I'll give it a go, CA, thanks for the advice....though paracetamol would help to also bring my TEMPURAture down

Quote from: GulfExpat on April 01, 2010, 04:42 PM
I'm guessing this question, or a similar one, has been asked before?

:

Sorry GulfExpat, to answer your original question!

Your question is, of course, a good one.  My understanding is two fold:

1.  Most BIR staff don't eat BIR curries which are "Westernised".  They prefer more traditional Indian food (e.g. less hot, meat on the bone, etc).

2.  Most BIR chefs never try to replicate BIR curries at home (cos they don't generally eat it) and so really have no experience of doing so and therefore don't know.

Not sure what others think?

PS:  "Tempura"..I like it...