Hi UB and all,
I have even tried making a dough that isn't as sticky and rolling out as normal with good results. I do have two burners going under the griddle though so plenty of heat. I tried putting water on the base too and it did make an improvement to the appearance and flavour. Despite many thoughts to the contrary I still think that UB's addition of one cup of plain flour gave me the closest taste to my local T/A's 

Welcome aboard! I'm out in the vale of leven!! So you have company! Loads of great tips here. We're all past the bug stage here! Most of need curry rehab ;D  ;D  ;D

Hi Jerry, Thers's nowt wrong wi using Bouquet garni! That particular quote was in reference to how we here, on CRO have been using it to flavour our Bases. Remember the muslin bag and spice thing? So don't fret Missus Jerry! In fact you have proved it does make a difference. As far as Pataks is concerned I use a teaspoon full of it at the end of cooking as a masala type addative and it does lift the dish. What I wouldn't advocate is using the on jar recipies. I don't believe for a minute BIR chefs would go down that route. For me it works and tastes as good as many a BIR I have had. By the way IT can be Rogan Yosh, Tikka, Tandoori, I am still experimenting.  ;D   

I agree totally on the method Bobby. I would never advocate Pataks as the only method. More of an addative to the curries prepared the way we all know. I think chefs will use things like this for the Kababs for instance as I mentioned earlier and to add a little something to other dishes they are preparing. As we all know it's most often how and when you use something that makes the difference. As for cost if your only using a teaspoonfull at a time in select curries then I think this would be a viable addative.
As a matter of interest I was the Minishant Tandoori, just outside Ayr, a couple of weeks ago. Now this place is definately up market and has won awards for the cooking but to be honest the Karahi I had was not that dissimilar to the ones I produce at home. I noted the heavy use of Corriander through the dishes and certainly a bit of flair on the presentation side but when it comes down to it I don't feel we are that far off the mark with what's on this forum. The point I am trying to make is I think we are basically there. That extra ounce we are looking for I think is just down to the flair of the Chef at the BIR that we prefer. Kind of like why does that beer abroad taste better? We'll because you are abroad really!           

Is the hate of using Pataks more a pride thing than a taste thing Derek? Not saying all BIR's use it but I would think most T/A's would as a matter of quick preparation than anything else.

Hi Guys,
Yes Jerry, I have tried Pataks and I still use them, but not as directed on the Jar. I tend to use them just like a masala paste and add around a 1 Tsp full near end of cooking. It lifts the flavour something awsome depending on the dish. My local TA uses the Tandoori paste to marinate lamb in for there Kebab range. I discovered this by chance. Interesting point about puncturing the chilli & removing at the end. Going back to the old bouqet garni thing!! that sounds a winner to me. I am due to make up another batch. Might just try it.   

Hi Bobby,
I suspect your initial instinct was right with the Chilli Paste. Was the paste you bought just pulverised Chilli's? Could it be that Derek's recommendation on his cooking times could be used to make a paste of your own to add in at the end. I am a strong believer in these pastes and this has been bourne out by all the Pataks in BIR kitchens. Maybe in this case the Chef makes his own! I think we are all fairly confident that it wouldn't go in at the base stage but hey, who knows for sure!     

Are we talking about actual Red onions here or just the colour of the salad? I managed to emulate a lot of our local BIR spiced onions up here in Glasgow area and the secret is IMO a cheap tomatoe sauce that you can buy in the local Chinese supermarkets by the gallon drum. It's actually made in Glasgow too. You just ad mint sauce, chilli powder etc as usual but it does appear bright red. No need for vinegar as the sauce has plenty. That's probably why! 

Hi All,
I turn my back for a minute and you guys have Bruce Edwards missus posting on the forum! ;D Vivienne, for what it's worth, I am self employed as a DJ and I can say for sure that the best form of advertising is word of mouth for sure. If you do self publish and get into print,once the masses on this forum get hold of the book, I would say without doubt that you will have no problems selling. Having nearly 5800 members there's a starter for 10! I'll have a copy too please!! I wish you both all the best in getting published one way or another. Just one more thing, Bruce's spice mix was one of the best things that ever happened to my cooking, in fact it's going into tonights dinner!! Does Bruce not fancy doing a TV cookery programme? Now there's something we would all love to see 

I have to say I have found the process fairly simple. I think this depends on the base you make though. I always cook until the oil separates from the base then just skim it into a pot after cooling when most of the oil rises to the top. Bases with any sort of cream added such as creamed cocoanut seem to be reluctant to give up the oil. I made UB's base but still manged to get the oil out. When I cook a curry I add plenty of oil to the pan and once done  skim the excess and add to the reclaimed oil pot again. This builds up the flavour of the oil I believe. I believe it makes a difference but it's not the be all and end all. You have to be careful adding oil to currys as I think too much tends to mask the finished flavour if you don't get the majority back out.