Topic: I'm BITTERLY Disappointed!!!!!

[Domi]

And hopefully answered by somebody who ACTUALLY knows from experience!

I've eaten at lots of restaurants and takeaways that have experienced staff, but their curries have been shite in my opinion...the three authors you mentioned have also studied curries for years and will have talked to and studied lots of BIR chefs at work but yet their recipes don't suit everybody I'd like the recipe for one restaurant's chicken pakoras, but the jalfrezi recipe from another place and a recipe for a madras from yet another place....and I won't be totally happy until achieve THOSE results...I also strive to recreate the taste from 20 years ago....I've never achieved that - but having said that, the majority of BIRs can't (or won't) do that either! I don't know what the solution is but it's evident from this site alone that what takes one person closer to their desired taste takes someone else a step or two further away (po-tay-to/po-tah-to,to-may-to/ to-mah-to ....let's just NOT call the whole thing off!). ;D

[TyeNoodle]

I have a transit van, some rope and some carpet tape... say the word and I'll find us a chef  ;D

[Domi]

Sounds kinky TyeNoodle....do you do home visits?

[Unclebuck]

Ive got a couple of balaclavas!  ;D

[Cory Ander]

Is finding a resident BIR chef really the answer?

I believe so 976, if we are to progress. My definition of "experienced" would include those who are aware of the (any) regional differences.  Surely we are better of WITH the input of an experienced BIR chef than WITHOUT it?

I would not exclude more than one chef (from different areas) either!

What I suggest is....to hold a BIR Fare somewhere.....

It's a great suggestion 976, if only someone could make it happen?  It has been mooted before, to no effect...as has paying for a chef...

I've eaten at lots of restaurants and takeaways that have experienced staff, but their curries have been shite in my opinion

I'm not suggesting that we seek advice from chefs "experienced" in cooking "shite" Domi    I'm suggesting those whose food members highly recommended!

the three authors you mentioned

Then please feel free to suggest some other means Domi!  :

I don't know what the solution is

Surely it isn't to close the door on all suggestions and to talk about something completely different instead Domi?

As for some of the other responses to date...well, it says it all really....

[Cory Ander]

...but I sort of feel I'm flogging a dead (deaf?) horse here.....

I think George may have a similar feeling (abeit in another matter) 

[Domi]

Surely we are better of WITH the input of an experienced BIR chef than WITHOUT it?

Couldn't agree more!

I'm suggesting those whose food members highly recommended!

Back to personal preference again, as you said, one man's poison and all that! - Which member's recommendations count? And how do we know if they (or the curry) have good taste without trying them first-hand ourselves?

Surely it isn't to close the door on all suggestions and to talk about something completely different instead Domi?

'ere I wasn't saying I was against the idea, CA I was just saying that it will be hard to get a general consensus - whilst we all strive for the perfect curry, we each have a different idea of what that perfect curry is! I've lost count of the posts I've read in threads about some recipe being fabulous, but the poster has left out/halved/substituted ingredients (i.e. recently George posted about a curry being made with mushroom instead of spinach...the same recipe was altered (or rather stripped back) and posted as a base recipe by Stew some time ago)...it may have given a good result, but it's not the same recipe at the end of the day...then again I'm one of those who think that a recipe should be tried first time with the base it was used with originally as some bases can dramatically affect the final dish and therefore the final verdict (i.e. Stew's base vs. Saffron) - which is why I like George's idea of posting tweaked recipes so that they can be better judged by all - and for new members it would clear up some of the contradictions in threads too...as long as the rating system is implemented...there should be a "rate this thread" mod available on SMF which could easily be modified to "rate this recipe" (I'd be willing to help out if modding is a problem...and I'd be happy to do some custom graphics for it too). Don't lapse into apathy, CA (& George, if you're reading this). Something needs to be done, I've got some firecrackers, I just dunno whose arse to put 'em under lol

[JerryM]

gut feeling is that we need a further post asking, "what are the problems with the forum"

a sort of referendum to gauge membership.

trouble is even if the problems were correctly identified it's unlikely we would be able to agree a way forward. 

we need something that's simple and better than doing nothing.

the resident chef fit's the bill. why?

it's down to what we ask him to do that's important.

i would be far more interested in knowing what i'm doing wrong. the chef could through regular "guides" address our biggest difficulties - effectively a foundation in BIR cookery ie get the basics right.

in terms of getting him - CA has already adequately spelt it out. i think through our existing contacts would be best or each of use trying our locals with a std letter setting out the details.

[joshallen2k]

OK, so who feels they have good enough rapport with their (quality) local to approach them on fully sharing their recipe and technique?

There must be someone on the forum to run with that.

If I actually lived in the UK, I'd be making cold calls until I found a taker!

[The Kris Dhillon]

I agree its not going anywhere fast with out a resident BIR chef or two, there unlikely to give up there trade secrets and time for free unless we cough up some cash and thats not likely to happen, so here we are no dam mango chutney! but you had to say it didn't you, Toad in the hole.. i happen to make the best toad in the hole in the universe, its ledgendary...serously..Opps.UB.

Hi,

I always get the impression that there is not much that anyone can teach you guys, but if you think I can help I am happy to share my 'secrets' for the things you mention.  As you know I have a reputation for sharing secrets of Indian restaurant cooking.  A BIR without a good mango chutney, abominable!  Kris