Topic: BIR resolutions

[JerryM]

been mulling mine over - not that easy

i can't even think of a question i'd ask a chef.

spice is i think my main interest.

the use of garam by the ashoka was intially a real surprise. when u taste the east end brand though it's not that different to curry powder - it's not garam as i know it (from KD1). i've also swapped the east end garam for spice mix and get similar result

the malik's seem to use individual spice although it's easy to be mistaken relying on the video and they seem to dollop them in http://www.curry-recipes.co.uk/curry/index.php?topic=3013.0. it could be that which at the time was thought to be curry powder (bin 5 on the photo) is in fact mix powder (probably containing curry powder).

my local TA use mix powder but they won't talk about it full stop.

i'm thinking of using Mikka's spice mix http://www.curry-recipes.co.uk/curry/index.php?topic=4033.10 as the starting point and then changing 1 off spice significantly to compare side by side with the std mix. i'll probably add curry powder in as a variable too.

i guess i'm trying to fathom whether additional individual spice are added to a std mix powder to give variation for the various dishes. which is what i think malik's suggests.

after that the only thing on my mind is to get somewhere close to a decent sylheti and bahar. i'm hopeful to get going on the KD2 book too.

[976bar]

I think mine has to be perfecting the bhuna which has always been my favourite dish along with bombay aloo.

Then there's the madras, the chicken chilli masala, the jalfeizi, the garlic chilli chicken, the chicken nepal, the chicken tikka masala, the rogan josh, the dansak, the nawabi........................ I could go on, going to be another busy year