I'm convinced that their is no secret,just similar techniques used by BIR restaurants up and down the country.I was surprised just how similar some of the recipes he gave me were to those already on this site,it just confirms that we were right all along.

I will be posting the base sauce today along with the spice mix,others will follow when I have time.All spices were Rajah brand and he uses Tower tomato puree in the restaurant(nothing added just puree).

Disappointments???  I guess the liberal use of Pataks pastes but then it didn't suprise me.I've seen them in just about every take away round here.He said before they were freely available most restaurants used to make up their own spice mixes(hence the old style flavour)but now it's all about money and time.

Some important points I asked him...

Oil
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He did not use spiced oil in the base sauce(he was quite surprised at this idea),HOWEVER he said it was important to use the oil floating on top of the base when making curries,this is where the flavour is.

Heat/flames
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When making spicy dishes(madras,korai etc) always use a high heat ensuring the spices don't burn.Kormas etc should be cooked on a gentle heat

So there you so hopefully everyone should find something of interest in my posts.

JB

I was enjoying your posts jb until Pataks was said to have been used  took the edge off it for me . But as long as you enjoyed it is all that matters