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Quote from: Dajoca on June 09, 2013, 06:28 PMI don't really understand Curryhells warning against the Glasgow base, as, having made it half a dozen times now, I find it gives me a very similar dish to the SNS/Saffron base, but is just a little sweeter, richer tasting and most importantly, very consistent.I found the Zaal and a few other bases to be very different to my "Southern" tastes, than the Glasgow base has been.My comment was not meant as a warning, more of a heads up. I know some of our curry heads on the site north of the border have found curry nirvana with this base, which is a fantastic result for them. For those seeking the unique "glasgow" curry taste, this base from what i've read seems hits the mark. But for some of us, who seek a different taste, it may be a little off the mark. The majority of restaurants that i frequent cook in the traditional BIR style with the different flavours being created from the added ingredients rather than having the "one pot" finished curry and just changing the flavours slightly. Will be interesting to hear others views.
I don't really understand Curryhells warning against the Glasgow base, as, having made it half a dozen times now, I find it gives me a very similar dish to the SNS/Saffron base, but is just a little sweeter, richer tasting and most importantly, very consistent.I found the Zaal and a few other bases to be very different to my "Southern" tastes, than the Glasgow base has been.
