I have a pot on the stove as I write. Made fully to spec., watered down slightly each time it is re-heated, and has been used to make both Syed's basic chicken curry and his chicken Madras. I preferred the former, and will probably use it as the basis for developing my own Madras based on his ideas and recipes. His style of presentation is totally natural (including sounds of wife and child in the background) and I personally regard him as a genuine authority on the subject of BIR cuisine rather than just another one seeking to jump on the bandwagon.
One additional benefit of his base over many others is that a complete new base can be blended in a single operation, whereas using Kris Dhillon's base quantities I need to liquidise in two batches.
Oil separation ? See below.
** Phil.
Topic: Syed base gravy (Read 47066 times)
