To celebrate daughter No. 2's 30th, last night I decided to take a break from the kitchen and ordered in a takeaway from one of my favourite local BIRs.

They were busy so said it would take an hour to deliver, so daughter No. 1  said: "Why don't you knock up one of yours and see how it compares, dad?"

"What a splendid idea!" said I, silently cursing her for ruining my night off... 

Out came all the gubbins, and not long after there was a Chewy Tikka chicken Madras steaming away in a recently buffed serving dish.

The takeaway arrived, and the blind tasting commenced (I was, understandably, excluded).

Now, had I not been there to witness the event I would have suspected a fix to massage dad's ego, but it was a proper blind taste test and all 5 participants voted for the CT Madras hands down.

"Much more flavoursome", was the general consensus. "Not as aniseedy", was another comment. And indeed, when I was finally allowed to have a go myself, the star anise used in the BIR Madras was clearly apparent.

That's not a criticism as I quite like a bit of star anise - just an observation.

Personally, I liked both dishes, but was really chuffed that my effort went down so well, and it's further testimony to the winning qualities of CT's recipe.

It's also testimony to the fact that many of us do ourselves down a bit too much (for far too many already discussed reasons to mention here). Whatever the reason, I can thoroughly recommend that the next time you order a takeaway you conduct a similar (dish for dish, like for like) taste test.

If nothing else it allows you to pick out different nuances in flavour between your local BIR's dishes and your own.

I was planning to smuggle some curry back from the U.K. to compare against my own. I think some people are doing themselves a great injustice in their cooking skills (and maybe a bit of the old knight who doesn't want his quest to end..). I tried a Madras (Parisian style) and it was tasteless.

I'd love to be able to remember what it is I'm trying to recreate but I rarely get a chance to try a BIR, although this makes it easy for me as friends are easily impressed, most having never had a real one.

Thanks guys, glad my recipe has helped you in your currying.

Funny how, out all the BIR dishes available today, the Madras remains
ever popular and a winner.

In fact when I think about it, probably my 'Old School' all time BIR meal combo,
would be Onion Bhaji, Chicken or Beef Madras, Peas and Onion Pilau, Tarka Dhal and a Naan
all washed down with a couple of pints of LaL Toofan or Kingfisher. Mmmm....Nostalgia, isn't it great. 

I think I'll order that tomorrow night and see if I can video the team knocking it up.
cheers Chewy

Ive been lurking for a 3 months and have been cooking 1 maybe 2 curries a week, using the recipes here of course and i feel im definately getting good results 

Ive think i can make a decent madras now, i use a little mr naga in the mix too, for an extra little chilli tickle
My parents love it and say its much better than the takeaways. I thought maybe they were being polite lol until i went out to a restaurant (not decent one to be fair) and thought mine was much tastier.

made a very nice lamb dhansak the other day too, with the pricey but tasty lamb shoulder shanks... the meat melts like butter, delicious!

thanks CRO

Have you posted the base sauce recipe from your takeaway?
If not is there any chance of putting it online, so we can see how it works?

Thank you.