Topic: Undercover Curry - Anyone heard of it?

[haldi]

I've made the small base from the book
I compared it to a real sample base, from a good takeaway
David's is not so salty, not quite so full flavoured but less gingery
The spicing seems right
All in all, a good workable result
I didn't expect a comparison to be identical, but was curious
I'm making a sag aloo with it for Saturday, and will report back
I might try a mixed veg curry too
That asoefateda absolutely stinks
Some of the gravy boiled onto the stove and I can't get the smell off
After cooking, it mellows right down

[solarsplace]

I compared it to a real sample base, from a good takeaway

Hi Haldi

Just out of interest, are there any bases on this site that you have tried that you think are closer to the one from the restaurant?

Many thanks

[Secret Santa]

I DO intend to make you accountable for all your negative comments and scathing remarks.

If anyone still doubted that you've lost the plot CA then here's proof positive.

[Cory Ander]

Why's that SS?  Do you feel that you shouldn't be held accountable for your comments then?  Now wouldn't that just make life fine and dandy for you!  :

[976bar]

Guys, Guys, Guys......................

Come on, we are all adults here. This is a great website and I think we should all call a truce and stop right here.

Lets not have personalities get in the way, lets all just bite our tongues and little and move on.

I've just recommended this site to a real good friend of mine in New Zealand, but if he comes on here and reads all this animosity, he certainly won't join and it will probably be the same for a lot of other new comers too.

Let's get back to producing good recipes, sharing our thoughts with a positive attitude, and just because it doesn't suit your personal tastes, it might suit others.

As they say in life, if you have nothing good to say, then don't say it!!!!

Otherwise this website will become a "ghost town", which none of us wants.....

Gentlemen and Ladies, lets please move on......

[Secret Santa]

I've made the small base from the book

Haldi did you make the small base as given in the book? If so it is very different in ingredient proportions from the large base and I wonder how much value that has?

[George]

I personally feel that your remarks have been largely negative about the book, George, and well out of balance.  I've asked you for your positives on the book and, so far, they haven't been forthcoming.  So, to add some balance to your views, would you mind indicating any positives that you see please?

Here are some positive aspects:
1. Unlike Pat Chapman's rip-off publications, the Undercover book is 95% about BIR curries, before he goes and spoils it with a chapter about the questionable health benefits of herbs.
2. It has a well illustrated cover and, for the discounted price of GBP8, is fair value but not such good value as New Curry Secret, I feel.
3. The most important positives will be if any of the recipes prove, by widespread agreement, to be real winners but - at present, it's too early to tell.

[haldi]

Just out of interest, are there any bases on this site that you have tried that you think are closer to the one from the restaurant?
Many thanks

I've lost track of what's what
There are some very good bases here, but this one is very pungent
It is different, the oil is particularly strong

Haldi did you make the small base as given in the book? If so it is very different in ingredient proportions from the large base and I wonder how much value that has?

I made it as written, I know the scaling is not exact, but tried it anyhow

[haldi]

Well, I made saag aloo and mixed vegetable curry using this base, and it was really good
I also had a bought veg vindaloo on the plate
I have to say that the bought curry was the best, but these new recipes are very, very presentable.
They match the standard of curries I have bought
In fact, they surpass some

Critisism of the curries:-
The new curries have excellent texture and balance of oil
They smell really good too
But the general flavour isn't sweet enough and misses an extra yummy flavour

The sweetness could be overcome, by extra salt into the base at the start of cooking.
The yummy flavour, well I guess we all know, you can't really get that at home
This was only the first attempts
I'm sure they can be tweeked to individuals tastes
I wish I had read this book years ago, there really is no other book like it
Something like this could have been made out of the Ashoka recipes.
That would have been good too.
I like the idea of it being in a book, rather than print outs from my pc
It's miles closer to BIR than The Curry Secret

[matt3333]

Nicely put Haldi I have the book and agree with everything you say, wish I'd had this year's ago.
Matt