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[jb]

What do you guy's think, do you think that my oil would be fine or, should I wait until I have a batch just used for bhajis only?
Ray

It's the chip oil that makes the BIG difference
It gives that wonderful subtle flavour
You need a lots and lots of chips put through the oil
If it's had fried chicken cooked in it, then it's even better

You would have thought (like I did) that bhajee and samosa oil would do the trick
But it doesn't
It give an extra something, and improves the base
But it's not what you're after

I have seen this done at takeaway kitchens, this is not just speculation

It's also my brick wall, because I can't reproduce this oil

Very interesting indeed.I would have thought it would be bhaji/samosa oil you need and not old chip oil.I know of only one takeaway indian/chip shop etc round where I live(and actually the only curry I have had from there was not all that).They obviously have a plentiful supply of old chip/fried chicken oil but what about dedicated BIR restaurants??? The one that Curryhell and  I go to produce wonderful curries,I really can't see they have a great turnover of chips .I keep asking questions,they tell me the chef uses fresh oil. 

[gary]

Why would anyone want to eat something that's been fried in oil that's no longer fit to even fry chips in?

When does the oil reach a point that is no longer usable for chips, but good for curry?

Seasoned oil is one thing, but come on...

Gary

[Les]

Why would anyone want to eat something that's been fried in oil that's no longer fit to even fry chips in?

When does the oil reach a point that is no longer usable for chips, but good for curry?

Seasoned oil is one thing, but come on...

Gary

I think It's called "Clutching at Straws" Gary,
My own opinion is that we are trying to over complicate things a tad, and getting nowhere, but that's just me

HS

[loveitspicy]

Why dont you dip your finger n and taste the oil -

CHIP oil is NO good for cooking curries its taken the starch from the potatoes (even if frozen chips) and it leaves a taste in the oil. Bhaji and samosa oil is ok there is a mild spice taste.

Do the taste test - try it - just don't eat a spoonful

best, Rich

[gary]

I think It's called "Clutching at Straws" Gary,

HS

Agreed.

Gary

[Cory Ander]

DO NOT use the oil you have fried chips in....Your oil is ok to use if only samosa and bhajis have been fried in it.

I would have thought it would be bhaji/samosa oil you need and not old chip oil

Why would anyone want to eat something that's been fried in oil that's no longer fit to even fry chips in?

When does the oil reach a point that is no longer usable for chips, but good for curry?

Seasoned oil is one thing, but come on...

I think It's called "Clutching at Straws" Gary

CHIP oil is NO good for cooking curries

Guys, you all seem to have ignored Haldi's justification!

Haldi says this: 

I have seen this done at takeaway kitchens, this is not just speculation

So on what basis can you beg to differ?

And, as far as I understand it, Haldi has acquired some of this "used oil" and successfully replicated the taste and aroma of his local takeways.  What he can't do, as I understand it, is replicate the taste and aroma without it.  Nor can he make the same "used oil" at home (because of the quantities of ingredients that need to be fried in it to make it the same).

Haldi is one of our longest standing and most respected members.  He is one of the few who has been into many actual BIR kitchens and befriended many actual BIR chefs.

I, for one, would accept that if Haldi says this is common practice, where he lives, then it is common practice.

What it is, therefore, is an avenue worth more fully pursuing (rather than rubbishing!).

[jb]

Yep Haldi is a top man,the point I was trying to make is the fact that I can't see many true BIR selling a great deal of chips and so they won't have a steady supply of used seasoned chip oil.Not saying Haldi didn't witness this just thinking other places don't use chip oil but still manage to get that elusive taste.

[curryhell]

So on what basis can you beg to differ?

And, as far as I understand it, Haldi has acquired some of this "used oil" and successfully replicated the taste and aroma of his local takeways.  What he can't do, as I understand it, is replicate the taste and aroma without it..............Nor can he make the same "used oil" at home (because of the quantities of ingredients that need to be fried in it to make it the same).

Forgive me CA but if you follow this to its logical conclusion, this then is the missing 5% for Haldi is it not?
And if so  maybe for the rest of us too

What it is, therefore, is an avenue worth more fully pursuing (rather than rubbishing!).

I see little point in this as Haldi has already tried and cannot do it.  Therefore i assume it's not something we  cannot replicate at home for obvious reasons. The only alternative would be to acquire some of a takeaway's used oil and try it.

We could ask the question of our commercial chefs, but are they really going to hold their hands up to this.  From a health inspectors pov it's a vertible chink in the armour worthy of futher investigation :.

What would be interesting would be to hear from others like Chewytikka or CBM who have witnessed restaurant gravy being made (not a batch specifically for them) and seen this practice.

[curryhell]

Yep Haldi is a top man,the point I was trying to make is the fact that I can't see many true BIR selling a great deal of chips and so they won't have a steady supply of used seasoned chip oil.Not saying Haldi didn't witness this just thinking other places don't use chip oil but still manage to get that elusive taste.

Hi jb.  I think that really does depend on which neck of the woods you live in and what kind of class the establishment is that you're eating at ;D.  Your comment on Spice i believe is correct.  In all the times i've eaten there i've never seen a plate of chips come out i'm pleased to say.  I mean, why would you, it's just wrong

[Cory Ander]

Just about every BIR I have ever been to (over 30 years) has had chips on their menu (together with fried chicken, etc). 

Usually, it's right at the bottom of their menu (listed as "English Dishes" or similar) for those in a party who don't particularly like curries. 

It is (or certainly was) common place.

Perhaps you guys are eating at up-market places (rather than typical high street BIRs)?