Hi all

I was talking to a Bangladeshi BIR owner earlier and cheekily when he was off guard asked him what goes into his base gravy. I could tell I'd made him uncomfortable but he reluctantly reeled off a list of spices - garam masala, chilli, cumin etc but then came out with an interesting one - gram flour. I understand how it might be used as a thickening agent but would its flavour add something. Has anyone heard of this as a base gravy ingredient before?

Cheers

No.  I suspect that the addition of gram flour would lead to the very sort of sauce that I detest, and which characterises many supermarket/mass market ready-made curry sauces.  Like a good sweet-and-sour sauce, a curry sauce should be fundamentally clear, with partial opacity coming from functional ingredients rather than farinaceous thickeners.

My EUR 0,02.
** Phil.

Opacity...farinaceous... you should be a lecturer of science Phil! :-) For what its worth this curry house is the real deal!

I do not dispute the authenticity of the curry house, Mike; my disagreement is solely with the suggestion that adding gram flour can benefit a curry sauce.  But perhaps if you have one of these, anything is possible ...

** Phil.

Lol. I don't see any need for its use either as a thickener but having made bhajis and tasted raw gram flour straight from the bag it has got a taste to it that is sort of savoury.

There is only two restaurants local to me that use gram flour in their bases and they dry roast it first.

Cheers Frank that's encouraging to know its not just a one off. And I guess the dry roasting it would give an even deeper flavour too. Have you ever made a base with gram flour if so what sort of quantities are we talking and what were the results taste wise?

Thank You

I haven't made a base with gram flour but have used a couple of mix powders with it dry roasted first just adds a slight nutty flavour.

Cheers Frank. Thanks for your input.

Quote from: Unclefrank on February 20, 2014, 10:09 AM
There is only two restaurants local to me that use gram flour in their bases and they dry roast it first.

It sounds like MushroomMike may have been on to something, then.

Your comment suggests it must be worth trying.