I was doing a random search Haldi and I have contacted one of the posters regarding BIR curry.  Awaiting a reply, will keep you posted. 

Its good that you find these videos of some use, I am glad to contribute to this brilliant site in some way.  There is a lot of conflicting information and this video at least shows the use of ghee and a base sauce that is very thin.  There may also be other tips if you look closely i.e. there is a close up of a pan at the beginning of post number 2, can anyone hazzard a guess as to what this subsance might be?

Are the level teaspoons real teaspoons that you stir your tea with or the ones that are measured at 5ml?  I ask this because one of my a level teaspoons is abot 3ml and the cooks one is 5ml.

Can anyone clarify which spoons to use.

Thanks CA and Terry.  I thought the oil rises to the to in the base, didnt realise it was during the main curry making process!

This is a wonerful hobby.  I just had to say that.

Inside a BIR kitchen,

Part 3

http://www.youtube.com/watch?v=RRUL6fIPyPw


Part 2

http://www.youtube.com/watch?v=De2KOSSqfW8

Hope this will help, from 1:30 on the link below, the base sauce and ghee are on show as are many other thing in a working BIR.  Its worth a look.

http://www.youtube.com/watch?v=cp_px2yY7cw&mode=related&search=

Check out this video at 1:38 and you can clearly see a large tin of ghee near or on the back of the stove!

http://www.youtube.com/watch?v=cp_px2yY7cw&mode=related&search=

Just found this on youtube, its the kitchen in an Indian restaurant.   You can see the basic sauce on the stove and other dishes getting cooked full blast on the stove top.  It might give some clues!

http://www.youtube.com/watch?v=cp_px2yY7cw&mode=related&search=

Cory Ander, your dedication to the reproduction of BIR is first class.  I am humbled by your formidible knowledge.

In your recipes you say that the garlic and ginger can be bottled, can you reccomend a make because the stuff Ive tried seems always to be a bit vinigery, spoiling the final outcome.

George, the scientiffic piece of equipment you are refering to in called a mass-spectrometer.  One of these would end any argument as to what is in a BIR curry.