Topic: What Makes a decent BIR madras "the classics"

[Ramirez]

My experiences of a Madras are very similar to what Ray described on page 1. For me what is really noteworthy about a quality modern day Madras, aside from the taste, is how consistent the texture and colour of the curry is.

I do wonder how realistic it is to be chasing 70/80s BIR. Are there even curry houses out there still doing them like that anymore? 

[Secret Santa]

I do wonder how realistic it is to be chasing 70/80s BIR. Are there even curry houses out there still doing them like that anymore?

If my, now somewhat limited, BIR dining experiences are anything to go by then no they are not 'doing them like that anymore'. But then, that's really the point isn't it?

[Ramirez]

If my, now somewhat limited, BIR dining experiences are anything to go by then no they are not 'doing them like that anymore'. But then, that's really the point isn't it?

What's really the point?

[Derek Dansak]

there is more competition among rival bir now than ever. at least in my area, a new bir opens every 6 months. The older ones will surely use all the tricks in the book to stay ahead of the competition. I seriously doubt knowledge has been lost in these old bir,s.  And from memory the taste has stayed consistant over the last 20 years.  The really good restaurants take much longer preparing everything, and the price reflects this. the cheaper ones offer less quality, and taste, but devote less time to their craft. Hence they dont need to charge as much 

[JerryM]

petes madras demo recipe from 2005

curryhouse cookery base 

parker21,

many thanks for the prompt - i will re read those links of petes which i think are:
http://www.curry-recipes.co.uk/curry/index.php/topic,118.0.html
http://www.curry-recipes.co.uk/curry/index.php?topic=536.0
http://www.curry-recipes.co.uk/curry/index.php/topic,845.0.html
http://www.curry-recipes.co.uk/curry/index.php?topic=536.msg4887#msg4887


do you have a link for the curryhouse base - i can't recall seeing it.

[JerryM]

have got the base made.

ended up making a few tweaks as i made it:

1) used dried garlic 15g (was 30 g fresh) - felt dry was more likely to be cheaper in 70s
2) used 15g ginger - felt 8g looked too small
3) used 2 off large asian bay - 4 off looked too much
4) did not use spice ball and only removed anis before blending.

intend to blend the base a bit more (cardamom hush i think has not blended well enough). tastes pretty good though.

it made 2100ml and i added 450ml thinning water giving total cooked of 2.55L or 7 portions (300 plus 60ml for spices). will wait until tomorrow before deciding if to add more thinning water.

all in with ingredients


before blending


finished base

[solarsplace]

Hi Jerry

Is that reclaimed oil from the base in the jug? - looks very red  - not sure I can see from the ingredients list why it should be so red? any ideas?

Not that it looks bad, in fact it all looks great, just wondering.

Thanks

[JerryM]

solarsplace,

yes it is reclaimed. i think it is the paprika that gives the red colour. i get the same red from the saffron. the rajver produces a dark colour which i think is down to the garam masala. it's something that i've not been able to resolve - which is better yellow or red oil. my TA has yellow.

i decant the oil off before blending.

[JerryM]

made 3 off curries last night. no time to give full report.

my wife summed up, "these are not professional dishes why are you cooking them".

nostalgia is going to be long hard trudge.

[Peripatetic Phil]

my wife summed up, "these are not professional dishes why are you cooking them".

Oh dear.  She's not Leith-trained, by any chance ?