Following the converstation I had with a chef, I bought the said Maggi packet chicken soup.
He said any extra chicken flavour came from this soup.
None was in the base though.
Here is a list of ingredients:-
wheat flour
iodised salt
skimmed milk
chicken meat
chicken fat
onions
natural identical chicken flavour (I really like that one!!)
flavour enhancers:- monosodium glutamate,diosodium inosinate & diosodium guanylate
spices:- turmeric,rosemary,bay leaves
traces of celery
This stuff sounds good enough to eat!
And it's surprising how many things we have actually ended up putting in our curry gravy anyhow.
(even celery!)
I won't be using it til next weekend, but will report back
Going back to the tandoor flavour debate
You will clearly get a tandoor flavour in your chicken tikka masala, as the chicken was cooked in the tandoor, but I don't get why it's in even the veg and dhall curries?
I mean, if we don't agree that something from the tandoor goes in the gravy, what else could be in it?
We don't have any other theories knocking about except for the black cardomons idea.
Is this a dead end?