Well, what with all the fun and games of the last few days I've only just got round to checking out the interwebs for any info on the Bengal Dysentry and guess what guys and gals, seems they are a small chain of 'award winning' BIRs in the Cheshire/North Wales area but with a far flung outpost in Hollywood, as in downtown L.A., yes that L.A. as in the U.S. of America.....blimey.

BENGAL DYNASTY

Cheers
CoR

Quote from: coffee on August 06, 2010, 12:43 PM

Roughly,how many onions are used in the scaled down version of the base sauce ie the 2 litre pot version

As emin-j says, the finer you chop the onions the more it takes but I'd say get yourself about 2kgs that way you should have plenty left to do the onion sauce as well, highly recommended!

Cheers
CoR

Hi Haldi

Try the onion sauce, I blitz half and keep half 'whole' so I can vary textures so to speak, and try about a tbs along with the tomato and/or g&g pastes and see what you think then.

Does seem to be a good book, I particularly like the way you are encouraged to play around with the recipes to achieve results that suit your own expectations.

Cheers
CoR

Round here they do Keema Chicken, which as you might have guessed is a keema with chicken in it, or a chicken curry with keema in it depending on your point of view, better establishments do it mild, medium or hot.

Very nice combo indeed and of course full of health giving goodness!

Cheers
CoR

Hi TN

Did you get the onion sauce sorted? I had good results by starting it on the top of the stove then sealing the pan with tin foil and letting the sauce cook in a very low oven for about 3 hours, some of the onions dissolved and thickened the sauce, the end result was fabulous.

The vindaloo sauce is amazing, used it instead of tomato puree in a jalfrezi, fantastic.

CA, the book just lists several 'core' preparations and sauces and the 'recipes' are really just different combinations of such sauces etc., so it's difficult to explain them without reading the book, surely Down Under Amazon would get it for you, it's worth trying anyway, it's not perfect or the whole answer but what is?

Cheers
CoR

Try SEVEN SPICES in Cheadle, (5mins from the airport). Not been myself but they used to be the Gaylord in Manchester city center and that was really good (many moons ago!).

I'm sure someone on here mentioned quite favourably them a while back.

Hope this helps,
CoR

Quote from: 976bar on July 23, 2010, 07:07 PM


We also got talking to him about BIR's in general and he said there is no money in it anymore, everyone is producing cheaper curries of far less quality than ever before and he went on to say that he doesn't think the BIR will be around in 10 years time, it will change completely.......

Agreed, most of the T/A's round have gone over to being kebab/fried chicken shops, those that still do curries try to survive by being ever cheaper, 4 curries 4 a tenner including delivery with a free 1.5 litre bottle of coke is the benchmark these days, and yes you do get what you pay for if you see what I mean.

Yuk
CoR

Hi guys,

I think the tandoori masala is just a commercial mix, probably Rajah judging by his comments in the book.

The tandoori marinade makes a big difference, trouble is being made with yogurt how long is it going to last? Presumably BIR's make a new batch everyday but that's not very practical for us at home, I have some in the fridge from the w/e but don't think it's going to last much longer. Same goes for the tomato paste.

Still, getting great results have done a bhuna, madras, and jalfrezi so far and they have all been good, plenty of room for improvement of course but definitely going in the right direction.

Cheers
CoR

Hi Solarspice

If you think you are nearer to 'that' BIR  taste now wait till you try the onion sauce, fantastic. Will be testing out the vindaloo sauce next week.

This Undercover Dave bloke has definitely got something right, IMHO. Anyone else notice he doesn't use a spice mix in the main meals, just ordinary curry powder.

Cheers
CoR 

Quote from: emin-j on July 17, 2010, 02:30 PM

Quote from: CurryOnRegardless on July 17, 2010, 02:24 PM
Got a pan full of the Undercover 2 litre base on the go right now, it's on the second simmer and the whole house is beginning to smell of very BIR aromas, yummy.

Must be the hing, doin' its thing!

Cheers
CoR

What oil did you use in the base ? and did you use cabbage ? 

Yes there was cabbage in it and the oil was my own spiced oil (rice bran oil + ginger, garlic, and whole spices infused on a low heat for about half an hour), can't do o/b's etc atm as we don't have a deep fryer.

The base turned out really well even though I screwed up a bit and didn't dilute it enough so the texture wasn't quite right in the finished curry, the taste was definitely along the right lines though, well worth a go.

Going to do the onion sauce later today and the vindaloo paste looks interesting.

Regards
CoR