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cooking on electrickery, Oh Dear!
Is that why you cook and promote the querky Taz method

Camping Gaz hobs are so cheap.  ;D

cheers Chewy
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That's what's in my kitchen Chewy so I have to make do. I did have a gas cooker in my previous home. Its not why I cook Taz method and base, I do so because I Iike the results. The camping gas idea is a good one, I will definitely give this a try!

Imry's family originate from Pakistan but judging by his accent he is clearly born and raised locally to me.

So the feedback from Imry (Imran), who owns the takeaway we go to was very positive. He said that he thought my curries were really good and was amazed that they were done in a domestic kitchen, even more so when I told him I have an electric cooker.

He asked me how I make my gravy (base) and I told him my recipe for the Taz base and this was very similar to what he puts in his also. The one exception is that he puts in some coconut cream so that may be worth trying next time I make up a batch. I have a feeling there may be some creamed coconut in the Ashoka base?

I am not sure about the rest of the UK but in Scotland there has been a trend to include 'homestyle' curries on menus, and a well known example of this is called the 'Village" curry. This is an attempt to try and offer dishes that are more like the kinds of curries cooked at home but not totally cooking them from scratch, and without taking a long time to complete a curry. He said that for these curries he makes a separate type of base. He told me how he does it and this is something I might attempt if I can also work out the recipe for the Village curry. I intend to discuss this more with him next time I see him which won't be for a few weeks as he is going on holiday.

I look forward to doing so however, as this has sparked a new area of interest for me.

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Hi Stephen, I would love to hear a more in-depth description of your non use of mixed powder. This would fit perfectly into the recently resurrected mix powder topic.. Over spicing of curry is something that in my opinion  takes us far away from authentic Bir.

LC this is the only time I have not used mix powder in a curry and it worked certainly for the Pasanda. In most recipes I will use 1 tsp. My partner was quite taken with this the first time she watched me cook a curry because she was amazed at how little spice mix was used.

Quote from: Peripatetic Phil on April 03, 2018, 06:25 PM
The one thing that struck me about the Taz base (which I have cooked only once, for February's group test) was that it seemed very turmeric-heavy; -- his base is far yellower than any other I have tried.  But the finished curries, on the other hand, don't seem turmeric-heavy at all.  I have no theories to explain this, I merely report it out of interest.

** Phil.

My base might be even more yellow Phil because I tend to use a yellow pepper instead of red or green - I find the green makes it a little more grey. Not a major issue but just a small preference.

Quote from: livo on April 03, 2018, 12:18 AM
I thought your Pasanda photo looked excellent. It would have been my choice.

Livo - the Pasanda is not something I would usually cook, but I had enough lamb for two curries. I did a lamb Madras because it is my pal's usual choice and as I like a creamy curry with lamb I opted for the Pasanda. I also cooked it with no spice mix, just the spice that is in the Taz base. For me this was a revelation because it was as close to a restaurant curry as I have ever managed to achieve. I was therefore well pleased with the result.

Quote from: littlechilie on April 03, 2018, 11:08 AM
Good luck Stephen, I

My partner and I have been getting a takeaway curry on Wednesday evenings when we are making our way back from an evening class in St Andrews. We were pleasantly surprised when we went there first as from the outside it just looks like a shed, but inside it is really well equipped and the staff there are very friendly. So we got chatting to the chef owner who is still a relatively young chap in his thirties but nevertheless he has been working in the trade for 17 years and he said he started in a well known restaurant in Dundee where he was only allowed to work front of house to begin with.

We got chatting about some local restaurants and he seems to know most of the places and who runs them and he was particularly complimentary about the standard of cooking in the two or three places that I go to.

We have become well known faces now and I took a chance and showed him some pics of my own curries and he asked a few questions about recipes and I got the impression that he realised I had a fairly good working knowledge of how to cook a decent curry. So I said to him that I would cook a couple of curries for him and bring them in to get his opinion. He was very happy to do so.

You will have seen my recent post where I took a bunch of curries through to my friend's house in Edinburgh., so on that morning I did another two curries - a medium chicken curry (basic, no place to hide) and a Pasanda - completely different of course, but deliberately so as I wanted to try and show him a bit of variety. So we took them into him on the way to Edinburgh and I will get some feedback the next time I see him.

I am looking forward to some constructive criticism!

Quote from: haldi on March 31, 2018, 06:13 PM
what's the recipe for Brinjal Bhaji?

Haldi - here you are - I've got a feeling this might be adapted from a recipe by Curryhell but I can't remember.

Brinjal Bhaji

Ingredients:

5 tbsp oil
1 tsp panch phoran
1 medium onion finely chopped
3 cloves of garlic sliced
1 tsp garlic ginger paste
1 tsp dried fenugreek leaves

Thanks for the feedback  everybody. I think they may well be on CRO but if not, and you wanted me to post something then just give me a shout on here.

North East Scotland here so it would be a bit of an ask! Great idea though!

Hands up if you live in Scotland?

Perhaps we can do a  meet somewhere like Glasgow or Edinburgh - or indeed we could maybe book a table in a recommended curry house and share a few beers?