The ones I've tried a few years ago tasted very sweet, texture is like syrup, very gloopy. I tried to thin it out and add spices but the tackyness was too much half way through eating and nothing like a curry. I was making decent curries from scratch back then after I stopped going to the TA, tried a few jars at various supermarkets when I didn't have time to get all the ingredients and a little unorganized at home. No way I'd have another jar, it gave me a kick up the arse to get things sorted.

Still wonder how hard can it be to put something half decent into a jar. They add preservatives etc but surely its not unreasonable now to get something that's on par with a curry made from scratch.

Thanks fried. Glad it comes across.

The ending is so right and familiar I needed to show as I feel its very important. If the ending isn't there is not a replica.

I wateched the first five eoisodes a few weeks ago and sure there was a Bangladesh episode. don't think there was anything against Bangladesh but they show everything outside normal takeaways and restaurants.

Yes she did mention them but didn't go to any that I can remember and missed a large majority of where we all go for the last 30 or more years. In the programs it was a Glasgow chippy, a pub then places where the queen would go. Then went to say, let me show you how to make chicken tikka with some methods from home and called it a mix of west and home. If she went to a few curry houses I'm sure she wouldn't look down or think we're missing out becasue she would she that these places do use and do what she did and more. Many brits cook currys at home the same way she did (not this forum and BIR) but currys from scratch.

I did enjoy the series, the market stuff was nice to see. Perhaps the series was just about extremes but would like to hear what she thought of what's available by sampling a few takeaways and smaller restaurants around the cities. it's not all oil and beer with pre-prepared curry from factories. People are actually enjoying some nice stuff with actual ingredients. Even sampling a few more chippys would be good as they vary quite a lot.

Yes very pleased, grinning from ear to ear. I'm under pressure to deliver it again for the family next time lol but have the urge to increase the heat and get it a bit richer.

Some other points whether they're important its too early but I got some quality madras curry powder, not to be confused with british madras invention, I'm sure most of you know though. Also after watching the Indian chef many times being able to leave it bubbling away at high heat in the final third for 3-4 minutes, I was able to do the same thing, getting the evaporation of the base and reducing down really well. Seemed like the base came through. The ally pan I bought recently from dadibhais is very good. When doing the scooping in technique I was half expecting to have burnt some but it was crackling away underneath. Seemed to fuse together just like I've watched many times at the takeaway. No bitterness in the final curry.

Base is probably the key, when cooking it I could tell from the aroma.