I tried the Adey version but was nothing like what I had at Adils although I can't remember what base I used which was most likely the key to its success.

Have you cracked the adils replica then Jerry?

I might give it a go if I can fashion some sort of tripod to sit the pan on. I've always been intrigued by how Chinese takeaways achieve "wok hei" by the fierce heat their burners throw out. The other week I was making a bhuna and left the oil on the heat too long. When I added the slightly watered down g&g the lot caught fire. The result was a curry with that smokey Chinese takeaway taste. I'm convinced high heat if not flaming is partly responsible for the flavour of Chinese and BIR. I think it's all down to the Maillard reaction.

Quote from: Phil [Chaa006] on December 09, 2014, 04:26 PM

Quote from: MushroomMike on December 03, 2014, 11:55 PM
Do you pick ceps Phil?

I do indeed.  With the exception of fairy-ring champignons, Coprinus comatus and parasol mushrooms. they are the only mushrooms that I can identify with sufficient certainty to eat them without consulting a field guide.  I have a rather nice string hanging in the conservatory at the moment, collected from the grounds of a local crematorium after helping to inter the ashes of a late friend.

** Phil.

Well I never! A dark horse you are Phillip. I teach groups of foodies (mainly Michelin star chasing chefs)  how to identify fungi and other wild growing edibles during the autumn months. I recently did a magazine feature too. I thought I was the only forager on here. :-)

Bob. Do you get a slight hint of cinnamon when you have a triangle balti? Had the same thing at both Adils and Saleem's.

I've got a huge propane bitumen burner in the shed that felt roofers use. I'm tempted...:-)

I find milder onions make for a smoother flavour. You'd think I'm a curry the stronger the better but I find it counter productive. Yes I've also tried Spanish with good results. I'll check out Panpots Jaipuri recipe. Maybe next on my hit list! :-)

No mix powder in the dish. Now that's an interesting take on things... I wonder how many have tried that? I must admit my bases are relatively very mildly spiced with also (again relatively) little powder in the dish. It does make for a 'cleaner' taste.

Sorry dunno how I managed to do that! Was going to say Jerry presuming the 7.5kwh burner you speak of was not a domestic one?

Quote from: MushroomMike on December 05, 2014, 12:58 AM
I'm in the market for a new gas cooker. I'm not hugely farmiliar with output and how industrial burners differ from domestic. But, can you get domestic cookers that perform like the ones BIRs use?