Wow... Uncanny
The reason I dug this out was because I was actually doing a base... 



Doesn't look very appetising does it, it was one of C2G's but I added my own Garam/ curry powder that no one seems familiar with instead of the Rajah madras of which I think I should have stuck with.
The Garam/Curry powder I posted here and it is very powerfull stuff and I think I overdone it
https://curry-recipes.co.uk/curry/index.php?topic=8668.msg76966#msg76966

Sure I will give your base a go in this contraption although when the time comes I will pm you so you could help me out on how to approach it.
I'm not sure it would be suitable as the timer setting only goes to 15 mins before a reset so it would mean plenty of returns to the kitchen.
Another thing I have found is the actual nonstick cooking base area is quite small for an even cooking of the amount per volume if you get my drift? It is a good size but a regular stir to agitate the fluid/ingredients is required, there is a stir function for this but you have to press the button, it is not automatic.

I have not put this to good use to really tell if it is anygood although my mate swears by it.
The build quality is good and sturdy, I cannot fault that!
You base will be a good trial for it so give it a fortnight or so and I will pm you.

My pride of my kitchen bits and pieces (and I don't have many, even my tin opener is a stab it in and jiggle it around one) A Cuisinart soup maker and blender!
It cost me a fortune for what it does and how much I actually use it..

I must admit, I was on the chase of CA's vindaloo mix upon reading Steve's initial post but soon realised it was CA's regular mix he was referring to.
Things can be lost in the mire of information on this site as the first glimpse of a recipe or other may have an updated version a few pages further into the posting, and I have spent many hours reading through page after page sometimes, as like most of the people on here I want to get things dead right.

Having the related links in the post is without doubt a great help although it can be a bit tedious to always include them I should imagine.
As for the rights and wrongs (if this has been the case) of a pm to point this out I am sitting on the fence on this one.
All I will say is I hope you wasn't misinterpreted on this Phil as I'm sure your intentions we're good.
I have enjoyed reading your present and past posts Steve so whatever it is please don't take it to heart!

Well for anyone who may be intrested the vid is only 5 mins long and is here...
How to Make Raita - Yoghurt & Mint Sauce

Not really much for debate, just another basic to the point vid of which I enjoyed.
At about 4.14 it is suggested that it could go with something like a Rogan.

I made one years ago with caster sugar but I must say I much preferred this one for a really cheap and cheerfull mouth pleaser.

I would like to try out Georgec's mango chutney at some point....
https://curry-recipes.co.uk/curry/index.php?topic=8773.msg78267#msg78267

I'm genuinely LOL Stephen, those are some amazing pics... Fantastic
The base has a lovelly sheen on it and the naan lookes superb, was that an unfortuanate blowout  on center right.
I take it it was the finishing off under the grill method?

Putting aside the added chilli does any type of BIR dish have mint riata added?
A C2G vid  suggests this and this, is why I'm intrigued. I should imagine it would be just a tsp to cool it down or something.
I very much doubt that this is a common practise, I may try it, it's probably a bit insignificant really in the realms of things.
Maybe I will ask on his youtube channel.

 ;D
No, I just saw a vid that suggested to add a pinch of chilli powder to riata for an extra bit of kick but being my excessive self went the whole hog. As mentioned, it is not something that i would reccommend, more of a boredom experiment.
I apologize as i can't really bring much to this forum, just observing and learning as yet.

Not exactly recipe of the year and I'm not exactly recommending it but just to feel like I've made something today I made a cheap and cheerfull Mint Riata.

Just the usuall culprits... 50p tub of yogurt, Tbs mint sauce, coriander, salt and milk. The only unusual addition was to throw in a half tsp of Mr Naga.
Since discovering this stuff it has gone in my baked beans and everything else I can get away with it in.

I nearly polished the whole of the riata off before I got it the arms length to the fridge!
Would this be able to be used in a curry, I know people use it to cool one down but for us curry heads would it tarnish it?
Maybe just a tsp at the end of cooking... Just a thought?

Just watching the sendoff, Coldplay not really my scene but I have to admit tonight mixed in with the rest of the show it's a very good night.
Very humbling actually, brings home how fortunate most of us are.

That poor mutts night was obviously going with a bang in more ways than one.
If I ever I come back as a dog just hope I live a few streets local to you. You should just hope he doesn't spread the word around the neighbourhood!