As someone new to this forum, I've read all of this thread with great interest.

Although I've only just made a batch of a different base (I haven't even cooked a curry with it yet  ! ) my enthusiasm has got the better of me and I currently have a full batch of this base boiling furiously on the hob  ;D

Excluding KD and Curry Club bases I made years ago, this will only be my fourth base.

Having now lived in Spain for 7 years the BIR smell is only in my mind. There is an Indian Restaurant here so I, sad git that I am  : , walked by it the  other day just so I could cop a waft from the kitchen!
Although the place was open there was virtually no smell at all emanating from the place. There was a British couple seated outside, each of them had a distinctly runny looking curry and they were sharing a naan bread that looked more like a "thin & crispy" pizza base.
Don't think I'll be asking the owner for a sample of their base gravy 

Hello,
I've been cooking Indian food for over 30 years since being given "The Curry Secret" by Kris Dhillon as a present. I'd resigned myself to thinking BIR was impossible at home until chancing upon the many great videos on YTB and another forum.
Been trying the "proper" way for a couple of months now and have just made by third base gravy.
Not there yet but enjoying the journey!
Bob