Thanks for all the comments, it is appreciated. 

Quote from: JerryM on March 26, 2010, 04:24 PM
when u are next in u're TA/restaurant u need to ask for a sample - it's crucial u taste it so that u know what u're aiming for at home.

There's alot of truth in that. My next visit to the restaurant, bar the trip for a meal, will hopefully be for a Kitchen Demo of the Base. 

It is interesting to hear these comments about the base though. By its makeup curry is very spicy so even a well flavoured base could get lost. But can it really be just a foundation for textural balance, surely it has to give more than just that? But as I have seen a few times now, things are alot different in the world of BIR.

If the base has no real flavour to add why do they go to so much effort to put flavour into it? Surely in comparison, one could clearly tell if a good base or just pureed onions in water had been used?

I understand where your coming from but its not the way my favourite BIR does things. They have alot of prepared components like the base, the spice mix, tomato puree, meat, veg, etc. but all the dishes are assembled to order. I say assembled as the only real thing being made at the point of order is the final sauce/gravy in which the dish is served.

Its quite funny you know, he we are discussing our progress and ability ever in search of the secret and yet everytime I visit IG, they insist it is easy and there is no secret!

I have to keep reminding them that it maybe easy and well known to them, but to us its a bloody mystery!

I have come to consider that it is easy, as you say, it has to be easy and quick to cook or they wouldn't do it. I just have to identify all the individual processes and work out how they fit together properly.

With the help of IG and the wealth of experience on here. I hope I can give something back. Being able to cook a meal for family friends that is liked as much if not more than their usual BIR or TA would certainly be an accomplishment.

Chris,

I can not comment on the seeds having been in the onion over night, I simply do not know. Given the thoroughness by which the Bhaji were made and that the seeds were resting on top, I would guess they were not left in over night.

Remember the onion was only prepared the day before because of the time it takes to actually process them. If it helps, the onion looked quite fresh and unchanged. I doubt there is any real change overnight and if so, only to the top most layers.

I have estimated the amount of potato used. The picture showing the chopped potato was purposely done to show the volume. At best its 0.5 to 1% of the mix. For an idea of how much potato was used, you can see a round washing up bowl to the right of the chopping board, this was full of large whole potato on one layer.

What may not be instantly obvious, is that alot of this is done by eye. Nothing is really measured apart from a handful of this a bowlful of that. To you and me, this is confusing as we intend only to make a small part of this. We need to be accurate with our measurements. But on this scale, any minor changes in the amounts of ingredient is simply insignificant to the finish item.

I am a newcomer to cooking BIR but not to cooking. It is always easy to be critical about things. But I have always compared my curry skills against that of my favourite BIR. So I am, so far anyway, permanently disappointed. Don't get me wrong, we've enjoyed many good home cooked meals, but that BIR something is always missing.

Having been introduced to this site very recently, I have been forced to re-think my entire perception of curry. Doing so means I have approached the subject with a completely open mind, but have found myself making silly assumptions and have to keep reminding myself to remain open minded.

Given the amount of processes that exist in the BIR kitchen, we will invariably struggle to find that truly authentic BIR flavour. That does not mean we can't create a dish that is equally as good. Infact, given the changing face of BIR/TA curry and the ever increasing use of pre-made pastes etc., I would consider that the attention we give recipes, is probably far greater than that of your average modern BIR. It therefore stands to reason we will produce a better end result.

The IG Chef recently mentioned to me that they took the best bits from various different regions to produce their menu. We are doing a similar thing, picking all the best bits we learn from our quest. They produce some of the best food I have ever eaten in a BIR, surely we can too.

Thanks guys, it threw me when he said he was making the Masala Sauce rather than making a pre-mix for the Masala Sauce.

CA, I enjoyed your topic and views on the changing face of curry.

Chris,

I am not sure about the temperature. The chef did mention it was important to have the oil hot and pointed to the gas being on full, you could clearly see the burner was on high.

You must also figure into the equation that the picture showing them cooking in the pot is a little deceiving. What you see bobbing on the surface covers the fact that were just as many below them. This will reduce both temperature a risk of burning.

I refer back to the potato match stick test.

If it would great if you can identify the temperature in your tests.

Welcome on board Glyn, there are plenty of ideas and recipes on here. Lots to read and learn but its all part of the journey. See you on the forums.

I can't help but think that the diminishing art of traditional BIR is due in part, to the use of all these pre-made pastes.

The sauce he has just made must have some real bite to it with all that lot in it. This is a long way from the Masala sauce I have experienced in IG, which would be more akin to a lighter red sauce, similar in flavour to the Korma but with a little more savoury bite and flavour.

Dipuraja uses far too much colouring, in my opinion.

Will he mix this with base sauce when he cooks the Tikka Masala do you think? I can't imagine its used as is.