Hi folks, hope you are all well.

I apologise if this has been debated previously, but-

I recently had a conversation with a chef from a BIR takeaway with the aim of trying to get a few hints (or secrets)!

I didn't want to be over pushy, so I firstly asked him to confirm the use if a base sauce (which he did), and would this sauce be used for all the dishes, ie from Korma to Vindaloo and he said yes!
I then asked if he made this sauce regularly and he said that for the weekend he would need a fresh batch each evening, but during the week it could last a couple of days, but would need re-boiled each day before use.
He said there was no secret ingredients, but that it was made in large quantities and that was a factor in the final outcome.
He then added that he used a 'Bouqet Garni' technique to get the taste from the cinnamon and cardamon into the sauce, but without having to remove the leftovers, before blending.
He then said he would add 'powders' to make each individual style of curry.

I would have loved to ask more but it became obvious he was extremely busy so I then left with our order.

Any thoughts on this 'Bouqet Garni', and could this be a/the secret?
All we need is a mesh container or similar(an old sock), filled with whole spices which infuse the taste and dangle it in the 'base mixture while it cooks.

I would love to hear your feedback on this, whether its old hat and been tried, or if it might lead to greater things in our BIR attempts.

Long live Curry.

Eric

Hi fellow curry lovers.

Although I'm fairly new on this forum I have been trying to cook BIR style curry for many years.
I always used the Kris Dhillon base, however I have never actually cooked the whole quantity and froze some at the end of the 'green stage'. This makes it awkward to get the corect proportion for the tomato stage to complete the sauce, and It might be where I have been going wrong?
Recently I tried the 'Rajver' base with some success (see Pictures of your Curries), but again I feel there is better to come.

What I would appreciate, and I realise there may be differences of opinion, is whether to try a Bruce Edwards base, (it seems to curry favour with lots of you)? :, or try the Dhillon version again from start to finish.

I have read some of the threads suggesting improvements to the KD version and would also be interested to hear your opinions on this.

Thanks, and sorry if this is going over 'old news'!

Eric,

Thought I would share my latest effort with you.

It's "Rajver's" basic gravy, but I have also added some garlic and ginger!

I will cook the actual curry later this week, we are finishing off our fabulous Bangladesh takeaway tonight.



Broon.

Hi folks,I thought you might like this 'wee story'!

Mrs B and myself were in a curry restaurant in Dundee a few years ago having lunch. We only just made it in before they closed.
As there were very few people left due to the time, one of the customers who was sitting behind us started to quiz the waiter about how they cooked the curry. The waiter gave very little away and the customer asked if he could speak to the chef. After a few minutes the chef appeared and again would give little in the way of how he cooked the curry.
After a good 5 minutes of conversation which had resulted in no real progress to his quest for answers, the customer put forward a proposal, he offered to work in the restaurant for one week with no pay, if they would show him how to cook a restaurant curry. The Chef refused the offer.
The chef, feeling slightly guilty by this stage, did however say that it was all about how, and how long you cook the onions.

The curry secret lives on (in Dundee)!

Eric

Sorry if this has been discussed before (I'm new here), but our friendly Bangladesh takeaway chef gave us this to try as he knows we like to cook and that we like our curries hot. He gave no instructions as to how it should be used, other than to use small quantities and we therefore assumed it is a concentrate chili paste.
After trying to include it into some of our creations we gave in as the taste was very overpowering.

As this forum has a vast knowledge of all things curry, I wondered if someone could tell us how, or indeed if, we should be using it.

Thanks,
Eric

What can I say other than I am delighted to have stumbled across this site.
Mrs B and I have been into curry for over 20 years (I was a late convert), Bangladesh type Curry being a favorite of ours.

I tried many years ago to cook restaurant style curries but gave in as I didn't feel as though it was the real deal.
Lately I have re ignited the efforts, dug out my old Khris Dillon book and have started to get excited about it again.
I have also tried Pat Chapmans recipies, but have not found them to be as successful as KDs.

I hope that this forum can give me a few alternative recipies or tweaks for the KD verion of the basic sauce. Its close but just missing that elusive something.

Long Live Curry