Hi All,
Especially Pete who I believe aked a question about the use of Basaar Mix. I wrote to the Kushi Restaurant and asked if the chef used it and if so what for and have just recieved this answer:-
"Dear Mr. Graham,
Happy new year!? I've had chance to ask Mr. Haydor about your query.? Here are some of his thoughts:
As you probably know (because you have the mix yourself) - it's a very powerful ingredient - more often than not made from chillies, peppercorns and various other spices depending on the manufacturer.? It can also be fine or coarse.
It's not something he uses in his restaurant, as the potency and flavour completely overpowers any other flavour you've included - essentially "cancelling out" the more aromatic spices like curry powder or cumin etc.? The main function is to give heat - but there is a word of warning:? Mr. Haydor described to me the heat it produces as "unpleasant" - and if not used correctly can lead to severe indigestion!? I get the impression that it's one of those things you either love or hate, but there's no harm trying it in your favourite dish to see what result you get.?
Its use is not widespread in restaurants - and, as you say is more used in the home.? But it can be used in certain types of kebab (like Sheekh kebab etc) - although he chooses not to.
It's also occasionally used in deep-fried spicy dishes - one example he knows of is in foods like southern fried chicken, to give it that extra "boost".
Anyway, I hope that helps - and that you have fun experimenting with it.
Kind regards, and thanks for getting in touch,
Andy"
My own opinion is to agree with what he says in that this powdered spice is very powerful and should be treated with caution rather like one would handle Garam Masala.
I think it smells fantastic but just a very small amount is very feiry and can obliterate other flavours through it's intensity. It is just too hot for me but perhaps the brand I have bought is meant to be and others may be milder. I think I could relate to Mr Haydors warning of severe indigestion as it seems to have the potency of gunpowder, paint-stripper or drain cleaner.
Speaking to a couple of asian women who use it at home they tell me only about a teaspoon or two is used in a family pot of curry along with the Onions, Garlic and Ginger. Nothing else seems to be added spice-wise so gives a graphic example how potent it is.
I don't think it has much use in the BIR setting generally although it is a quality curry powder mix and I am sure will add a certain something to many dishes if used with caution. I know a few on the site have had some success with it and the fact it exists means it is certainly used in some applications of asian cooking but I don't think the BIR setting is the place it is used most.
Ray
Topic: Basaar Mix, an answer from the Kushi ( 22,121 )
