My recent findings

[George]

I've re-opened my personal R&D on two dishes recently, in the search for tastes which get close to the best of the BIRs. The dishes are Chicken Korma and Chicken Dhansak.

I very rarely have Chicken Korma in BIRs these days (a) because I've got a bit tired of it and (b) because the average BIR standard seems to have dropped off, compared to the 1980s. But I can remember some of the characteristics of the best kormas I've ever had and that's what I'm trying to match. About a month ago I got close but, then, the next time I tried, the taste wasn't as good. I feel that being able to repeat a dish, at will, to the same standard is essential but it's not that easy.

This evening I made my best ever Chicken Dhansak and I hope I'll be able to repeat or improve on it. The approach I used is nothing like any of the recipes on here and yet it got close to the flavours I love at the very best BIRs.

Another aspect is that I could probably have cooked both these dishes to the same standard over a small camping stove on a low flame. I don't see high flames, let alone the near-burning of anything, as being either necessary or desirable.

[emin-j]

Hi George, can you give a little more info on your ' new approach' please.

[George]

Hi George, can you give a little more info on your ' new approach' please.

Not until (1) I can repeat these dishes to the same standard with consistency and accuracy, so any recipe I give really is tested and proven to the standard I seek and (2) preferably they've been tasted by someone on here, to check that these dishes really are of some merit.

Another observation I'd make is that some of the books really are quite close with their recipes but it's like they can't quite bring themselves to reveal the very best recipe they know, so it's 'cut back' a bit to give a rough approximation for readers, whilst not matching the dish you'd actually have at the BIR. What I'm trying to do, is figure out how the recipes have been 'doctored' and take them back to what I reckon they should be.

[gazman1976]

@ George, where do you base your best results on? and where are your best curry houses? obviously everyone will have different tastes, just wondered which area you are from so i can understand what type of flavour you are after, i have travelled all of the uk, and tried lots of different places, all different, some good, some bad and some excellent

[gazman1976]

also if you want a tester for your curries, i would happily oblige George by giving you my address and you could post me one of your curries

[JerryM]

George,

well pleased you're interests back.

i've become sold on these creamy dishes and will keep fingers crossed on the Korma.

your methods will also be of interest on a general principle to hopefully apply across other dishes.

i can see you're not sold on the burner. for cream dishes you don't need. the one reason why i've suddenly changed my spots so to speak "madras" to cream is that i hot fry them which is not the case in BIR's. i've really tried to slow boat them but i just can't - only down to the finished taste.

the one ingredient i keep seeing in the Asian stores with my new outlook is i think rose petal liquid. would appreciate your thoughts on it - is it worth a purchase.

[George]

@ George, where do you base your best results on? and where are your best curry houses?

I think you're so right that everyone might have different tastes. The best kormas I had were from 'up market' restaurants in central London in the 1980s. These had a delightful fragrance, rather than just a sweet, creamy element. Jerry raises a good point with the idea of Rose water. I've had a bottle of that on the shelf for ages but have never got around to trying it. The number of permutations/combinations of ingredient options is mind-blowing. If I can get back to my best ever korma, and gain some consistency with its production, I may then start to introduce new elements like rose water.

The best Dhansaks I've had are more recent, from BIRs in several areas. The Dhansak I made yesterday was similar.

I'm not sure these curries would travel well by post! i think we really need to be visiting each others' homes, perhaps on a Saturday morning for informal tastings, if dinner parties have less appeal.

[joshallen2k]

George - try the rose water. It adds fragrance, as well as an interesting background taste. I use it in Kormas and the odd Pilau rice.

The best Korma I've had in a restaurant (in Canada at least) uses rose water in theirs. It says so in the dish description in the menu.

About a tablespoon is enough.

-- Josh

[George]

The best Korma I've had in a restaurant (in Canada at least) uses rose water in theirs. It says so in the dish description in the menu. About a tablespoon is enough.

I agree - it's always useful to find menu descriptions which are quite revealing. I will definitely try using rose water, after what you and Jerry have said. I also have Kewra water. Does anyone here use Kewra water in cooking curries or rice?

Dhansak is another example. Many menus say, "hot, sweet and  sour".  I add sugar and I'm sure it's key. If a dhansak recipe doesn't include sugar, I don't expect it to produce what I'm looking for. If they add pineapple juice, then is it really natural pineapple juice or is it it just syrup, i.e. another form of sugar? Why would they add pineapple juice or syrup if they don't add pineapple chunks? I don't ever remember finding pineapple pieces in a BIR dhansak but perhaps that's a regional thing.

[Razor]

Hi George,

Dhansak was my first ever curry back in the early - mid 80's and it was beautiful, it really was.  It wasn't what I would describe as being hot though!

Around Manchester, I don't think a Dhansak is hot although I've seen many references on here as to it being hot?

As for pineapple, again, I've had it with and without chunks but much prefer it without.

I really hope that you crack this one George because I'd love to replicate that wonderful flavour of my first Dhansak.

Ray