Thanks for the comments CA, as I am new here I am still trying to find my legs, so to speak. There is so much info on this site locked away in lengthy topics, that it will probably take some time for me to find, but i'll get there.


So me hearties, back on track, any more thoughts about the stock theory?

On a complete whim we decided to have a go at Chicken Tikka tonight, using a recipe on here. But I didn't have all the ingredients as listed so adapted the recipe. Now it didn't work out as planned but the reason i'm posting it is that it did create a dish that some might enjoy.

I also get the chance to show off my onion bhaji and sag aloo recipes.

Chicken Tikka (something or other)

The original recipe I started with is blade1212's https://curry-recipes.co.uk/curry/index.php?topic=874.0

I replaced the Tandoori sauce with Rogan Josh but added 25ml of Tamarind dissolved in the water (boiling). I had no curry powder and used ground fenugreek instead and used Harrisa paste instead of chilli. I added a tbls of tomato puree and a tsp of paprika.

They were cooked in the oven at 250c for 12 mins.


Onion Bhaji

My recipe is here: https://curry-recipes.co.uk/curry/index.php?topic=4396.0


Sag Aloo

Recipe moved to recipe section by CA: https://curry-recipes.co.uk/curry/index.php?topic=4419.0




The tikka didn't go to plan but it was nice. With added onion and maybe pepper the remaining sauce would have made a nice gravy given maybe yoghurt or a little chicken stock maybe. The Harrisa certainly pepped it up a bit.

Not that I have been here that long but I was also unaware of this. It would be a useful asset to know who is and who isn't a BIR Chef. If that is not possible, it would be good to have authentic mixes and indeed recipes full stop, marked as being from the horses mouth, so to speak.

Can you imagine, green Seekh kebabs. :-X

Thanks for the replies so far, its making for some great reading. 

I am starting to formulate an opinion that my local is not a 'typical' BIR whether by design or perhaps having chosen to be slightly different. They have been around for a long time whilst others have come and gone. So perhaps this is the secret to their longevity.

The stock pot certainly looked to contain the essence of your description for a basic stock CA. It looked very similar to a real chicken stock in its translucent colour. I wasn't close enough to define its smell unfortunately.

Another thing that I have considered is that when a member has asked 'what's the best base to go with a specific dish', a different base has been recommended. That suggests that they are therefore more specific and rather than being a base, they are infact a sauce for a dish or dishes albeit finished or waiting for final ingredients. Again this brings me back to my train of thought and a single stock.

Either way, the goal is to produce a BIR meal at home. So regardless of the method used, if the result is a BIR tasting meal, job done. The biggest problems we all face sharing methods and recipes though, is preference, experience and regional variation of the BIR cuisine. After all, one man's meat is another man's poison.

Chris,

I do remember them saying they put some spices in the stock, but it did work as a stock. It maybe that it is a dying tradition or a very little used way of doing things but none the less, I watched them create a dish from the the stock.

It is no surprise to me that this might sound a little odd as I have struggled to find any other restaurant that produces food of their ilk. They are not that far fetched from what we all generalise but to me they are ahead of the game, even if they are old school.

I will say this, I have never eaten a better Chicken Korma anywhere, come very close but never beaten.

Who is to say my tastes are more demanding, its just what I know and like. That is the passion that drives me forward to search for a solution to cook it at home.

One thing is for sure, in all that I have learnt, Indian or not, each step I take is with an open mind. 

I refer to 'stock' as being a thin watery liquid infused with flavours that provide the foundation flavours of the dish or dishes it is used in. What I read here that is referred to as 'base', I see as a sauce.

Since the basis of a BIR is a commercial one, then anything produced in its kitchen must be done on a commercial basis. This is why I favour my idea of a single 'stock' where I can add the basic ingredients used time and again, what ever they be.

From a sauce point of view, I would be happy to tender the notion that restaurants do indeed have pre-made sauces that they use, but again, to be any good they would have to produce several different types and store it. This doesn't make sense from a practical or commercial point of view, unless of course you were producing and selling an awful lot.

This brings me back to one stock but multiple spice mixes and so the circle goes for me. It doesn't help having seen this in practice and put to very good use.

I feel a well earned and timely visit to my local coming on, notepads at the ready

Mick,

That's simply fantastic, where did you get the info on building the Tandoor?

Thanks Jerry,

I've just looked at the Jelly and its first listed ingredient is Lactose, Fructose syrup! So that answers that one. I am going to taste test with the remaining yoghurt. One will be with sugar and Coleman's garden mint the other will be ASDA Jelly without sugar. This will be compared with the remainder of last night s mix.

Good luck with Razor's recipe, it's next on my cards, with colouring, just for him. 

What I have considered is that this one mix, one base, style of cooking is only to keep things simple in the kitchen. For examlple: my wife and I sampled a newly opened TA over a course of a few months and in that time we tried about 8 different mains. All of which were cooked to this style of thinking. The Dopiaza was swimming in a tomato like gravy with onion and pepper, not what I am used to which is a lot drier with just onions. It wasn't all bad but I couldn't rely on receiving a dish I knew. Perhaps this is the regional variation tha CA mentions, but you can't argue it would make it easier for them to produce.

It doesn't make sense to me that the variety of dishes available can be cooked this way and having several different spice mixes certainly sits better in my mind. Using a base stock with the key additives like the onion provides the foundation and the different mixes then gives you the structure, with the finishing touches provided by the individual spices and requirements of the dish. I know this sits against the current train of thought but it is one that I feel I ought to pursue. For now at least.

The BIR I mention also gave me a tour of the store room which was an impressive site as the kitchen. They a small room with nothing but shelves and on these shelves were metal tins about the size of a sweet jar in the newsagents, Floor to ceiling. Each one containing a spice of some description, over 150 of these tins were in there. I'm not suggesting each one was actually used or had a different spice from its neighbour but it certainly formed the opinion that they we're magicians of spice.

So that brings me back to finding out what is actually in the stock pot. Its funny, as its only having been here for the last few days that really sparked my interest to look at this.

In the meantime i'm going to try MarkJ's base. Having had my eyes opened and tastebuds tantalised with my take on CA's Seekh Kebab, I can't wait to process the base. I hope to look at the various stages to see if I can produce a stock rather than a sauce. Its been quite a read his topic all 8 pages of it!