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Traditional style madras with no base gravy, definitely more flavoursome with more individual tastes and really packed a good chilli hit, but I think I still prefer a base gravy madras for a more rounded overall taste.
My personal feeling is that because a Madras curry is a pure BIR invention (there is no such thing in traditional Indian cuisine), the best way to replicate one is to follow BIR practice, which involves using a base. A bhuna, on the other hand, being a traditional dish, is far better made without a base, IMHO.** Phil.
You quoted his post Phil.
we all know Madras is a region in India...