Saffron vs. Darth 100 Percent Madras Clone base sauce comparison (illustrated)

[Bobby Bhuna]

Personally, I'd prefer a base that is versatile (for most curries). If I were to have Madras style most of the time (which I don't), I think I may be more inclined to try/use Darth's base.

My vote was for Saffron, then after a great Madras, it changed to Darth. After side by side comparison, Saffron is better for a Bhuna and so I'm told, is far more versatile.

I'm not interested in making a dedicated Madras style sauce as I'm convinced this is anti-BIR. To be honest I expect Saffron to win the side by side comparison anyway but I will judge with an open mind (and my flatmate who will be involved in the tasting will have no idea which is which).

My vote will be changed back to Saffron independent of the results as I don't actually think, after what's been said, that Darth's 100 Percent even qualifies as a base sauce

[Secret Santa]

as I think adding Passata adds another variable...

I've only had bad experiences with passata so I wouldn't use it but, others will undoubdtedly disagree. Can you really imagine BIRs using it though?

I've recently tried using tomato juice (the drinkable type sold in a carton from Tesco) and that definitely works. It's like adding watered down tomato puree which is what many people do anyway to avoid burning their spices.

[Secret Santa]

I don't actually think, after what's been said, that Darth's 100 Percent even qualifies as a base sauce

Well that's debatable but, whatever, it has got many accolades since it was posted, so it's clearly what some people are after.

The only point I take from your comparison of the bases though is that you definitely can't mix and match any base to any recipe (something which I have always known to be true).

[Rai]

No curry base sample I ever bought, was even slightly chillie hot
So I guess that Darths base is not a real curry base, although I'm sure it is very good for a madras

But Darth says adding chilli is a personal preference and is an option (because he likes hot curries).  That doesnt mean to say that otherwise (without the chilli) his curry base is not versatile.  It is. 

Of course it is a "real" curry base.  He says he got it from a restaurant.  Just leave the chilli out.

which she described as having a ?raw? taste

Bobby, maybe you burnt or undercooked something?  Darths base does not have a raw taste.  At least it doesnt when Ive made it.  Nor does it have a striking taste of green pepper.

My vote was for Saffron, then after a great Madras, it changed to Darth. After side by side comparison, Saffron is better

Your taste buds sure seem to be doing cartwheels there Bobby 

The only point I take from your comparison of the bases though is that you definitely can't mix and match any base to any recipe

Lies, damned lies and statistics secret santa.  You simply want to prove your point.  Try leaving the chilli out and it is as versatile a base as any other and largely recipe independent 

[Bobby Bhuna]

Bobby, maybe you burnt or undercooked something?  Darth's base does not have a raw taste.  At least it doesnt when Ive made it.  Nor does it have a striking taste of green pepper.

I can follow a recipe and have enough cooking experience to tell when I've either burnt or overcooked a dish. She meant raw as in unrefined, not uncooked, which perhaps I should have clarified. I would agree with this.

I would suggest that the reason it does not come across as having an unrefined taste to you, is because you do not have a more refined effort to compare it with.

Your taste buds sure seem to be doing cartwheels there Bobby

That's the whole motivation for this thread. If I knew which I preferred straight off, why all this effort?

Lies, damned lies and statistics secret santa.

I don't see any statistics.

You simply want to prove your point.

Is that you speculating again?

[Domi]

Nice posts BB

I haven't tried the saffron base yet, but I do use Darth's base alot, mainly for milder curries (omitting the chilli) because it seems to allow the flavours of the other spices to sing out which makes it great for dopiazas, bhunas, pathias and jalfrezis, but I have to say that Stew's new base is better for hotter curries such as madras and vindaloo and anyone that I've fed those curries to say there is no difference when compared to the take-aways and restaurants they use...Maybe it's because it's originally from a Bradford curry house that it suits my tastes better...I've tried Stew's base without the chilli and it's still bloody good but I don't get the same depth of flavour through the final milder curry as I do with Darths.

But even so, I have to say that Stew's base is my fave of the ones I've tried up to date and as soon as I clear my freezer out I'll be trying Ifindforu's base....or should I try the saffron? choices! choices! it's almost as bad as shoe shopping for me :-[ ;D

[Bobby Bhuna]

or should I try the saffron? choices! choices! it's almost as bad as shoe shopping for me :-[ ;D

Thanks Domi, yeah, for sure, please do try Saffron and report back. It's would be good to hear how you think it compares!

[Bobby Bhuna]

Actually, one thing I forgot to mention is that the two curries that were identical other than the base, tasted completely different. Barely similar. I'm quite surpised at this to be honest, I thought most good bases (which I would say both of these are) would yield similar results...

Well they dont.

[Rai]

I forgot to mention is that the two curries that were identical other than the base

Maybe they were actually different bobby and you just didnt realise it?  So many people claim to know that they havent burnt something and that they have done everything identically.  Well, sorry, but I dont believe it.  There are far too many posts here to demonsrate otherwise 

Isnt the main difference between the two bases the absence of tomatoes on Darths base (which he adds at the madras stage)?

And did you add the minimal amount of oil in Darths or the increased amount? 

Because, from what I can tell from your Bhuna photos, the main differences are the redder colour (tomatoes?) and oiliness (oil? haha) of the one made from the saffron base?

[Domi]

Different bases won't give the same results because they don't carry the same spices/spice quantities which is why I think it better that if someone post a curry recipe, they specify which base to use since there is sometimes a vast difference in taste between one base and another.

So many people claim to know that they havent burnt something and that they have done everything identically.  Well, sorry, but I dont believe it.  There are far too many posts here to demonsrate otherwise 

I have to agree with that, Rai...my sister can't boil an egg so her curries are a disaster, culinary skill and palate have to come into play when lots of people are judging the taste of something, unfortunately, you can't tell how good a cook or gormand someone is by looking at their font. ;D

Let's face it, you're never going to come up with a base recipe to suit all people, otherwise we'd all eat at the one same restaurant....either that or we'd end up with an Indian chain like McDonalds Gawd! it makes me shudder to think of it :-X