Seems we keep discussing the idea of that 'missing something' in different topics so I thought i'd start a topic for it.

So, what is that missing something that we all keep mentioning?

The idea of it being a flavour that can be added from a spice jar is just not something I could I agree with. Infact, quite the opposite. The recent IG Demo on the OB is proof positive of this and suggests that the missing something is more likely to be a process of some kind. Of course we do have to be using the right ingredients to start with, but identifying how they are put together is the key.

Some of us have been told by chefs that you can not produce this at home. This also lends itself to the theory of process. Referring back to the OB Demo, the consistency and appearance of the onion prior to cooking, was due only to the process in which it had been worked. 15 KG of onion being churned over and over in a large pot, gently massaged the onion. By the time it was ready for cooking it had become soft and pliable but retained most of its structure. Then add to that the first cook, for speed and bulk production.

You simply won't see that in any recipe for an Onion Bhaji and no chef would ever consider it to be written into a recipe if asked to write it. They would simply break the recipe down to a quantity more suited for a home kitchen. The essential processes now missing, the finished result, a Bhaji quite different to that of the restaurants. Of course, now we have identified that, we are able to produce the same bhaji at home.

So, in my mind, the objectives are to establish just what ingredients exist in the BIR kitchen and how they are processed.

I have spice cupboard full of authentic and traditional spices, but alot of these seem to be devoid in the BIR kitchen. I then find other spices that are missing, such as the Panch Puram, Shahi Jeera and Javitri and I am sure I still have others yet to identify.

The processes include the much talked about base, the spice mix, garlic & ginger paste, tomato puree, pre-cooked meats and veg and the final cooking, etc. Some of which I had been aware of prior to coming here, some not. But essentially, they all come together to deliver that 'something missing' that we keep talking about.

Given the scale and number of processes involved, is it really feasible to achieve this at home?

I think IG is our best bet yet for moving forwards. We have established they cook good curries and they seem very happy to share. We also know exactly what is in their spice mix. Now we need to know what goes into their base sauce and then how they cook a basic curry (like a Madras).

To do this you will need to grill them down on every little detail:

What is their proprtion of garlic to ginger in their gg paste. Do they just use fresh blended with a bit of water or is anything else added (i.e. oil, or use roasted garlic, or some spicing).

Tomato puree - exatly which brand do they use? Do they do anything to it before it goes into the curry (i.e. simmered with spices, watered down - if so what %)

Pre-cooked chicken - how do they do this? Any spices cooked with the chicken can impact the final dish.

I'm sure I have missed out some important bits. If anyone can think of any please post. Am I right they are happy for you to go back soon for another demo?

Forgive me CA but I was under the impression that there was a need to discuss it. I've seen comments in quite a few recent topics that suggest this. I started a new topic to prevent Razor's thread being derailed. 

The idea of the topic is to address the processes being used in the BIR, not secret ingredients. This is something that I have learnt will make a difference to both flavour and texture in our recipes.

Yes, I do understand, differing palettes is always going to be a problem. I certainly don't want to flog a horse for the sake of doing so. I know too well, how a tedious a repetitive subject can be. Especially when there is no clear definitive answer.

One of the things I face coming to this forum, is trying to wade through all the information. First, you have to find it and then you have to make sense of it whilst clicking on all the various links within the topic. It can be quite overwhelming at times.

What I am hoping to glean from members, is their experience of BIR Kitchen Techniques in advance of my next Kitchen Demo. With a better understanding, I can cut to the quick any questions I have for the chef. As Chris mentions above, pertinent questions can really help and I must thank Chris for advice given previously.

Well as always, I will endeavour to do what I can on that front.