tried a thumb and 4 finger large pinch (~1 htbsp) of the dried garlic flakes in south indian garlic (made 2 off).

it worked quite well adding just after the base had gone in. the slither still has some texture.

it says on the packet, "unleash the taste". there was no taste from the flakes - or not that i could make out. it's a long way short of the zaal garlic for sure.

worth a try. it would be more for looks that taste - they look nice in the curry.

Zaal garlic for me.

removing the stem and seeds has sorted this for me (many thanks phil and chrisnw for the original prompt). its the flavour that's important and removal of the seeds only affects the heat a little which is not a big deal c/w bitterness otherwise..

tried the scorching a little but dont really have a need for it. eating out at traditional place dish came with a whole scorched chilli on top which confirmed the flavour produced. for info the "scorching" is wrong terminology - the chillies need very little heat to change to the darker "purple" colour.

i'm using the hydrated blended dried red chilli in madras but see it in any "plainish" curry dish. eg have adopted it in south indian garlic feeling it work's well.

I've come to the same conclusion too. For years had used the extra hot. For last pack been trying out the normal chilli power - it just lacks taste of the hot version

Does anyone know how to get the best from the dry sliced that phil refers to.

I've never tried adding them after the base has gone in. Perhaps need to. I've tried pre frying and pre hydrating without success.

I've used the zaal method for producing 'blackened" garlic slithers - the right moment.

I do think BIR might well use the dried version where "brown" garlic will do.

Ghoulie,

Sounds like a man we could do with finding for a little help.

Daveyham,

Appreciate your words. Am too big fan of chewytikka. I have looked at the madras recipe but not made - felt it was too close to what I'd already tried - perhaps I should (i have base at mo).

The nearest I've got is the zeera madras. 

The spice question is something I feel uneasy about. It goes across everything. The amounts I use from the site work. I just don't know if slight tweaks will make a difference - and that troubles me.

Turmeric was the example I gave but it goes on
2) how much Cinnamom in bunjarra
3) chef garam in base
4) akhini spices
5) mix powder

Haldi,

Many thanks for kind words. I  am happy. I guess like yourself I know something is not quite right. This only shows up in curry dishes ie not cream or complex dishes ie jalfrezi where you don't rely on the curry for the primary taste.

It could be as you say and my ongoing recipe refinement will sort via the examples you give ie methi, puree etc.

I've have noticed that some mix powders seem more suited to these curry dishes. Perhaps I need to work on using 2 types.

The other good point that you and Ghoulie make - the hands on the pan. I know this makes huge difference. A local TA I used for years was no go on Monday nights as the tandoori chef cooked. Very good but short of the little fellow with lifetime cooking expertise.

We are not mad just a bit more picky than Joe public. If you've not tasted you won't miss. Just had TA tonight that fills the place no trouble - I'm glad I'm cooking myself tomorrow. It's simply a measure of how far we have traveled.

Maybe it will need a meet up. 

Trouble is it's such a massive subject that finding answers to our particular needs not easy to uncover - I think what BE meant when he said he could not help just lay out a map to follow.

The spice journey is something I think I can do in my spare time - when the mood takes. Hence I will go ahead and post if I get anywhere.

The work ive already done says I won't find the answer in tweaking what i know of BIR 

In short the idea is to Understand how individual spices affect the overall taste

ideas so far:
1) take livo's madras to basics and build it back up
2) try out the spice part of traditional recipes (using chrisnw website)
3) use baggar to try out spice combinations

These are just ideas. Hence the post. I've really got my blinkers off on this and appreciate any thoughts. 

I'd convinced myself on spice as it's what I know least about yet realise how important it is.

Haldi,

lets start completely from nothing - Can you make a madras or vindaloo that are like the above?

It's a No. I guess in a nutshell that's my problem. I've racked my brain and spice seems to be the only thing left.

Garp,

My experience of curry is pretty narrow - I know the midlands and north west. I don't know of  Punjabi. The Bangladeshi comment comes from trying curry in Manchester and Bradford which I associate with Pakistani. I know my knowledge must have gaps as Balti is Pakistani yet very different from whats outside the triangle. If punjabi can produce best then quite happy. It's only how they do it I want to learn

Ghoulie,

If I ever get to beer I know who to contact. Pale ale eh

Ghoulie/Haldi,

you both up there as my fav posters.

yes for sure i'm more than happy with curries produced (this site has taught me well). more and more BIR's disappoint just showing how i and the site have journeyed. i'm starting to question myself - am i comparing what i like too much or just being too critical.

trouble is i have perfect example. ellesmerport is not a place i know. it has for me 2 restaurants. one that thinks its brill (really nice decor) and 1 that thinks customer. the latter has what i call curry pedigree. my wife like's the 1st. what i would call a modern BIR. so its no wonder they get lots of customer.

do i need to search for best becomes a difficult question. i like my pizza and brewing beer is what i did in 73 and now realise the technology needed is within my means.

its worth me adding a bit more detail behind the post.

what "best" BIR means. its easier to say what's not:
1) you don't need chip shop on way home (had 1 on tuesday)
2) the manger wont tell you his restaurant is best
3) it won't have a perception of Michelin star

what it will have is much more difficult to describe. so many TA are pretty good and almost there.
1) it will be Bangladeshi
2) it will have been in business since say 1970
3) it will be proud of its food
4) it wont cost an arm and leg to eat

i do accept most members wont even have this on their radar.

these are the things that set the best apart:
1) clarity of taste
2) a balance of spice
3) use of fresh ingredients that lift the dish beyond the norm
4) use of quality meat (its the spice that matters)

there are very few "best" though. i'd say in warrington 1 in 30 outlets. even my local BIR restaurant is not best so you really have to keep your blinkers off.

as for a reality check i'm 100% in favour. ive sort of tried to do this this year (met say 6 members) and have been impressed how good it's been. talking the talk posting has its limitations.

so far i guess on the reality check:
1) Haldi
2) Ghoulie

who else become very difficult - who has that passion for the curry

ps for anyone who knows warrington i would put the cottage as best (very expensive and perhaps losing it). it would be interesting in this day and age what say trip adviser puts as no 1. ive recently been to 2 off that supposedly fared well only to dissapoint (with the exception of using real coconut in CTM).

i'll try and put down my current thoughts on how im currently thinking of moving forward.

ps i dont see this as a quick journey - say 10 yr. the important thing is to satart

How do best BIR do it 

I've posted this question before. This came of it:

1) heat destroys flavour - I've cut back on base time from 3 hrs to ~2 hrs. I aim to undercook at dish fry
2) clarity of taste - aim to add ingredients only once (not that easy but worth keeping in mind)
3) fresh is best - speaks for itself 
4) recipe refinement - small differences to key ingredients more critical than a complete set of ingredients

I'm still a long way short though.

Current focus is on how to get a better understanding of how spices work - what they bring to the curry

An example being how much turmeric in base - what's the optimum or envelope. Is it better in base or at dish fry.

Very quickly the picture becomes too big and not workable ie trial and error would take too much effort.

Any thoughts would be appreciated on all 3 questions:

1) how do best BIR do it
2) will "optimum" spicing make a difference
3) how best to explore spicing