Interesting LC. I know the Purple jar argument has been done to death everywhere, but what would you suggest is "the Pataks flavour" that seems so widely acknowledged?  Either love it or hate it, their appears to be no doubt that the Pataks flavour exists.  I can't say I notice it negatively, or that it troubles me greatly.  I used to use Pataks when it first came out in little tin cans and back then I never minded it.  I could still eat it today if needs be.  It was the closest thing to a restaurant curry I could do at home back then.  We only had Pataks or Sharwoods to choose from and not a lot has changed since. Well, it has a bit, but not much.

When you look at the ingredient list their doesn't appear to be anything in there that would add any obscure or unusual flavour.  It isn't as though Stone Flower is listed, although there is that general word "spices" in the ground spices section of the Madras Paste. which is left unexplained. Other than that, which could be anything, the list appears to be a pretty ordinary collection of common spices that you or I would normally use, so I wander what the cause of "the Taste" is.

Is it simply oversalted as a means of preservative do you think?  Salt is actually listed 3 times so I wonder if it is overly salty or if that is an error in the listing.  I immediately noticed this earlier today before re-reading the list in your post.  Perhaps they use Black Salt with it's heavy sulphurous taste.
 
If you had to use a couple of adjectives to describe the taste, what would they be?  Salty, soapy, mouldy, pungent, sour, bitter, rancid, fermented, chemical???

I made this tonight with my own concocted Masala Spice mix.  While it was indeed a very pleasing dish and one I'll make again, I have no idea if it tasted like it is meant to in either 976Bar's OP using Pataks or JerryM's version using Bassar.  I think it would benefit from the use of at least just a little bit of Mixed Powder which is not present in either recipe.  Maybe next time. Still a nice dish anyway.

I love your username. I like prawnsalad but I do prefer a fresh school prawn sandwich on FRESH soft white bread with thick full fat salted butter. You should be able to feel my arteries hardening from over there.

If you can get some and we try to post it that would be great and much appreciated.  Phil had offered as well but there may be a customs issue and that is possibly the reason for it's absence from down here.  All forms of "Kashmiri Masala" as discussed here are for some reason completely missing, although I am having hopes of finding the Mangal brand product.

I've even asked the Australian Pakistani Association website if they know a formula or recipe.  Someone's parnani or panarna (great-grandmother) must know how to make it.

I have managed to locate an online Indian grocer who stocks Mangal Kashmiri Masala. I've read the old thread about it on this forum so I'll give it a try.

Interesting that she has posted one of the only 3 home made Bassar Masala available online. Store bought? Not as far as I can see. But thanks. I'll now pursue her.
Google her Phil. She's from the UK. And selling 50 grams for nearly 4 quid.