Topic: My Local Takeaway Base Gravy

[Peripatetic Phil]

I wonder if something got lost in translation? One man's base is another man's sauce and another man's gravy. This looks like a finished curry sauce and not a base in the CR0 sense of the word.

I think that what we are experiencing is the generation gap, Stephen : to the best of my knowledge, Steve Jet was the first member of CR0 to use the word "base" to refer to a complete curry sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=8989.0); since then, I think at least two other members have used the term in the same sense.  Which goes to confirm, I fear, the suspicion that many of we older members have that "curries ain't what they used to be".

** Phil.

[curryhell]

Welcome to the forum GR.  Interesting base sauce there.  I agree it is very dark and very thick.  And is it only a step or  two away from the finished article which is a bit different to the BIR method many here are used to? 

I wonder if something got lost in translation? One man's base is another man's sauce and another man's gravy. This looks like a finished curry sauce and not a base in the CR0 sense of the word.

I fear, the suspicion that many of we older members have that "curries ain't what they used to be".

** Phil.

And if things carry on the way they're going they won't even be what they are now  Phil

I'm inclined to agree with Natterjak and SD that as the skilled curry chefs become fewer, this new wave phenomenon, quite possibly a product of the curry crisis, could become all to common in the future.  Maybe in 15 - 20 years people will remeniss about the tastes from the 90's and early 2000 just as some of us do now about the 80's and 90's

[emin-j]

CH, we had better do what we can ourselves to keep the traditional BIR method going then 

[curryhell]

CH, we had better do what we can ourselves to keep the traditional BIR method going then 

My thoughts exactly emin-j  .  I'm sure CR0 will continue to fly the flag of traditional BIR as best as we can.  Looking at jb's efforts the other night, some are bang on the money  ;D

[chewytikka]

Hi Guys,
1st post newbie here
I recently asked one the staff in my local favourite takeaway if I could have a sample of their base gravy for me to compare with the gravy I made at home (Julian

[Burning Ring]

Wow guys thanks for all your comments and interest i will try to answer all your points in one go..
I am trying my best to get access to the kitchen in this takeaway they have got fairly chatty with me over the 3 years or so i have been ordering there, the chef reckons he has been in the trade for over 20 years and looks quite old! lol.
The chap who takes the orders over the phone and counter told me that he prepares the base gravy and other ingredients they use as he lives upstairs. I told him of my exploits at home to make my own base and curry dishes and he said "if you need any help let me know"! so i have and when he has time he will help me, i gave him my phone number to text me, i am keeping my fingers crossed. He also shruggingly said yes its not rocket science! to which i answered not to you but its magic to me!
I suppose thinking about it this might well be an "All in one Base" as i have my usual chicken Jalfrezi and she who must be obeyed a Bhuna and both look exactly the same colour and consistency but different heat/spices.
I have noticed the inclusion of Kalonji seeds in my Jalfrezi along with the usual green chillies red pepper onion and on occasional sliced garlic cloves. They must use more than one base though as when we have had a Korma for my daughter it is obviously a different colour so they must use another base?
I have loved my curry since the mid seventies i am an oldie at 59 lol and for me personally this Jalfrezi they do is as good as anything i have ever had and better than most but i guess that if other members had the op pertunity to try it they wouldn't agree its what make the world go around!.
It is definitely not a dirty base gravy made from dregs as it always looks and tastes the same its very consistent.
I agree it is only a step or two from the finished article.
I told the assistant that i had made my own base gravy and could i sample some of theirs so i presume that what he gave me was their basic base gravy but it is obviously not basic but possibly the all in one variant that has been reported.
All this might well be driven by labour costs as there are only two staff in the kitchen the main chef and a trainee there is always a different assistant every three or so months and one other who is the permanent counter assistant who i have befriended.
I can post a photo of my Jalfrezi that i get from there if anyone is interested?
Thanks Guys.

[RubyDoo]

I wonder if something got lost in translation? One man's base is another man's sauce and another man's gravy. This looks like a finished curry sauce and not a base in the CRO sense of the word.

+ 1 on that

[curryhell]

he said "if you need any help let me know"! so i have and when he has time he will help me, i gave him my phone number to text me, i am keeping my fingers crossed. He also shruggingly said yes its not rocket science! to which i answered not to you but its magic to me!

Get in the BR and let's see what we can find out

I can post a photo of my Jalfrezi that i get from there if anyone is interested?

Yep, post away.  Let's see how it compares with other jalfrezi's pictured on the site mate.

[Salvador Dhali]

I wonder if something got lost in translation? One man's base is another man's sauce and another man's gravy. This looks like a finished curry sauce and not a base in the CRO sense of the word.

+ 1 on that

And in the light of BR's in-depth investigation, if the chef has been hard at it for 20 years then he'll most definitely be well schooled and practiced in the art of the base (in the CRO sense of the word).

Keep digging away, BR - he'll crack in the end! ;-)

[JerryM]

interesting post.

the dark colour is along the lines of the rajver which i make but not quite as dark - it's the inclusion of garam masala that does it.

the thickness does put me off and suggests to me that they have fried it before handing over - it would be well worth checking with the TA to confirm what was given.

there is a lot of onion in base - it looks like i would have it after the stage 1 cook ie just after blending. i then add a lot more water and cook for a further 1 hr.

looking forward if any further information can be gained - i take it the curries are top notch.