976bar, looking very good. On the subject of halloween and pumpkins, do you know any really good recipes for pumpkin soup?

I think you will need to try and cook a curry, not just mess about with the base in order to develop the smell reminiscent of a TA. I find if you follow c2g's recipe for byriani, which involves burning the spices a bit beyond the norm as he puts it, you will get those concentrated smells of a TA as well.

Quote from: Ader1 on October 28, 2013, 11:29 PM
OK thanks haldi.  May I ask you your favourite book or ebook for making BIR Curries?  The one that's done most for you to develop yourself in getting or getting close to that taste you are wanting to achieve?

I don't think anyone here really got the taste or aroma yet (other than the occasional one-time-thing), that's why we are all here. We've all, one way or another made some progress and can pull some neat parties full of good compliments, but none of the current books explains beyond what is already known or written over here.

Quote from: Les on October 22, 2013, 09:08 AM
RCR is another curry site where you need to pay for recipes,

Just to clarify, you don't have to pay for recipes. You pay for a subscription, which gives you access to a  number of commercial and non-commercial recipes sourced by a variety of members. I'm a subscriber, but I don't use mine all that often and quite possibly won't be renewing my subscription as such. I found a few interesting tips, but they lack in forum usability/organization -- they do seem to be a friendly bunch, always eager to help. It's worth having an account if you are obsessing by this type of food or trying to start your own business.

That beef gojju reminds me of chinese food name  ;D but looks really good, both of them, which isn't surprising anymore! How do you contrast the zinginess/sourness of the tamarind to make it edible? I have a bottle of maggi tamarind sauce (tamarina?) which I was thinking to use sometime.

Also are you using shatkora fresh, frozen or from one of the pickles you bought ?

Wow, looks great meggeth!

I think everyone's picking on George for the sake of it. If George had updated OP adding the punctuation where he sees fit, I would probably understand the annoyance to some people, particularly to jamieb as its author. I read the post and didn't notice the lack of punctuation, but, uclown did and I think everyone should understand that we are in a forum, where our main means of communication is by writing. No one needs to up their literacy to the level of Phil's but please, put in an effort to make it pleasing for others to read and interact. I don't think the observations were overly critical.

Must ensure it's not a korma. Call our korma expert and have him do a forensic analysis on the picture.

Which tikka marinade did you pick and which chilli powder did you use?

For creamier dishes I would only add chilli as a part of the marinade. If you are using kashmiri or deggi mirch, both relatively mild, up the quantity by 0.25 - 0.5 tsp or to taste.

Quote from: George on October 18, 2013, 06:10 PM
For example, 2 nights ago I made a chicken biriani using my own ideas of a worthwhile approach. It's like no other approach or recipe I've ever seen but it doesn't cost more in ingredients or take any more time. It was probably one of the tastiest birianis I've ever had anywhere at any time. As always, I have no idea if I can repeat it, to produce such a tasty result next time.

Happy for your progress in the biryani arena. I have tried it several times, but the outcome is always a bit disappointing compared to my references. I reckon I haven't done any real attempts in recent months

It would be great if you did share your concoction as a way to document your personal progress while memory may still be fresh. I would certainly be interested in this kind of information myself as I love a good biryani.