Quote from: bobby1 on June 15, 2005, 02:53 PM
what i don`t like is when people eat mild ones and they think they know it all.

I bet it keeps you up at night with worry  :

Look jokes aside iv'e got nothing against really hot currys each to there own, I was in fact agreeing with Darth in that we each perceive "the taste" in a different way,? as in a recipe that works for one person may not work for someone else.? I was just making the point that the forum seems to be going round in circles with this whole quest for "the taste" rather than hunting down new recipes from geniune sources.?

Quote from: Mark J on June 15, 2005, 12:58 PM
Who cares if he's got 'the taste'!!

At least that would explain why its such a closely guarded secret, and what about the veggies, lol 

The forum of late seems to be covering the same old things regards "the taste".

Every other post is about the taste and the ones that arn't end up being about it, with just speculation and maybe's suggested.? As you say everyones perception of "the taste" is slightly different which is why I think were going round in circles.?

I think I can produce a restaurant tasting vindaloo, now if you've tried my method and didn't im either lying, your not making it right or my local takeaways produce crap vindaloo's so that to me mines better.? Ive never had a vindaloo with spring onion, tomato or fresh chilli(unless asked for) in for a start, you see what im saying.? To me a vinaldoo is prefried onion(one place i go to has this so optional), garlic & tom puree, base, chicken & potato, restaurant masala and chili powder with corriander thats it.? Theres no secret ingredient apart from a good base and spice mix.

I think the only way forward is to get more recipes from chefs, the more further afield the better, to get a bigger picture rather than guessing at some fabled secret method that NO ONE IN THE WHOLE COUNTRY SEEMS TO KNOW? ;D

Just to add, of the four places I order vindaloo 2 of them are better than mine without a doubt, one of them I would say about the same, it varies and the last place I prefer mine.? To me thats not bad going given that your average restaurant chef probably cooks more currys in a week than I have in the last 2 years!!

Quote from: DARTHPHALL on June 14, 2005, 08:02 PM
Lasan Chicken ( Garlic Chicken ) quit dark dish , nice dish = no "taste".
Chicken Madras, OK dish = no "taste".
Bombay Allo ( Bombay Potato ) , very nice dish = no " taste". Cant remember which one i made but a recipe on this site for this dish is an exact copy ( weldone whoever it was !! ;D).
Chicken Vindalloo, my favorite dish = HAD THE TASTE !!!!

I think the only thing that proves is that your local takeaway isnt very good 

Ive gone through over half the menu at my local and every single curry has the taste.

I know it will be crap but like Pete think I should buy it just in case?

Hopefully if it's not too bad it will at least be a nice collection of the classic restaurant recipes which can be used with our own gravys and spice mixes.

You could add a couple of slightly opened black pods when you precook your main ingredients or what i used to do was sling a couple in when cooking the base and pull em out before blending.  Although I would say theres no big difference in using them or not.

I use a liquadiser, its a pain pouring the gravy in and out but it only takes 10mins and I do it soon after cooking it while its still warm.  I would imagine it takes longer to blend a whole batch of gravy with a hand blender?

Try going back to basics, I make a very basic gravy and a basic curry no chicken bones or boiled moths or whatever in it and as far as im concerned when I sit down later in the evening with my pilau, naan and various dips and chutneys I couldn't tell a difference between what I make and the restaurant.   Some might say that thats not the point its still not exactly the same as if youve just tipped it out of the silver carton, well its never going to be I don't have an indian restaurant in my house!!

I think some people are so obssesed with finding some hidden or missing ingredient its blinding the obvious facts that everything is already there in front of you.  How many more gravys will we get from chefs which are almost identical except maybe 1 or 2 things, that rules out the gravy and the final dish is we all know is cooked quickly and simply.  More practice and and maybe finding out some more techniques are whats needed.   Im just waiting for someone to find out that if you stand a paticular way in front of the cooker on one leg squeezing your ear makes all the difference

Have a look under curry secrets they have the "secrets of the restaurant chefs" software for sale, only ?9.99 what a bargin!!

Whoever runs this site peddles the same crap on ebay except for some reason the "restaurant secrets" go for ?4.99, what a con.

Hi Ray,

In2curry seems to have died a death recently with hardly any activity at all now, east ends fault really for not looking after it properly!

Any how the "Secrets of the Indian Restaurant Curry" I have tried a few of the recipes from noticably the dupiaza which I thought was ok but as you say they are not perfect replicas.  There have been quite a few tried and tested reicpes posted on here now which I reckon are better than most of the ebooks and the like that seem to be consistantly on ebay.

Cheers
cK