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It was in the crisps thread that Bozza started which inspired this one.

Plus some "Indian" dishes are fabricated e.g. Balti and Tikka Massala. Curries were created to make inedible food edible AIUI

For me, there is nothing better than "discovering" a new condiment or a variation of something in an establishment. I do wonder how much of the condiment selection gets "recycled" for future use - not for too long though...

You sound like my ideal curry mate - this is pretty much word for word my experience. I don't transfer the condiments to my side plate, toppings go directly on with special consideration and care taken not to cross contaminate. I tend to use the non-solid ones to act as an adhesive for the...

Not at all

Also, 2 per person is the law isn't it? :)

I included both because I see establishments that fit into these classifications. Some places are both (or at least used to be before late pub opening started) i.e. an Indian restaurant serving families until 9:30PM then a curry house filled with blokes after more beer and a bite to eat from...

Is the correct answer.

Of far more importance to me rather than eating crisps in a pub is the poppadom conundrum.