Topic: Royal Curry Club

[tempest63]

As someone who prefers traditional curries as opposed to BIR, I wondered what you guys thought of the recipes on the Royal Curry Club website.
https://royalcurryclub.co.uk/restaurant-curries/

Are any of these on a par with what you guys turn out on a regular basis?

Did any of them originate from here? This site has been going so long that it wouldn’t surprise me if recipes have been harvested from here.

I stumbled across the site when looking for a traditional mirchwangan korma. A couple of brave hearts at work want to try one.

[Robbo141]

Ok there are two ‘whoa’ moments here…

1. Prefers traditional over BIR?   
2. What a massive resource.  Will definitely try the vindaloo.

Your timing is perfect my friend. The missis is going away for 3 nights with daughters next week so I get 3 nights to cook as hot as I like.  Thank you.

BIR vindaloo is my holy grail. I’ve given up the belief that I can recreate the dish I grew up eating in the 70’s and 80’s. I can make a passable curry, occasionally a bloody good one, but the true BIR at home is a forgotten dream.  I’m resigned to it now, at peace with myself.

Robbo

[livo]

I have visited this site before and cooked the base gravy as well as a few dishes.  From memory they were ok.  It throws the cat amongst the pigeons though for Kashmiri Bob.  These guys reckon you can cook a Balti without even a whiff of Cassia Bark. 

Click "Latest Curry News" and the first few recipes are for Balti, with no cassia. The link to the Base Curry Gravy used shows no cassia is used there either. 

I was pretty sure this has been discussed on the forum previously, but I couldn't see anything in searching.

Edit:  I remember now.  I came across this site while searching for Chip Shop / Chinese Curry Sauce.
https://royalcurryclub.co.uk/2020/11/25/how-to-cook-chip-shop-chinese-curry-sauce/

[Kashmiri Bob]

I have visited this site before and cooked the base gravy as well as a few dishes.  From memory they were ok.  It throws the cat amongst the pigeons though for Kashmiri Bob.  These guys reckon you can cook a Balti without even a whiff of Cassia Bark. 

They also seem to think you can make a BIR madras without lemon

Rob