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Author Topic: BIR Myth's  (read 51,994 times)

AI Summary
The discussion revolves around debunking common myths related to achieving the authentic British Indian Restaurant (BIR) taste in home cooking. Participants have identified several myths, including the belief in a "secret ingredient" that is essential for replicating BIR flavors, which they largely agree is unsubstantiated. Additionally, there is debate over the necessity of high-output burners and the impact of cooking techniques, with some members asserting that while high heat is important, the presence of flames is not crucial to achieving the desired taste. Overall, the community is working towards compiling a definitive list of myths to help clarify misconceptions and improve home curry-making practices.

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Offline JerryM

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BIR Myth's
« on: October 22, 2008, 07:25 AM »
like most of us i'm striving towards that BIR taste and trying different ideas to prove or discount what's done for real.

Secret Santa has given me the idea of pulling a set of myth's together so that we all avoid as many not pitfalls but dead ends as possible. https://curry-recipes.co.uk/curry/index.php?topic=2940.msg27403#msg27403.

i'm thinking 1st to agree a definitive list, then put them in order, then add the reasoning.

the myth's already exposed!
1) tom puree
2) coconut cream

i've got about 10 but found them difficult to pull out from the little grey cells.

please put your 2p in and i'll collate them into a list. even if u don't know the answer but feel it's a myth stick it in for good measure.

i hope this might just help us all get rid of this last 5% wood for the trees issue.
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Offline Bod68

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Re: BIR Myth's
« Reply #1 on: October 22, 2008, 08:12 AM »
Any truth Jerry in "Asefatida"?
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Offline Secret Santa

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Re: BIR Myth's
« Reply #2 on: October 22, 2008, 11:39 AM »
Quote from: Bod68 on October 22, 2008, 08:12 AM
Any truth Jerry in "Asefatida"?

Not sure what your question is Bod, but if you mean do they use it, then yes they do, well at least Malik's BIR does. This is another ingredient I forgot to include in the Malik's base list. I saw them liberally sprinkling stuff from a little yellow pot and it took me a while, but eventually I realised it was asafoetida and the brand is Vandevi.
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Offline adriandavidb

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Re: BIR Myth's
« Reply #3 on: October 22, 2008, 02:18 PM »
I thought dried fenugreek leaf (quasuri methi) was the answer at one stage, it wasn't, although it did help a bit!
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Offline Bod68

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Re: BIR Myth's
« Reply #4 on: October 22, 2008, 09:39 PM »
Quote from: Secret Santa on October 22, 2008, 11:39 AM
Quote from: Bod68 on October 22, 2008, 08:12 AM
Any truth Jerry in "Asefatida"?

Not sure what your question is Bod, but if you mean do they use it, then yes they do, well at least Malik's BIR does. This is another ingredient I forgot to include in the Malik's base list. I saw them liberally sprinkling stuff from a little yellow pot and it took me a while, but eventually I realised it was asafoetida and the brand is Vandevi.

If it is important why is it not in the base or the curry? Intrigued...

Thanks for replying :)
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Offline JerryM

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Re: BIR Myth's
« Reply #5 on: October 23, 2008, 07:05 AM »
Bod68,

i've had a few things on my shopping list in my wallet which have been there for a while now - i guess i must feel they are on the fringe of the myth. they are asafoetida, fresh methi, kashmiri mirch. the kashmiri mirch is not widely available and why i've not bought it.

i hope this post can sort these questions ie is asafoetida a significant ingredient - from the recipes u'd think not.
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Offline JerryM

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Re: BIR Myth's
« Reply #6 on: October 23, 2008, 07:10 AM »
here's my additional items, no order as yet

secret ingredient
wok hey
smoking oil
healthy curry
reclaimed oil
recipes from one base only
fancy base ingredients
onion cooking

please get your niggles down on paper, then we can put some definition to them and get them in order.
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Offline Derek Dansak

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Re: BIR Myth's
« Reply #7 on: October 23, 2008, 02:30 PM »
cool post. the biggest myth, that many bir waiters tell customers is "we use hundreds of spices to make all our dishes". its a complete lie, which just sounds impressive. Before finding this site, i completely believed this myth!  :) It actually amazes me how few spices bir chefs use.
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Offline Secret Santa

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Re: BIR Myth's
« Reply #8 on: October 23, 2008, 07:24 PM »
Quote from: Bod68 on October 22, 2008, 09:39 PM
If it is important why is it not in the base or the curry? Intrigued...

Thanks for replying :)

Umm, I think you misread my answer. I said they do use asafoetida, in Malik's takeaway they use it in the base.
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Offline Secret Santa

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Re: BIR Myth's
« Reply #9 on: October 23, 2008, 07:30 PM »
Jerry the idea that a particular type of chilli powder gives the BIR style... nonesense. We've had deggi mirch, kashmiri chilli, etc. etc., they don't make a blind bit of difference in general. The only real difference is the heat factor and the colour they impart to the final curry. They have no impact whatsoever on the BIR flavour. Myth number, umm, where are we now?
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