Welcome mate, more an obsession than hobby mate  ;D

Those curry's look excellent JerryM 
With quality like that no wonder BIR's don't taste the same anymore 

Nice report CT 

Yawn ! :

Methinks a tablespoon or two of Panch Phoran in my next base 

Quote from: curryhell on August 21, 2012, 09:44 PM
Will this question (doubt) ever go away .  I think next time i make a base i'll also do some pre-cooked bombay spud and add the cooking liquor to the base.  It can only improve it and add to the flavour of a finished curry. Nothing to lose and it may well result in taking one more small  step forward.  Who knows? :

CH, just had a look at ifindforu's recipe for Bombay aloo and other than the usual ingredients I notice he uses
Panch Phoran which is a mixture of some interesting flavoursome whole spices  might be worth investigating 
did jb use this in his Bombay aloo ?

Haldi,have to agree with you 
Got to say though I / We prefer our Curry's quite spicy which is how I make them but when we have a t/a they seem very bland and just hot !
A few weeks ago I was in our local t/a kitchen watching them make our Curry's ( madras ) and was very surprised to see they used no extra spice in the Curry other than what was in the Gravy  when I asked the Chef he said most customers do not like spicy Curry  so I asked if I could make my Curry and he agreed !
Although I made my Curry basically the same as the Chef I added about 1/2 tbs of spice mix and this brought my Curry up to my spice level and made it much tastier than my Wife's bland Curry  ;D
So it could be that your own Curry's have improved so much that you are now making better/tastier Curry's than the takeaways   

Quote from: Phil (Chaa006) on August 19, 2012, 10:19 AM

Quote from: emin-j on August 19, 2012, 09:06 AM
From my visits to BIR kitchens the base gravy sits on the hob ready to go,the meats are pre cooked as is rice,Bombay aloo,onion bhaji's, sauces etc,anything that can be prepared in advance is  :

So how are the Bombay aloo and onion bhajis re-heated, Emin-J ?  You could just about get away with microwaving the former (but in my experience the discerning customer would recognise if this had been done), but not the onion bhajis.  And what exactly do you mean by "the sauces" ?  If they have base at the ready, they surely wouldn't also have pots of Madras sauce, Vindaloo sauce, Ceylon sauce, etc., ready as well.  Or would they ?  Confused !

** Phil.

Hi Phil, Onion Bhaji's were pre made and given a second  quick fry when ordered,Bombay aloo was pre made and given a given a quick fry with a bit more gravy when ordered,sauce as in massala sauce for the CTM's etc. 

From my visits to BIR kitchens the base gravy sits on the hob ready to go,the meats are pre cooked as is rice,Bombay aloo,onion bhaji's, sauces etc,anything that can be prepared in advance is  :

Very well done Jb it all looks wonderful 
The standard of food being cooked on here lately would put a lot of BIR t/a to shame  expect enquiries from some of them soon Jb