100% addictive personality over here LC. But, along with that, I'm easily bored of things and can move onto the next without hesitation. Nothing more exciting than a new challenge.

I first started cooking Traditional Indian / Sri Lankan about 30 odd years ago, and did so for many years. My wife was an Exchange Student to Sri Lanka when at school, and we both enjoyed curries.  I still like to include some traditional in my own style and I agree with you about the "sameness" of BIR dishes.  It was only my obsession with a single dish that landed me here but I'm glad it did as I've learnt so much  I like to have banquet style Indian meals. A couple of entrees and sides, 4-6 main dishes and a couple of different types of rice plus bread.  Doing this trad style takes days to prepare. BIR makes it so much more achievable but still 2 days in the preparation and cooking.  Leftovers for a week though. ;D

Traditional is a longer process and I firmly believe that these dishes need a day or two of rest to truly develop the full flavour profile.  A dish eaten immediately is often very plain, but 2 days later it will be absolutely delicious.  Particularly beef and lamb.  I believe BIR also has the same benefit from aging but probably not as much.

I've just found a place in Perth WA that stocks Laziza (hopefully).  They are wholesalers / importers / commercial suppliers but they do have a retail room.  Tikka Boti Paste only in 1.0 kg.  Trying to see if it is worthwhile with postage or at least ask them if they have any Sydney distribution points

I have also found another place in Melbourne that does the Laziza powdered so it will probably be a more affordable option.

Shame there still doesnt seem to be any solid info on how Australian Indian Restaurants cook their curries.
Someone will probably put it together one day.

Good point Chewy.

I don't know that there is one way it is done down here.  In my earliest days on this forum I was very interested in Masala Mark's Aussie IR method with the 3 pastes, Onion, Nut and Tomato.  I gave it a go and it did work, but there were only a handful of dish recipes that followed it up.  With my experience now, I could possibly revisit the method and turn out some good curries.  I did PM him a little while back but have not had a reply.

However, I'm not sure that all Aussie Curry Houses cook using this method, or in fact many at all and I would suggest that it is far more common to work much closer to BIR than you probably think over there.  From what I've read about Expat Brits over here, they don't take much to our curries, but what I'm producing, using BIR technique, is not greatly different to what I can buy in the shops. 

The most noticeable difference is the amount and viscosity of BIR curry gravy in relation to the meat or vegies content.  Most Aussie curries I've bought are a good deal thicker and generally have less gravy and more meat.  I tend to thicken my curries up more than you guys and I start with a thicker Base Gravy in the first place. 

There is one curry TA I used to go to where you had clear view of the kitchen, and they were clearly using a style very much along the BIR method.  A big pot of Base Gravy on the cooker, but dishes were made in bulk and ready to serve out of bain marees along with tikka, tandoori portions and samosa etc.  They had a tandoor oven going for naan to order.  It used to get pretty busy being the only Indian for quite some distance, so they definately could not cook individual portions.  This particular shop had a loose gravy and very similar to what I'd think you produce over there.

Certainly the menu listings here in Australia are very similar to UK in many respects but there are a few noted variations due to local preference.

What I am finding out at the moment, is the distinct lack of availability of many of the products you have over there. Possibly this is a contributing factor to the expats not being too keen on our fair.  Maybe we just don't have access to the same raw Spice ingredients in both range and possibly quality.  Our fresh produce is fine.

Tandoori pork chop starter:





Absolutely top notch.  No doubt about it (imo).  Superb quality and immense depth of flavour. 


Pataks is dead, long live Laziza!


Rob 

How good does that Pork Chop look? mmmmm Unfortunately, for me, another supply disappointment.  You guys over there are so spoilt for ingredients.  I can get pork chops without a problem.  Laziza Tikka Botti Paste, not so easy. Interesting that it's handled by Alamgeer.

Pretty nice to eat but probably not very good for the arteries.  Ghee, full fat cream and oil from the pre-cooked chicken.  Almonds, and Coconut Cream.  Pretty yummy though.  There was some vegies in the other dish.

Edit: Naga,
I can actually also say that I am now cooking most of my curries in a pan that is probably quite close to a pressed steel Balti pan. It is the smaller of a 2 wok set I bought years ago.  It was pretty useless as a wok because it was too small. I found it again a few weeks ago and thought to myself, " I have a use for you".  It works great. Not an ally pan and doesn't have 2 handles but hey, it works a treat in providing heat.
I've got curry splatter all over the cooktop after a few curries.  I might need to go the Alfoil cover plan soon.