Quote from: Garp on March 29, 2015, 05:20 PM
So Stu.....does that answer your question?

Just trying to decipher all this...  It's taking a little while!

In answer to your original question, Stu; I didn't know there was a 'recommended' mix powder.

I never use commercial mix powders in my curries; no madras mix or anything like that.

To get back on the original topic for a mo, I think its indicative of the prevalence of mix powders by their almost exclusive use in recipes posted on this forum. Not only that, but the majority of BIR related books/ebooks/websites use mix powders.

Add to this, the experience of those witnesses who have been lucky enough to work within a BIR restaurant or T/A. Without exception (I think!), all have spoken about the use of mix powders.

I use Abdul's 8-Spice for my day-to-day curries, while I make up spice mixes for out-of-the-ordinary curries etc. For traditional dishes, I just follow instructions which invariably involve the use of a number of single spices.

The only other exception, for me, is the use of spice pastes which, after all, tend just to be spice mixes with liquid added.

My tuppenceworth, Stu,

Thread has now been pruned of all post non mix powder related and record archived of pruned content.
Back to mix powder 

Quote from: Madrasandy on March 29, 2015, 09:47 PM
What mix powder does everybody use at the moment?

Andy,

I use chewy's mix powder, I also use chewy's base and get results which I happy with.

London.

Cheers London, I'm still using Abdul 8 spice but am considering a change.
Looking at maybe a more complex one, or maybe the opposite and as simple as can be

I mainly use Zaal and occasionally Abdhul's for a bit of variation

I use Zaal mix but prefer to keep the GM seperate. I also like to play around with traditional style curry powders (homemade) and ofter use them in BIR stuff. I also like to fiddle about with different blends of chilli powder/ paprika.

Quote from: Naga on March 29, 2015, 10:04 PM
To get back on the original topic for a mo, I think its indicative of the prevalence of mix powders by their almost exclusive use in recipes posted on this forum. Not only that, but the majority of BIR related books/ebooks/websites use mix powders.

Add to this, the experience of those witnesses who have been lucky enough to work within a BIR restaurant or T/A. Without exception (I think!), all have spoken about the use of mix powders.

I use Abdul's 8-Spice for my day-to-day curries, while I make up spice mixes for out-of-the-ordinary curries etc. For traditional dishes, I just follow instructions which invariably involve the use of a number of single spices.

The only other exception, for me, is the use of spice pastes which, after all, tend just to be spice mixes with liquid added.

My tuppenceworth, Stu,

Your tuppenceworth is appreciated - Cheers. 

Out of interest, what's the difference between "mix" powder & "mixed" powder?

Quote from: fried on March 30, 2015, 09:15 AM
I use Zaal mix but prefer to keep the GM seperate. I also like to play around with traditional style curry powders (homemade) and ofter use them in BIR stuff. I also like to fiddle about with different blends of chilli powder/ paprika.

I'm with you on this... "The freedom of the B.I.R. - can't beat it.    Thanks for your input.