hiya jerry m i have also made quite a few on here as well and have adopted some parts.kd`s base has always worked for me.the new base fries the onions for the base before boiling giving a much nicer smell.the finished result is also of a better texture and more flavourful.i would normally add some muli and other veg sometimes.the toffee-smokey taste however has nothing to do with the base.heat is a factor although it is the methi thst does it.i have come close to the taste without methi the difference is quite a lot with methi though.someone on here mentioned methi years ago although they were saying throw it in at a later stage.the book says fresh methi in at the beginning for 5-10 minutes and dried methi for about 10 seconds.i would always fry a cuple of tablespoons of diced onion and about a tablespoon of both chopped garlic and ginger in at the beginning making sure no smoke rises hence not burning them at this stage then i would put the methi in and then the base.the onion and garlic and ginger were another tip on this site which i will always use.i do believe that kd`s base is the best some of the bases on here call for loads of spices sometimes making it gritty.some have even said to put about 2 pints of oil in the base.i think kd`s is a good starting point and quite easy to personalise.
regards
barrie
ps yeah i did see the toffee-smokey line a long long time ago on here also and that does give the best description of the taste.as soon as i saw that written i realised that it is that taste that we all are after.

how embarrassing is that thanks for telling me about her.no wonder i couldn`t find him.
cheers
barrie

HIYA ALL I HAVE BEEN EXPERIMENTING WITH BIR`S FOR AT LEAST FIVE YEARS NOW AND RECENTLY PURCHASED KRIS DILLON`S NEW BOOK.I HAVE TRIED MANY BASES AND KEEP COMING BACK TO HIS ONE.HIS NEW BASE IS THE BEST SO FAR BY FAR.I HAVE COOKED BIR`S AT ULTRA HIGH HEATS AND DO NOT THINK THIS IS NECESSARY.IN THE NEW BOOK THE NEW BASE IS THE BEST YET AND LOOKING THROUGH THE BOOK READ THE CHICKEN METHI RECIPE.IN IT HE MENTIONS THE TOFFE TASTE.HE SUGGESTS FRYING FRESH OR DRIED METHI LEAVES AT AN EARLY STAGE.I HAVE ADOPTED THIS METHOD IN MY CURRIES AND HAD A EUREKA MOMENT IMMEDIATELY.THIS IS BY FAR THE BEST CURRIES I HAVE DONE AND HAVE HAD IN ANY RESTAURANT.I HAVE TRIED MANY BASES AND RECIPES ON THIS SITE AND HAD SOME SUCCESSES NONE AS SUCCESSFUL AS THIS ONE THOUGH.IF ANYONE WOULD LIKE ANY INFORMATION ON INGREDIENTS,ORDER OF PLAY OR TECHNIQUES THEN JUST ASK.MANY THANKS TO THE CRO SITE AND KEEP UP ALL THE GOOD WORK.
SPICY REGARDS
BARRIE

hiya jerry m i have been experimenting with bir`s for about five years now.i have tried a good fifty differnt bases and copius amounts of cooking techniques and order of plays.i always seem to come back to kris dhillons`s base whilst having my own technique now taking from experience over the years.i have used high temperatures as in a hotwok in the garage and this is not necessary.having recently purchased kris dillon`s new book his new base fir me is virtually the one.also in the book is a chicken methi recipe.part of the recipe mentions frying fresh or raw methi leaves early on in the cooking process to create a toffee like taste.i have adopted this method in all of my curries and low and behold it does always give that bir toffee taste on the kitchen hob.at last i do feel i am there now at last.i have had many people try this and every feedback is that of A SUCCESFUL BIR CURRY.and at last i have made the curry that i think is the best i have tasted anywhere.if you need any more information on technique and ingredients let me know.for me this has deffinetely been a EUREKA