Any experience of this much appreciated.

Must admit I find it anorak stuff and won't be surprised if most don't understand what I'm on about.

My recent findings being "red CTM". This is called for ordering purposes "no onion". The standard menu offering being brown CTM.

I've recently come across "no puree". surprisingly this also means extra chilli powder. Beggars belief.

It's added a new dimension to my understanding of say the looseness of BIR. not something that I understand enough to be able to work on ie convert into made dishes. I feel I need to learn much much more. I'm just amazed that it exists. I've always known BIR would tweak a dish to suit personal taste but never thought there might be a sort of set menu behind the menu so to speak. I guess of the most common variants that get ordered most.

Please add details of any variants you often ask for at your BIR  

Hi Jerry,

I 'THINK' I know what you are saying, although I wouldn't read too much into it.  Your (our/everybodies) tastebuds for BIR differ, as is the way we communicate our preferences to the waiter. 

Had a meal at the Indish in Stockton Heath, Warrington, a couple of weeks ago (used to be the Hilal). Disappointed to say the least. Chicken Madras..... basic can do better myself, chicken was rubbery.

Hope you are well.

Richard,

Never read too much into it either. Several experiences have caused me to think different. Hence the post to see what others have experienced.

I feel it may open a door and better understanding of dish composition and therebye help in tailoring as you say.

Glad you well. Most difficult when that happens very sad knowing the place and what it's capable.

It is all over just had Dopiaza and well off my own. 

Hi jerry
Rupon from mouchak told me a quick variance of ctm using base sauce/coconut powder/sugar/ mango pulp and red food powder and finished off with cream and lol chicken tikka ;-)
regards
gary

No experience of this Jerry other than "extra green chilis" or "no coriander (herb)"  ;D

Parker21/curryhell

My fav members - can't be bad.

What would Rupon call the mango variant. 

The NO herb is one for sure.

By the looks of it this variant thing is not that common.

The "no onion" CTM is what is called to the chef. The changes to the CTM are much more than leaving the onion out. The dish is radically changed to a sort of "curry CTM". I quite like.

The "no puree" (is what I was recommended to try for vindaloo). It works a treat. What  surprised me is that the chilli is also increased ie no puree means add more chilli too as I read it.

So I think in short so far:
1) no onion - add more mix pwdr, reduce any sweetness
2) no puree - add more chilli pwdr
3) no herb (coriander) - add green chilli

Many thanks, big best wishes

not a strong point spelling

Parker21,
Thinking about the mouchak CTM variant. Remembered chat with local restaurant and taken guess at variant:
4) extra sweet - add mango

Somebody really asked/asks for "extra sweat" ?!  Yuck.
** Phil.

A quick shake of the armpit