Cheers LC. I'll try browning it next time. 

Interesting that the G&G is browned at the bhagar stage....

Did you burn the garlic like he does in the video LC? I always thought this was a no no. Does it taste alright?

PS I realised watching this that the smell in a lot of restaurants, that I couldn't previously put my finger on is probably burnt garlic.

Quote from: london on January 10, 2016, 01:41 PM

Quote from: Madrasandy on January 10, 2016, 10:45 AM
Tins of base gravy , now there's an idea lol 

Something like this.

http://www.theasiancookshop.co.uk/shaheen-onion-masala-base-sauce-universal-curry-gravy-10907-p.asp

London

Nice find. 

It was a kind of tongue in cheek comment although I must admit, the entrepreneurial side of my mind started churning a bit when I thought of it. 

I've also seen it in Dhansak recipes. I'm not sure it's my thing in curry tbh.

Yes indeed, also that was a very insightful glimpse of the mango canning industry. It certainly makes me glad I don't have to slave to make ends meet these days!

Back to base gravy though. It's a wonder why tins like that havn't been produced commercially for the restaurant industry. Save them time and faff if efficiency is of the essence. I mean, after all, they use commercial Pataks pastes etc...

I fear I may have just swore at the purist BIR population.  ;D

Hi Phil

Is that what it is? If so, then I presumed wrong.

But the large pot on the stove top can only really be base. Again, I was surprised to see this in India. Thinking it was invented in British curry houses.

Blackwood? Do you know any of the manic street preachers? Lol. Welcome aboard. You'll learn lots here butt! 

Mike

And I thought base gravy was solely a BIR thing...

Indian street food video. https://m.youtube.com/watch?v=0dWGGpYT1x4

Check out the chapatti 'furnace'!