Guys many thanks - fantastic help really appreciated. I have plenty to go on now. Will report back.

I consider this post now sorted.

Ps for info I currently see the spice tasting in 4 parts:

1) mix spices - sorted
2) akhini - next up
3) chef masala - have done lot work on this in the past
4) base spicing

Thinking then to put all 4 together. Still a long time/way to go and letting the tasting take me where gut feeling says. 

trouble is I do expect/hope  unknowns will crop up where I will struggle to know which is the BIR path. For example is chef masala/gm needed in mix pwdr. So far ive changed my opinion and now think not. Only at the end of the tasting when I convert the "test tube" learning back into BIR will I know for sure.

Having real good fun and as we know that's all that counts. I'm cooking my existing BIR just the same and not changing a thing until the time comes. At moment it feels like best of both worlds - try to strive for best BIR whilst sticking to what I already do and know

Naga,

It was 5 g of bark ie cassia/Cinnamom. 

There are the 2 things on my mind. 

The parker21 akhini is something I'd never thought to investigate - not broke so to speak. To get to best though maybe a tweak might exist. Hence I plan to play around with the akhini spices next (sorted on mix spices thanks to Haldi)

The 2nd things goes back to me using spice ball in base - gut feeling always says to me this produced best taste. I now use the tgad roast chef masala in place. The harilor curry experience with the bark I could not explain - hence the question. The uncertainty being - did I get more flavour from longer cooking or did I stew the flavour.

Will have search for the zaal akhini - seem to remember a plate of whole spice but other than that was not aware of  zaal akhini recipe. Many thanks for pointer.

Impressive report and pics. Glad the Geordie balti lives on.

Appreciate the comparison with the Ali pan. The balti looks as if it was seasoning from the cooking.

Going to have to take my 2 pans with me next time i go south to compare with the flat handle and bottom real McCoy.

Is anyone using akhini.

I use parker21 mouchak recipe and make 2 litres as the start point when making base.

I put 5g of cinnamon in a copy cat of harilor curry and was taken aback by how strong it tasted. I use just same amount in akhini for base and don't see the same strenght.

In short2 questions:
1) will the strength increase if the whole spice spends longer at a simmer. I currently gently simmer the akhini for 20 mins. The harilor curry whole spice probably cooked for 3 hrs. I guess im thinking tea bags

2) does anyone use a different mix to mouchak akhini

had a further interesting few hrs trying abdul8 mix, haldi mix, IFFU mix.

the 4 off batches are now combined in the harilor curry for monday tea.

nothing really to report (a fair bit to think about "ponder" - what next):
1) could not pick out the tandoori pwdr in abdul8 (despite x2)
2) abdul8 was good
3) abdul8 and haldi are similar in spec but not in taste
4) think i might need revisit my chef masala

a big thank you to h4ppy-chris as without that influence to buy the jewellery scales i'm using.

back on proper curry next week.

ps haldi - would appreciate any guidance on the absence of the chef masala in your mix - i guess it must be added at base

Top Clockwise IFFU, Haldi (plus chef masala), Abdul8 (glass jug), hadli (as spec)

mickdabass,

big loss Frank. same goes T Rex for me.

ps love Gav Iscon tomato fruit salad analogy.

empty vessels ehh

Curryhell,

Link to this appreciated. Will need to get base made. Will use TRS tamarind (concentrate)

Best wishes

Just upgraded mine from 2 off carrier bags (1 powder, 1 whole).

Now in 1 off 800 by 400 by 170 mm high tub neatly in 2 rows.

Does suggest I might need another clear out though

Frank's no 1 and 2 got me chuckling - they real good distinctions that are often overlooked.

No 3 struggling on - did he explain it more or is it just as simple as you can wright truth down but not wisdom (I think because each of us different)

Somehow managed to get (I think) the cassia out of balance. Only used 5g. Really hit home how important to me the spice tasting trials im on with.

The pot was emptied and adopted for regular weekday meal.

Going to defo use it to try out the spice tasting samples.

Well pleased harilor got me back onto this. Defo not BIR but very eatable.

Ps for info i cut back the spice from approx 18 tsp to 9 tsp in an effort to get a bit like BIR as traditional is still too strong for my taste buds. It made 4 portions using 220g onion which I will increase to 400 g next go.