Quote from: Unclefrank on February 03, 2025, 10:40 PM
Hi all if any recipes needed please give me a shout and will have a look, have all the Taz recipes, which are excellent and also the Cook4One recipes too which i have tried nearly all of them.
I do still sell curries around 40-120 a week, better than the restaurant, that's what my customers say lol.
CTM is my best seller by far making 20-30 every week.

That's amazing UF. Is it just you doing everything yourself from home, like a cottage industry? I dream about being able to do that, if only so I have an excuse to buy ingredients in bulk.

If you have all the Taz recipes saved offline, could I PM you with my email address for a copy of them all, please? I can then post them (with credit to you) in their respective threads.

Quote from: Stephen Lindsay on January 26, 2025, 12:15 PMI hope that helps. If anyone has any reasonable questions or constructive I'm happy to respond.

Thanks a lot for replying, Stephen, and well done on achieving a result you're happy with.

Like livo in the post above, I had a search of the forum for recipes using the Taz base but it seems that they've all been lost; truncated by a forum bug or similar. For example, one of your own posts for Chicken Punjabi Masala is missing most of its content.

Do you have a copy of your recipes stored offline? If so, would you be willing and able to upload them again for us please? You're very welcome to send them to me directly and I can type them up / format them for the forum if that's easier.

I hope we can recover at least some of the lost recipes; it would be such a shame to let them remain lost.

Quote from: livo on January 31, 2025, 08:54 PMThe forum is broken.

Yes I noticed this myself several years ago. I sent a PM to the admin (Yousef) about it but never heard back.

You could try finding a historical copy of any broken pages using the Internet Archive's Wayback Machine but it's unlikely that many pages have been archived.

Quote from: Peripatetic Phil on January 19, 2025, 09:35 AM
I get it from Great Cornish Foods (an independent annexe to Waitrose in Truro, Cornwall).  But it can be ordered online and delivered, from/by Pipers Farm.

Thanks Phil. I might have to order some as a special treat.

How did yours turn out?

Quote from: Robbo141 on January 23, 2025, 12:03 AMThat's a big NO from me. Making consistently decent curries, and the occasional beaut, but alas, not quite the BIR I miss from my UK life.

I've seen loads of people talking about how curries tasted different in the olden days. I can't say I remember them being hugely different myself; if anything, perhaps just a general reduction in the overall quality (due to increasing costs) rather than a change in cooking methods.

Chicken stock in the base gravy would certainly contribute a deeper more savoury flavour, but personally I wouldn't want that in every dish.

What is the missing flavour you're looking for? Is it a savoury richness, an aromatic spiciness, a sweetness, or something else?

Quote from: Peripatetic Phil on January 18, 2025, 07:17 PMI am planning to attempt a "cull yaw" (= "culled ewe") dhansak in the very near future — call yaw pre-cook complete, only the final dish remains.

That sounds incredible, Phil. I bet the flavour is going to be fantastic.

Mutton is my absolute favourite meat and it's a crying shame that it's so difficult to get a hold of. I have to get it from Asian butchers in Glasgow and even then it's not so common.

Where did you get your ewe from?

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.)

Well I'm only 12 years late in watching these videos (thanks for still hosting them on YouTube, @natterjack).

Unfortunately the techniques (especially the "be brave and singe fry the spices until almost burnt") didn't add anything beyond the typical curry cooking methods for me. Might just be a personal thing or a matter of preference, of course, but it didn't produce an extraordinary taste or smell for me.

Then again I mostly cook Scottish curries which often don't even use any mixed powder at all, so again it could just be a regional/personal thing.

Still great to see videos from a working restaurant though, so I'm glad to have given it a try.

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

Do you properly mash the meat down into a paste, as is traditional? I'd be interested in knowing how these turn out.

Mine certainly isn't watery, it's actually very thick (possibly because I pre-cooked lamb on the bone) and has thickened even more overnight. It could actually pass as a keema curry on its own, but I'll probably add some more lamb mince to it and a small amount of oil and base to make a more recognisable keema dish. I might slap it on a puri or something.

When I try things I'll report back.