My review of Dipuraja 1 Madras has highlighted exactly why I should never dismiss a curry as old school or an early attempt at standard Bir cooking..
I followed dips techniques as exactly as I could, taking the pan off the gas adding the spice and the undiluted tomato pure..
I left the pan on a medium heat, only stirring at the first mix stage.. I then added 6 chef spoons of his base sauce, this as you can see was a perfect size portion... Also 5 pieces of pe cooked chicken. I used dips method..
The Madras is one of the best I have had I a long time, the heat was perfect madras strength with a nice bite and kick..
The flavour was outstanding, I was a little sceptical due to the undiluted tomato and large amount of fenugreek and spice used...
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