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This is key for me which is why i'm not bothered about the other ingredients. On Sunday, i managed to create under Az's instruction my favourite dish. This dish tasted so very close to what my local produce. The following night, i ate a house speciality, which included the naga chilli. The dish created on Sunday was even closer to this than my regular dish. This tells me that irrespective of gravy / mixed spice, techniques will produce very similar results with the same spices used. The effect of the base and spice mix will be neglible. If this wasn't the case then what i cooked on Sunday would be worlds apart from my local's dish and the one i ate on Monday eve. My experience on Sunday tells me it's about technique. Everything else is secondary and will only have a subtle influence providing you get the first bit right of course ;D. I hope this makes sense. So sorry i cannot provide more definitive answers at this point it time 
Hopefully i will be able to, but they'll only be any good for some poor sod that is cooking on an electric hob like me 
..makes perfect sense
I will consider myself at square 1, once I can merge the oil g&g tom pur & spices in a pan into that 1 unique flavour, that we are all on about. Only then will I say I can reproduce bir @ home. Once I've got this down, it will open up all the other recipe's to me from Kris Dhillon(we may not liked her recipe's initially, but I'm sure if she or a chef cooked them for us,we'd go away with our tails between our legs
) to CA's, Kushi & Ashoka.
I could give more time to the pre-cooking of meats etc, & maybe fine tune a few recipe's, but as of now, I've no business tinkering with anything but the basics :
All other ingredients, including base gravy are purely chefs touches, which may or may not set the dish apart from the other guy down the road.
I'll admit to not yet having achieved this 1 aspect, the rest is straight forward.
Glad to see the hair splitting details of measurements being dismissed also, after seeing a chef working maybe 3 x pans, adding ingredients with a
large spoon, whilst talking to someone & hardly even watching the pans. ;D
I've had some poor curries, but even the worst have never tasted of raw powdered or burned spices, the smell of the raw mix powder should I think be completely gone from a properly cooked bir curry.
The hands experience the Fleet5 got at Zaal & Panpots Ashoka experience)
https://curry-recipes.co.uk/curry/index.php?topic=3189.0, Bruce Edwards also saw it done(2 great bir reports), has shown me that the single most important thing is lost in print.
Julian from c2g may reveal a bit more in his forthcoming ebook regarding technique, but I ask myself why its never emphasized in print.Maybe Abdul or Ifindforuhas some input on this?But they have never cracked a light. It may be second nature to an Asian chef, but with hindsight I think B.E should have spotted this glaring omission
