I'm still of the opinion, previously discussed in a thread, that any test should be compared in a like for like environment.
ie. the TA is cooked for you. The process of cooking yourself will deaden the sense of smell and taste.
This will interfere with the assessment of any comparison.

Compare each dish, TA and home version, the next day etc or get someone else to cook it for you.
After cooking I struggle to identify the subtle differences between TA and Home.
Mind you, alcohol can play with the senses too: Hic!

What tandoori pastes do BIR restaurants/TA use in the main past and present?

Can't remember where I posted a question regarding the type of tawa to buy but I did visit my local Asian store only to be presented with what looked like a pile of rusty pans.
This put me off and I continued using my standard frying pan for making naan bread (Happyeater chris)

Anyway I bit the bullet and purchased a tawa from the same shop choosing between the non stick variety and the 'rusty' steel type which was piled up.
The man at the counter said that the 'rusty' one was the best and handed over

Another one from my archive.

BBC 2 Good Food Programme Beef Bhuna Gosht recipe edited from the original broadcast in the early(?) 90's.
Worth a watch for all curry fans.


http://youtu.be/7wM680P-4aM

I'm hovering over the buy button but holding myself back.

Against
1. I have loads of recipes from ebooks and this site already
2. A bit expensive if it just adds some slightly different adjustments from the standard BIR curries

For
1. Loads of new videos linked through the ebook
2. New Base to try

Not sure there is much else