QuoteVery few of us will ever have the opportunity to taste the restaurant gravy

spot on phil, i had the opportunity at two bir's to taste the base sauce as ive said in another thread and im saying its pretty much a finished thing, asks a question how its made and im afraid its a big no no. infact to prove a point a guy who lives 2 door from me runs a company called A&S windows walsall, (can be found on the internet) who ran a takeaway up the road from me for a few years, i knew him pretty well as hed lived here and still does and has for the past 30 years, ive asked him on a few occasions in the past about base gravy etc etc, just told me its a secret, so i didnt bother him aymore. he explained things in his own way at the time as if hed told you everything, but in all was rubbish. you know how you try to push things!

QuoteI know plenty of curry lovers who if told about a curry base are not interested
Its only us nutters with all  our spices, pastes freezers full of precooked meat and graveys and not to mention
what a stinky house we live in   would bother

Exactly it shows what everyone should aim for on here, but i do believe most recipes here are pretty much the norm, it needs more experimentation, not just onions,garlic, tomatoes, spices. at the moment im looking at asian veg because im convinced some type of thing is missing, imagine leaving carrots and parsnips out a stew? it wouldnt taste so good! see where im coming from, over the next month im going through a whole range of things and if only you on here may be able to do the same, it may shed some light on things.

Its not an argument, its just fact, theres not really a fat lot added to make a finished dish, theres really not a top chef, you and i and all on here can cook a sunday lunch as good as a pub lunch, if the base gravy is right it doesnt take much to finish a dish and get the taste we are searching for.

Those who have witnessed the behind the scenes of a bir kitchen are being led down the wrong path, i dont care what they say or anyone else! let me give you an example, book's how many books are out there about bir curries, ive got loads of them right from 1992 and they are all the same, non as yet offer that special bir taste, as you admit yourself there is something missing, and if was the case that forum members who witnessed the true thing then the recipes put on here would solve what weve been looking for, not the case! im not saying they are hiding a big pot of base gravy im just saying they are not giving away the true facts, what do you think would happen to high street bir's and takeaways if we really new the true recipe, now britain is a nation of curry lovers i dont think there busness's would last long, do you? and yes i do believe its for publicity,
The base is the secret to most dishes, go to any takeaway and ask for a curry sauce nothing added, youll see what i mean.

cheers cory, chips are served in mosr bir's/takeaways, and yes i stick to my guns regards base gravy, theres a bit more to it than meets the eye, which is what im working on, as cory ander said in one thread unless someone can come upi with a major break through its the best he can do, and i truly believe that, again you can go to bir kitchens/takeaways or whatever, but its for there publicity only, everyday i search the net and new websites about curry base gravy are popping up everywhere, again same old ingrediants, same old taste,
as when ive asked my local about what in them i get the big no no!.

Quote from: stevejet66 on November 28, 2012, 10:39 PM
Hahaha

laugh what you want. whats your best dish?, im not into food colouring to make it look good and the curry porn that goes with it! my dedication is to find the truth behind bir gravy, as ive mentioned before so many on the band wagon making money from the same old recipes that have been around for years! like it or lump it.

hahaha

This is the finished dish of the punjabi base gravy that i found on the internet. not the best.

https://curry-recipes.co.uk/curry/index.php?PHPSESSID=8c35249290b0f709b6b9f5daa888e268&topic=10733.0
hope that helps mick.

Well tonight was the night to test the new base gravy, the method was different to most base gravies to say the least, So my thought on this the base is far better than the finished dish, i did lightly spice it and it did cook very well but after ide eaton half of it it did become over powering, well i can only tell the truth, top 3 bases for me are curry barking mad, taz'a and zaal'z, i  will say that my chicken stock added to these bases are superb, so there you go, i cant say no more. thanks for watching.