Base Gravy Recipes and the 'taste'.

[salamander]

Catching up with news on the site the other day and reviewing some base gravy recipes I was interested in the recipe posted by parker21 two years ago which was adapted from the Mouchak Restaurant in Kent.
It would seem that the inclusion of coconut milk caused some debate but what I was most interested in was the reference of parker21 to Bruce Edwards' 'Curry House Cookery' article in which the author attempts to unravel the mysteries of BIR cookery. https://curry-recipes.co.uk/curry/index.php/topic,2632.10.html
Listed here are ingredients commonly used in the preparation of the base gravy. One of these stands out to me - Ajwain seed - also known as lovage and carom. This seed will impart a thyme-like flavour and is often used in Indian cookery, however, I have never seen its inclusion as an ingredient of base gravy.
Has anyone ever used ajwain as an ingredient in base gravy and is it possible that the use of this in small quantities could help with achieving that unique and so far elusive flavour?

[Stephen Lindsay]

salamander - in his update of curry house cooker Bruce Edwards ditched the lovage seeds.

[salamander]

Thanks for the reply Stephen. Do we know why the ajwain was omitted?

[curryhell]

Was in a base that i used regularly before finding this site.  It is also contained in  the base  used at Zaman's restaurant in Datchet which a few of us visited last month.  See thread
https://curry-recipes.co.uk/curry/index.php/topic,11769.0.html

It may feature but it isn't the elusive "secret" 

[JerryM]

the original ifindforu base uses ajowan (http://www.cr0.co.uk/curry/index.php?topic=923.0, link does not currently work). 1 tsp in 1400g onion.

i found ajowan too strong although i did not try reducing the proportion which may make it work. i switched to fennel as that is what my local TA use.

i know traditional asian food really rates the stuff and can see it being used in base if the proportion was right. i've not 100% discounted using it in the future (although it's 1 of the few ingredients i've chucked in the bin)

[Peripatetic Phil]

the original ifindforu base uses ajowan (http://www.cr0.co.uk/curry/index.php?topic=923.0, link does not currently work).

Now here, Jerry.  I love my ajwain, but I have yet to successfully use it in BIR cuisine, yet in traditional Indian fare it (e.g., aloo tikki) it is wonderful and could not be replaced by anything else.

** Phil.

[DalPuri]

I love my ajwain, but I have yet to successfully use it in BIR cuisine

Try a pinch with a King Prawn dish Phil. Works beautifully. One of the tastiest prawn curries I've had in recent years   was from The Bay Leaf in Whetstone. Had to go back the next day and ask them what that flavour was with  the King Prawns? It was fantastic!
The little buggers do get stuck in yer 'ampsteads though. 

p.s. KD2 has a recipe as well i think.
p.p.s. I have used ajwain in my gravy before but nothing stood out to make me want to include them again.

[Peripatetic Phil]

Try a pinch with a King Prawn dish Phil. Works beautifully. One of the tastiest prawn curries I've had in recent years   was from The Bay Leaf in Whetstone. Had to go back the next day and ask them what that flavour was with  the King Prawns? It was fantastic!  The little buggers do get stuck in yer 'ampsteads though.    p.s. KD2 has a recipe as well i think.

Thank you, Frank.  That is in perfect accordance with J Inder Singh Kalra Prashad : Cooking with Indian Masters, where he writes :  "seafood cannot be prepared without ajwain".  I confess that my own curries are 95% chicken, 5% lamb, and I do not remember when I last tried a king prawn dish (if ever); I use king prawns mainly in Chinese cuisine, and am not sure I have ever used them in home-made BIR.  I shall have to try !

** Phil.

[Stephen Lindsay]

Thanks for the reply Stephen. Do we know why the ajwain was omitted?

I seem to recall he didn't think it added anything to the base.

[chonk]

Ajwain works great with potatoes (very good combination), dals and vegetables, too. Or some breads. Yummy! (: