I have the thermomix
Had it for a couple of years now .I don't think there was a choice between the two then
Any way being a foodie I love a gadget and looked at reviews and when you see them
in pro kitchens on the TV that was it
I probably don't use it to its full potential . The soups are like velvet. Ive heard that's one of the reasons
why Restaurants use them because they don't need sieving
For curry reasons I like to make a big pot of base  so its not big enough for me
I obviously blend the base in it  and all the pastes and grind the spices
never tried the bunjarra so good idea Mick thats a must try

 ;D ;D
All jokes aside for curry lovers I still do recommend the book
The recipes are traditional and and also states what region it comes from
Kashmir,Punjab,Rajasthan, Agra and Deli:The Mughals'Imperial Cities,Awadh
Bengal, Hyderabad, Tamil Nadu, Kerala, The Western coast,Tribal Food, Trans-Himalayan Region
The North and Northeast and Tooting 
Someone on this site must also have it for a second opinion

Very good read Phil
When I clicked on Books on his site the India cookbook popped up
Apparently he helped  out with it
You still might buy it yet Phil 

Thanks SD for the earlier post and a thoughtful bit of rambling for the second one   

Well done Solarsplace
For some reason cant find the little India base to compare was it similar

Tried this dish recently and is differently one for my curry book
Obviously for the sweeter palette
I would say its the kind of curry you would make for a group of friends as
a contrast with the hotter ones
Well done Rich for those tasty looking pictures

Well done Rich
In your pursuit of the curry leaf tree

Well done Bob
Making me very jealous 
you wont need any luck

 There was a simpler one

Aloo Tikki Awadhi

can PM you if you fancy it

Aloo Tikki

For the potatoes

3 medium potatoes
3 tsp ground cumin
3 tsp black pepper
3tsp black rock salt
2tsp ajwain seeds
3tsp amchoor
1tbs yellow chilly powder
2 tbs dried mint leaves ground
4 green chillys chopped
1 large spring coriander chopped
ghee for shallow frying
salt

For the filling

large pinch of asafoetida or garlic or onion powder
250g peas
4 tbs ghee
1 tsp cumin seeds
1 inch piece ginger finely chopped
4 green chillies chopped
1tsp amchor
1tsp black pepper

for the filling
dissolve the asafoetida in 2 tbs of water and set a side.
cook potatoes for 20 min
when cool take of skins and mash

cook peas then mash

put mash potatoes spices mint chillies and coriander in bowl mix and divide into 12 balls

to make the filling heat ghee in a pan , add the cumin seeds until they begin to splutter.  Add reserved asafoetidea, ginger, chillies and stir fry for a few seconds then add the mashed peas, stir fry until mixture becomes dry.  Remove pan from heat and stir in amchoor and black pepper.  Adjust the seasoning and allow to cool.  When cool mash with pototoe masher and divide into 12 equal portions. 

With damp hands, flatten each pototoe ball to make round patties, place a portion of the filling in the middle, roll into balls again to enclose the filling.  When flatten to make 1cm thick round patties. 

Heat the ghee for shallow frying on a thick tawa or flat griddle or in a frying pan over a medium heat working in patches, add the patties, shallow fry turning once for about 3-5 minutes on both sides, or unti a thick crust is formed.

Not tested but from India cookbook by Pushpesh Pant 
well worth the 20 quid