I know this is an old topic, but I would like to react on this, hoping this might start some discussion. Actually, I have the exact same thing. Very often, my dishes taste very alike, apart from Korma and Vindaloo. I have used different bases all with the same effect.

On the other hand, my local curry restaurant does a great job in making different dishes that taste significantly different.

So what could be the problem? Are we spicing the base too much? Not enough spices in the mix? Or too much a dish?

That's a very nice recipe, Meggeth!

I tried it the other day, as I was intrigued by the onion seeds. I did make some modifications:
- chickpeas instead of veggies and mushrooms,
- red onion instead of white,
- added mustard seeds (mistook them for onion seeds  ;D but did at onion seeds too).

I have to say, it was a very nice dish that tasted substantially different than the other dishes I usually do with my base. Thumbs up!

Hello all,

I'm a new member from Belgium.

I used to have a period where I ate a lot of Indian, but I'm trying to watch my weight now so I guess I prepare it once a month.

I have already learned quite the bit about BIR cooking, although I mainly follow recipes from others (with some own interpretations). I can't really say I try to build up dishes from scratch and, for the seldom time I do, I usually don't find it worth the quality to post about it. So if you people don't mind, I'll be mainly posting small comments on the recipes I have tried and tested.

That's all. Feel free to ask more questions if you like.