Its good to see people are talking about dipuraja's style.
I have to admit i had my douts when i first saw the videos.
Ive cooked a lot of bases and a lot of curries off this site over the years.
Nothing really was close to the BIR Or TA.
So anyway i was out one day saw a shop that did all the pastes and though ill give it a go.
The chicken tikka massala was so good better then my local ta here.
It wasnt tart like i thought it would be which was another shock.
I also did a korma and the madras. All was really good and im now gonna to be doing my curries this way.
All i will say is give it a try you never know untill you try and make sure you dont miss anything out.

It's nice to see Dipuraja getting some FAME..wouldn't it be good if we could all see a Madras dish being made...(hint ..hint...)

Just found lamb madras - duh !

Quote from: plugsy on April 11, 2010, 12:19 PM
IT WAS STILL THE BEST ONE YET ..

I'm sure you're right but, just to put your comments into context, what other CTMs have you tried which Dipuraja's has now overtaken for your taste?

I think I can vouch for Dipuraja's CTM.

My longtime CTM standard was CK's. I've probably tried every single one on this site and countless others. (Not an exaggeration)

Recently I had moved to Mick/CBM's CTM, as I felt it got me closer to the CTM I remember from the UK.

Dipuraja's is very similar to CBM's, using a yogourt/patak's red masala sauce. The main difference is that Dipuraja's uses slightly less sugar and coconut, and adds almond powder.

To me, this is as close as I have ever got to BIR. I don't however rate Dipuraja's Tikka recipe. I found the finished tikka was overspiced. This may however be my doing. I cut the chicken/lamb up to finished size chunks. Perhaps the intention was to marinate larger chunks (breast into thirds?) and chop later. I did notice that Dipuraja in some of his videos seems to chop the tikka before using.

-- Josh

i found the tikka just Ok but given how good CA & lasan are i'm sticking to them.

i did like not using the red food colouring which we've had in restaurant and felt it made a nice change.

Quote from: joshallen2k on April 26, 2010, 04:28 AM
Perhaps the intention was to marinate larger chunks (breast into thirds?) and chop later. I did notice that Dipuraja in some of his videos seems to chop the tikka before using.

-- Josh

josh this seems to be the 'standard' way to cook tikka in a BIR. That is, a standard sort of chicken fillet, for example, will be sliced in two length wise, marinated and then cooked on the skewer whole. The finished article is then cut into two or three pieces as you mention Dip doing.

Got to give a BIG thumbs up for Dips tikka masala with a few toasted almond flakes added at the end of cooking and a few sprinkled on top for garnish, this is the same as my local BIR

I prefer Blades or the Lasan marinade but the main CTM method does it for me  ;D

Rob.