Topic: Premier Curries Burnley

[curryhell]

A good review Frank and very timely indeed.  It will certainly lend credance to Sam's cheffing or cook's skills, depending on which argument one agrees with, and also to  all the info that has been passed on through the videos that others may wish to rubbish, but i for one value, enjoy and appreciate. 
As for that underlying taste, which didn't appeal to your taste buds, you will indeed have to wait for the book before you get an inclin as to what caused it.  Totally agree with your deductions and would be looking to the base or the oil.
It always amazes me when you detect a taste but you just can put your finger on exactly what ingredient is causing it    Bloody infuriating in fact  ;D

[Graeme]

Great post Frank, thanks.

In one of Chris's threads he discussed "tasting of coconut but with no coconut added" so that makes sense. I wonder what it is ? But I am unsure if its welcome by the sounds of it.

The only common item i could think of is Star Anise as suggested by
RShome123. I have had that myself a couple of times recently.

Umm a mystery :

Graeme.

[loveitspicy]

Green Cardamon



best, Rich