Im of the net for a few days and suddenly the forums as busy as ive ever seen it!!    :

Anyway just my 2$

I don't think theres a secret ingredient as already been said how could it have been kept so secret.  I think its not so much something missing as too much added, keep the base simple, quick and cheap.  I don't belive it makes any differnce for the better cooking it for 4 hours as opposed to 1 hour, the sauce seems to take on a different\better taste after standing for a while.  Im sure the currys themselves need to be cooked quick as well or "that" taste goes, cooking it too much just ruins the flavour.  The gravy needs to be hot before it goes into the curry, this alone I think makes a major differnce to "that" taste.

Quote from: Blondie on March 23, 2005, 03:33 PM
I am only trying to help in finding "the taste".? You may have noticed that posts to this site have slowed considerably after a brilliant start. In my oppinion this is for one of two reasons:

1. Everyone is happy with the results they have obtained
or
2.They are reluctant to post because some people on this site think they have all the answers and knock anyone with something different to say.
I know which I think it is.

I don't think anyone on here would profess to know "everything" and I haven't seen much flaming of peoples ideas etc...   I'm more than happy with what I can achieve at home but am always looking for more info, recipes and ideas to use. 

Have you noticed how many members this forum has compared to the number of members who actually post?  This forum would pick up considerably if more people contributed.

Quote from: Admin on March 24, 2005, 11:22 AM
Can we all march over to your house for a curry then ho ho? ;D

I'l do the next best thing and post some more pics when I get the chance. With the long weekend coming up it gives more time for experimenting with curry!! 

I don't think there is a secret ingredient or that browning the garlic and ginger makes to much of a difference either.? Others may dissagree thats just my opinion but its come from cooking curry's every week and I know what I like.? From my own experience the simple base recipes are the best, just sling it in, cook it, blend it and then cook it some more, takes 2 hours tops.

I've tried the pataks pastes and I don't like them, everytime Ive tried using them(inc mixing it with yog) you can taste it in the curry, Ive had balti's from takeaways before which tasted of patak paste and to me they don't taste very special either.

The base definitely tastes better once left over night and longer, and reheat it on its own before using it in a curry.? I usually heat it in a saucepan and add a little boiling water to get it back to the right runny consistency.? I don't freeze it anymore and it tends to thicken up in the fridge after a couple of days.?

I think a lot of it is practice to get it right, Ive cooked a lot of curry that has gone straight in the bin but it was worth it.? I can honestly say Ive got some of my curry's as good and better on occasion than a couple of restaurants near me.?

The other thing is why not mention it on the site?  If it was my site I would have "recipes provided by genuine restaurant chef" plasted all over the place.  As you say anyone whos into making restaurant curry at home would already have the KD book and wouldn't bother buying from them after seeing it on their site.

I wonder if they would just sell this additional info via email or something?

Im not sure how much Kris Dhillons book is worth now but its not much and the spices included could be picked up from an imporium for about a fiver.  Im be interested to know what their addional information is, if it is the real deal from a proper chef why bother bundling the not real deal KD book with it?

Anyone have restuarant style recipes for Chicken Biryani and Chicken Bhuna?

I wouldn't mind trying them to make a change from vindaloo every time  :

Quote from: grimmo on March 18, 2005, 09:39 AM
I have a pot of it in the frigde at the moment using that recipe. I cooked it for getting on for 4 hours. It looks very similar to what I saw but still doesnt have that missing taste element.

How strange given that its come from a restaurant chef that actually uses it to make he's currys, you would have thought that it would be as good as it gets 

Has anyone actually made the brick lane gravy that Pete posted and can say if it was any good or not? 

Ive found that you can add as little or as much oil as you like.  I used to put in a lot of oil in order to produce enough that I can scrape it of the top but I don't bother now.  I put in approx 500ml probably less and leave it in the gravy.