Topic: Has anybody done this with their base sauce?

[Ader1]

Has anybody taken their base sauce into a restaurant which they know makes a decent curry and asked the restaurant to make up their usual curry using the home-made base sauce you gave them?  Would the final curry be as good as the usual curry from that restaurant etc?  Sorry if this has already been explored.  If it has....could somebody point me to the discussion if there is any.  Cheers.

[joshallen2k]

That would be a huge indicator as to where we actually are in this quest.

Anyone want to give that a go? I would if I could but I'm surrounded by authentic Indian restaurants.

-- Josh

[rallim]

excellent idea!!!

Don't recall it being done???

Prob would be a good idea to take a copy of ingredients in base to show the chef and ask to watch the curry being made so as to be sure they use your base...Maybe some other pointers needed from pro members...

No point in me doing it either, I'm in Brisbane Oz, "The worst curry capital in the world" 

[JerryM]

i've not seen this idea before on the site.

it's certainly very lateral and what we need in terms of cracking the taste.

i just don't feel it would go down well at my local TA. i feel i've got more chance of buying a portion of their base. they are into selling to make a living and pretty much nothing else.

I also feel the area we need help on is the technique and therefore much can be gained through just watching how they do it ? that?s my current aim.

[Ader1]

I thought that I had seen one or two members here who had been given a base recipe my a restaurant.  It would be interesting if the base made at home from the same recipe would make an equally good curry.

[JerryM]

Ader1,

i think you're right - i believe SnS's saffron base is from a restaurant. i also believe Haldi is in the same position. there are probably more.

i've made a fair few of the bases from this site and KD before i joined. i still can't really see how they can be improved "ingredient" wise to produce the last 5% we're all searching for. i think therefore there is something happening between home and the restaurant - Haldi has describe it as "circumstantial" which i feel fits the bill spot on ie something happens in the BIR as a mater of fact that we're missing - the trouble is no ones come up with anything that bridges the gap so far.

i quite agree it would be interesting to prove a home made base - i just don't see a BIR being to happy doing such a trial.

[parker21]

hi guys
i think that CK/markj and haldi have all taken their base sauce into restaurants for the chef to try! not sure what heading it is under though,
regards
gary

[Ader1]

hi guys
i think that CK/markj and haldi have all taken their base sauce into restaurants for the chef to try! not sure what heading it is under though,
regards
gary

But did the Chef use it to make the final curry....and then for CK/markj or haldi to try the final dish?  That's what I'm getting at.

[haldi]

But did the Chef use it to make the final curry....and then for CK/markj or haldi to try the final dish?  That's what I'm getting at.

I took a home made base for a takeaway to try
They thought it was just lacking a little salt
They never cooked with it

On the other hand I have had bases, from three takeaways, and I cooked with them, using recipes I have seen.
And the results were 100 per cent BIR.
To me that's conclusive proof that I haven't got the base right.

This business of a BIR cooking with a homemade base ,has been recently done with Curry Barking Mad on the "other site"
As far as I know, no comment is made on how it turned out

[Curry King]

I had a chef round once that made a vindaloo with a base I made to his recipe and it was fantastic.  I watched him make it and it was quick and simple although on first taste I thought it was no better than one I could make but on eating a few hours later it had developed that certain taste.  Since then I have been able to reproduce that but I am not sure it is the same as everyone else is looking for on here.