Clockwise from the brown curry
Tarka Dhall (using green lentils)

Chicken Tikka Masala (100 best baltis posted by Ray G)
I didn't add any extra colouring

Vindaloo sauce.

All the curries were really good
But I know they still missed the aroma/taste
The restaurants are doing something that we don't
And whatever it is, it's in the curries
I am sure it's just a communication problem and they would tell us.
They do it regularly
A strong very spicy smell that drifts halfway down the road.
It's the strongest smell they create
I can tell the other smells of what they do now
I know when they are reheating the curry gravy
The same for frying garlic ginger and spices
I recognise tandoori chicken cooking smell

I emailed the Kushi Balti Restaurant about this
Maybe they will shed some light
We are so close
Don't get me wrong, I thought my curries were excellent it's just that I know a restaurant could do better.

Looks good, thought the one on the right was CTM  ;D I note they don't add creamed coconut, top my mind thats the key ingredient.

I am currently pre cooking beef using the 100 baltis lamb pre cooking method, essentially for those that don't know it is a base sauce which you cook the meat in and then after the meat has cooked you whiz the remaining sauce and that is your base. I suspect this will be the main idea the Kushi book has over and above what we currently do on this site.

I don't want to get over excited but the smell of this base is very good and close to a BIR, from what I can see the big difference between other bases is 1 TBSP of fenugreek leaves (which is quite a lot considering this is a 3 onion base).

Maybe that's it but I get the feeling that the "smell", is a fried one.
The difference between what I produce and what I want to produce is like

a poached egg and a fried egg  (ancient curry philosophy)

Perhaps, we just can't get our oil hot enough using a standard cooker.
I am very interested to see what you next post regarding your new base
What worries me, is that the sample base I got from a restaurant, didn't have the flavour.
MInd you the sample I got prior to that, did.
I reckon that it has something to do with meat,too.
I know that I have NEVER produced that wonderfull aroma that we are after.
We all keep trying!

I believe 'the taste/smell" comes from Fenugreek leaves (methi) but I've tried loads of variations to get perfection in the final dish getting very close like most of you here, but not the 'Eureka moment'

I wonder if adding Methi to the base is the key trick. Let us know the outcome of this one Mark.

PS I watched another BIR open plan demo yesterday (they made about 6 dishes while I was there). No dry spices added to any of the final dishes. I'm sure this part of the secret.

Hey Blade.
Check out my latest recipe, you`ll see Fenugreek (1 Tablespoon) in it. I have to agree with you, adding it has made a huge difference if not "the" ingredient its most assuredly a "key" ingredient.

DARTHPHALL...........

Hi Darth... I checked out your recipe...wow you are a greedy ****er

It looks good........ although I prefer to cook up one final dish at a time.

I try the Methi in the base next time. It would have loads of time to mingle with the rest of the ingredients..

Its easier to do 8-10 Curries at a time then freeze them as i work full time & have my own I.T business.
I gotta get them Curries in !!!!
Its either the amount of ingredients , fenugreek or the Paprika ( or some strange thing that happens while my back was turned) ;D

I was told to add methi near the end of cooking, not into the base sauce. This was by wise old indian man in the spice shop. What do you reckon the difference is?