Topic: Describe "The Taste"

[pete]

This search is driving me round the bend.
I went out again trying to get information
I'm afraid I got nothing new.
There was a takeaway that had recently changed management.
As I approached there was the initial curry gravy smell.
It's the same as we all make.
The spicy,oily, boiled onion aroma.
I know we've all got that right.
Then the second smell hit me.
The really nice one.
The one that's in the curry
The one we can't get.
So I went in and spoke to the chap behind the counter.
And, as I did, the manager came out wiping his mouth.

I said "I'm sorry to trouble you, but what is that amazing cooking smell?"
He replied "that's all the food cooking"
So I said that I made curry gravy and tried to cook like a takeaway and I couldn't get the same result.
He then asked what I put in the gravy and he started to rattle off the spices we have all tried:-
Coriander,Cummin,Turmeric,Chilli,Bay leaves,Cinnamon Sticks,Green Cardamon.
He really emphasised Black Cardamon.
He said that I wasn't bringing out the full flavour of the spices.It is to do with timing and temperature.
I said I would like to pay for lessons.
He then clammed up.
"Too busy" he said
I smiled and thanked him anyhow and went home.
So I heated up a small pan of oil really hot.
I then added some crushed black cardamons and cinammon sticks to see if I could duplicate that wonderful aroma.
Instead I stunk out the kitchen something rotten.
Mark J if you are reading this then please see the offered demo of curry gravy, and find out WHAT is making the smell which leads inevitably to the "taste".
Please

[DARTHPHALL]

I agree it is becoming difficult to stay motivated (i will get somewere after the summer season is over , sorry end of September people !! as it is really rude to ask as they are busy down here now).
The chef in my local is fond of Beer i will bribe him with several creates end of the season !!!  ;D ;D

[Curry King]

I think maybe u should cook and then walk away outside then walk back in I can smell the same as a takeaway

[Mark J]

Mark J if you are reading this then please see the offered demo of curry gravy, and find out WHAT is making the smell which leads inevitably to the "taste".

Hi Pete,

I will watch this guy prepare his base at some point but unfortunately he does it at 4 pm and that makes it tricky for me to get there due to work. Maybe when I am next on holiday!

[George]

Garam Masala is a really different spice.
In more ways than one.
Compare the Rajah and East End versions.
They are nothing alike.

You can sometimes learn quite a lot by looking at the list of ingredients which manufacturers are forced to print on labels. But Noon and other Indian chilled food producers can get away with minimal disclosure under the heading of garam masala. It could, of course, contain almost anything.

[DARTHPHALL]

Perhaps we are looking/buying from the wrong place,ever thought about catering suppliers ( they wont answer e-mails inquiring about purchasing their products, weird eh ??).

[pete]

We have all experimented with all the available spices oils and ghees.
We know loads of good recipes for the gravy
We know about the browning garlic ginger (which some places put into the gravy)
We know about chicken stock.
We know about precooked ingredients

 I don't believe that their is something we could not have accidentally come across.
The only thing they do that we don't, is use the tandoor.
Everything else we have.
That wonderful smell must come from cooking the chicken or lamb.
Probably the kebabs
I can't see it being anything else.
It's such a strong smell
Has anyone ever tried making Kebabs?
Seekh kebab is in Kris Dhillons book

[DARTHPHALL]

Sorry but when i buy several dishes from my local not everything is smelling the same, the specific taste /smell from the Vindalloo/Tindalloo is a little bit in the Bombay alloo as well but not in other dishes,this week I'm going to order a Madras,Vindalloo see how different they are, the kebabs are different (nice though) but don't have the same smell.
Pete you seem very frustrated don't lose heart mate !!!
I really believe the trick is now in the second stage,we`ve concentrated on base mixes long enough here ,what we have is a good non descriptive base that will make a whole variety of Curries now its time for the Vindalloo recipe itself.
Anyone else brave enough to ask their local !!!

[DARTHPHALL]

I still say the Kd recipe is very close it`s just missing that elusive smell/taste & it would be 100% accurate, & i have to be honest i got further by my experiments at home than anything else ( been very close in the past !!). ;D ;D ;D
Perhaps i should sit back like many members & non members & let Simone else do all the hard work.
 255 members here & less than 20 or so active as they should be  if that offends anybody... BIG DEAL !!!

[pete]

I went back to a restaurant where they are helpfull.
That wonderful aroma was all in the air
The one we want in our  curries
"what is that incredible smell" I asked and I got a straight answer.
He said it is from the tandoor.
I suggested that it was kebabs but he said it was TANDOORI CHICKEN.
I think the only way to prove anything now is to buy a tandoor.
I have looked on the internet and they seem to be about ?400-?500
That's a lot of money.
With something that smells that strong it really would get into everything around.
I think the curry gravy simply absorbs the smell by being left, without a lid on, and exposed to it for hours.
What do you all reckon?
If I got one then I think I would have to cook in my shed.
I would like my house smelling like that, but my family would object!
Mad aren't they?
I asked a few other questions too.
"Do you add chicken stock to your curry gravy?"
He said no but if any extra chicken flavour is used, it comes from Maggi powdered chicken soup.
"what do you precook your meat and veg in?"
He anwered oil and salt.
He is a really lovely, helpful man and I am certain everthing he said was completely truthful