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Author Topic: My base vs Restaurant Base  (read 12,517 times)

AI Summary
The discussion centers around a comparison between a homemade base gravy and one obtained from a local restaurant, specifically for making a madras curry. The original poster found both gravies to be similar in texture and flavor, with their own base being slightly less oily and ultimately preferred. Community members praised the poster's progress in achieving restaurant-quality curries at home and discussed the significance of spiced oil in enhancing flavor, leading to a consensus that both the quality of the base and the cooking technique are crucial for replicating the desired taste and aroma of restaurant-style curries.

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Offline jb

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My base vs Restaurant Base
« on: December 10, 2012, 07:00 PM »
Some time ago I managed to get hold of some base gravy from my local favourite restaurant.They're a friendly bunch,I always bombard them with questions when I'm in there and they're more than happy to answer.It's the same place where Curryhell eats his North Indian Special(phal strength!).

Anyway they gave me a portion of gravy and I thought it would be a good test to make a madras using their base and my own.I say my own it's actually the base from The Little India Restaurant,the one where CBM filmed the chef making a full size base.I've had great success with this base as can be seen in my latest pictures.

The base from the restaurant is nothing really remarkable,just a mildly spiced watery gravy.Nonetheless it is virtually identical to the base I made recently,both in terms of texture and flavour.

Restaurant Base....

My base vs Restaurant Base

My Base......

My base vs Restaurant Base

Side by side.....

My base vs Restaurant Base

Madras using Restaurant base....

My base vs Restaurant Base

Madras using my base....

My base vs Restaurant Base

side by side ,theirs on left,mine on right

My base vs Restaurant Base

Conclusions?? Well both had the taste and smell of a genuine madras.If anything mine was better,not so oily but if I were served either in a restaurant I would be happy.
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Offline Stephen Lindsay

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Re: My base vs Restaurant Base
« Reply #1 on: December 10, 2012, 07:19 PM »
jb it's great to hear how far some people have come and your side by side comparison shows that you are producing BIR quality food!
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Offline Garabi Army

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Re: My base vs Restaurant Base
« Reply #2 on: December 10, 2012, 07:24 PM »
Good results there jb, you must be pleased with the outcome. As the 'curry crisis' takes a grip, I reckon in the next few years, if not already, most folks on here will be making far superior BIR style curries than the takeaways.
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Offline jb

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Re: My base vs Restaurant Base
« Reply #3 on: December 10, 2012, 07:37 PM »
Actually one of the things that always eluded me was making a decent madras.That is one that had 'that' smell and taste if you know what I mean.I'm confident now I can make one using my own base every time now,no flukes, just using a decent base and simple ingredients.
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Offline curryhell

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Re: My base vs Restaurant Base
« Reply #4 on: December 10, 2012, 07:53 PM »
Quote from: jb on December 10, 2012, 07:37 PM
Actually one of the things that always eluded me was making a decent madras.That is one that had 'that' smell and taste if you know what I mean.I'm confident now I can make one using my own base every time now,no flukes, just using a decent base and simple ingredients.
.............and not forgetting the correct technique, eh jb  ;) ;D Well done Jason, both look identical, in gravy and in curry  ::)
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Offline solarsplace

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Re: My base vs Restaurant Base
« Reply #5 on: December 10, 2012, 08:14 PM »
Hi JB

Sorry, don't have anything remarkable to add to the topic - just congratulations on all the successes you have been showing on the forum recently. Nice job!

Cheers
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Offline fried

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Re: My base vs Restaurant Base
« Reply #6 on: December 11, 2012, 05:04 PM »
Just out of curiousity, how does the Madras you cook with the takeaway base compare with the takeaway Madras?
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Offline haldi

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Re: My base vs Restaurant Base
« Reply #7 on: December 11, 2012, 06:22 PM »
Quote from: fried on December 11, 2012, 05:04 PM
Just out of curiousity, how does the Madras you cook with the takeaway base compare with the takeaway Madras?
Yes that's a good question, and what is your recipe for a madras?
Thanks
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Offline curryhell

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Re: My base vs Restaurant Base
« Reply #8 on: December 11, 2012, 09:25 PM »
A couple of questions jb:
The finished madras curries you said both had the taste and the smell but before you cooked the curries:

  • how did the smell of the Spice base compare to your own?
  • how did the taste of the Spice base compare to your own?
  • Did the Spice base have the smell?
  • Did your own base have the smell?
In looks they are virtually idenical but for the oil content, and even then not visibly by much
Will be interested to hear your reply as "you can't cook it at home" comment has again come up just as "it hasn't got that BIR taste or smell" has.
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Offline jb

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Re: My base vs Restaurant Base
« Reply #9 on: December 11, 2012, 10:38 PM »
Quote from: fried on December 11, 2012, 05:04 PM
Just out of curiousity, how does the Madras you cook with the takeaway base compare with the takeaway Madras?

Actually I've only ever had a madras from this place once,they do a variety of Chef's special dishes(such as tawa chicken and North Indian Special)which I normally go for.In all honestly I would say it was pretty much spot on though taste and texture wise if I compare it to places where I do buy chicken madras from regularly.They all taste pretty much the same round where I live,like I said if I was served my dish in a restaurant or T/a I would be more than happy.A guest who tasted mine and who also eats them on a regular basis said it was a 'lovely madras'.Incidentally my brother who tasted my CTM said it was the best one he had eaten in a long time,and he said he wasn't just saying that to be polite either!
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