Yes, I do understand, differing palettes is always going to be a problem. I certainly don't want to flog a horse for the sake of doing so. I know too well, how a tedious a repetitive subject can be. Especially when there is no clear definitive answer.

One of the things I face coming to this forum, is trying to wade through all the information. First, you have to find it and then you have to make sense of it whilst clicking on all the various links within the topic. It can be quite overwhelming at times.

What I am hoping to glean from members, is their experience of BIR Kitchen Techniques in advance of my next Kitchen Demo. With a better understanding, I can cut to the quick any questions I have for the chef. As Chris mentions above, pertinent questions can really help and I must thank Chris for advice given previously.

Forgive me CA but I was under the impression that there was a need to discuss it. I've seen comments in quite a few recent topics that suggest this. I started a new topic to prevent Razor's thread being derailed. 

The idea of the topic is to address the processes being used in the BIR, not secret ingredients. This is something that I have learnt will make a difference to both flavour and texture in our recipes.

Seems we keep discussing the idea of that 'missing something' in different topics so I thought i'd start a topic for it.

So, what is that missing something that we all keep mentioning?

The idea of it being a flavour that can be added from a spice jar is just not something I could I agree with. Infact, quite the opposite. The recent IG Demo on the OB is proof positive of this and suggests that the missing something is more likely to be a process of some kind. Of course we do have to be using the right ingredients to start with, but identifying how they are put together is the key.

Some of us have been told by chefs that you can not produce this at home. This also lends itself to the theory of process. Referring back to the OB Demo, the consistency and appearance of the onion prior to cooking, was due only to the process in which it had been worked. 15 KG of onion being churned over and over in a large pot, gently massaged the onion. By the time it was ready for cooking it had become soft and pliable but retained most of its structure. Then add to that the first cook, for speed and bulk production.

You simply won't see that in any recipe for an Onion Bhaji and no chef would ever consider it to be written into a recipe if asked to write it. They would simply break the recipe down to a quantity more suited for a home kitchen. The essential processes now missing, the finished result, a Bhaji quite different to that of the restaurants. Of course, now we have identified that, we are able to produce the same bhaji at home.

So, in my mind, the objectives are to establish just what ingredients exist in the BIR kitchen and how they are processed.

I have spice cupboard full of authentic and traditional spices, but alot of these seem to be devoid in the BIR kitchen. I then find other spices that are missing, such as the Panch Puram, Shahi Jeera and Javitri and I am sure I still have others yet to identify.

The processes include the much talked about base, the spice mix, garlic & ginger paste, tomato puree, pre-cooked meats and veg and the final cooking, etc. Some of which I had been aware of prior to coming here, some not. But essentially, they all come together to deliver that 'something missing' that we keep talking about.

Given the scale and number of processes involved, is it really feasible to achieve this at home?

Quote from: Derek Dansak on March 30, 2010, 11:16 AM
to my mind that proves there are trade secrets closely guarded

But you could also consider that perhaps they are doing something that regulation says they are not meant to or hiding a process they would rather people did not know, like the amount of colouring being used, or the use of a paste etc.

George, unfortunately my quest for cooking BIR has only just started, so I am quite a way behind you guys. As a family, we rarely order in anymore. This is largely down to ever changing restaurants and TA's. The many offerings we have around us, simply don't offer food to the standard we have had in the past.

The trouble is my curry history is largely based on two restaurants. One which sadly closed after many years of service and the other the Indian Garden. Both of which have given me a discerning palette for curry.

I agree with the sentiments towards the less exceptional restaurants, no matter how we refer to them. Up until only recently (My Onion Bhaji Quest) I would have struggled to truly say my cooking could exceed the quality of these BIR's. But the IG Kitchen Demo and my IG Breakdown recipe have proven to me that this is indeed possible.

That missing something? Well perhaps that's another topic but I do believe it is just a matter of identifying the right pieces and putting them together in the right sequence. It is not a specific flavour that you can add from a spice jar. Infact, this is another topic and I will start one for it.

How did I miss that? Doh!

Chris, the key to a good pizza base is semolina. I use a Jamie Oliver recipe similar to this one: http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough

It produces great results. I normally make a batch of dough balls, wrap the unused ones up in cling film and freeze them. When you thaw them out, unwrap the cling film and by the the time its thawed, it will also be proven.

I also use a JO Tomato Base recipe which i'll post up when I get home tonight. Again this can be frozen.

Best Toppings:

Roasted Sweet Pointed Red Pepper
Caramelised Red Onion
Chorizo
Mozzarella

Drizzle with basil or garlic oil and a grind of pepper.

If you could only pick one though CA, which one would it be? (You can say yours, we don't mind)

emin,

In all that I have experienced I think the one thing that stands out is the process and understanding of the cooking procedures. None of which should be ignored and play a significant part in the bhaji. Not withstanding that the the right amount of ingredients are also as important.

Technique, which I am lacking, is the final chapter.

You have certainly come to the right forum, welcome onboard.