Yes.

I only ask as the base seems a little spicy for the kids palette ( mines fine ).  I know there are a plethora of recipes on here but anyone suggest a few recipes to make with this particular base?

I've seen a lot of BIR bases, all different so just testing the water here.

I'd be intersted to know how many experienced members here actualy use this base (no disrespect to the guv'nor)- you might try one of the more recent ones? Or contrariwise, one of the originals, Kris Dillon or Brucey Babe 

Quote from: Onions on April 26, 2015, 10:39 AM
I'd be intersted to know how many experienced members here actualy use this base (no disrespect to the guv'nor)- you might try one of the more recent ones? Or contrariwise, one of the originals, Kris Dillon or Brucey Babe 

See previous page. MadrasAndy was using this base last year.

This is the only base (Stew's) I have ever used, 5 years approx. (It's the nearest base to old school, for me that is) But I would think it was over spiced  for Korma, but never having made a Korma, I don't really know. I don't cook BIR anymore, (found it all too much of a muchness (is that a word) ;D) stick to more traditional style. and Chinese now.

Quote from: Les on April 26, 2015, 11:00 AM
much of a muchness (is that a word) ;D) s

Yes, and dates to at least 1728.

ON topic though it occurs to me that if you use the same base for five years, that's perhaps not such a surprise eh! Each to their own of course.

I did try another base, can't remember which one now, but far to many veggies in there for my liking, tasted like veg soup ;D, (not what I was used too) might just have well  used a veg stock cube any base with cabbage in, I left alone. which is a good percentage of the new base's

This does taste lovely, had that velvety sheen on it as it was finally cooked ( a few hours at least). Now all portioned up , approx 2 1/2 ladles to each container ind in the freezer. 

I'll just take a punt and pick a curry recipe and have a go.....

Hi DM,
I used this base and find it fine with all of the normal popular recipes, Madras, Vindaloo , Jalfrezi, etc. (But I would not use it for Korma's ;unless you like them spicy.) just pick one and give it a shot, nothing ventured, nothing gained.

Well it's the first base gravy I have tried. What do you recommend for A base gravy for a Korma and milder dishes then?