Topic: How Base Gravy is made in a Indian Takeaway Video.

[mr.mojorisin]

I don't think there is such a thing as 100% BIR as they are so many variations depending on where in the country you are. For example it seems the scots call a tomato ketchup based monstrosity a 'curry' where this wouldn't make it to the menu in England.

A lot of the bases here are 100% BIR but a lot of people seem to have to replicate their local toakeaway or for them its not real BIR.



Hoots mon..not the great Scotland/england divide p!sh yet again.
don't know where you get your curries in Scotland dude but you are way way off the mark with the tomato ketchup based monstrosity malarkey.
like all places, there are good curry houses and bad curry houses.
I've had many a great curry in Scotland..some bad.
I've had many a bad curry in england..some good...

Cheerz

[Kashmiri Bob]

Okey How do you make a Baghar?

I'll have a quick go at some point (nothing particularly new mind) but come on Chris, how good is this TA of yours?  Seems popular from the vids you made, plenty of orders coming in, but how does it shape up against the local competition?  I know it's all highly subjective but you must have eaten loads of curries from different places and have a fair idea of quality.  Also, are you able to reproduce this level of quality in your own kitchen?

Rob 

Yes Rob you're right i have tasted loads of curries from all over the place. The vids are shot on a monday night, the quietest night of the week. Friday, sat, and sunday there is 3 chefs cooking and 5 guys delivering, plus people that pick up their food. One chef has been in the trade for 50 years!

"are you able to reproduce this level of quality in your own kitchen?"

I have to be able to Rob or there is no point in me doing this book.

Anything else mate just ask.

Nice one Chris. Clearly a very popular TA.  What is the place called?  Might swing by there one day.  Looking forward to the book, and the "magic".  Technique for the bagar/tempering does seem to be the gold standard here in the West Midlands for lifting flavours to dizzy heights (when you can actually find a decent TA that is, which is easier said than done). Fascinated to learn how you go about it. I hope it's easy to do as I've found that a really effective bagar is bloomin' tricky to master!  I bet roasting spices comes in to it somewhere, or perhaps acidic fruits? Just guessing, it's fun.  Top boiled rice recipe btw.

Rob         

[Garabi Army]

After nearly nine years of discussion, things have got understandably intense.
We are so close, and this new ebook offers a final end to the search
All it takes is one "original" change to the recipe and we are there
Chris knows and a lot of us are dying to find out

+1

[Kashmiri Bob]

Chris. Your reference to a coconut-like taste in the base is intriguing.  Can it be picked up in a finished dish? The reason I ask is that I have recently gained access to another TA kitchen. High quality stuff.  Watched my chicken madras been made the other night, and when I got it home there was definitely a coconutty note in the background. Fairly certain this wont be down to real coconut in the base.  The taste was somehow different, and I also know from experience that there would need to be shed loads of, for example, coconut block in a base, before it would be noticeable in a finished dish; particularly a hottish one, like a madras. The curry I had was top notch and I recall similar aroma(s) from curries in the Manchester area. Also got me thinking about the balti again, where kewra water forms part of the taste.  I wonder if part of your magic is along these lines. I know there are geranium oil derivatives that produce a coconut- like taste, or is it simply all down to the cooking process you use?

Rob       

[h4ppy-chris]

Chris. Your reference to a coconut-like taste in the base is intriguing.  Can it be picked up in a finished dish? The reason I ask is that I have recently gained access to another TA kitchen. High quality stuff.  Watched my chicken madras been made the other night, and when I got it home there was definitely a coconutty note in the background. Fairly certain this wont be down to real coconut in the base.  The taste was somehow different, and I also know from experience that there would need to be shed loads of, for example, coconut block in a base, before it would be noticeable in a finished dish; particularly a hottish one, like a madras. The curry I had was top notch and I recall similar aroma(s) from curries in the Manchester area. Also got me thinking about the balti again, where kewra water forms part of the taste.  I wonder if part of your magic is along these lines. I know there are geranium oil derivatives that produce a coconut- like taste, or is it simply all down to the cooking process you use?

Rob       

Rob i can't say that i can taste it in a finished dish. When Sam made the base first time and i tasted coconut, i thought that's why others are adding it. I think it's down to a mix of the cooking process and the spice blend.

[Kashmiri Bob]

Good stuff Chris. Sam looks a very capable chef. Going to my new place tomorrow.  Will see how the chef there tackles a bhuna, and possible an Ex Hot Vinders.

Rob 

[jb]

Hi Chris,any update as to when the book may be published?

[Alchemist]

Waiting for this ebook is almost as frustrating as waiting for a woman to get ready to go out!  Lets hope what finally comes down the stairs ain't a pig wearing lipstick and high heals!

I'm sure Chris's ebook won't please everyone, as you can't please all of the people all of the time, but will certainly generate loads more heated debate. 

[George]

Waiting for this ebook is almost as frustrating as waiting for a woman to get ready to go out!

Indeed. The marketing strategy (if there ever was one) has failed spectacularly.

Rather than attempt to write a book, perhaps Chris could issue one or two sides of A4, which is probably enough to explain any breakthrough approach. If it's something like spiced oil, then it would apply to all recipes, surely. Why delay any longer writing up loads of recipes which relatively few people might be interested in?

[goncalo]

As they say,  there's a sucker born every minute.