Topic: You beauty! I bought a portion of base!!!

[Bobby Bhuna]

Bobby, here:

Water, Dried Onions (5%), Caramelised Onions (4%), (Onions, Butter, Sugar), Cornflour, Yeast Extract, Salt, Sherry, Concentrated Tomato Paste, Sugar, Colour (Ammonia Caramel), Concentrated Onion, Cider Vinegar, Vegetable Oil, Vegetable Extract, Spices with celery.

Is it the caramelised onions?

Could be caramelised onions, yeast extract, concentrated onion, veg extract or spices with celery. Thanks very much, I'm going to explore this.

[Bobby Bhuna]

I've had a good root around the net and found these

I'm going to get these and let you know how I get on.

[adriandavidb]

The last couple of pages of this posts have really stimulated debate!

I can empathise with many of these points of view.  I'm not 'blowing my own trumpet, but I think my curries are better than most of the ones available  from BIRs local to me, most these days seem to be absolute crap!  BUT, and it's a very big BUT, I cannot get close to the best BIRs I've ever had....

I know exactly what everyone is saying when they mention an aroma and savoryness that they cannot seem to replicate!  And it is true that there seemed to be more BIRs about in the 'old days'that could pull it off!  So many BIRs now use 'short-cuts', such adding tomato soup, to achieve a sometimes passable, but never fantastic, flavour!

I too, have wondered if some now outlawed seaoning was used formally, before maybe EU regs prohibited it?

Back in the early 80s (yes, I really am that old!), I used to go to a really cheap place in Leeds called the 'Islamabad', all the curries tasted similar, whether I ordered a madras, korma or something called a 'masala' (not tikka masala).  BUT the aroma and taste was fantastic.  I WISH I could replicate it, even though I can make a better madras than my local take-aways!

The search is fun, but infuriating!

[Secret Santa]

Does anyone know of any legislative, regulatory or otherwise changes that may have happened? Outlawing of MSG or some other ingredient?

The only thing I can think of, and I've mentioned it before a couple of times, is that the local councils started to collect used oil to make biodiesel. Previous to that the curry houses would have to pay to have old oil taken away. And of course being the thrifty fellows that they are they wouldn't pay, they'd just reuse the oil in the curries.

[Secret Santa]

     I reckon that Bombay Style on Alfreton Road Nottingham, does it
The owner and main chef is called Mamood

Hi haldi

Now you come to mention it I worked for a short while in Nottingham in 1996. I only ate from one takeaway which I think was on the Bridgford Road, although don't hold me to that as it was a long time ago. Anyway the curries from there were, as far as I recall, perfectly acceptable and had the old style taste and aroma. So maybe I'll have to pop back up to Nottingham soon to check out your recommendation, and this one, again.

[mickdabass]

Does anyone know of any legislative, regulatory or otherwise changes that may have happened? Outlawing of MSG or some other ingredient?

They've certainly tightened up on health & hygiene. BB once commented that the lower the rating on the scoresonthedoors.com website the better the bir. when i checked my favorite, it also scored very low. Perhaps the key could be something to do with that? Im thinking of the cleanliness of the pan, recycling of the oil etc.I would be interested to know what the chefs do with the pan after they have cooked a portion!!!

[Bobby Bhuna]

I really do get better currys (and chinese) from the grubbiest of takeaways. The best BIR in Edinburgh (IMHO, and that I've tasted) in on Easter Road, a really nasty looking road, and is proper woodchip style.

I can think a several possible reasons for this...

Is it because they have been there longer, since they have been successful for years?

Is it because they don't need trendy naff decor to sell their product and instead rely upon quality?

Is it because their pans are well seasoned?

Is it a result of shady hygiene practise? I've never had food poisoning from a BIR - have you?

Is it because something in their great curries is bad for you health?

[Bobby Bhuna]

I would like to reiterate my previous question. For those of you who are out there for a curry with that old-school aroma and indescribable savouriness, is it like a good home made BIR style curry + ingredient (or flavour) x, or is it just totally different.

I would particularly like to hear from SS and CA on this (seeing as they seem passionate about it and appear to be describing the same thing), although all input is very much welcomed.

Cheers,

BB.

[Domi]

Hi BB

The only way I can describe it is as a kinda sweet, savoury turnip-ish taste....I believe Haldi described it in another thread, although he's tried all kinds of things to replicate it and found no success Once you've tasted it, you never forget it...it really is an 80's thing (like leg-warmers and ra-ra skirts!).

[Secret Santa]

Bobby, for me the two are like chalk and cheese. The curries look the same but the special savoury taste and the beautiful aroma have just disappeared. I can't really describe it other than that.

What I will say is that the creamy curries, ctm, korma,etc. seem to be the same, or at least closer to the way I remember them. That's probably significant and I wonder if the other old style curry munchers agree?