Just about to try Dipuraja's base gravy. Could someone confirm the onions are not fried but cooked as below:

Put all ingredients (apart from mix powder/spice mix and plum tomatoes) into saucepan, add water. Bring to the boil and simmer for 30-35 minutes.

Cheers.

I know this recipe was posted some time ago but I had never tried it. I had some friends round last night for a meal & I made these about two hours before & reheated in the oven for 15 mins.@ 180 deegres. This resulted in a nice crispy bhaji indeed.

I doubled the recipe ingredients making 24. Added no water & left mix for one hour. Perfect consistency for dropping into hot oil (170 degrees) for exactly four minutes.

I have got to say along with my guests that these are without doubt the best we have ever eaten. Served with the Dipuraja's mint sauce (https://curry-recipes.co.uk/curry/index.php?topic=5428.0) & mixed salad with diced tomatoes.

The main was Secret Santa's Chicken Sagg recipe (https://curry-recipes.co.uk/curry/index.php?topic=3600.0). This was my first attempt at this particular curry. My friends are regular visitors & really enjoy a curry night as they find my offerings on par or better than our local curry houses. I marinated the chicken chunks for 24 hours in a tandoori mix from Kris Dhillons 'Curry Secret'. This always goes down well. Skewered them & placed in the oven on max for 15 minutes. Although not the prettiest looking curry everyone said it rated as one of their favourites. I always make the curry at least one day earlier in order for it to mature in flavour. It was served with Kris Dhillons tricoloured 'Pillau Rice' as this is a firm favourite. The only change I make is adding two star anise.

I am just so glad that I found this site as it has provided me with cooking skills that I never thought I had. Previous to finding this site my attempts at curry were not great but the discovery of 'Curry gravy' changed all that.

A big thanks for all you guy's out there sharing this fantastic resource with everyone.

Is there any chance the gram quantities could be converted to teaspoons as I do not have scales capable of weighing small amounts accurately?

Cheers.

I have now made this base for my last three curry batches. I have to admit it is by far the best I have personally tasted so far. I did notice it was more suited to spicier dishes more than the mild korma type curries. My Madras was very dark with a greenish tinge in the final dish. But the flavour was fantastic & all who consumed it enjoyed it very much (table conversation went to nil on serving up & remained silent for several mins.). Original base I used before this was the Kris Dhillon base. This now in my opinion falls way short of this base's quality & flavour. Seems suited more to mild dishes. As Kris Dhillon's first book was were I started with curry recipe's I was quite disappointed in the final dish each time finding it lacking here & there but with little experience I had no way of properly analysing. Since finding this forum I have grown in confidence & my experience with ingredients & their effects have also increased. Now being able to tweak with confidence on that elusive search for the 'Ultimate BIR experience' at home. This forum beats any book on my shelves.

Hi everyone,

Just another lurker finally joining in. Fantastic website. I have tried several sauces & dishes & I must admit the quality of most have been awesome. I have booked a table here tonight for me, the wife & two good friends. I look forward to coming back to update this post with 'good news' fingers crossed. We will try a range of different dishes & swap tastes around. Watch this space.

Cheers,

George.

First impressions were not good. One row of tables left and right in a narrow restaurant. Takeaway clients hang around the tables near the door to await their order. The waiter's attire desperately required a wash as it was quite soiled. This was 5pm. so it must have been like this from the previous nights service. He was polite and smiling the entire time. Drinks order was taken.

After reading the menu everyone made their selections. Four different starters to pass around. Special aubergine pakora, chicken pakora, vegetable samosa, and 'spiced potato chop'served with salad. A pouring jug arrived with a yucky yellow pouring sauce. This was a sweet chilli dipping sauce normally red when encountered in the past.

Nothing special to be perfectly honest. I found it all very ordinary and a little bland. The only fresh kick I got was the coriander stalks in the salad.

Main courses Chilli garlic chicken, Bengali green chicken with Chana aloo side order, Navratan lamb tikka makhani with Anaros dall samber side order (pineapple in lentil with tamarind sauce), Tandoori king prawn mossalam with Aloo gobi side order (most expensive dish), 3 orders of basmati rice, Garlic nan and Peshwari nan.

We were all slightly disappointed with the quality of the main courses. They lacked flavour and were comparable to supermarket meals. The lamb in particular was slightly tough and tasted of lamb fat. The chicken was dry and I could not detect any marination that normally leaves the meats juicy. Prawns were tough because of overcooking.

I personally found that my own cooking was far superior in flavour, presentation. My own rice also knocks spots of theirs. I am not a chef but have a great interest in cooking thanks to forums like this improving my food no end.

To summarise it was nothing special. My expectations were probably set to high. I personally would not return.