Thanks emin-j and Jerry between you have it. It seems to me this might best me morphed into a post in it's own rights for beginners and first viewers of the site. It is as important as what base to use,etc. For what it's worth. I cooked a couple of curries on Friday night and having run out of both the pre cooked G/G pays and Bunjarra from The Ashoka I used the G/G paste and Bhuna Onion from the latest book instead. My wife quietly told me that "that wasn't the best curry you have served up Over the past few years." She was more than right I don't believe I can recreate both the smell and flavour I searched for for over thirty years without the pre cooked G/G paste and the Bunjarra. PP

If can add anything here it would be to state that whenvwe have as was my case a full account from an actual BIR , it's recipes and procedures they might be best kept together in one section so those who wish can recreat actual BIR standards even if regional variation varies. I travel constantly and even although I prefer Gladgow Curris it's always a joy to taste a curry in another part of the UK and Ireland. Micky and matching probably distorts results. That's not to say it's not worth experimenting but if we could easily find the best standard we have something to compare with.

Thanks SS for feedback re the two quarter pieces of tomato. Your right they just merge into the sauce but give it something. It is done in every kitchen I have been in or from observing curry being cooked but again we are talking as ever about regional variation here. As ever too Jerry's summary would be great for anybody to follow IMHO.PP

Phil, I have had the pleasure of being backstage at one of The Ashoka restaurants and have watched a number of chefs at work in open plan set ups in TAs and other BIRs and Ray's general approach especially adding the base over two or three separate chef spoonfuls is how it's done. Personally I add my tomato puree at the same time as the G/G paste then spice and methi leaves a little water helps too at this stage to avoid burning. As has been my observation I also add two quarters of a tomato with the first spoon of base. If Bunjarra or onions are required they go in ahead of the base. The recipes herevtend to give you the process but I always base it on my first hand instructions from the head chef. PP

SS, let us know how you get on with this as it might just make life a lot easier.PP

Thanks Russell and jb for your photograph too and next day observations. Personally I always like to have a Korma or CTM available for guests but actually love the balance either brings to curries. Next day CTM eaten cold from the fridge with any leftover Peshwari Nan is the business. Will join in and cook this version next time. Thanks again PP

East End brand is used in The Ashoka for what it is worth. Without adding coloring what colour do they come out at Samson? PP

VC, I love the idea of using a sandwich maker for nans. At last they may actually have a purpose and be used regularly. The obvious question is which one do you use and what size do the nans come out, being a Glaswegian when it comes to nans size matters though convenience not to mention less use of the planets  resources makes sense. PP

Solarspace, thanks for topping these posts with your photograph. Can I ask whether the oil on the surface is a direct result of the recipe or just your own preference with the use of oil? PP

Cheers Jerry. PP