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Hi Jb, your food photos look great.Was a scaled down recipe (with quantities) ever posted for the CBM Little India base?I would love to see a recipe for this that makes a manageable amount for home cooking.Cheers,Paul
Well just polished the lot off.The taste has definitely improved overnight in the fridge,so has my sense of smell!Masala was spot on as well the balti.The madras was as close as I've ever got,texture,taste and aroma was very very good.There's still an underlying taste in every madras I get from a T/A though that I can't match.Can't put my finger on it just a deep savoury taste that every BIR chef manages to obtain very easily.Is it something that's in the gravy?(although CBM's recent Little India Video leads me to think overwise).I've watched just about every piece of footage of these chefs in action in their kitchens,they make it look so easy with the minimal amount of ingredients and nothing apparently secret so where does that taste some from?? I know we've debated it for years but it's so frustrating to be so near yet still missing the last piece of the taste.Anyway I have loads of base left so I've got plenty of time to practice!!! ps thanks for the kind comments!!JB
Quote from: jb on June 05, 2012, 05:21 PMWell just polished the lot off.The taste has definitely improved overnight in the fridge,so has my sense of smell!Masala was spot on as well the balti.The madras was as close as I've ever got,texture,taste and aroma was very very good.There's still an underlying taste in every madras I get from a T/A though that I can't match.Can't put my finger on it just a deep savoury taste that every BIR chef manages to obtain very easily.Is it something that's in the gravy?(although CBM's recent Little India Video leads me to think overwise).I've watched just about every piece of footage of these chefs in action in their kitchens,they make it look so easy with the minimal amount of ingredients and nothing apparently secret so where does that taste some from?? I know we've debated it for years but it's so frustrating to be so near yet still missing the last piece of the taste.Anyway I have loads of base left so I've got plenty of time to practice!!! ps thanks for the kind comments!!JBLooks great JB. I've also been trying to nail the madras, should be simple right?. Chewytikka's version has got me closest if i'm very careful with the lemon juice. Madras in Glasgow can be pretty hot, but with a deep chilli flavour. I use Eastern Kashmiri chilli powder , which comes in a smallish box(around
Still staying off topic, which take away would that be jb?Now back on topic, nice looking dishes mate. Kashmiri chilli powder adds a nice chilli flavour without so much heat as ordinary and a lovely red colour too. You can get the small MDH boxes of it in the general store next but one to spice. I've not seen it anywhere else in grays. Any plans to try the NIS in the near future. I'm begining to work on emulating the elaichi one now as it's becoming a regular delivery item :
It's the one at the bottom of Grove Road/Gypsy Lane called Spice Corner.I had takeaway once,it was ok although they do have some unusual dishes on the menu I must try.Like I said sometimes the smell is incredible,it litterally hits you in the next street as you approach.I have loads of gravy left.I'll have to get some of the chili powder and I will try the NIS.I had an elachi the other day,I could be wrong but I'm sure I could detect the aroma/taste of some non sweetened massala paste in it.Could it be one of those chef's special dishes that uses it I wonder?