Just had a look at the author's website, and it seems that the style of language used has more than just a passing resemblance to this site. Makes me wonder if he hasn't been a member of cr0. After all, where did the term 'BIR' originate? Anyone else noticed this?
         D.

 OK thanks for that. I just wondered if we were comparing like with like. If the recipe is the old one, it seems we aren't. Pity we haven't got an updated version. Seems he was a bit ahead of the rest of us and will probably  have moved on a little since then. And of course BIR currys have changed quite a lot since then too.

                              D.

  Have I missed something, has BE had more material published, or is this from the Curry Mag articles? That must be about 20 years old now. I know he did a general curry piece on here, dont recall a Madras though.

    Well hopefully not French Indian - ' Sauce Indienne ' over everything. [White sauce with a pinch of curry powder.]
                                     D.

  If the chef was known to you personally I would  be very wary if he was prepared to take money for a secret he would not otherwise reveal.
                      D.

  You may or may not think this is relevant to this discussion, but around 20 years ago I placed an ad. with a box number in a regional newspaper under 'catering vacancies' which offered ?500 if an Indian chef would contact me and reveal the secret of the restaurant curry. None did, although some weirdies did write to me. I put the lack of response down to suspician. What I am saying is that you need to be very careful how you make your approach.
                                         D.

Hi all,
        There have been a million and one books published on traditional Indian, Thai, Chinese etc. Virtually nothing reliable on BIR cookery. I think that says it all.
           D.

    I once made one using a galvanised dustbin. A cut down oil drum would do if it was cleaned properly first. The material dosen't really matter as long as there is some insulation between it [ie the outer casing] and the pot.

    Don't think so, but have you ever noticed how similar the smell of cumin and stale sweat can be ? I have on occasion sat in a restaurant and thought someone with B.O. has just walked past, only to realise it is a waiter with a tray of food.

    Mustard oil has a strong pungent flavour and smell, ideal for pickles, but not the sort of thing you'd want for a base sauce. It was the dominant flavour of Pataks mango pickle until they started using rapeseed oil, once tasted, never forgotten. Sometimes added in small quantities to tandoori marinades.
                 D.