BE in this context is Bruce Edwards. Here is his spice mix:

https://curry-recipes.co.uk/curry/index.php?topic=1546.msg13676#msg13676

Well I suppose if a company produced a below par product with quality issues then it might need to resort to spamming forums to sell them. I'll draw my own conclusions and won't be buying....

Thanks Ramirez, I'll certainly make use of that info. It's a shame about the Tikka botti as that is the single most important item for me to find, as it does make for a lovely tandoori chicken.

Nice way to sneak back into the forum btw, welcome back! 

Thanks London

Thanks for your answers guys. I just assumed Brick Lane would be the best place to shop, but maybe I've jumped to the wrong conclusion. If you were in central London and wanted to shop for curry supplies, where would you head to?  I wouldn't want to go all the way out to Southall, so hopefully there is somewhere fairly central which I can get to easily on the tube from Marble Arch.

I'm taking the other half on a trip to Oxford St and want to pop down to brick lane while I'm there because I've run out of a few things which I can't buy close to home.  Brick lane looks quite long on the map and I've never been, so which tube station would you use to get to a decent Indian supermarket which would sell Mr Naga,
Kalongi seeds, & Laziza Tikka botti paste ?

Ok thanks Chewy. Maybe I'll give it a try next time I'm BBQing, but trouble is when I fire up the BBQ it has so much food on it I dont think I'm going to manage a curry on top!

Nice video. Is that coal (like you would use to heat your house), or charcoal (from a BBQ)?

As I understand it (could be wrong!), any ceramic pan will lose its non-stick properties if you overheat the surface.  The instructions on the pan I just bought say that if you go over the temperature limit you must air out the room well, which I take to mean there's some kind of chemical breakdown of the coating which occurs.  And overheat in this context means going above 250C, which is not all that high if you're preheating a pan with oil in it prior to adding food. It would be especially easy to get above that if you were aggressively preheating a pan before stir frying where you want a bit of sizzle as soon as you add the food.

Maybe this is why the manufacturer's customer service line made such an odd comment about adding food to a cold pan and then raising rhe temperature (which I agree is not a great way to cook). For curries where the pan temperatures will be limited by the addition of base gravy, then I'm sure it's not going to be a problem.

How do you find curries cooked in your ceramic pan compare to those from aluminium pans SS?  I've always thought a bit of stickiness is needed to get the contents to caramelise a little.

The sauce recipes are below. They were ok as a starting point but I'll continue to tweak them each time I make them, as I thought the red sauce was still a bit sharp with the tomato flavour dominating too much and the white sauce had too much garlic (I got a complaint from my other half on that...).  Like any recipe I guess it takes repetition to refine and improve it.  Having said that, they did work pretty well on the pizza as the kebab meat and pizza base need strong flavours to compliment them.

Red sauce (makes enough for 5-6 pizzas)

400g crushed tomatoes
2 cloves garlic crushed
2 red chillies de-seeded
2/3 lvl tbsp rice wine vinegar
1 heaped dessertspoon tomato pur