Many thanks for that, JB.

I've only recently opened a new packet of panch poran, so I can see I'm going to have to put it to good use.

Quote from: Phil [Chaa006] on December 12, 2012, 04:31 PM

Quote from: Salvador Dhali on December 12, 2012, 11:18 AM
If there's a reliable way of making significant quantities of similarly flavoured oil without knocking up a HUGE curry I'd be well up for that.

There is : the method I use -- make lots and lots of small curries, all with excess oil, and skim it off each and every one of them

** Phil.

A big thumb-up to that, Phil, but I was thinking in terms of a litre or so at a time. You'd need to make a LOT of small curries to get that much. (Not that I'd be complaining too much...   ).

Quote from: George on December 12, 2012, 05:31 PM
I must go back to the Viceroy to see if they still serve food as delicious as it was before.

I question whether we're really being told the whole truth or anywhere near the truth in the videos.

Even if were really being shown their methods, his presentation is all over the place. For example, in the mix powder video he says they're tablespoon measures, when it looks to me like heaped teaspons. Then, in the base gravy video he says they're using tablespoon measures again, when it looks to me like a chef's spoon.

I think the problem is that the filming and narration is done by the owner, Ali, but the man with all the cooking skills and knowledge is Chef Imram. (You often hear Ali asking Chef Imram for confirmation of ingredients and quantities.)

These videos come across more as showing how things are put together, rather than the definitive 'how to' cookery lesson, which to be honest is fine. They're still enjoyable and informative viewing.

There's also a sense of adventure when attempting to recreate something from them, too.

I had no idea what quantities of garlic and panch poran to use when making the 'naga' sauce, but took a guess from the amounts shown in the video, thought, yeah, that looks about right, and went for it.

Turned out better than expected, too.

Quote from: solarsplace on December 12, 2012, 10:03 AM
Hi JB

Please can you post your recipe for spiced oil - I really would love to see it!

Many thanks

Me too!

While I'm a firm atheist when it comes to the worship of the spiced oil deity, I reserve this stance specifically for the crap that results from frying hundreds of onion bhajis, which seems to me to be merely an oil recycling / cost saving exercise practiced by some restaurants/TAs, and, from my findings, achieves little in terms of adding an extra layer of flavour.

However, there is no doubt that oil is the primary carrier of flavour in a BIR curry, and I often add a little extra at the beginning so I can skim off enough of the gorgeously scented, deep red oil to save for the next day's cooking. (Just half a chef's spoon. This allows me to skim off a full chef's spoon at the end, without taking too much out of the finished dish.)

To me, the oil you skim off from a curry is the ultimate in spiced oil. It is, after all, carrying all the spices and flavours from all the other ingredients that go into your curry. It also has 'that' smell - especially the next day, and indeed, beyond.

If there's a reliable way of making significant quantities of similarly flavoured oil without knocking up a HUGE curry I'd be well up for that.

Brilliant stuff, CH - well chuffed for you. And many thanks for the update!

Really pleased you cracked this one, and it's testament to your 'never say die' attitude, which I'd say is the number one factor at achieving success in this (and, indeed, any other) game.

One of the main things this emphasises is that there is no big 'secret' to any of this. Whether it's a saag bhaji or a lamb vindaloo, it's all about putting a number of simple elements together skilfully. For us home chefs that often means it can take what seems like an eternity, but if we stick at it (and at it), as you do, then it's there for the taking!

Fantastic stuff, Mick. Facebook page liked!

As the old saying goes, you only get out what you put in, and it sounds as though you're putting everything (and some) into this project.

Here's raising a glass and wishing you all the very best of BIR!

Quote from: RubyDoo on December 10, 2012, 04:43 PM

Quote from: Stephen Lindsay on December 09, 2012, 06:04 PM
I wonder if something got lost in translation? One man's base is another man's sauce and another man's gravy. This looks like a finished curry sauce and not a base in the CRO sense of the word.

+ 1 on that

And in the light of BR's in-depth investigation, if the chef has been hard at it for 20 years then he'll most definitely be well schooled and practiced in the art of the base (in the CRO sense of the word).

Keep digging away, BR - he'll crack in the end! ;-)

Many thanks for going to the trouble of acquiring the 'all-in-one' base and sharing with us, BR. Most interesting.

So, let me get this straight. In essence, it isn't a 'base' (in the sense that we know it) at all, but a basic curry sauce to which various ingredients are added  to make specific dishes on the menu (red and green peppers and green chillies for a jalfrezi, etc).

Is that what we're looking at here?

If so, then perhaps it is a recent development that's indicative of the so-called 'curry crisis', whereby experienced chefs are in short supply due to changes in UK immigration policy?

But then if it tastes as good as you say it does, then we obviously need to find out exactly how it's made!

Any chance of you getting behind the scenes, BR?

Quote from: curryhell on December 09, 2012, 01:25 PM

Quote from: Salvador Dhali on December 08, 2012, 04:27 PM
Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.

I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.

My only (very) slight reservation is that the sauce would benefit hugely in ultimate flavour and heat by using proper nagas, though as Ali points out, this would be expensive. (The Asian Cookshop site sells fresh nagas for 50p EACH. Around 30 Scotch bonnets went into my VB sauce, so at those prices that would have cost me

And don't forget that after spending hours in the kitchen cooking, your senses become anaesthetised. One of the reasons you can't detect 'that smell' may not be because it isn't there - it may be simply because you've gone into sensory overload.

Next time you cook a curry try and get out of the house for an hour or so, get some fresh air, and then see what smell greets you when you go back in.

I used to complain of the same thing - not being able to get 'that' smell. But the first time I prepared a curry round a mate's house and we went down the pub afterwards, on returning as soon as he opened his front door he exclaimed "**** me! You've turned my house into an Indian restaurant! The missus will do her nut!"

And for the first time ever, I too could smell it.

'It' was THAT smell.

And THAT smell was good!   

Quote from: curryhell on December 08, 2012, 04:18 PM
Well i'm just about to give my new ali pan its second out and see how it fares with the South Indian Garlic Chicken    Then have to make the Viceroy Brasseries "naga" sauce and pre-cooked saag.  A feast when i get back from the pub tonight  : ;D

Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.

I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.

My only (very) slight reservation is that the sauce would benefit hugely in ultimate flavour and heat by using proper nagas, though as Ali points out, this would be expensive. (The Asian Cookshop site sells fresh nagas for 50p EACH. Around 30 Scotch bonnets went into my VB sauce, so at those prices that would have cost me