I found this on youtube, seems to contradict some gravy principles (oil in gravy).
How to make base gravy the way it's done in Indian Restaurants and takeaways
Is this approach sound?

Thank you all, especially for that pdf, I feel the anxiety lifting somewhat. I am especially interested in recreating BIR, the motivation being I have moved home near to Calne and there is only one local BIR and sadly not up to my expectations.

Some of the advice is counter intuitive to me (the curry base), but its logical, how else could a curry be turned around so quickly?

I have brought Rajah spice packets in the past are these adequate? My concern in buying spice is that if you get an older packet (as in supermarkets) the potency tends to decrease substantially. I will be looking around the Swindon area to source ingredients.

Anyone have any thoughts on how to avoid nose fatigue? Obviously I will be monitoring my curry intensively but am wary of the fact that over exposure to it will spoil the taste.

On a side, I'm also quite fond of Thai green curry and have had reasonable success in recreating although the approach is very different (all about FRESH), I order my ingredients "fresh" online.

Hi this is my first week on here and I have to admit feeling a bit overwhelmed by the amount of recipes to try here, and its causing me some anxiety because I want to choose one to make this weekend, and I want it to turn out perfect. 

I need some help starting out. There are no spices in my cupboard this will be a clean start.
I think supermarket spices tend to lack the potency of ones I get in these indian supermarkets. So it will be a long weekend sourcing ingredients as I dont have much local to me.

So whats a good starting out recipe. Something Jalfrezi Tikkaish, very hot.

Hi my first post.
Please can someone tell me what the curry is on the front page of this website. THAT is what I want to try to make. I have looked at a lot of these recipes and cannot find one that looks similar.

A few observations:
I like my curry a bit shiny not dull.
I like the sauce thick but not too smooth, a bit curdled/clumpy.
Tangy, fresh, aged, aromatic, fatty, very spicy. All attributes of my dream curry.