Sorry CT, no disrespect, but this is the first time I have ever heard of a "tuk tuk" regarding a BIR...and a recipe from the early 90s, no less!

Perhaps it's a regional thing (or, as I am sure you'll readily agree, due to my total ignorance regarding anything BIR). 

Yes, I suppose so.

But very nicely presented, nevertheless   

I look forward to reading your upcoming book.....

Very nicely presented, SP, well done! 

Just a couple of photos of my chicken ceylon I had last night:

Just a few photos of my recent King Prawn Vindaloo:

Just a couple of pictures of my recent Chicken Vindaloo:

Quote from: haldi on August 21, 2012, 09:29 AM
I can honestly say that I don't know where to buy an indian takeaway that still has "the taste"
There has been a sudden change of old places being taken over, or new places coming along
The whole flavour of curries has changed......

......I live in Nottingham
Does anyone know of anywhere that still does the old business?

Poor Haldi, all he wanted to know is where he can now buy a BIR curry, with "the taste", in Nottingham.  Anyone?

Though I do believe that comments to do with why "the taste" may have "died" are relevant.

I'm sure poor Haldi would be devastated to see the majority of the responses in this thread.

Quote from: Salvador Dhali on September 03, 2012, 02:25 PM
As some of the ingredients for Worcestershire Sauce came from India (Lea and Perrins dates back to 1838), and we no doubt sent it over there during the days of the British Raj, I guess that's where its use in Indian cuisine originated - and continues to this day

If I recall correctly, I think Worcester Sauce was actually originally invented/discovered/created in India (by Lea and Perrins), during the Raj, and the recipe was brought back to England (by one or the other of them) for manufacture.  I recall reading (on their website, I think) that the original mixture was left and subsequently found fermenting, in a barrel, somewhere, in India.

Just to be clear, for other readers of this thread, any comments attributed to me, here, were made in another thread  (see "Death of the Taste" here:  https://curry-recipes.co.uk/curry/index.php?topic=8748.0). 

My comments were specifically about Patak curry pastes And they were made in the context of the more prevalent use of Patak pastes probably being one reason (amongst many) why "modern" BIR curries apparently taste different from those of "yesteryear" (and, therefore, have probably contributed to the "death of the taste" of BIR curries).

Phil,

Frankly, I'm not particularly interested in what you've mainly been cooking this week, or what you plan to cook tomorrow ("laborious", you say?), but I really would like to try your Madras recipe....at your earliest convenience, if you please...and please don't forget 

Quote from: Phil [Chaa006] on September 01, 2012, 02:20 PM
Splendid news : I am sure that the other members of the forum will be greatly relieved to read that.

PS:  Where is your Madras recipe, that you promised me, please?  I really would love to try it (even if it does include Patak paste)