Topic: Why we cannot produce that missing taste ?

[George]

I am not meaning to sound clever and I know it isn't perfect, but, there is a search facility at the top of the page which allow us to search for any particular name or phrase within the site, I hope this helps,

Blondie - many thanks for pointing out the search facility. I must be blind as I hadn't realised it was there. This information is a great help.

[John]

In my local takeaway the have a pot of red sauce that looks like tandoori marinade aswell as the normal spice mixtures, they also have a large margarine/ice cream tub of pre cooked onions possibly fried in turmeric.
I don't know what the red sauce is, but i've seen them add it to most dishes, it could just be tomato and yoghurt and paprika??? ( I just dont know )

But the precooked onions may hold a key to the smell and taste that we've been searching for, in prev msg's weve talked about Tarka dhall holding the key, but if you leave out the lentils then you have a good mixture of pre cooked onions to add to your curry at the first stages. not only that but we've all noticed the smell wafting down the street hours before the takeaways/restaurants have opened...
so it seems that we could just be overlooking the obvious, since this is only the main part of the preperation they need to do before they open and it is the used in most curry's...there by you'll be getting the smell all night long........ so what do they use to prepare there onions? any ideas.

this is just what i've noticed in my fav local BIT, others around me don't taste as good, but i cannot create the taste from this one!

[ghanna]

Hi, John
Very  interesting point.
It is some thing in the preparation.
I wonder what is there in the red sauce.
They slightly fry the onion with some turmeric, so it will dissolve in the final curry more easily, and as well to save time while they prepare the final curry for the customer.
Thanks
ghanna

[pete]

Hi , Pete
I like your pappadom mountain.
They look? wider than the variety that i? buy from the shops
Their colour as well is a little bit browner.
Do you make them yourself.?
Do you like the plain pappadoum or the spicy variety.
I like the black pepper variety.
Thanks
ghanna

Yes I made them.
I got some advice from this site, to cook them flatter.
I do the plain ones mainly.
Everyone seems to like them here
They aren't that big, about 8 inches (20cm) after cooking

I wonder what is there in the red sauce.

I was told tandoori masala, kashmri masala and yoghurt

[ghanna]

Hi ,Pete
Could you please tell me which advice you followed.?
I want to copy it , because they look flat.
Do you mean they mix all three together and use.?
Thanks
ghanna

[George]

In my local takeaway they have a pot of red sauce that looks like tandoori marinade...precooked onions may hold a key to the smell and taste that we've been searching for...it seems that we could just be overlooking the obvious, since this is only the main part of the preperation they need to do before they open and it is the used in most curry's...there by you'll be getting the smell all night long

John

I feel observations like yours are invaluable in building up a picture of how the kitchens really work. Do they have a large pot of trhe infamous yellow-ish curry base sauce at your take-away, as well? And is a dollop of that used in nearly all curries, too? How much 'red sauce' is used in each dish, roughly, would you say?

Regards
George

[Curry King]

Curry King - I fear this forum is starting to become too successful for its own good! Locating past nuggets of information is inevetably becoming quite a task. The korma recipe is somewhere in a posting earlier this month. I don't know what the answer is to forum management. The main headings are clear and logical but we often drift a bit off-topic in our enthusiasm for individual topics of conversation.

What I have been doing is to continue the thread but if posting a recipe post it in the restaurant recipes group and then link to it rather than post it in here. 

Ive tried the search but no luck?

[George]

Ive tried the search but no luck?

Curry King - I referred to Ghanna's generous posting of a potentially great looking Korma recipe. It's on a thread started by you! Curry chat > lets talk curry > whos happy with what they can reproduce
Reply #7 on: April 01, 2005, 09:01:39 PM

Regards
George

[Curry King]

Cheers,

Thats why its so hard to find in the search, searching for korma brings up loads of hits but none of which are in the resturant recipe group.

[George]

A suggestion for admin that would apply to many forums but rather you than me to carry out the work:

Edit the whole forum to put everything in the best pigeon hole, in some sort of archive for postings to date, eliminate topical waffle, etc. - a potentially huge job.

Then update that archive from time to time.

e.g. a posting that spanned basic sauce and suggestions for ingredients for CTM would be split up.
My posting of earlier today would be eliminated because it's not useful in the long term - just to help someone find a recipe today.