Cheers mate

Sure looks good

Nothing that right Nothing I like the rest of you have been too many restaurants and had many takeaways and I can say mine are better; far better I wouldn't pay these jokers that are running the modern restaurants or takeaways a single penny. The last sit down Indian I had was three weeks ago in Beverley "it was crap".

Looking at some of the pictures on this forum I believe that most of us can cook better than these money grabbing jokers who are running around in their flash cars and buying up our property "I say feed their hunger for money no more" and stop buying the crap they are selling until they make a better effort like they did in the 70's and 80's there is no secret if there was why wasn't it passed down to these jokers that are selling it today?

Hi all
Has anyone tried using a Moulin Legumes Food Mill instead of an electric blender when making your base sauce.

A mate of mine was doing some repair work in an Indian restaurant and observed that they was using it to blend their base sauce, I have recently bought one and it definitely adds to the finished textures of my curry's; plus you don't have to wait for the oinion, garlic and ginger etc stage too cool down before blending.

Hope this information helps in your quest.

Regards

EHC

The crack is that we are all trying to emulate possibly our local BIR and takeaways and I have found that using pure mustard oil in the base recipe gets me closer to what "I" (personally) am trying to achieve; quite obviously each BIR & takeaway around the country the standards will invariably vary.

I can only comment on my local balti house from the late 80's and it was awsome; but I personally feel that I have surpassed them, the main reason for this fact is that the original man is still involed but, however, he is getting on in years shall we say and possibly his children has taken over the place, and they want to make a quick buck and have let standards slip; hence the BWM & Mercs they are driving around in at our expense.

I think a good place for you to start is with the authentic recipe selection and incorporate some of the ingredients into many of the base recipes on this site, by that I mean adding maybe cinnamon, fresh chilli's & bay leaves to your curries and maybe the variation will be quite suprising to you; I personally have yet to try Darths base recipe and the only reason for this is that I have found ifindforu's base to be what I am personally looking for; but I will give Daths base a go the next time I make a base sauce and I will post my results.

It is, however, good of you to post your comments and not just look at the forum and not contribute any comments, how else are we going to learn anything; carry on cooking and ask questions, that is what makes this site "GREAT".

Maybe you are the one that will answer that darkest secret one day.

"Curry on dude"

Regards

EHC

Hi guys I seen this method of cooking on Raj TV when you take the lid off the clay pot the aroma is a real knockout, must be cooked on the lowest possible flame for around 10 to 12 minutes.

I made this base today from ifindforu's recipe, the only thing I changed in the recipe is that I used mustard oil instead of vegetable oil the pictures are aimed at our new members hopefully its shows them what they are aiming for.

Hi lorrydoo,
Go ahead and post it

Looks very good, well done

http://video.webindia123.com/cat.asp?cat=42

Worth a look people