I'm confused. There is a lot of dispute for 70s/80s taste vs today's taste and simultaneously, there is the chase for "that BIR smell/flavor" (tm) that is a `je ne sais quoi` no one can describe in words but appears to be common to all BIR takeaways. We can tell when its there and when its not, but so far people can't reproduce it at home, as far as reports on this forum go.
This makes me wonder: what exactly are we trying to characterize here? is it a very specific flavour that was dominant in yester-years or essentially the flavour/smell that to date is still common to the BIR industry? I suppose both could be a perfectly valid option, but realistically, which exactly is it?
As far as I'm concerned, I'm new school. My first curry was eaten in Cambridge, in a restaurant called "Meghna" back in 2008. There is a common british signature flavour that I experienced in most curries sold by TAs in UK, but can't exactly pinpoint what it is or how to reproduce at home. That is what I'm looking for and I understand that, like me, there may be other people with different "agendas" as to what they are looking for. I wonder if h4ppy-chris will deliver, or, if in turn, we are all just going after different things and unless we get the recipes from our favorite takeaways exactly as they make them when cooking for us, we won't ever get there
Topic: unlocking the taste have your say. (Read 36177 times)
