Thats a superb picture CK, my mouth is drooling! Im gonna give that recipe a go

Each dish will take 5-10 minutes for the chef to cook from start to finish, its all done with base sauce and pre cooked ingredients

Very interesting read mutley, I think most of us have a reasonable idea what goes on in the kitchen of an Indian restaurant and this seems very similar to many base sauce recipes (apart from the asfotedi).

I have been inside the kitchen of my local (which serves fantastic quality food, the best Indian I have ever been in) and they only have one stock pot on the go, they also have containers of precooked meat and veg, I haven't seen the chef cook a dish yet but next time I go I intent to watch if the owners will let me (which I'm sure they will)

And obviously it isn't a futile quest as we are there or there abouts 

I believe that we now have the recipes (thanks to Pete and others) that an Indian restaurant chef would use 100%, the only thing we lack is technique and a couple of other issues that are fundamentally unachievable at home (mainly  ) like we dint have a tandoor and cant keep recooking a base sauce 5 hours a day for 4 days before we use it (Apart from Pete that is  ).

Also there is a separate issue not related to taste or technique which is: can a meal ever taste the same if it is not cooked by someone else and in the same surroundings, this is largely psychological but obviously plays a part.

CK has hit the nail on the head, this site was created with duplicating UK Indian restaurant curries in mind although I doubt anyone would violently object if 'authentic' curry recipes are posted or discussed.

I think everyone would agree that the last thing we would want this forum to turn into is bitching between the authentic and Indian restaurant camps.

I think you've hot the nail on the head here, I always prefer food that someone else has cooked. I have also read that cooking with spices dulls your taste buds to them and so when you taste the finished product it isnt quite right.

I think leaving them for a day is a good idea or freezing them

He's not spamming, ask him and he will mail it you FOC

Chicken Balti or Lamb Khalia 

But only from my local restaurant  , their Balti seems to have a more thick spicy taste than other restaurants versions I have tried

Maybe this should have its own area?

Ill start the ball rolling, my local is the Mughal Spice in chepstow and is without doubt the best Indian Restaurant I have been to.

The food is top notch, their chef(s) are superb and the rest of the staff are first class, very friendly. The only downside is that at busy times it can be a bit slow. The only time I had an average curry was when I deviated from my normal night (Thursday) and went on a Tuesday, maybe it was a different chef or maybe he just had a bad day. The dish I would recommend (which I havent seen in too many other Indians) is Lamb Khalia - lamb tikka in a hot, sweet and thick sauce.

My local indian restaurant does this dish does anyone know a recipe for it? It has lamb tikka in a very hot and sweet sauce.