Just watching some of these, good channel comes across really well.

Finally got some Indian Bay from here https://www.theasiancookshop.co.uk/
Slow to reply to emails and a little pricey but have the indian bay  and a wide range of things. tbh my local Asian supermarket cheaper but didnt have what i needed.

Has anyone mane a base using red onion or aty least a few thrown in? I did a few batches that were around 25% red onion and found them very good and quite sweet. Interested to hear your thoughts.

Recently  have been using 2 whole black cardomons in my Base recipe, and it makes and impressive difference, probably not for the BIR purists but for a tasty base it really works, i have used it in Korma, Ceylon and Madras and i think it really works well. Anyone else tried the same? Thoughts etc

Anyone recently grown curry leaves, i come from Bradford the home of curry lol but the price of fresh curry leaves is horrendous so want to grow my own.  I have used the search function but looking for recent growers. Where can i get seeds/saplings from and will they do well indoors?

Quote from: livo on January 21, 2019, 09:06 PM
I was positive there was more extensive discussion on the reduced ratio spice level for bulk cooking and I even recall posting a link to another chef discussion site about it, but I can't find it. I did find where I mentioned it but not in the detail I recall. 

Quote from: livo on October 27, 2014, 09:56 PM
As for quantity, I used 6 thigh cutlets for a combined weight of just over 1.2 kg so used the given qty of spicing.

The reason I mention this is because I've just read down further and I found an interesting point in one of the comments underneath , regarding increased quantity and adjusting spicing.  The advice given seems to be to increase spicing by 50% at each doubling of the bulk ingredients.

The discussion on bulk cooking I remember at the time I cooked for 40 (September 2015) was left in the air when Littlechilie disappeared without providing details of his recipe.
https://curry-recipes.co.uk/curry/index.php?topic=14046.0

There is a thread started by Moodymare (August / September 2013) titled "Help! I have to cook curry lunch for 60." 
https://curry-recipes.co.uk/curry/index.php?topic=12241.msg98320#msg98320
It has some useful information and Chewytikka has provided links to the New Zealand boarding school bulk curry cook.

Thanks i enjoyed the videos!

Quote from: chewytikka on January 22, 2019, 12:09 AM
Welcome fitdog
Kriss Dhillon and Dan Toombs are not BIR, so you can learn a lot here
Read on and enjoy.

Really why would you not class them as BIR?

Cheers guys a bit of light reading for bed then!

So new member here and have been using BIR methods for a while, but my question, sometimes i cook large quantities of curry say 20 portions for friends and family, can the BIR base sauce be used in a massive Karahi or stock pot to cook big quantities? Obviously im not going to get the heat and caramalisation or am i better just reverting back to traditional methods.  This week i am making a pot of a chicken curry all done in one pot  a basic dish but will be for 20 people, i am considering using a base sauce as my stock what do you think?

Hey guys just joined seems a very informative site, read a few posts and looks like i can learn a lot.  I have been cooking currys for years and in the last 8-10  years using a base sauce first Kris Dhillion then my own then dan toombs and now back to my own. I have a few questions but will find the relevant sections in the forum for them.  Look forward to learning more.