Apart from the obvious (i.e. that we like it, which is fair enough!), how do we otherwise best determine/benchmark how our BIR curry cooking exploits are going?
Assuming that we'd like to reproduce the taste, texture and smell of our favourite British Indian Restaurant curries (which might not apply to everyone), which of their curries should we attempt to replicate and compare ours to?
Is it their madras (or vindaloo, phal, or other hot curries)? I don't think so. The taste is influenced by the addition of chilli, etc. This rules madras (or similar curries) out as a suitable benchmark.
Is it their korma (or passanda or other mild curries)? I don't think so; the taste is influenced by the addition of cream, nuts, etc. This rules korma (or similar curries) out as a benchmark.
My view is that we should compare it to the simplest. least adulterated curry that they make. To my mind this is their basic "meat/chicken curry". The taste, texture and smell of this is simply a combination of their curry base, minimal additional spicing and cooking technique. They add very few other ingredients that mask the taste, texture and smell.
So, in my opinion, when we are appraising our BIR curry cooking capabilities, we should be comparing it to their basic meat/chicken curry (or, at least, some other simple and unadulterated BIR curry).
What do other members think (I often see their madras proposed which, I think, is largely inappropriate)?