Quote from: moonster on June 29, 2011, 08:19 PM
meesta,

Boiled chavs instead of chicken stock.

Alan ;D

LOL cant stand those boiled chavs!

What does the scum consist off that you scrape off towards the end of the vid?

As a newbie to this that helps a lot,

thanks!

Quote from: abdulmohed2002 on June 29, 2011, 06:03 PM

Quote from: Razor on June 29, 2011, 10:47 AM
Hi Abdul and welcome to cr0.

We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today.  Paste's and other commercial products are being identified as the culprits.

In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?

Thanks in advance,

Ray

Hi Ray, I do not know what 'BIR' stands for could you please tell me 

thank you

Hi Abdul,

BIR means "British Indian Restaurant" style

Also a simple question but maybe long to answer, what are main differences between Indian Restaurant style and Traditional Bangladeshi?

Quote from: 976bar on June 29, 2011, 02:48 PM
Hi M33sta,

You are most certainly in the right place to be able to create the Frankenstein of your dreams!!

You will need look no further for you're delights and there is a wealth of experience here to help you with pretty much all you're curry needs....

Welcome to the forum

thanks 976bar, so far today from looking around this site I have realised that curry is very much a build up of flavours at different stages of cooking to get the desired result, as is most cooking but with curry I was overwhelmed with the process.

So far I have cooked curry from scratch which whilst I have had 2 out of 10 taste good (yes I have had curry pretty much every night since my first attempt) I have learnt that for the BIR taste you usually start with a base gravy which I am now looking into and should save a lot of time.

By far the most interesting point i have come across today was there is no definitive base gravy recipe, curry is a personal thing like all food.

Is this cooking art the best kept secret?

Hi All,

New member here who up until 2 years ago never liked curry, and until last week always bought ready made 

My first attempt was diabolical, It was akin to a scientist in a laboratory trying to mix up new life but created a monster far worse than Frankenstein, however I don't recall Frankenstein ending up in the bin, anyway,  it was then it began to dawn on me that not every spice in my cupboard had to be added and hotter is not always better and most importantly that I don't know what I am doing  :

I should't kick myself too hard considering this is the probably the experience of most first time curry attempts but my previous job was an A la carte chef!

As you can Imagine my over the top chefy temper flared up and I was determined to right the wrongs and make the ultimate curry, which so far has led me here where I hope to find some answers and be pushed into the right direction.