Celery, Radishes Peppers etc which must lend itself to a base with more "depth".
Interested to hear your comments on the 100 Best Balti book which I also have?
I am typing a lot of the recipes from the book at the minute to share with others and intend posting them on the site soon.
P.S. This book is rare and was on Amazon today at ?193 and is like gold-dust to find. Look after it!

Made The Balti Kitchen base and pre-cooked chicken. It turned out looking just like it did on the video although the colours on my phone don't do it justice. Although it tastes very good it has a certain something missing from the restaurant taste but is still worth a try as it is one of the good ones.

Don't forget Blondie you can buy them online, but the snag is you have to buy six pots at a time and then postage to add so will be a bit expensive in the end. Ah well! Never mind, they will get up your way one day!

So, do you think Methi powder is ground seeds? The seeds do have a pretty strong bitter taste!

I often ask this question as no recipe seems to make itself clear which to use. I have always assumed it was Methi leaf. There is mention of "a pinch" of Methi which I reckon must be the leaf. My local shop always gives me the leaf when I ask for Methi. Some recipes suggest adding the leaf to a small amount of water first to soften it before adding to the curry. I have always wanted to know, does the seed melt in curries as it is as hard as a stone?

Just found a shop even nearer to me selling at ?2.99p a pot. Online they are ?over ?4.00p???!!!

Hi Pete, No not tried them yet but will do by next week. I have looked over the site and the sauces on offer look great. I have also found two outlets (pretty posh ones) who stock a vast range. Retail outlets are listed on their website!
The owner of the shop tells me they are excellent and are "the best curry sauces she has stocked" She also says they do a fantastic Morrocan Tagine,which she impresses her friends with, now I am hungry!  The Madras has Celery in it!!! Where have I heard that before? The cost at this shop is ?3.50 a pot and they serve four. I shall be getting the Madras, Tikka Massala, Balti and Rogan Josh so with a bit of luck will have a report sometime next week.

Ray