Topic: Who else thinks they could reproduce any of their average local BIRs curry?

[SnS]

........ not going there! 

[billycat]

Any chance you could put your madras recipe up sns please

[Stephen Lindsay]

I reckon there must be dozens of members of this forum who can do the business. My standard response to a lot of take out or it in curries is, "yeah not bad but I can  do just as good myself".

Do others feel the same, my guess is yes, and that, in itself shows how good this site is.

[Bobby Bhuna]

Any chance you could put your madras recipe up sns please

Click here: SnS' Madras Recipe

[Secret Santa]

..."yeah not bad but I can  do just as good myself".

Do others feel the same, my guess is yes, and that, in itself shows how good this site is.

An alternative interpretation, which I believe to be closer to the truth, is that todays BIRs are well and truly sub standard.

[Bobby Bhuna]

An alternative interpretation, which I believe to be closer to the truth, is that todays BIRs are well and truly sub standard.

I know what you mean. That's the reason for "average" in the title. It's hard to get a good one. They hold their secrets tight to their chest!

[two-sheds]

my idea of an average curry is one low in tired aromatic flavours that only linger for a few hours and disappear, these are  fairly easy to replicate as i have proved  myself many times!! conversely a good curry (in my opinion)is one with vibrant aromatic flavours that linger on your taste buds for at least 24hrs ie well into the following day. The nearest i have come to this was "SnS's madras and base june 08" which i have made/attempted on several occasions but on one occasion i produced an exceptional curry with flavours that lingered well into next day . I'm not sure what i did differently but with more practise i hope to get there more often.

thanks SnS

[emin-j]

Hi All,
I can honestly say due to the members on this forum who's recipe's I have followed ( and modified  ) and all the research I have done ( hours on Youtube etc  :)I can now produce a Madras , Pilau Rice , and Onion Bhaji , consistently as good or even better that my favourite T/A. Over the weeks I made  small changes to the  ingredients and am now very happy with the results ,the wife loves the Curry also and she is very fussy ! but not keen on the state of the kitchen ( looks like a turmeric bomb has gone off  ;D

[Stephen Lindsay]

..."yeah not bad but I can  do just as good myself".

Do others feel the same, my guess is yes, and that, in itself shows how good this site is.

An alternative interpretation, which I believe to be closer to the truth, is that todays BIRs are well and truly sub standard.

This suggests that my curries are also no more than sub-standard? (and, by implication, many of the others' on this site. But I'm sure that's not what you meant Santa!!!

[parker21]

hi stephen this is not meant as a critisism or to put down anyone, but what does this say about most of todays BIR. thngs have changed over time and things have been lost, whether techniques and methods (ie ways of doing things) have changed ingredients have been sourced differently. many people who have been trying for many years since the 1970's at least to recreate the "old school curries" that they remember eating then. sitting in an aroma filled restaurant with flock wallpaper, poor lighting, indian music playing in the background etc. and eating the best curries with that taste and smell that they will never forget and never going to be able to recreate unless they can get hold of a very old 'indian/bangladeshi/punjabi' chef that will pass on that wisdom. it could also be due to health and safety reasons that things changed!
most peeps just want to able to recreate their locals madras or vindaloo or CTM and happy to get close just as long as they have the taste that they are looking for. regionality and personal taste differ greatly and so does what we are all looking for but a good curry will have that taste and this is your taste!

if you are cooking your curries and are happy and then someone says this taste and smells like a takeaway or better tahn a restaurant they have been to just smile to yourself and say thank you
kind regards
gary