Yesterday I made the effort to remove some "older" leftovers that had become resident in the back of the fridge after having all sorts of Christmas fare poked in front of them. The vegetable and chicken curries had decided to perform metamorphosis into unrecognisable new species, but surprisingly the small portion of leftover Lamb Rogan Josh provided the wonderful aroma of a perfect curry as soon as the lid was off.
Although there was no need for me to taste it, I did, and I'd even go so far as to say it was good. For safety reasons I tossed it in the bin anyway, but I can say that having not eaten a curry of any type for well over a week, the aroma and flavour of a good dish was certainly there. Even cold and old it smelled great and tasted fine.
I think that anyone who has cooked with passion and commitment to a style, has oft times found there own dishes wanting, while others who eat them truly appreciate just how good they are. I almost always enjoy my curry dishes much more after a day or two of maturation, and for some it is essential. Lamb and beef dishes just don't fully develop immediately in my opinion.
Nothing disappoints me more than a BIR menu here in UK that reads as if they know what they are doing - only to find the same base sauce tweaked for every dish presented. I only go once.
This is an interesting thing to say. A lot of what I've found in my research tells me that BIR is exactly that.