Just like one of ours!

[Bobby Bhuna]

I've been eagerly anticipating the opening of the BIR under my flat. Well it opened last week so I got my standard benchmark lamb madras. Well guess what... They are using a recipe from this site, or vice versa. I swear, it's identical. I can't remember exactly which one, but it's not one of our best and it's one I tried quite some time ago.

Still, I was pretty amazed...

This just makes me think that we must really be getting there!  ;D

[joshallen2k]

BB - Interesting. What about the "smokey taste" and "last 5%" we are missing?

Could it be because their equipment is new and unseasoned, or the oil hasn't really had time to infuse with other things they are frying (if indeed those things have an impact)

Curious to know what you think...

[haldi]

Bobby, you've got to get in those kitchens
Even if you have to drill through the ceiling

[Bobby Bhuna]

BB - Interesting. What about the "smokey taste" and "last 5%" we are missing?

It wasn't there. I'll leave it to others to speculate but the restaurant has just opened.

[Curry King]

Bobby, you've got to get in those kitchens
Even if you have to drill through the ceiling

Yes, you could even dangle a surveillance camera down for some covert footage 

[Bobby Bhuna]

Yes, you could even dangle a surveillance camera down for some covert footage 

Only god knows what they'll be washing in the food prep sink ;D

[Bobby Bhuna]

Bobby, you've got to get in those kitchens
Even if you have to drill through the ceiling

I always wondered if it would be easier to get a kitchen demo if I looked Indian. Then again, being white I guess at least they won't think I'm trying to steal their trade secrets for my own BIR...

[joshallen2k]

BB - Interesting. What about the "smokey taste" and "last 5%" we are missing?

It wasn't there. I'll leave it to others to speculate but the restaurant has just opened.

That would definitely suggest to me that oil may play a role as well as well-used pans etc.

Anyone else agree?

BB - it would probably be worth trying that Madras again in a few weeks or so.

[Derek Dansak]

I like your thinking Josh. i would buy one madras per week and see how it matures. the bir pans i have seen are old and battered and look like they belong on the tip!  i am going to replcae my non stick, with a bir style pan, and never clean it! If i end up in casualty dept,  but the curries taste great, then its ok by me  ;D

[Bobby Bhuna]

BB - it would probably be worth trying that Madras again in a few weeks or so.

That's genius Josh. I'll let you know how I get on. I'll leave it a good few weeks mind you because there is a GREAT BIR round the corner, and there's no way I'm wasting my time on this new one next take away.