Did anyone actually use the Rajah Madras Gold curry powder IFFU stipulated?

I can only find it in bulk here: https://tradewindsorientalshop.co.uk/products/rajah-madras-gold-curry-powder-10kg

The ingredient list doesn't exactly shout "gold" to me.

Ground Coriander, Ground Turmeric, Mustard Powder, Chilli Powder, Bengal Gram (Black Chickpea), Ground Fenugreek, Iodised Salt, Ground Cumin, Ground Bay, Ground Fennel, Garlic Powder

Quote from: Garp on December 10, 2021, 09:10 PMwhose only reason for crying was because she got caught.

I think her tears were more a result of being made the fall "guy" for the many other odious toffs who have been caught red handed. Can't deny I got a glowing sense of schadenfreude from her bleating though.

Quote from: George on December 07, 2021, 02:08 PMI think Secret Santa's use of the term 'low end takeaway' is useful, to distinguish from food which may be amongst the best you've ever had. I am only interested in preparing dishes with flavours which are about as good as it gets.

Don't get me wrong George. Certainly these are not even close to the best curries I've had but they are still decent by today's standards. If you've never done a chicken in base sauce type gravy I would recommend you try Chef Din's although the base of itself is not quite up to being a curry sauce and the vindaloo suffers as a consequence. The madras however, which adds bhuna onions and a smidgen of mix powder and benefits from the added spice from both, is much better.

Quote from: Peripatetic Phil on December 10, 2021, 01:19 PM
They'd be hard put to to add more salt, sugar and fat than I do, and I still can't achieve their taste ...

That's because those ingredients don't contribute to "the taste". Although I do agree all are used to excess in many eateries and not just curry houses.

I tried Din's mushroom bhajee (sic) today. I had to pre-prep the bhuna onions, which was easy, as was the cooking of the bhaji itself.

Again, it was a decent enough meal (I had it as a main with rice), but still low-end takeaway in my opinion. I thought the bhuna onion which, by the way, is really tasty on its own, would have lifted it to a new level but no, not really.

Strangely, and I find this with a lot of dishes, adding the base gravy actually makes the flavour worse (having tasted before its addition). Great tasting base, great tasting bhuna onions, but there seems to be some strange negative synergy going on. Shrug.

Quote from: Peripatetic Phil on December 02, 2021, 05:54 PM
Do you advise them to wrap up warmly, or do you heat the house as a courtesy to them ?

I predict George will now berate you for being so presumptious as to infer he has friends. lol

Quote from: mickdabass on November 27, 2021, 12:19 PM
Its great to see some quality discussion on the forum again. Long overdue 

We just need topics to bounce off. Chef Din's base and curries aren't exactly anything new but there's the cooking the chicken in the base which is enough to get a conversation going.

The sad fact is we've just about done to death every BIR topic imaginable and I think that accounts for at least 95% of the reason for the dearth of posts on the forum

Quote from: Peripatetic Phil on November 27, 2021, 05:00 PM... what exactly is "normal fried chicken" ?
--
** Phil.

I mean like you get from the chippy. They just deep fry a quarter of chicken so the skin crisps up nicely and you get that umami hit.

I tried the base-gravy cooked-chicken deep fried like Chef Din recommended. Wasn't impressed. The flavouring is too mild to be of much consequence and the nice, crispy blistered-skin you get from normal deep frying a quarter of chicken isn't there because the skin has been boiled and rendered in the gravy. He reckons it's much better than normal fried chicken. I disagree.