Topic: The Curry Book

[Secret Santa]

Are you saying the problem is that there are a lot of bad BIRs and people are comparing their results to these establishments rather than to the best BIRs?

A qualified yes to that. But also that the "best" BIRs no longer exist. I know I'm repeating myself but I can't find a restaurant or takeaway that cooks curries in the old style, I feel foolish saying that but it's true.

It's tedious even to me, and I'm the one making the point, but there is (was) a whole different flavour and smell to a real good BIR curry. It wasn't anything unique to any place geographically, but I swear it has just gone, disappeared. It is totally soul destroying to me.

[George]

The biggest source of disappointment is the people on RCR who claim that not only are the RCR curries BIR standard, but that they are even better than BIR.

Something else I don't like is the way in which the senior lecturer(s) who were here and are now over there - speak as if they are an ultimate oracle of knowledge, making statements of fact (the way they write) rather than opinions, suggestions and/or recommendations. Some pupils in the 'class' ask questions and the professor responds! If this person 'came out', declared who he is and could demonstrate proof of cooking experience/qualifications I might be a lot more accepting but I somehow doubt that type of background.

CK - thanks for being prepared to keep the thread open.

Regards
George

[haldi]

author=George link=topic=2243.msg19321#msg19321 date=1199738483
I'm getting more interested in this melting base recipe if it's one of the best so far, even if it falls short of your ultimate idea for a curry. How does it compare with Darth's 100% recipe would you say - anyone who's tried both?
Regards
George

The base involves a boiled spiced water
It gives a very tasty result, but not the same as BIR's I know
If frozen it comes back with a strong bay leaf aroma

[George]

It gives a very tasty result, but not the same as BIR's I know
If frozen it comes back with a strong bay leaf aroma

Haldi

Do you mean the melting base recipes aren't like almost any BIR you've ever visited, or just not like your local/favourite BIRs? If they are good in absolute terms, it sort of sounds like the meting base recipes may be worthy of consideration in a sub-category of authentic curries, or UK curries with sultanas and apples, for example, but are not what we're primarily looking for here at cr0.

Regards
George

[haldi]

Do you mean the melting base recipes aren't like almost any BIR you've ever visited, or just not like your local/favourite BIRs? If they are good in absolute terms, it sort of sounds like the meting base recipes may be worthy of consideration in a sub-category of authentic curries, or UK curries with sultanas and apples, for example, but are not what we're primarily looking for here at cr0.
Regards
George

I thought the curry was almost homestyle, except that it has gravy rather than chopped onions
It is very good though but not actually like any bir I have had (anywhere)
Everybody ate it and liked it
On second thoughts, perhaps it's a bit like old style bir curry too
It's this spiced stock/water that does it
You are boiling cardamons,cinammon, bay leaf then adding to the base
It's like that "ahkni stock" that Pat Chapman wrote about
Personally I find that dominates the flavour of the base
The bay leaf aroma stands out a mile
For me,that isn't the first thing I notice, about an opened carton of takeaway curry
It is amazing how the onions virtually disappear as you gently fry them

[Jeera]

My greatest wish would be to find just one restaurant that makes decent curries, old style, and to drag you there to show you what a diservice you are doing to the BIR scene by bigging up Andy's efforts.

Unfortunately I am truly at my wits end to find just one restaurant that produces such curries any more. And it's not that I'm fussy or anything. All the curry houses, and I do mean all, that I used to frequent in various parts of the country had this taste and smell, but it has now gone.

Secret Santa, I know exactly what you mean however there are BIRs out there with the same 80s/90s taste. I'm from Glasgow and could recommend one or two that still hit the mark. Also one in Blackpool of all places - it was the business.

One thing I'd recommend to you as an experiment.... do not get a madras or vindaloo next time... just get something like a bhoona - standard strength. The Blackpool restaurant madras for example was good, however the plain old chicken bhoona that my son got was out of this world. I spoke to the owner about it at the time and he said he had the same chef for many many years - wouldn't trade him for the world he said.

Let me know if you want any more info on the ones I know about...

[Cory Ander]

Yes please Jethro, perhaps you could post your recommendations here:  http://www.curry-recipes.co.uk/curry/index.php/board,44.0.html

[Cory Ander]

The bay leaf aroma stands out a mile

Hi Haldi,

Does it specify Asian (rather than European) Bay Leaves? 

They really do have an overpowering (harsh, musty, aniseedy) smell and taste, I find, that I've never really ever detected in BIR curries before. 

I've used them, from time to time, but I really don't like them.  I avoid them now and would never use them in anything other than a meat (i.e. not in a chicken or fish or vegetable) curry, if at all.

Yes, the similarities between this "melting base" and Pat Chapman's "Akhni" stock also struck me.

[haldi]

Hi Haldi,
Does it specify Asian (rather than European) Bay Leaves? 

Yes, the asian bay leaf
I buy mine from asian supermakets
One pack lasts a couple of years
They don't seem to lose any flavour
The only recipe, I find they work in, is pillau rice

Did we ever find out, if the ebook told us, which restaurant the recipes came from?

[Woks Up]

Did we ever find out, if the ebook told us, which restaurant the recipes came from?

No of course not haldi  :

I downloaded this sample ebook and it really adds nothing but two names - G Zilanee and A Roberts - presumably as the authors of the esteemed publication

Sounds to me more like G Zilanee might play football for italy rather than be an indian cook 

I cant believe hes put that crappy looking chicken bhoona picture in there.  It looks nothing like a bhoona should look.  It should be dry and the sauce should stick to the meat.  This looks runny and insipid.  Though I suppose its not finished yet huh  :

And lets not forget about the other esteemed money making sites registered in andys name where he promises:

"real SECRET INDIAN restaurant recipes"
"real SECRET CHINESE restaurant recipes"
"real SECRET MEXICAN restaurant recipes"
"rea; SECRET ITALIAN restaurant recipes"

Not bad for someone who claims that are no secrets  :

And dont forget the other sites in his name:

"ultimate gallery"
"food bazarre (should it be bizarre?)"
"spices and herbs on line"

Where in total he looks like planning to sell anything from books to spices to pulses to chutneys to wines to beers...... :

Check out the mother site registered in his name here http://www.all-recipe.co.uk/joomla1/  nice banners

Naaaah, he aint in it for the money, course not :