No Sverige. Standard home kitchen. 3 1/2 days of solid prep and work. Lots of curry splatter and I've got yellow clothes and bench tops..  I did it 4 years ago and stupidly agreed to do it again.  The plus is that I had to do a small trial run last night.  Delicious. Yesterday I made the Base Gravy, boned out 3 legs of lamb for about 5 kg of diced meat and diced 6 kg of chicken thigh and breast fillet among other things.
Today I did the 6 kg of pre-cooked chicken, reduced 5 litres of base gravy with some basic ingredients for the chicken dish. Tomorrow is a big push to pre-cook the lamb and make the curries complete as well as deep frying the Sri Lankin Cutlis (potato and beef mince balls). Tuesday morning is Rice time and get everything warmed up for delivery and consumption at lunch.
I've also done a dahl in the pressure cooker but I'm cheating on the naan and buying frozen.  Still need to do some sides as well.  My wife is cooking papadams at school with the kids.
Fingers crossed it will work,  It did last time.

I'm calling in on the way past to Brisbane lol

you'd be suprised what you can get used to Livo. it's a bit like an alcoholic not getting drunk on a slab.

When i was in the Navy in th UK, our go to curry was a Phall. we could taste the difference between different shop's Phalls even if they were blisteringly hot. It was also a fun challenge lol. Over in WA we used to call into the local brewery after going diving. they did Chilli burgers with a rating of 1 (very very very mild) to 10 (arse ripping hot).

my tassy mate would go 4 at his hottest and i'd have the 10 and still enjoy it.

hence the craving for "a more varied taste"here in Oz. There are some very good ones, just very few and far between and you have to look hard to find them

HI Livo

by dumbed down, i'm talking mainly around heat, but also partly around variation in flavour. coming from the west midlands we had curry houses everywhere and i got used to curries from very very mild ones to blistering arse ripping ones and each one tasted different as well as the difference in heat. When i was over in bunbury in WA no matter what i ordered, unless i asked for it to be british hot (yes the indian restaurant owners understood that term) the curry would turn out like a very bland stew. when i spoke to the chefs and asked them why, they said they adapted their recipes to what Australians wanted and preffered.

the thickness of the sauce depends on what restaurant i've been to as well, but i can say i've never had a "runny" sauce. it's always at least thick to almost dry. the only runny one ove seen is a CTM which is a uk invention anyway.

again with the veggies i have only my WA experience.

BIR is it's own unique brand, Indian cooking varies around the world catering to the local population and local ingrediants. I was friends with a large group of South Africans in WA and they cooked me some of their indian food, bunny chow etc from the Durbanite Indian community. again nothing like what i tasted back in the UK. As i said, in north Perth theres a large UK expat community and the indian restaurantsround there cater to the uk tastes, but as i was about 3 hours south of there, nipping out for a takeaway wasnt an option

here we go, mushroom pilau (there are more mushrooms in there somewhere  ;D)

Hi Livo,

the majority of curries i've had in australia have no depth of flavour and no heat. a chicken vindaloo tastes the same as a chicken madras, no such thing as balti here either. Aussies also have this need to fill all of their dishes (indian, asian etc) with veggies such as broccoli, cauliflower and carrots and very little meat