If, as seems the case, I am correct in my assumption that we all here are trying to emulate the very curry produced in our local TA/BIR then it occurs to me that there would be a rather simple test to see whether our search for the Holy Grail is in fact valid- or indeed a wild goose chase...

Maybe the conditions, cooking utensils, ingredients etc actually present ONLY in the restaurant kitchen are responsible for that unique taste that we are so desperately trying to copy in our home kitchens??

That being the unknown factor then the acid test is surely to try and get one of the BIR chefs to reproduce in his OWN kitchen at home the identical curry he gets to make whilst at work?


If this is possible and achieved, then the search goes on- IF HE CANNOT however then clearly we are on a wild goose chase and maybe we would be a bit more satisfied with our own  efforts in getting "close but no cigar"

Anyone know such a chef that would be prepared to go through this test and use only his own sourced ingredients and home kitchen utensils and such??