Quote from: madpower on August 17, 2014, 10:57 AM
why not pm mbc haldi see if he is having the same problem.

Who is mbc?

Hi haldi, if you had someone else to cook your curries using your own ingredients you'd probably enjoy them better.
I just make a base up as I go along now, as long as its cooked properly it will make decent tasting curries.
Onions not boiled properly,too long on the final cook darkens & adds an unwanted flavour to the base, then the curries for me. You know this anyway
The only reason my curries don't taste like my local's is simply the recipe.  I had a curry in Amsterdam recently which tasted like what I would expect find anywhere here really. Curries we ordered at Masala in brick lane were a bit powdery & supermarket like & Tayyabs Punjabi is nothing like any of the Punjabi food common in Glasgow.
A crap flavour coming through from the base gravy in the curry gets confused with missing flavours or %'s imo
regards
ELW

Wouldn't say 99%, my local makes a chilli paste from green chillies, Ashoka on here does likewise & think the stuff published under Glasgow recipes does also. No mix powders in a 20 second cook either.
I like the flavour of mdh Kashmiri Mirch for cooking other dishes, but it's not a flavour I've ever come across in bir up here.
Some of the places trying to set themselves apart may well use these ingredients. Shish Mahal in Glasgow use Bengali prawns, when they could use Scottish.

ELW

Quote from: Garabi Army on August 08, 2014, 10:16 PM
Interestingly I am reading '50 Great Curries of India' by Camellia Panjabi, she refers to the Kashmiri chillies we buy as 'so called Kashmiri chillies'. She explains;  '... when I tried to trace the origin of the Kashmiri chilli in the wholesale chilli markets in India, I found that Kashmir itself did not export the quantities of Kashmiri chillies being sold everywhere, and a similar variety was being cultivated in northern Karnataka, the region east of Goa, and in Andhra, and was widely sold all over India as Kashmiri chilli!'
Apparently the true Kashmiri chilli is not as long as the ones we buy, but I don't think there is any need for concern as I doubt if any of us could tell the difference in a taste test.
By the way, if you enjoy Indian home style cooking I would highly recommend this book.

Cheers,
Ken

Never mind all that Ken, spill the beans about the h4ppychris visit 

regards
ELW

Quote from: Gav Iscon on August 08, 2014, 09:48 PM
I think when he moved to RCR he got hammered by some members and left. I can only find this Lamb Bhuna on his youtube

https://www.youtube.com/watch?v=eXdS4EBrwbM&list=UUyzB-FgkrdDBAaYZ-nXuEaw

That recipe makes a great bhuna Gav Iscon, a chefs spoon of gravy only, no swimming in 350ml.
The op rubbed up into a few minor curry celebrities on here & well that's just not on is it.
Cheers
ELW

Quote from: madrasandy on August 07, 2014, 05:11 PM
I made 7 bases in 7 days all with different variations of heat and timings for the stage 1 onion cook. Its hard to give timings on this matter as everybodys heat output will differ, onions will differ in type and age also.
For me its just getting them to the completely soft stage, where they could just be easily squashed to a complete smoothness with no resistance . Cooking them past this point and they become to sweet  especially as there are all the other base stages still to complete.

Boiling them to they turn brownish is going towards an unwanted flavour. There's a smell they give off when their just right, but you may need to go outside & back in to smell it. Its virtually impossible
to tell the difference in a finished gravy, which made the whole bir thing at home so tricky.

Hi jb, did they add this to all the masala paste curries, ie, the non sweet ones or just the tikka masala?
Cheers
ELW

Nice one thanks for posting this jb

Quote from: fried on July 24, 2014, 06:53 PM
Weren't some folks laughing about the 'melting base' fairly recently?

Yes they were but only on this forum, quite a few were 'rofl' about the glasgow base(whatever that is).
Try the recipes to spec, see how they compare to your local. That's all you can do

This recipe could be called anything at all, certainly won't be what you'd get if you ordered it in the restaurant.
That goes for all the other curries on the book. When curry gravy really was a bit of a secret

Car wash down from me is award winning, complete with gold rosette