Gav, next time your in Ladypool road, pop into Rajah Bros and get a couple of those original steel Balti pans, 
We could have a geordie Balti cooking session and a few of my (fresh ingredients) Karahi recipes
doing a side by side for comparison and a laugh.

I've been meaning to ask two or three retired Chefs how they cooked the original Baltis when the
fad arrived here back in the eighties. Time travel curries, should be fun.

cheers chewy

Can I come too ?
Subject to vetting.

Jerry, what's your take on chewytikkas madras. For me it hits all the buttons.  I follow it exactly. 3 hour base, mix powder, madras recipe. I cannot fault it. It has the old school madras flavour I've been striving to replicate for years. The cooking technique is a key factor in getting it just right. I'm Newcastle based so the regional differences could be a factor. I've been cooking it for 2 years now. It stands up against restaurant madras's easily.

Looks like the one naga, I haven't got his book to hand to confirm. It delicately flavours the chicken but does not leave a thick marinade coating on the chicken. Hence when you use the tikka pieces in a curry the marinade doesn't come off and ruin your sauce. I still use thicker tikka marinades for some dishes though. Chicken chaat and chicken tikka masala being two of them.
Speaking of chicken chaat, got 2 kg to cook for boxing day lol.

A thumbs up to adblock, saved me from throwing my computer out the window.

I know for a fact that a senior member of Rcr trawls this site but doesn't contribute

Is there anything wrong with that?
Forums are either private or public. This ones public.
Anyone can pop in and have a look around what's wrong with that?
I just hate the them and us thing.