Hi All,
Meant also to tell you that this restaraunt was one of the first in Newport along with one in pill that was called the rose of india, its reputation is" you love it or hate it" bit like Marmite tehe, anyway
people who have been going there for "years" comment on the consistency of the quality of the dishes and they always "taste the same". This is like a trip down memory lane thinking back had a curry there in 1970 at the tender age of 16 it was as the menu described it "meat curry madras"
half chips half rice, at that time my only interest was to fill the hunger the illicit lager had created.
Still it begs the question of the "best of breed" theory.
Steve e

Hi All,
Ah The Lahore in newport,recently tried one of their madras sauces, a friend had been for a chicken biriani with madras sauce and bought extra sauce for me to try well,the sauce was extremely dark in colour and had an overwhelming smell and taste of star anise, it was thin in texture and by normal standards very hot in spice content but not unpleasant.there was a large amount of oil floating on the surface which again was dominated by star anise. I wonder wether this
is used in their base or an addition at the final stage, until i try another style dish from there i wont know. will keep you informed,keep questing and good luck
steve e 

Hi All,
Meant to say in previous post has anyone noticed a distinct flavour of star anise in the base
of your local bir.
steve e :

Hi All,
This an interesting breakthrough in my opion,having read the korma recipe I experimented
using the following criteria
1 chicken korma sauce and masala sauce are very similar in taste so
2 dissolved one inch block of creamed coconut in hot water added 1 teaspoon of sugar
3 added 1/2 teaspoon chili powder and 1/2 teaspoon garam masala
4 tiny amount red food colouring and mixed all thoroughly into a red paste(so similar in looks to the bir one I had observed).
5 oil in pan fried garlic puree until light brown
6 Added red paste fried for 5 mins
7 Added base sauce to amount desired simmered 10 mins
8 finished off with dribble of condensed milk

Closest I have got ctm

Steve e

Hi All,
Bought a kilo pack of basaar mix yesterday ?2.49 smells lovely,noticed they had 5 kilo bags too so
it does back up the theory of restaurant useage.
steve e

HI All,
Tried the chiken "darthphallsala" last night, it was gorgeous!!!!!!!!!. Had some KD base sauce left
so I used that, added chicken tikka to it, will definetely make the Darth base this weekend. Well done Darth in our opinion (3 of us) a good all round family favourite.Yummy
steve e

Pete,
Thanks for the info on the ctm paste it certainly follows the comment I had from the local bir
"too many things go in to explain". Still, it will get the better of me and I know i wont be able to resist a go at it. will keep you all informed of the outcome.
steve e

Hi Pete.
Out of interest what was the ingredients for the red paste for ctm,curiosity has got the better of me,
even though you were not happy with it, i am interested to see if it stacks up to my local takeaways reply.
Happy New Year To all
steve e

Hi Pete,
I used the kd base as shown in one of your previous posts, some small additions i e
4 black cardamons and small slice of coconut block,the rest exactly to the letter.
I suppose the addition of chili powder along with the final coriander/cumin mix would give the required "heat" but I was more than happy with this curry the way it came.
Steve e

Hi Pete,
Tried the vindaloo recipe last night followed it to the letter, result was fantastic, I am hooked on this recipe .
Thanks
Steve e