Topic: Why are BIR Curries Today Different to Those of Yesteryear?

[tempest63]

From personal experience I think the BIR's I have visited over the last few years have been trying to attract a new type of customer. Spices and heat seem to have been radically reduced which, in some instances, results in a bland dish when compared to those of earlier years. I believe this is to attract a new wave of customers who previously would have declared that they "don't like curry"

[JerryM]

commis, tempest63,

your para's pretty much sum it up for me. i'm happy with how it's all worked out - the eating experience has definitely improved for the better it's just harder to find it.

i can't believe that in the rush a little space on the menu could not have been saved for what a few of us clearly still love. i'd also hoped somewhere along the line to see the Bangladeshi chef following Gorden's rule (taste taste taste). that's progress though.

[Mikka1]

That's because they are not showing you EVERYTHING they do. Confidence is one thing but to add to that....

It's just further proof of pre-organizing things into small parcels to be added later. Much simpler if you think about it? Annoying as heck though to anyone wanting to recreate the real McCoy however. 

My Interest is increasingly directed to the two posts on what appears to be some sort of Chilli sauce. That and the Spice Mix. I really don't think the base has much to play in it and if people cook the base with too much in it then it does in fact become a stew right?

I had an odd thought some months ago. Why not precook the meat in the base sauce? 
I'll leave you with that thought.

i'd also hoped somewhere along the line to see the Bangladeshi chef following Gorden's rule (taste taste taste). that's progress though.

[Secret Santa]

I had an odd thought some months ago. Why not precook the meat in the base sauce? 
I'll leave you with that thought.

Kris dhillon already beat you to it. And I've been cooking my spuds in base sauce for years! (Go on Domi, I know you're bursting   ;D )

[Mikka1]

Lol I don't have any modern cooking books.

The reason I've never mentioned this before is that...... well...... There are veggy dishes too aren't there? I posted asking a question on why my chicken Vindy always tasted the same as my Lamb Vindy a few weeks back. I was kinda goading after I read that you put your tatties in the base. Again I didn't say anything on it.

It makes sense to me. It's a stew after all. 

Kris dhillon already beat you to it. And I've been cooking my spuds in base sauce for years! (Go on Domi, I know you're bursting   ;D )

[commis]

Hi
What more can be said! SS your secret is finaly out and Mikka explained it in his own unique style.
By the way I think I just wet myself laughing.

[Mikka1]

Actually Commis its more about pre-cooking the meat in a vat full of spices, oil and water right after the braising. That's what annoys me about precooking it in water and onions. I mean what's the point of wasting all of that goodness huh?

Anyone can laugh if they want of course. I think it's a goer at least to precook the meat. It makes complete sense, it flavours the base, the meat is precooked, aww heck wadda I know....  ;D

Hi
What more can be said! SS your secret is finaly out and Mikka explained it in his own unique style.
By the way I think I just wet myself laughing.

[commis]

Hi
Mikka I'm not laughing at you or the principle of pre cooking.It's the play on words, school boy humour.I'll let someone else explain.

[Mikka1]

No worries. I've become rather well known for my writing technique : ;D

Hi
Mikka I'm not laughing at you or the principle of pre cooking.It's the play on words, school boy humour.I'll let someone else explain.

[Cory Ander]

Posted by DerekDhansak and moved to here by CA

This notion that BIR TAs are not as good as they used to be is B****ocks ! I have sniffed out loads of superb BIr up and down the country serving amazing food. Its always been good, and still is, if you go to the right restaurants, where they have passed down the tricks of the trade to new upcoming chefs. usually all from the same family i find. sure there are plenty of crap bir out there. but dont kidd yourself something is missing. The wow factor has probably gone because you have eaten so many darn curries in the last 20 years. lets face it, buying TAs was always more exciting when you were just starting out in life, all those years ago,  and could only just afford one, once a week.  now you can buy one any night , its bound to taste less exciting.