Topic: Original versus BIR

[gilligan]

There are literally hundreds of authentic indian cooking sites, you're spoiled for choice really. Google for things like Gujerati recipes, Punjabi recipes etc.

I was thinking more of a techniques/FAQ type forum  - rather than recipes
Ta

[chinois]

I was thinking more of a techniques/FAQ type forum  - rather than recipes

Indeed, recipes dont tell you all you need to know, the technique's as important.
Also punjabi & gujerati cuisine's arent renown for quality apparantly. When my brother went to india he said punjabi food was known for being the worst pretty much.

[Bobby Bhuna]

That is such a good question. In my experience, I far prefer the oily richness of a BIR curry. I have some indian friends and have asked them for their recipes and techniques an to be honest the results are never what I'm looking for.

Even if you speak to the guys who own/work in the spice shops, their recipes just aren't as self indulgent as the BIR. I can only suppose that in India, currys are dishes that you eat very often and so to use all the ingredients and go to the BIR lengths would be a real luxury. I have tried a couple of authentic recipes and the end products were pretty dry and uncomplicated.

[lorrydoo]

it might be worth mentioning that when I am stood waiting for my order in my favourite BIR, there is virtually no noise coming from the kitchen at the back.  This is in stark contrast to the Chinese take-always which always seem to have the clatter of woks going on in the background.  If heat and rapid cooking was the secret to BIR curries, wouldn't there be more noise going on like in the Chinese establishments?