Topic: Anyone tried Julian's base yet?

[Peripatetic Phil]

Personally I think both reasons are inculpated, but fear that the former (immigration legislation) is more the root of the problem than increased competition.

** Phil.

[Salvador Dhali]

Whatever the reasons, it's getting harder and harder to find a decent BIR curry these days - old school or otherwise.

For the last 15 years or so, whenever I visited relatives in London, I used to salivate at the thought of hitting the Tandoori Garden in Lillie Road, Fulham. The chef there made absolutely an absolutely sublime, to die for Madras and vindaloo (the best I've had in the south, in fact), and the rest of the dishes on the menu were great, too. Tarka dhal nice and thick and garlicky - none of your watery soup-like rubbish. Really smokey, flavoursome saag bhaji, superb tandoori chicken, etc, etc. The man had the touch, and it was heaven.

But the last time I went it had all changed. The chef had left, the decor modernised - and the food ruined. It was bloody awful, in fact.

I wish I could find out where he moved to, as I'm now running out of places to find good quality curries.

One thing is for sure, and that is a really good BIR chef is gold dust.

[madannie59]

I'm a newbie to this site.However,I have been trying to find the Holy Grail of BIR sauces for as long as I can remember(a loooong time!).
I'm 59(PHEW!)
Yes,I make Julian's BIR curry gravy all the time,a pressure cooker full at a time.I then freeze it in cheap plastic tubs.
I must say that I do not have a n other base gravy to compare it to,at least not one where I have followed a recipe.
Julian's base gravy is very good indeed-in my opinion,the best yet.I do find,however,that it takes me about 4hrs in total to make a panful.There is no shortcut in cooking out the onions and I believe this is the key.
I'm still trying to tweak things and I'll let you all know if I can improve on Julian's recipe!
Byee.

[meggeth]

Hey Salvador, I know what you mean about having difficulty finding a good take away or restaurant. I think over the years, quality has diminished. I think in our area (Stoke on Trent), I would say that there are around 3 or 4 really good ones out of around 30 or so. I would say that the curries I make are better than most I buy, and I never thought I would be able say that. I'm so glad I found this site.  ;D

[RubyDoo]

Julian's base gravy is very good it takes me about 4hrs in total to make a panful.There is no shortcut in cooking out the onions

You say however you use the pressure cooker method, surely not 4 hours? Is it that your pressure cooker is low pressure and does not DO the onions to THAT stage quicker than it should if a stronger psi? I have tried a few bases now and always come back to Julian's with just the odd 'tweak' of my own. I use my 7l cooker but scale down to a 3l base so that I am not far short of the 7 l once watered down. That gives me almost 25 portions of base each time to freeze.

[wasp-598]

I have only ever used Julians base the Bangladesh version from the ebook where I learnt it.

I did not measure the coriander right but have now sorted this out with my last base.

I only do a 1.5 liter at a time but I'm going to do a 3 liter as I seem to go through the stuff!

Iv even got onion bhajj oil that smell's sweet and an aluminum fry pan.

Iv only been curry making for 2 months now and in total I have made around 5.25L of this stuff and includes a 750ml I did first.

[RubyDoo]

I have only ever used Julians base the Bangladesh version from the ebook where I learnt it.

I did not measure the coriander right but have now sorted this out with my last base.

I only do a 1.5 liter at a time but I'm going to do a 3 liter as I seem to go through the stuff!

Iv even got onion bhajj oil that smell's sweet and an aluminum fry pan.

Iv only been curry making for 2 months now and in total I have made around 5.25L of this stuff and includes a 750ml I did first.

Sounds like you are well on the way then 

[wasp-598]

Just need Tandoori Oven!

[wasp-598]

RubyDoo I need you!

RubyDoo does the 3L you made then go on to make 7L. I am using julian's base too and when it reduces down after being cooked I refill it with water to make 3L.

maybe I have the wrong consistency.

Does julian's 3L make 3L for you.

I have a big pot that has litre mesurments in side the pan ;D

[RubyDoo]

RubyDoo I need you!

RubyDoo does the 3L you made then go on to make 7L. I am using julian's base too and when it reduces down after being cooked I refill it with water to make 3L.

maybe I have the wrong consistency.

Does julian's 3L make 3L for you.

I have a big pot that has litre mesurments in side the pan ;D

Wasp. I use a 7l pressure cooker. Sometimes as a PC and but normally as an ordinary pan using different lid. I fill this pan to just over half way with onions then add the other to start. When base is done I top up with water to getvright consistency. This brings it to around 6 litres or a little over. Doing the second stage it reduces slightly so I just add water as / if necessary. When Julian says 3 litre he means a three l pot full of onions to start. Can't get the lid on until it reduces slightly. The reason I do not fill my 7 l is purely storage of 14/15 litres when complete.

Hope this helps