yes been there too, not the flinstones lol ;D

when i was complimenting the owner in penera i mentioned the lack of competition in protaras.

she mentioned as part of her research they went to that restraunt you mentioned and said something like they only use 6 spices

good resort overall though and the cypriots are great but personally i now go out of season due to the high temps like paul mentioned earlier.

Alan ;D

Hi Paul,

welcome to the board.

Like Ray i love cyprus and have been many times, but i have only ever stopped in protaras.

out of interest to you both, have you ever tried the indian restraunt in penera on the corner near the crown resort hotel (elamaris)

it is an absolute cracker, if i remember the owners used to have a restraunt in birmingham.

worth a try if you are craving the BIR curry Paul.

i have tried the others in protaras but certainly was not impressed.

have fun

Alan ;D

Hi Ray,

knorrs stock pots i use rather than boiling a full chicken carcass ;D

i now add two pots to one litre of water at the final stage of your base.

it does alter the taste of your base for definate.

i just dont know if that is responsible for my improved results lately.

i really appreciate you trying this out ray

Thanks

Alan ;D

Hi Ray,

I have just shown mrs moony(also my nemesis and  my biggest critic ) your post

she has just made a comment even though i was undecided if it made any difference at all adding the stock pots.

She does think that you are right about it adding the extra twist and she believes it has had an impact and made a difference in the overall taste of the overall dish. how significant we both dont know.

I acknolwedge you have recently knocked up a big batch of your own base a couple of weeks ago but if you dont mind and i know its a big ask the next time you make up some base could you add the chicken stock pots and see if you feel it makes a difference to your overall dish. I do know though that it has no diverse affects on your base so it would not go to waste.

Personally i value your feedback on this forum very highly as i assume other members do and would be very interested in your thoughts on this.

at the very least ,it would reach a conclusion for me on my own chicken bone theory.

pressures on Ray ;D

bhajis, base whatevers next ;D

thanks

Alan ;D

Jerry,

personally i would look no further than razors base.

Interestingly i have just been reading your posts on quantitys of oil at the cooking stage and the impact it has on the taste to the finished dish.

I believe that razor has developed a base which has the perfect quantity of oil to compliment a dish of this type.

the analogy that members use that perfecting BIR cooking is like a jigsaw is spot on, i believe that the experiance, feedback and input from other board members has helped me achieve at home what i percieve as a BIR indian curry and most importantly for me i am beginning to understand why it has suddenly all come together if that makes any sense. ;D

I cant thank the board contributers enough for there advice and feedback and that for me is what makes this excellent curry site the best.

Thanks

Alan ;D

Jerry,

excellent link on page 3. I would urge anyone reading this thread to open Jerrys link.



personally i am finding it very interesting reading a lot of what has been discussed on there and it is ringing very true for me.

regards

Alan ;D

lol Ray ;D

I know how you feel mate.

on a seperate note

i am really loving your base ray to the point that i am not even going to explore an alternative. (i do add 2 chicken stock pots at the final water stage though) whether this has made a difference to my finished dishes i dont honestly know.

whether its down to the chicken stock, my wok burner or increased understanding and technique i dont know, or it could be a combination of all three but i do know i am now achieving the best results i have ever done ;D

like you mate i love Jalfrezi and done yours again last night but added precooked beef instead of the chicken tikka.

for me its the best jalfrezi recipe bar none.

i am doing it again tonight ;D i am addicted to it

Thanks

Alan ;D 

some endorsements for this dish there CA ;D

on my next to do list

Thanks

Alan ;D

 ;D trucker,

thats been the answer all along ;D

i cant believe i have wasted the best part of my life trying to replicate a BIR at home, just get pissed and they all taste good ;D ;D

thanks

Alan ;D

SS,

you appear to have a good awareness of what you are looking for in a BIR dish.

I have not been a member on this board for a long time but find you very interesting in the way that you very rarely share if ever your own experiances.

Cryptic springs too mind!!!!

could you please share your knolwedge of your curry experiance from the 70's/80's for us all to have a better understanding of what we may be missing from that era.

good initial thread by the way

regards

Alan ;D