Hi Jerry,

I'm not sure I can add much to the base gravy discussion, as you are much more scientific and analytical than I.  Looking forward to another visit to the restaurant.  I think it's a key point that they use what we agreed are 'secondary' bases/pastes for specific dishes (I was surprised too), so the primary base is unsurprisingly simple and pretty much just onions.  So, the secret lies in the 'secondary' bases/pastes for the restaurant.

I think you are right about the pastes! I was in my local takeaway, and the pans to be used for the next orders were above the cooker on a shelf.They were lent back against the wall, some had red paste in them,some yellow paste! Also I watched the chef has he stirred the Garabi, he did this a few times, and when he lifted the ladle out,there was a round thing in it. I'm pretty sure it was an onion, but could have been a spice ball?? This is my first post and not sure if I've done it correctly. Cheers Vinnyderloo