Topic: Base Sauce or Stock?

[Cory Ander]

there simply cannot be just ONE SPICE MIX

But the fact remains (from copious observations and reports) that a typical BIR invariably DOES use one "spice mix" for the majority of their curries (plus individual spices, plus tandoori mixes, plus garam masala maybe, etc)

Yes you'll get ok results but never near the real thing

I do not know what you mean by "the real thing" Mikka but, for me, what these BIRs produce IS the "real thing".

if you are experienced enough you'll know the additions to make but to a newcomer that would be near impossible hence the generic recipes posted on various sites

I don't know what you mean by "generic" either Mikka?  But the recipes posted, on this site anyway (I can't speak for various other sites), are, on the whole, an attempt by the authors to capture how BIRs cook curries.  What's "near impossible" about newcomers reproducing them (provided they are written clearly)?

Actually I'm amazed at the talk of this base

Because it forms the basis of a traditional BIR curry Mikka and it is therefore fundamental to the taste of a BIR curry

[JerryM]

it's a question i feel i can ask my local TA - do u use more than one spice mix.

i think i know the answer from what i've seen from the counter. No is the answer - but they do add additional individual spice to change the taste across dishes.

they certainly only have one base.

[Derek Dansak]

dont forget bir chefs add extra spices to many things we dont usually think about. for example the chef at my local adds many spices to the watered down tom puree. they are not just using tom puree with water as many cro members usually do. (me also ! ;D)

[Malc.]

Thanks for the replies so far, its making for some great reading. 

I am starting to formulate an opinion that my local is not a 'typical' BIR whether by design or perhaps having chosen to be slightly different. They have been around for a long time whilst others have come and gone. So perhaps this is the secret to their longevity.

The stock pot certainly looked to contain the essence of your description for a basic stock CA. It looked very similar to a real chicken stock in its translucent colour. I wasn't close enough to define its smell unfortunately.

Another thing that I have considered is that when a member has asked 'what's the best base to go with a specific dish', a different base has been recommended. That suggests that they are therefore more specific and rather than being a base, they are infact a sauce for a dish or dishes albeit finished or waiting for final ingredients. Again this brings me back to my train of thought and a single stock.

Either way, the goal is to produce a BIR meal at home. So regardless of the method used, if the result is a BIR tasting meal, job done. The biggest problems we all face sharing methods and recipes though, is preference, experience and regional variation of the BIR cuisine. After all, one man's meat is another man's poison.

[chriswg]

Axe

If it's your local and presumably you go there a lot, just ask them about the stock / base. If you go at a quiet time (Monday 6pm for example (assuming the head chef doesnt have a day off then)) ask if you can meet the chef. You could grease the wheels first by sending a pint of Cobra to the kitchen for him. It works wonders!

Once you are in the kitchen you'd be amazed how helpful the chefs can be. Make sure you drill them down on their exact Onion Bhaji recipe / method while you are there! If the owner is lingering he might not give so much away.

[Mikka1]

@ CA. I know BIR is the REAL THING in terms of what we are trying to complete. I'm talking about yours/mine.theirs/everyone else on the planet who has a care to try it and so on.

Also 'Generic' is what I term for spice mixes posted on Forums that ARE NOT made up by REAL BIR CHEFS. They are guesses, best matches for and so on.

[Cory Ander]

Also 'Generic' is what I term for spice mixes posted on Forums that ARE NOT made up by REAL BIR CHEFS. They are guesses, best matches for and so on

But many are first hand spice mix recipes straight from BIR chefs' mouths Mikka?

[JerryM]

But many are first hand spice mix recipes straight from BIR chefs' mouths Mikka?

the above statement is something i'd not realised. CA could u point me to the ones u're thinking of. why this intrigues me is that my local TA chef will just about talk curry with me (u can feel the commercial v customer conflict). the one area he won't discuss full stop is mix powder. probably too sceptical but i'm just not convinced that pukka spice mix has been posted. i'd love to be wrong as this spice mix trail is my next part of the journey.

[Malc.]

Not that I have been here that long but I was also unaware of this. It would be a useful asset to know who is and who isn't a BIR Chef. If that is not possible, it would be good to have authentic mixes and indeed recipes full stop, marked as being from the horses mouth, so to speak.

[Mikka1]

Hi Axe.
Don't worry. Yes there are good recipes here and on the Internet, especially youtube.
If that is the question you are asking?

It would be a useful asset to know who is and who isn't a BIR Chef

I've known of only 3 people who ever posted recipes on forums, not all were BIR. That said and when they did they weren't received that well and in some cases (Not here), scorned.

Apparently I am not taken seriously either but then I'm not an Indian BIR Chef, but I think I could be.

The best meal I ever cooked was following an Indian Chef's recipes who owned one here. That of course is just not BIR.

Not that I have been here that long but I was also unaware of this. It would be a useful asset to know who is and who isn't a BIR Chef. If that is not possible, it would be good to have authentic mixes and indeed recipes full stop, marked as being from the horses mouth, so to speak.