for a good while now i've felt the recipes on the site in the main disappoint. having said that i'm taken aback that i have 19 or so yellow sticky recipe sheets in my KD1 book. these have clearly not got there without merit.

the question is that i'd like to master the Best that BIR has to offer. i sort of think of it as recipe refinement - identify say 5 off "Best" dishes and try to improve each in turn

trouble is there are several options:
1) TA classics - take say the top dishes ie CTM
2) Chef Specialities - each restaurant or TA seems to have dish that they do really well - Bahar is one i've experienced
3) KD2 Book - convert the best to BIR format
4) Create new - adapt existing BIR dishes into new

along the way it would serve to revisit and challenge existing practise and methods to find "Best of BIR". a bit like trucker5774 post, "Basic Procedure" which is evolving into what method produces the best result.

trouble is in thinking along these lines i find many more issues than solutions.

i'd appreciate member thoughts. in short what are members thoughts on delving deeper into best of BIR practises ie ingredients, pastes, methods, recipes.

is it needed, is there a better option. blinkers off please (but not gloves)

Forgive me for saying but isn't this what we re all trying to do though, perfect BIR dishes at home? I can't help but think of the many topics we have all read and discussed regarding regional variations, differing restaurants and their recipes, methods etc.

But I understand what your saying. It's like going full circle and finding yourself at the beginning again but not necessarily having moved forward. I sometimes find that covering old foot steps often reveals small details that I have forgotten or missed out. Perhaps this is what you need to.

I made a Karahi chicken last night spurred by Samsons recipe but I changed it to use spice mix and base. The result was by far the best Karahi chicken I have ever cooked at home. Even the wife commented on how nice it was. Not 100% perfect but the closest so far for me.

If the KD1 recipes are more to your preference, then perhaps you could apply what you know to changing them to suit what you think is more likely to be BIR. My only thought on this is that you'll likely end up at the beginning yet again.

For me, the only real way i'll ever produce the perfect BIR dishes is if the IG let me back into the kitchen to learn every single process. Pre-cooks, Pastes, Puree, Base, Ingredients, Methods, Recipes, etc. I don't feel i'll be able to accomplish this by using one recipe here and another method from there etc.

Currently, I am happy with the flavours I can achieve at home and I am happy to pay a visit to my local BIR if I crave the authentic BIR experience.

Quote from: JerryM on November 09, 2010, 09:02 PM
for a good while now i've felt the recipes on the site in the main disappoint. having said that i'm taken aback that i have 19 or so yellow sticky recipe sheets in my KD1 book. these have clearly not got there without merit.

You what? I'm sorry but you've lost me. Firstly, I hope you're not bringing this forum into disrepute by suggesting that most of the recipes here are disappointing. Can you do any better, given the thousands of hours you've poured into R&D?

Also, pray explain what your yellow sticky sheets signify? Are they marking KD1 recipes which you rate higher than recipes on this site, or completely different recipes which you happen to file away in the KD1 book? If so, why mention KD1, as it might then be totally irrelevant?

Hi

Interesting point you raise there JerryM, I wonder if it's the old regional taste issue again, as so few recipes seam to be cooked to spec when discussed in a thread.

Regards

If can add anything here it would be to state that whenvwe have as was my case a full account from an actual BIR , it's recipes and procedures they might be best kept together in one section so those who wish can recreat actual BIR standards even if regional variation varies. I travel constantly and even although I prefer Gladgow Curris it's always a joy to taste a curry in another part of the UK and Ireland. Micky and matching probably distorts results. That's not to say it's not worth experimenting but if we could easily find the best standard we have something to compare with.

appreciate the replies. i've not really got this fixed in my mind yet. so will take George's thoughts as a starting point.

the yellow stickies are the recipes that i use to cook from - they are all from this site.

this is the gut's of what i'm trying to get a feel for - if you compare the average BIR side by side with your equivalent dish ie in my case the "yellow sticky" there's say a slight difference but if you weren't told i think most people in the street would find it difficult to pick out the impostor. the members of the site i feel would be able to pick it out though down to the expertise they've gained from this site and cooking themselves.

now and again i get to eat in what i would call say "Best BIR". this does not mean pricey just the chef is very much better than the average in the high street. it can often even be down to a specific dish that they hold a real passion for.

what i'm searching for (i think) is what are these "Best BIR" dishes. how i then try to copy them is perhaps for later discussion.

the question i think now is what are the names of the best mains you come across in  BIR land. those that stand out long after you have left the restaurant.

Hi Jerry

Well, TBH I'm not sure how you will be able to progress this - and even if I have interpreted your question properly, but here is one of my favourites:

Chicken roshni mirch ........................................................... ? 8.95
Hot, grilled chicken cooked with garlic and green
chillies in thick sauce

From here: http://www.themahaan.co.uk/

I consider this to be an absolutely stunning and divine curry, similar in nature to a standard chilli chicken tikka, but with a delicious smoky curry sauce.

I suppose I could post one to you? - not sure about how healthy the chicken would be after a trip through the mail though!

Regards

Quote from: George on November 10, 2010, 10:49 AMFirstly, I hope you're not bringing this forum into disrepute by suggesting that most of the recipes here are disappointing.

I don't really think it brings the forum into disrepute by offering that particular opinion George and even if he were I would be standing shoulder to shoulder with Jerry on this one.

There's no doubt that many of the curries on here are very nice but of the many that I have made not one has come anywhere close to the quality of curries I am used to.

For example, I find the bhunas on here laughable compared to the taste of a real bhuna - and no I can't reproduce that taste either. A thick sauce and added onion and pepper does NOT a bhuna make.

Quote from: solarsplace on November 11, 2010, 05:05 PM

Chicken roshni mirch ........................................................... ? 8.95
Hot, grilled chicken cooked with garlic and green
chillies in thick sauce

From here: http://www.themahaan.co.uk/

solarsplace,

exactly what i'm after - the say top 5 of Best BIR dishes as voted for by our members.

how to proceed once we have a top 5 is another thing and needs some thought.

but at least if we have a list then it will be a step in the direction.

Secret Santa,

you are clearly on the same wave length. and it's the question you pose

Quote"no i can't reproduce that taste

that long term i want to solve.

so far the contenders. i think we need at least 20 to decide from:
1) Chicken roshni mirch
2) proper BIR bhuna
3) CTM
4) Bahar

Hi Jerry,

Personally my fave is still Chicken Tikka Jal Frezi, and has been for the best part of 20 years, when it first appeared on the menu but I would like to put forward the good old Madras.

It should be simple and yet, the "taste" still seems to elude many of us!  Obviously, the regional thing variance plays it's part in this one, i:e, lemon juice, no lemon juice, tom puree or tom paste, coconut or no coconut (in whatever form).  I like mine and I do think that it's very close to what I know but I'm still a little dissatisfied with it.

So I'd like to put forward Madras, unless anyone thinks that we have already cracked it?

Ray