Topic: Hi

[suppster]

It's great to discover these forums. For years I've been a big fan of curries, and on and off have cooked them myself using either jars of paste/curry sauce or by mixing my own spices following recipes. While they're tasty I've never made one, or bought one from a supermarket that tastes anything near or smells anything like a true restaurant curry. So I'm excited to find the forum and start getting up to scratch. In the posts I've read there seems to be some debate as to exactly what makes the BIR curry taste.. unless this I'm wrong and there is now a consensus on this?

Off to Brick Lane for a ruby murray.. Duncan.

[Cory Ander]

Welcome to cr0 Duncan 

You're quite correct, there is no consensus on what exactly makes the BIR taste....or concensus on much else for that matter! 

[suppster]

Well that makes things really easy! I suppose cooking is an art. Still, you can tell when you're getting a real british indian restaurant style curry. There must be some common ingredient or cooking method. Certain restaurants have it, others don't. From my reading, it's in the gravy, am I right? I went down brick lane last night... one of the first restaurants has the kitchen next to the window where you can see them cooking. There was a huge pot of this gravy.. which I assume to be this mystical ingredient.

[Cory Ander]

Hi Suppster,

Yes, I suppose it is true to say that cooking (including BIR curry cooking) "evolves" with time.

It is also true to say that curries seem to vary from restaurant to restaurant, chef to chef and, particularly, from region to region.

However, there is a common "cooking ingredient" to a BIR curry; that being the use of a curry base and precooked meats.  However, some people would even disagree with this. 

But I would define a "BIR curry" to be those that are produced using a curry base (one main criteria amongst others).  Though times change, I suppose, and more "traditional" type curries (i.e. those made without using a curry base) seem to be becoming more prevalent.

Similarly, some people (including me) believe that the BIR taste is primarily derived from their curry base.  However, some people think it is derived primarily from the "techniques" they use to cook.  The truth is probably that it is both, of course.

But certainly you would be correct in assuming that the "huge pot of gravy" is a typical feature of typical BIR curries.

[chriswg]

I don't think anyone on here can honestly say they can produce a 100% curry as good as their favourite BIR. I can produce about 95% which is better than most BIR's in the area but still isn't quite what I'm looking for.

Really we should be able to easily better a takeaway. We put sometimes 4 hours work into one dish, they make a big batch of base and sling out curries in a few minutes.

They best thing to do is have fun experimenting. Most people start with Bruce Edwards recipes to learn the basics and move on from there. If you like a Madras go for the SnS Base / Madras. If you need a quick curry fix have a look at my Base / Madras recipes.

The most important thing most people (including me still) think is that adding more spice will make a better tasting curry - it doesn't. Stick to the guidelines in the recipes even if 1/4 tsp of something doesn't sound enough.

[suppster]

@cory ander... Definintely experienced variation from chef to chef, but not region to region... seem to be the same to me in Scotland as in London 

I think the high pressure gas stove with the flames licking up and singing the contents must have something to do with the smokey flavour. The curry base seems to be important as you say.

@chriswg
It's great that you can get better than most BIRs!


About the traditional type curries... the only one I ever had was from a mosque that opens its kitchen to the public. It tasted different, a lot healthier.. something you could eat every day. They're different tastes, but just as good I would say. Still, nothing I've tasted from a supermarket, deli, shop or store is anything like a true bir or 'authentic' curry. What's the reason? Is it something to do with the preservatives that make it taste processed?