I've been wondering the same. I think mosts BIRs will have their own take on the blending, but they all seem to include CP. I know it has been argued elsewhere that by having individual spices and CP (which already contains them) may be duplication. Nevertheless, I have seen inside a BIR kitchen and they were happy say that CP was part of their "mix". In fact, there were no cumin,turmeric, corriander spices on show. just the mix and chilli powder. How to get that balance is my question.

In the undercover curry, tandoori massala seems to be used in dishes, often as part of a tandoori marinade (added to dishes like Bhuna during the frying stage). I was wondering how widespread its use has been with members.

Thanks for the feedback on the Grains. yes on Googling it does reference back to Africa.
I am trying to source some (no pun..)

As for the tinned fruit, yes I saw it in Undercover as well. it does make sense as I have seen the odd grape floating in the Red Sea, although it is not a dish I'd choose. But if there is a dish on the table, its always worth a dip with some bread

I popped in to my local to ask about the "household" products in use. They seem quite unabashed by using whatever is available. Lemon was courtesy of PLJ (pure lemon juice). I seem to remember as a child this was advertised on TV! Aziz confirmed the Grains of paradise are used sparingly as a garnishing spice, in the vain of garam massala. as the research shows, the ginger/cardamon theme is already present from other ingredients.

Ok here was the surprise. Marvel. yes, that nasty milk powder. he uses a spoon of it in the Cream type dishes (CTM/Korma/Pasanda etc). it thickens the gravy and gives a creamy texture and I guess cheaper than cream. cream is used as garnishing swirl on the sweet Red stuff. I'm all for shortcuts, but this seems a corner cut too far. Having said that, it tastes really good. I'll try and get more detail on quantity and method of the "grains"

My local BIR is in knightsbridge and I guess tries to cater for upmarket Clientele. Like may so "modern" places, they try to be different. I have met the chef Aziz many times and he has been proud to talk about what makes him different.

He said he uses "Grains of Paradise" in with his spice mix. I don't know if any body knows its origins? or indeed what effect this will have on the dish. He mentioned Africa??

I am due to visit this week and he has offered to look at my standard list of ingredients, to give me some guidance. I'll report back once I have more, but he did warn me that I would be surprised how many standard supermarket available products are utilised. I know that Delmonte tinned mixed fruit is a favourite in some CTM recipes!

I got this book recently, after visiting a mate who had just bought it. The base source was very good and I reckon this is because of the oil. some base sauces seems to boil the spices. This really uses gallons of the stuff.

we had Bhuna and Madras. both up to BIR quality.

Also Dave (author) is happy to email.

An addition to the book might have been cooking technique tips. I'm a believer that flames should be involved in the early stages. I can only relate to the pyrotechnics I see at my local haunt. I'm sure this adds to the taste, although care should be taken not to burn the spices.

I recommend this book and look forward to alienating my family by stinking my house out for a week (in a good way)

Hi Chris

My local also has fennel seeds, but this of course will vary. I like the idea of the twice cook method. is this done at BIR's

Secret Santa

I don't think the flames are intended, but are a by product of needing to cook at speed (and therefore high temp.). There is some chemical reaction as the liquid rapidly evaporates. this happens most effeciently during flambe. Watching the pros, they often have anumber of pans on the go at one time. they can't all be flaming and some are just bubbling rapidly. however, when chef turns attention to a particular pan, then he'll get the big spoon in and agitate the pan (often causing flames). A simple test at home on a very high heat confirms this is possible, just using onions, garlic, spice mix and small amount of water. remember that water in hot oily pans is not a good mix, so expect a reaction (of a flaming variety). Get your nose ready for that toffee!!

Yes, if you can get high heat and vigorous pan movement you are well on the way. Take a glance in A BIR kitchen and you be sure to see flames. The flambe is the time the aroma really comes to life.

I've read many articles here on members getting the fable toffee hit, at various and sometimes unexpected times. There is no doubt that the smell that eminates from a BIR kitchen often bears no resemblence to home.

there is a technique to this that can be replicated at home, by (as you would expect) doing the same as in a BIR kitchen. The 2 magic secrets are heat and movement of the pan.

if you can't get extreme heat at home on your stove, you will find this hard.

If you were to watch the local chef, he will add gravy on top of spices to prevent burning. So as all the spices are cooked, he will have a very high heat and rapidly moved the frying pan back and forth (in a sliding action), on the high gas. Now this has to be done quickly and when the pan is not too full, to prevent slopping on the stove. The action of this will cause flames to engulf the pan. This is fine and is needed. It is at this point that the aroma is released.

Try a dry run with onions, garlic/ginger paste, then a spice mix of your choice (but not dry), add either gravy of 4 tablespoons of water. Remember, movement induces flames, equals toffee aroma. Let me know how you get on.

I had the chance to visit a customer at the Ladywell Tandoori. Not a BIR, but a completely standard curry house with no variation on what you'd expect from generic dishes. I made notes on the "gravy" and have a had many attempts to obtain the best results. In fact, I have used a method posted elsewhere on how to avoid to dreaded bitter onion syndrome. Although, the chef only boiled, not fried the onions. in fact the gravy pot is constantly simmering all night in his kitchen.

Incidently, the aroma from the cooking(main dishes) arises from a particular technique. it involves the onion, galic/ginger paste, then 1 big spoonful of base sauce being cooked on a super high heat. by rapidly moving the frying pan back and forth, the contents catch fire for a second. it is this process that that marks the difference between restaraunt speed cooking and home simmering.

anyway gravy time.


3 large onions
1/2 green pepper
1/2 a cup of corriander stems
8 garlic gloves
1" square ginger
level teaspoon salt
heaped teaspoon cumin
  "       "     corriander
  "       "     paprika
  "       "     tumeric
  "       "     madras curry powder (yes they do use curry powder!)
1 1/2 pints of water
1 cup of oil
approx 300ml of tinned chopped toms

method:

chop onions and fry in oil until translucent(about 10 mins). keep moving to avoid colour.
add chopped green pepper
blend garlic/ginger with water to make paste.
add paste plus corriander stems, to onions and fry for further 2 mins.
add salt.
add tinned toms, fry 1 min
add water and bring to boil.
add spices.
boil on medium for 1 hour.
cool then puree
now simmer for 40 mins, adding water if it starts to stick


good luck! my kitchen has a BIR smell about it. Not such a good thing at breakfast time!!