I thought Bay leaves were Bay leaves until I opened a pack of Asian Bay leaves 
the difference in smell between Asian and European Bay leaves are miles apart , the Asian leaves being  much more sweet and fragrant compared to the privet hedge European leaves  :

Quote from: Secret Santa on February 21, 2010, 09:17 PM
They're the only ones that they'd use cos they're easy to source. They sure as hell ain't using English dried bay leaves.

Are you sure SS?  No doubt you counted the number of veins in the Malik and East takeway cams 

Quote from: SS
Seriously, that statement is like saying...I'm not sure they use onions in their base, do they?

Haha, do you REALLY think so?  :

Perhaps it's more akin to not being convinced that BIRs use only Spanish onions SS?

Quote from: PaulP on February 21, 2010, 09:19 PM
I was getting very interested in this base until you mentioned not using more than 125 ml in a curry. I use 500 ml of base to make 2 moderate sized dishes normally.

Surely there won't be much curry sauce if you only use 125 ml?

Cheers,

PaulP.

That's cos they are BALTIS PaulP...not as much sauce as standard BIR fare....

Quote from: Cory Ander on February 21, 2010, 11:54 AM
I'm not convinced that BIRs use Asian bay leaves?  Do they? 

This is what one place I know put in their pilau rice including Tej Patta Asian Bay,
Mick

Quote from: Cory Ander on February 22, 2010, 12:28 AM

Quote from: PaulP on February 21, 2010, 09:19 PM
I was getting very interested in this base until you mentioned not using more than 125 ml in a curry. I use 500 ml of base to make 2 moderate sized dishes normally.

Surely there won't be much curry sauce if you only use 125 ml?

Cheers,

PaulP.

That's cos they are BALTIS PaulP...not as much sauce as standard BIR fare....

True CA, and yet you would expect more sauce so you can mop up with a naan with it being a Balt!  Actually, the level of sauce is ample IMHO

Ray

Thanks for the reply Ray. I guess 125 ml of base (not reduced) and about 80 ml of oil would provide sufficient sauce.

Hey CA I know it's a Balti - I've had plenty in my time and never noticed a lack of sauce volume.

Paul.

Well, I guess it just takes you back to the definition of a balti and whether it's truly different to a standard BIR curry or just a marketing ploy.  I think you'll find ample examples of both.

Quote from: AchMal on February 22, 2010, 09:00 AM
This is what one place I know put in their pilau rice including Tej Patta Asian Bay,

Yes, clearly Asian bay leaves at that particular restaurant then.  What quantity of pilau rice would that be for?  Far more than one serving I'd think?

Quote from: Cory Ander on February 22, 2010, 01:00 PM

Quote from: AchMal on February 22, 2010, 09:00 AM
This is what one place I know put in their pilau rice including Tej Patta Asian Bay,

Yes, clearly Asian bay leaves at that particular restaurant then.  What quantity of pilau rice would that be for?  Far more than one serving I'd think?

Yes, by memory the pot was about 15"diameter x 12" deep,
Mick

is the small brown seeds in middle black cumin, or normal cumin?