Today I started to cook the 3L Bangladeshi base gravie from Julian?s ebook.

To my horror and after two and half hours cooking there was a brown residue stuck to the bottom of the pan. I thought this could be the burnt ginger and garlic paste but the other ingredients were not stuck to the bottom of the pan and with a bit of effort managed to get the residue off. 

The curry was darker than normal but I have been using a darker onion bhaji oil. I was going to throw it away but decided to put the tomato in and give it a wiz and taste it and then make my mind up.

I was thinking that it would taste bitter but it does not at all and does not taste burnt and I would say it tastes better than the ones I did before which was about 3 x 1.5L and one 750ml

Have you guys ever had this and if so what would you do as it's cost me 6 onions costing ?2 and other ingredients?   

Have you ever had a brown/black sticky stuff stuck to the bottom when you have been doing yours.

Hi check out this new Indian franchise http://www.spice2go.com/

What do you think of them will the curries be from a jar!

This is what they have to say about BIR's.

"The curry revolution is here! Across the UK, people are tired of cold Indian takeaways, an excessive dose of poppadoms and chutneys, and use of pre-made sauces on a chicken tikka base for most curries"

How ever they seem to believe that BIR chefs over do poppadoms (they mean BIR's give's away to many nice flat poppadoms away for free, they can only use pre-made so they attack them)

do they mean

"pre-made sauces"

as we make our own masala sauce with low fat yogurt what do they mean, trying to make customer believe that we use patak's ready made curry from a jar though we do use a small amount of their paste.


I do know that some British people think we use some special curry from a jar and the company only sell to takeaways because they make more money that way

no doubt some Americans will provide them with investment money  ;D