Hi Axe, i actually purchased some bir base and cooked a madras with it. It made no difference to the taste of my curry when compared to using a plain safron cr0 base. i concluded the magic does not reside in the base. there are some other key skills chefs use to get the taste. The base is very important, but wont give the taste without some other key skills. I spent too long experimenting with endless different bases, with no real improvment to my curries. since moving on to making chnages to my spicing of final curry i am getting much better results. Not sure if other members have had a similar experience to this??   i would be interested to hear?

Hi Jerry, i am confident it is the same as i noticed some similar tastes to their own curries once i started using the DD spice mix.. However they overlay another strong toffee taste over the top of the spice mix taste which is not easy to do at home. I still use the DD spice mix , and believe its authentic. I am currently trying to add more spices to my curries. but always add a tsp of dd spice mix to commence each curry. I find the DD spice mix works well with extra cardoman, and addition of some decent tandorri masalla spice mixes.

Hi Jerry, its nice to hear that the DD spice mix is still in use by members of this site. I obtained it from a bir chef i have sadly not seen for a year or so. But its nice to know his spice mix has been of some use at cr0. I always remember how this chef insisted that good chicken stock is crucial. I am going to be trying to use more chicken stock in my base next time. I believe the stock may be a part of that missing moorish taste I still crave. 

dont forget bir chefs add extra spices to many things we dont usually think about. for example the chef at my local adds many spices to the watered down tom puree. they are not just using tom puree with water as many cro members usually do. (me also ! ;D)

A local bir menu states the vindaloo has chilly sauce added. sounds like a good idea. but i dont know a recipe for chilly sauce. any ideas ?  cheers DD

Hi Mick, yes i am also not using pataks anymore.  its suprisingly hard to get a good rich bir style taste, just relying on the key ingredients. but i am well pleased with this years results so far. last year was all about mistakes, but i must have learnt alot in the process. i am throwing out my last few pataks jars this weekend.   ;D 

nice pics Jerry

i have spent alot of time marinating and cooking chicken in the oven. the key is at least 24 hours marination, 2 days is better. then turn oven up to 180 degrees , then place chicken in middle of oven for about 12 to 16 mins. depending on how chunky your chunks are!!  I like chunky chunks  ;D    if you get the cooking time just right the chicken is very tender. too long and it dries out.  as soon as the chicken is cooked and not pink remove it and test it.

its weird but the chef at my local told me a similar recipe to pre cook chicken restarant style, however it tasted nothing like the delicious chicken actually sold to me over the last 2 years. I would be interested to hear how members get on with this recipe for pre cooked chicken.

guys , i really want to continue using butter ghee, so  i will research more. and yes that rule i quoted is from a friend who has very high colesterol due to hereditary issues. so it may be credible. i will check with him again. not buying ghee is going to be tough if i decide to drop it. bhuna without ghee , ouch