This is what the chef on Raj Tv did and he ran a restaurant in Birmingham.


Also in Chinese cooking the missing taste is referred to as

"Wok Hei".

Below is from Wikipedia on this subject.

I reckon the same goes for BIR cooking. ;D


Wok hei (Traditional Chinese: 鑊氣; pinyin: hu?q?; Jyutping: wok6 hei3) is a term in Cantonese Chinese referring to the flavour, tastes, and "essence" imparted by a hot wok on the food. The word "hei" (transliteration based on Cantonese Chinese) is equivalent to "qi" (transliteration based on Mandarin Chinese).

In practical terms, the flavour imparted by chemical compounds results from caramelization and the maillard reactions that come from charring and searing of the food at very high heat in excess of 400F. To impart "wok hei", the food must be cooked in a wok over a high flame while being stirred and tossed quickly. A large amount of cooking oil is often used to enhance the "wok hei". As such, the food prepared that way is sometimes criticized as being too greasy but full of good flavor.

When cooked correctly, the "essence" and "liveliness" of the food comes through the flavour and is said to "have wok hei".

That presenter is well funny, he talks some right nonsense.

I've tried the curry that they did from scratch in Birmingham and it was quite nice.

Problem was he didn't get the chef to explain clearly what was in the base sauce.

Looked a dark brown colour though.

One of the chef always flamed the curry and put in whole cumin seeds, onions, garlic and ginger to start with.

They should do more of these programs.