Topic: Mixed powder....

[livo]

One of my earliest confusions in relation to mix powder was the inclusion of "curry powder" as a listed, but non specific brand ingredient. I think the use of individual spices will give far more control but if one has a preferred mix, there is no problem.

[martinvic]

Mix powder all the way for me.
 
Started off many moons ago with the Kris Dhillon recipes, but after these sites, my curry dishes improved significantly (BIR tastewise) with the use of mix powders.

Out of interest, apart from Phil, who else still uses the Kris Dhillon recipes?

[curryhell]

Your comment fits with my finding on your samaosa filling recipe, for example. I think your recipe used mix powder and due to that, and  for other reasons perhaps, it tasted like a average BIR samosa, i.e. dull and uninspiring.

Thanks for the feedback George.  It's always good to hear comments from members who post their recipes and share their cooking experiences for the benefit of other members.  There are one or two on this site that should try it sometime  :
Rest assured  i will post an appropriate response to your comments in the correct thread when I have time.  Perhaps LC was right though

I think someone posted dull and uninspiring, then this would suggest the dish or spice are not being cooked correctly, when these elements come together they are flavours we lust after and try to replicate.

And a further correction, the samosa spice blend contained a proportionate amount of mix powder among other individual spices 

[Secret Santa]

Out of interest, apart from Phil, who else still uses the Kris Dhillon recipes?

I don't use the recipes any more but I fall back on the base sauce on occasion as it's a very good neutral one.

[SoberRat]

I'm for mixed powder. I find it amazing how you can use the same powder for many recipes and yet they all manage to be different when you add other spices in addition to the mixed powder. I haven't found that much difference with most 'standard' mixes when used in identical recipes though, it's very subtle. That's my opinion. I have tried several on this site including Abdul 8 spice, JB's and CT's and despite these all being fairly different in the ingredients they have only had a small impact on the final dish when all the other ingredients are the same. I have tried several bases and I find they have a bigger impact.

[curryhell]

I have tried several on this site including Abdul 8 spice, JB's and CT's and despite these all being fairly different in the ingredients they have only had a small impact on the final dish when all the other ingredients are the same. I have tried several bases and I find they have a bigger impact.

I'm inclined to agree with SoberRat.  In the past some people have banged on about a mix powder being "matched" with a base.  What makes this "match"? The only match I ever saw was the base contained the same mix powder as that being used in the finished dish:.  I think the flavour and "quality" of the mix powder and the base becomes more obvious in curries that contain very few ingredients ie, basic medium curry, madras and vindaloo.  As soon as you start adding, peppers, onions, red masala, etc. etc the impact of the flavour of the base and mix powder is greatly lessened.  It almost becomes just like a stock.  The more ingredients you add, the less impact the stock has on the finished dish.

[George]

I think someone posted dull and uninspiring, then this would suggest the dish or spice are not being cooked correctly, when these elements come together they are flavours we lust after and try to replicate.

Perhaps it's just that we 'lust after' different flavours. Do you really think I don't know how to follow a recipe correctly? There's nothing wrong with preferring 'average' BIR flavours but it's certainly not what I'm after, having enjoyed amazing, superior flavours in a select few BIRs.  To that end, I have some further ideas and will post them in another thread under 'suggestions'.

Also, my suggestion a few years ago, to hold 'come dine' type dinner parties in each region, was to try and understand the flavours we are talking about. Despite what you say, perhaps I'd rate the taste of your curries very highly, and be swung back towards mix powder. But very few people were interested, suggesting a lack of confidence, perhaps.

[martinvic]

Have you mastered any of these amazing, superior flavoured curry dishes yet George?

If so, I would love it if you shared some of your recipes to try.

[Garp]

So Stu.....does that answer your question?

[littlechilie]

Your comment fits with my finding on your samaosa filling recipe, for example. I think your recipe used mix powder and due to that, and  for other reasons perhaps, it tasted like a average BIR samosa, i.e. dull and uninspiring.

I agree with others who suggest that individual spices are the way forward. Like Phil said, how can it make sense to add more of the same spices to a carefully blended curry powder which already has those ingredients?

The point members are not taking in to account here is whenever you cook any BIR dish, or use any pre-made spice mix you need to cook then walk away from the environment without tasting the dish!
When returning to the dish reheated or fresh plated by another person  this will give a whole new perspective to the dish and it's taste.
If I spend all day cooking BIR I can't taste a dam thing from spice overdose, spices are a delicate and light effusion to dish.
Spice should never be overpowering but subtle and mysterious on the palate! This is why indian cooking is so difficult  to pinpoint individual flavour.'

A simple thing like  member under seasoning a dish can change the flavour and impact badly on a dish leading to a misrepresentation or unfair comment  on a dish.

If anyone wants to be a judge then you have to follow the rules in order to pass judgement.
LC.