Thanks for finishing this test guys and sorry I bailed! I will have a look for my tasting notes on the 4 recipes that I tried and share them.
I think I remember liking Chris', dipuraja's and CA's although when I cooked all of them the same way (the CR0 agreed method) they were all v good and similar I think.

none of the photos i uploaded are working anymore. I know that's probably a blessing for some of you but it's a bit of pain for me as i spent time putting this together. Does anyone know what the reason is or if that site's down or something? Hopefully i still have the originals but i was hoping to be able to store them here only.

Hello fellow curryholics. This is my long overdue second video! 
It was filmed shortly after my madras video but i never uploaded it because i wasnt too happy with it and planned to redo it. It's hard to hear the dialogue in the second half and i'm sorry about that. Hopefully you guys (and gals) will know what is going on without being able to hear everything i'm saying.
Cameraman credit: Zan

I have made a positive step in this direction recently so there are plans afoot for better quality and more videos, more photo-recipes and that sort of thing. Basically i'm jacking in my job and commitments and going on a curry odyssey to india and bangladesh for as long as is financially viable. More details on that later, i will open a separate thead for that.


Part one

Indian Restaurant Chicken Korma 1 of 2


Part two

Indian Restaurant Chicken Korma 2 of 2


My first video, for Chicken Madras, can be found here:

http://www.curry-recipes.co.uk/curry/index.php?topic=3272.0

wow that's impressive! The vindaloo looks proper  ;D

I would suggest that actual spices shouldn't differ too much from brand to brand, afterall, cumin is cumin, coriander is coriander, no matter what packaging you put them in, however, masala's such as Garam, Tandoori, curry powder, bassar, Chat and so on will vary from brand to brand because the individual quantities in each mix will vary!

That's my thought's on the subject ;D

Ray

That's the way i see it too Ray. The same factory will often package the exact same raw products for different brands. The blurb on the side of he packet (i.e. we only select the finest and freshest spices) is part of that branding.
I've cooked spot-on curries using sainsbury's (a supermarket) spices and curry powder and tesco tandoori powder. I've also often cooked with ground spices that are old/out of date. BIR-quality food, standard.

I have the MDH deggi mirch and kashmiri powder which i like using. The mildness means you can use a lot so you get the taste without the nasty heat. I imagine any kashmiri chilli powder should give a similar result.