I can't say that I've ever seen a BIR curry with whole garlic cloves in it.

Really Santa? I used to eat regularly when in Leeds at the Raj of India.  This restaurant was responsible for my search for a decent South Indian Garlic Chicken dish.  Amazing flavours, great heat since i requested vindaloo strength, and yes beautiful whole cloves of garlic.  Such happy memories of byegone days.  I also tried a chicken Rossini (can't guarantee the spelling of this one) from a more local restaurant.  Again, whole cooked cloves of garlic.  Some pre-cooks of service onions etc also have them

My favourite non-curry chilli fix used to be Geeta's chilli pickle slathered wantonly on an extra-mature cheddar cheese sandwich. Don't see any Geeta's chilli around now though.

Now that was one tasty hot chilli pickle Santa.  Far superior to Pataks.  Made a nice change from Mr Naga.  Funnily enough, other than curry, the only thing i need to add chilli to Chinese curry.or more essential on a dirty donner kebab.   At a minimum it has to have a few teaspoons of Ali's "naga" (or more correctly scotch bonnet) sauce.  Other than the above, it isn't me 

Food, glorious food!!!!  Great offerings from all.  Last nights simple dinner - cottage pie with a nice cheesy mash

I suppose what it really comes down to is whether the criticism is constructive or not? Constructive criticism has to be allowed in my opinion.

100% correct Santa and it helps if it's delivered as being such 

Romain went ballistic and started laying into me.

Really?  I just re-read the thread and see no evidence of him going ballistic but he did take exception to your normal overly abrasive tone, which really is not surprising.  Maybe Romain has deleted this to cover his tracks 

He said he'd received numerous messages of support, presumably suggesting he ignore me because my opinion counts for nothing.

I am sure he did, given your attack on him.  And yes George, for once we agree.  Your opinions do count for nothing, at least in my opinion anyway.  I've yet to see anything from the 3129 posts you have made over the years to suggest that people can take anything you say on the subject of BIR with any seriousness, as there is a distinct lack of any empirical evidence.  Ah, I have just remembered why:

The reason I don't post recipes, or even cooking techniques here is that I'm not prepared to let these people into what I regard as significant discoveries.

But for the cooks among us prepared to share our recipes and put them on the forum for public scrutiny and feedback, we'll curry on for the benefit or those still here and who are interested.