Quote from: Chaa006 on October 21, 2010, 11:53 PM
Although this is getting a long way from the real subject of this thread, I am starting to think that perhaps our collective obsession with re-creating the perfect BIR is a little bit anally-retentive. Surely the major breakthrough came with the revelation (by Kris Dhillon and others) that the one thing that differentiates a BIR curry from an authentic Indian curry is that the former derives its texture, and a significant part of its taste, from a base sauce in which finely pureed onion forms a major part, and from the use of an excess of oil when cooking the finished dish. Once we have accepted that, all else is just the icing on the cake : recycled oil, chicken stock, asafoetida (hing), "secret" spices mixes and so on -- all will make a difference, but as (almost) each and every one of us has developed his/her taste for BIR curries by exposure to different restaurants and take-aways, there can be no one recipe that will seem perfect to all. My first exposure to curries came about 45 years ago, and it did not take me long to realise that every Indian restaurant would produce a different flavour for the same name. Similar, yes, but not the same.
So whilst I am as enthusiastic as any member of this forum in wanting to achieve the perfect curry, I no longer believe that "perfect" necessarily means "identical to those served at the Taj of Kent" (today) or "identical to those served in the Maharaja of Chislehurst" (45 years ago). Maybe yesterday's curry, made primarily with rabbit and chicken stock, wasn't identical to a curry from the Taj of Kent. but it was as good, and as tasty, and met all of my criteria for success, the main one being that I wanted to carry on eating the sauce with the chapati long after all the chicken had gone !
** Phil.
Quite true Phil, I think there are too many variations between each BIR to create a 'Universally' perfect curry at home. Rather concentrate on replicating your favourite dish from the local t/a, thats what I'm trying to do.. I cook for 4/6 people on average, often with very good results but I do mess up from time to time and am happy enough to have friends that will try and point out whats missing. Thankfully rare times though
I was offered to help in the kitchen of our local last Sunday, wish I did but I'd been driving all day and really just wanted to eat then sleep. Next time though maybe, I'll get my little camera on too..It's all about having fun though aint it.. well for me it is anyway
Jb, excellent thread. I'll be trying it out in the next week or so. Good on you for getting into places and being brave enough to do the asking!
