I know some debate has been going about wether or not MSG is used in BIR cooking so last night I took a tried curry recipe of mine and added a TSP of MSG to give it a whirl. It definately modified the taste but I don't really think in a way that I have recognised in any BIR curry I have had. I can't say for sure that it is never used but I think the strong spice flavours in a BIR curry over rule the overall effect MSG has on the dish. I simply think it works in Chinese cooking because the flavours are more subtle. One thing I think is missing from curry recipies I have tried so far is an overall "Tomato" flavour quite predominant in some of my local TA dishes. I have tried to replicate this by simply adding more tomatoe but I think it goes deeper than that. One thing I have found does help is the addition of a small amount of vinegar at the end of cooking. Around 1tsp. Anyway MSG maybe but not THE missing link  I did watch a video on the "other" site showing a BIR chef cooking a curry from start to finish and he must have used nigh on a level chefs spoon of puree plus the same in spice mix for a long tray portion. Maybe we are using too much base and not enough of the other ingredients! Camera angles can de deceptive though!   

Hi,
I am a bit of a lamb lover (eating wise!!) My local supermarket just doesn't seem to do any lean cuts of lamb at a reasonable price. I have noticed my local T/A cuts all seem to be lean and tasty. I make Kebabs as well as the usual Tikka etc. Anyone know what cuts the BIR's go for? Understandably they use much more than the average Joe or Jane so they will get it cheaper. Anyone got any pointers? TIA     

1lb SR Flour
1 tsp salt
1/2 tsp baking podwer
4 Tablespoons plain yoghurt
2 eggs
1/4 pt milk
oil for brushing

The method is easy. Mix the dry ingredients together in a basin. Mix the Milk, yoghurt and egss together in jug and beat together. I use a hand blender and pulse for around 20 seconds. Mix the wet in to the dry with a fork and then kneed for around 2 minutes with wet hands. Stand for 1/2 an hour to prove. Pull off a bit of dough remebering to oil your hands first and pop into the basin of flour. Roll about until floured and onto the board for rolling out. It's a good idea to return to the flour basin from time to time. Stops a lot of sticking. Flour the pin a bit too. Once rolled out it's onto the griddle and then brush with oil. 2 minutes later or so flip over and in another 2 minutes .....Done !! ;D   

Hi,
Just wondering what contraptions our members have for actually cooking their curries? I have seen Cory's mega burner and wondered if anyone else has managed to buy or even invent the ultimate flaming device? Has anyone dared to fit a commercial wok burner into their house?  I have a new Cannon Range with gas wok burner that is ten times better than my old gas hob but I feel the cast wok stand absorbs more heat than it lets get to the pan. So I use the wire wok stand I got from my local Chinese cash and carry.

Hi ,
Anyone made any headway with Pakora?? I could never get that BIR finish on mine until I started using cornflour and yoghurt in my recipe as well as garam flour. Anyone manager to get it bang on? I need to do a further bit of experimenting with mine as the last batch was a bit rushed. I am renovating my kitchen just now. I will post a recipe once I have a result closer to what I would expect.

Hi All,
Bear with me on this as I know it isn't strictly in the right forum but after looking at so many bases and the on going debate ie Darth or saffron etc we only seem to see one or two different ingredients the crux of which seems to be peppers, cellery etc or the more fiery flavours. It has been said that Darths base is good for Madras and Vindaloo and Saffrons more versatile but Darths probably ahead for Hot rich curries, the debate continues! This got me to thinking what a BIR chef "Might" do. Make up a an Onion, Pepper, Celery paste to add into the base to give it the extra oomph! When needed? I know for a fact the Chinese T/A use pastes such as Lee Kum Kee Black Bean as a matter of course. We know some use Pataks. Any of our guys in the field see this done? I know Annam did on his kitchen visit. Could this be a part of BIR cooking we are 0verlooking?        

Cro where have you been all my life? Put a stone on just reading these recipies!! I thought I was doing well with the curry secret by KD!! Looking forward to exchanging info chaps. I do a bit of Chinese cooking aswell if anyones interested.