Update from the kushi balti book

[blade1212]

Another more ?scientific? theory (from an aromatherapy expert, who?s asked not to be identified) is that when you cook the dishes at home, the resultant smell may be very similar to that of a restaurant.  But, because you?ve been cooking all the individual ingredients together, your mind ?knows ? what the smell is a combination of, and concentrates on that rather than the resulting mix.  When people arrive for your Balti dinner parties, many will comment that your house smells exactly like a restaurant, as they get the same instant ?hit? of aroma that you get when you walk into a curry house ? whereas your senses are filled with all the constituent stages of cooking.  It?s only a thought, and if we come across any other theories about how you can instantly create this at home, we?ll post it here.  We?d like to thank Pete for his comments, and hope that?s been of some help.

I think this description is spot on. How many time have we all preferred our own curries the next day, or at least giving your nose some fresh after cooking the dish. For me, this answers the aroma question, but we are still looking for the killer taste.

[Yellow Fingers]

blade1212, it still doesn't answer it for me. You seem to be saying that the general smell in a restaurant is the same as the smell we are trying to recreate in the curry itself. For me at least the two are totally different and it might explain why we are having so much trouble agreeing on this forum whether we have achieved the 'smell' or not. Perhaps we should have a poll as to who believes the smell of the restaurant is the same as the curry smell and who doesn't?

[Mark J]

The smell in the restaurant is nice but not quite the same as the smell Im after.

On other news, does anyone have this balti book and whats it like?

http://www.transatlanticpub.com/cat/cooking/balti.html

[DARTHPHALL]

I find that the smell of the Take-away is not what i`m trying to achieve/copy, but the actual smell of the Vindalloo & Tindalloo.


   DARTH " smell ya later " PHALL....... ;D

[pete]

blade1212, it still doesn't answer it for me. You seem to be saying that the general smell in a restaurant is the same as the smell we are trying to recreate in the curry itself. For me at least the two are totally different

You and I are definitely looking for the same thing.
The smell of cooked curries, lingering on furniture & carpets, is not the same
This aroma, I seek, doesn't eminate from the reastaurant all the time
Maybe twenty minutes at a time

does anyone have this balti book and whats it like?
http://www.transatlanticpub.com/cat/cooking/balti.html

This? is a new one to me
I'll have to track it down
I don't believe it can be better tha 100 best baltis, though

[Mark J]

I expect it will be rubbish but it is a book on BIR cooking that I dont own, therefore I must get it!  ;D

[blade1212]

YF - I think were are saying the same thing here ...... finally

What I get from this is that the quest for smell is different from the quest for taste and in fact to get "the smell" is simply not to be exposed to making the curriies as your nostrils get blasted.