Has anyone out there found themselves unhappy with the recommended

Sorry about that... What I was trying to say "is anyone else unhappy with the recommended mixed powder" ie. Mild Madras Curry powder, add Coriander, Cumin, Turmeric, Paprika and maybe one or two other powders?
I am.  Maybe it's just down to personal taste but I've thrown away huge quantities of base and "finished curries" because there was a "TWANG" in the flavour, especially noticeable towards the end of eating the curry!  I have discovered my base gravy was "spot on" if I used another mixed powder AND my "finished curry" was "spot on" if I used another "mixed powder"!  Since this discovery I have discarded the recommended "mixed powder" and introduced my own "mix" and everything has changed. 
Has anyone out there experienced the same?   I'd love to hear from you.

Cheers

Er, no.  But that's because I don't used "mixed powder" at all.  I use individual spices, and while I can see that for a restaurant, trying to bash dishes out at a rate of knots, a mixed powder can save time, I cannot see what possible benefit it can bring to the home chef (rather like a chef's spoon, in fact, but let's not go there).

** Phil.

Quote from: Phil [Chaa006] on March 28, 2015, 08:12 PM
Er, no.  But that's because I don't used "mixed powder" at all.  I use individual spices, and while I can see that for a restaurant, trying to bash dishes out at a rate of knots, a mixed powder can save time, I cannot see what possible benefit it can bring to the home chef (rather like a chef's spoon, in fact, but let's not go there).

** Phil.

Phil, did you really just say all that? Are you serious?

Quote from: Phil [Chaa006] on March 28, 2015, 08:12 PMI cannot see what possible benefit it can bring to the home chef

Oh, I dunno, just off the top of my head, how about matching BIR style curries? Sort of the point of the forum innit?

Quote from: littlechilie on March 28, 2015, 08:27 PM
Phil, did you really just say all that? Are you serious?

Completely serious.

Quote from: Secret Santa on March 28, 2015, 08:48 PM
Oh, I dunno, just off the top of my head, how about matching BIR style curries? Sort of the point of the forum innit?

Absolutely the point of the forum.  My point is that to re-create the flavours of the BIR, one does not a mix(ed) powder, an aluminium frying pan, a 6kW industrial burner or a chef's spoon -- all that is needed is the necessary individual spices [1], any suitable pan, any suitable hob and any suitable stirring implement.  And good technique and a good recipe.

** Phil.

[1] I should probably add that by "individual spices", I do not exclude proprietary blends such as curry powder (I use Bolst's) or Bassar curry masala -- rather, my point was that taking curry powder, the proportions of which are almost invariably unknown, and then adding to it further quantities of the spices that it already contains, storing it in a jar and labelling it "my mix powder" is a complete and utter waste of time.  Far better (IMHO, of course) to add appropriate amounts of whatever spices you feel are essential to re-creating the flavours of a particular dish rather than having a generic "mix powder" ("one size fits all") that you add to everything.  If "mix powder" really were essential to re-creating the flavours of the BIR, do you not think that Messrs Rajah /et al/ would have cottoned on to this and one could then buy "mix powder" in any half-decent Asian store ?  Rajah have a "mixed masala" (as, I am sure, do the other major players in the game) but how many BIRs use it as their standard "mix powder" ?  Very few, if any, I feel sure.  Each BIR, and probably each BIR chef, blends its/his/her own, for speed and consistency, but this is surely not a route that we have slavishly to follow.  The curries that I make following Kris Dhillon's recipes and methodology use no curry powder (or BCM) at all; some of those that I make that are "derived works" may use either or both, in addition to spices individual to each dish.

I find myself, sadly, agreeing with Phil (to some extent) 

However...you do, Phil, negate your own argument, partially, by confessing to the use of some proprietary spice mixes. Don't you think?

Many spice mixes use proportions such as 12:8:10:4:3:5 for various spices. To recreate those proportions by using individual spices for a single curry is rather difficult, so I can understand why people make up a 'mix' which suits their tastes and can then be added a spoonful at a time to their curries.

I do, however, tend to follow your approach of adding a little of what I think is needed for each dish and use a very bland 'mix powder' when a recipe calls for it.

Apart from that, I agree wholeheartedly about the pan/burner/spoon

Though provoking thread  .  Differing opinions appearing already.  I'm looking forward to hearing others opinions on this as i'm sure most of us will certainly have a take on what's been posted so far, including the chefs spoon  ;D
For me, one very obvious reason for using it is consistency.  There are enough variables already when trying to recreate BIR.  Using mix powder removes one of them.  That's not to say once you have conquered all these that one should not start to examine and experiment with the mixture of spices 

Quote from: Garp on March 28, 2015, 09:49 PM
However...you do, Phil, negate your own argument, partially, by confessing to the use of some proprietary spice mixes. Don't you think?

I can see how it can be interpreted that way, and to a certain extent I agree with you, but I am pragmatic -- I have, for experiment, cooked a curry using /only/ Bolst's curry powder (no other spices, other than the turmeric and paprika in the base) and it was a very acceptable, authentically BIR, mild chicken curry.  But when I want to cook a Madras, or a Vindaloo, or a Bhuna (or whatever), whilst I may on occasion include some of Mr Bolst's finest, I mainly want to add individual spices in individual proportions that are appropriate to that dish.  Sure, I could have cupboard full of "mix powder"s, one for Madras, one for Vindaloo, one for Bombay, one for Bhuna (sorry, George, none for Korma or CTM !) and so on. but it is far simpler (and better, IMHO) to blend the spices afresh for each dish.

QuoteMany spice mixes use proportions such as 12:8:10:4:3:5 for various spices. To recreate those proportions by using individual spices for a single curry is rather difficult, so I can understand why people make up a 'mix' which suits their tastes and can then be added a spoonful at a time to their curries.

Agreed, and understood.  Unless you have a good eye, or are willing to go very slowly and weigh everything on an analytical balance, then you are unlikely to achieve that exact ratio other than by good fortune.  But my argument is that whilst that ratio might be ideal for (say) a Vindaloo, it might be completely unsuited to a Bhuna (and /vice versa/).

QuoteApart from that, I agree wholeheartedly about the pan/burner/spoon

Oh dear, that's twice we've agreed now.  We really must stop meeting like this ...

** Phil.

Could be the start of a lasting bromance