Recently I've been getting a bit bored of my own curries - not because they're bad, but because they all taste quite similar.

Obviously I don't mean my korma tastes the same as my madras, however I do find that my curries tend to fall within two or three groups, flavour-wise:

* Creamy (korma, some chasni, CTM, makhani etc)
* Tomatoey/rich (rogan josh, madras, bhuna, dopiaza, jalfrezi, jaipuri, karahi, balti)
* Sharp/tangy (achari, some chasni)

Even when I try to vary the flavours by adding more of a certain element (e.g. peppers) the underlying curry itself still tastes pretty similar.

To my palate, a bhuna can taste almost identical to a karahi, which can be only slightly different from a jaipuri/jalfrezi, which can be almost identical to a balti, and a madras is like a hotter rogan josh.

Does anyone have any techniques they use to really make each curry stand out?

How do the restaurants do it?

Like the title says - if you're able to consistently produce restaurant or takeaway-quality dishes with "the BIR taste", how are you doing it? Which recipes are you using? Any special preparations you make? And what's your cooking method like?

(Personally I'm only able to produce "clone" curries occasionally, and I haven't narrowed down specific techniques yet. I can consistently make great curries but not all of them taste recognisably BIR.)

I'm looking for a good Glasgow Chicken Chasni recipe but the only ones I can find are truncated/missing.

Any chance anybody has kept offline copies or backups of these recipes, please?

loveitspicy's:
https://curry-recipes.co.uk/curry/index.php?topic=8638.0

Stephen Lindsay's:
https://curry-recipes.co.uk/curry/index.php?topic=5573

I've just finished pre-cooking 3KG of lamb (using PanPot's recipe, if anyone's interested) and after removing the lamb chunks I have a good ~500ml of thick sauce left over.

It's not heavily spiced but has lots of small bits of lamb and tastes very lamby so I don't want to waste it.

What do restaurants/takeaways do with this?

Some possible ideas I've had are:

Some of you may know that another curry forum, "bircurries", has started to charge for access to user-provided recipes.

Hundreds of recipes and other pieces of knowledge were given freely by members of the forum, and now they cannot be accessed (even by the people who wrote them) without paying the forum administrator.

Putting aside the ethical issues of such a move, is it even legal to do such a thing? The submitters own the copyright to their posts (a fact which is re-affirmed by the website's own T&Cs) and presumably submitted their posts with the knowledge that the forum was a free-to-access, publicly-accessible area in which anyone could read and exchange information.

In my opinion the site is risking potentially huge legal issues by doing this. If they want to charge for access, they should at the very least make all previous posts freely available and only start limiting access to new/future posts.

By the way - I posted two similar messages on the forum itself but they were deleted/not published because the admin wants the comments to be "positive" only:

QuoteHello

I understand this has now been made mandatory and the donation is no longer optional, despite the reassurances from the admin in this thread?

Is there a place we can provide feedback or discuss this change openly? I made a comment in another thread but it was deleted because the admin wants the thread to be "positive replies only" which is obviously stifling open conversation.

I would like to understand the legal ramifications of placing user-provided content behind a paywall as I believe it's not be legal to do so. This site's own copyright policy actually re-affirms that the content's copyright belongs to the person who posts it. If the admin wishes to place content behind a paywall, they must own that content.

Apart from that, my personal opinion is it is amoral to take hundreds of recipes and other valuable knowledge freely from members and then later restrict access to that content without compensating the authors.

:thumbsdown: