I tried the Dhillion gravy a while ago and thought it was very bland, I assumed that this was down to the fact that every recipe has garam masalla in to pep up the taste.   

Quote from: thomashenry on May 13, 2005, 09:32 AM
If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house. It will take a few goes before you learn to get the ratio's of spice/sauce right; its very easy to over spice, but you learn to do it intuitively.

I think Dhillon's sauce and gerneral recipes are way of the mark, you get something that resembles a restaurant curry but its miles off. 

The gravy and curry recipes posted on here reproduce restaurant curry a great deal more authentic than Chapman or Dhillon books do, save your money.

mmm, interesting, has anyone tried this gravy before?

Cheers
cK

Quote from: woodpecker21 on May 11, 2005, 02:54 PM
i even asked for the recipe for the onion gravy and got it after a few compliments and a 6 pack......of cadbury's cream eggs . and yes i have tried it out, but will post

Nice, this is what we need !

I don't worry about people thinking your insane, I get it all the time.

The 100 best balti gravy recipes don't use as much oil and ive produced some very good results from their gravy. 

Why not remove the oil from your base before blending it and use veg oil in the final currys,  also try leaving out tom puree at the beginning.

But if your making a vindaloo then it will get the ruby red oil from the chili powder if anything, espically if added in large amounts! 

Quote from: DARTHPHALL on May 09, 2005, 09:04 AM
Oh & this forum is becoming increasingly quiet please everyone at least comment on the new threads & or try theses new ideas & give feedback,as there is no point in me & the very few active members bothering to post threads.

I can't see why ppl can't get down to there local restaurants\takeaways and get some more recipes and stuff to try.  Ive a new non-yougurt tikka recipe that came from a chef but have been saving it till theres another posting drought 

I always get the red colour oil from frying the tom puree at the begining using fresh or from from the top of the gravy.  A chef I spoke to said that the tom puree is mainly for colour.

I agree, I think its down to technique and lots of practice theres no hidden ingredient.  I had some friends over last night for a curry night, I did a vindaloo, chicken and mushroom balti a ctm with vegtable pakoras and tandoori chicken as sides, they were very sure that all of the dishes were as good as what you would have in a restaurant but im still thinking that they can be better.  Im sure the whole spread itself with dips, pappadums and naans all served in the correct dishes contributes to the "taste" in itself as much as a good curry. 

Im always looking for something new and different to try but im confident that I can reproduce the restaurant taste at home.

Quote from: Mark J on May 07, 2005, 03:13 PM
There's a few good people on there and the woman that runs the faq website for ufdi (Elaine) is sound but it is populated in the main by very opinionated twats

I agree with that, its full of ppl that think they know everything and don't want to hear another opinion