just read that grabbi post by pete, very interesting. it wouldnt suprise me if this is what goes on in some bir kitchens. it would account for the chicken taste in the real bir base i once purchased. any cr0 members tried this technique by pete? is it worth all the effort?

i have been searching and trying to find a perfect veg curry for years. my conclusion is that yogurt and cream is an essential ingredient.  search online for a good balti sauce recipe with some yogurt and cream in it, i will try to post the one i use if i can find it.

is the oil used to cook bhajis in worth adding to curry?  i have always felt a good balti curry should have some bhaji oil in it.  do members use the bhaji oil for cooking curry with?

there is more competition among rival bir now than ever. at least in my area, a new bir opens every 6 months. The older ones will surely use all the tricks in the book to stay ahead of the competition. I seriously doubt knowledge has been lost in these old bir,s.  And from memory the taste has stayed consistant over the last 20 years.  The really good restaurants take much longer preparing everything, and the price reflects this. the cheaper ones offer less quality, and taste, but devote less time to their craft. Hence they dont need to charge as much 

Hi razor , i like the look of your complete kit (base, onion paste, + madras recipe) great effort. I also like the fact its sufficiently complex , to leave me guessing at how the final madras will taste.  I like the generous amount of oil used in the madras recipe, (1.5 chefs spoon !!  ;D )    When I get through the 30 litres of ashoka base i made at the weekend, your madras will be my next mission. cheers DD   

Hey CA , long time no see !   

Thanks for the info guys ,

anyone know the answer to this ? cheers

I actually think cooking a curry should be quick and very very hot. if you cook to long at high heat you go past a point of no return where things like spice and garlic and tom puree begin to decline in flavour. this is how they cook at my local bir, very high heat and short cooking time. I know the slow boat method is also good sometimes, but generally i adopt a quick high temp cooking phase. 

Domi    -  lol whose writing your gags these days !  !  ,  ;D   tee hee 

after joining I realised I am taking part in an important experiment that interests people world wide. namely ,re creating bir food at home. I joined as i had to, but i continue to be an active member as its one of the few worthy sites on the whole frecking internet !  I normally avoid most internet shite !  facebook, what a load of old crap !