I've been back to my local quality old school BIR tonight and guess what? I'm depressed again. The rice is miles better than mine (all I can notice in it is fennel seed) and the Madras is incredible, and looks nothing like what I make. It's much lighter in colour, mildly but perfectly spiced and very hot. It's beautiful - much better than any curry I have made.
Back to square one every time I go. The only things I know they use for the curry or base are onions, oil and a pinkish restaurant masala. That's all I can see through the door, other than loads of staff and bad food hygiene. The curry is so good though!!! I'm miles away from this quality and not getting any nearer.
It just has flavours in it that I don't have. There are things in this curry that aren't in mine. The sauce is lighter than my madras sauce. I notice a faint smell of tinned tomatoes in the sauce. Then there is this other flavour that reminds me of Baxter's French Onion soup from a can. There is also a sweaty flavour that seems to be on a similar pitch to cumin but I don't know what it is.
Anyone would rate this far higher than any of my curries. Crap!
I don't really think we're that close to quality old school BIR atall, and although I said I thought I really liked B.E's latest base, it's miles off this kind of old school no messing old fashioned BIR - along with any bases or curries I've ever made.
I would pay a good few hundred to be able to replicate this.
Topic: Why we cannot produce that missing taste ? (read 208,886 times)
