Id be very interested in seeing this program as we can?t get it in Sweden.

Is that the guy who owns "Star of India" in London?
Has anyone ever been there and tasted their curries?

I put up a link last week from foodsubs
you can search all sorts of ingrediences,
veg and pulses

here is a substitute to MSG if you need it
http://www.foodsubs.com/Misc.html

Risk asking them the recipe Midge, all they can say is F**k **f.
Add plenty of flanel before you ask and I?m sure they will
come up with some adapted recipe for you, or you might
strike lucky and be able to post here. GL

The BIR isnt confined to Britain, you have to realise that the humble curry you buy in your local takeway had travelled to europe and far beyond. You will and can get restaurant curries made by U.K trained chefs in other parts of world.
In Sweden I know for a fact atleast one restaurant that has a U.K trained indian chef, not that i ask every where they were trained.

The point is, of course, there are variations, and pete talks about a common taste, the type of curry we are trying to recreate
is an english curry that?s being exported all over Europe +, even to India itself! We all know CTM is english., even Madras is too.
Now it?s being served in India.
it?s what non traditional restaurants make, generally. Although there are other curries that are restaurant and not BIR, you?ll find the BIR, is an english phenomenen that had spread even to Australia. The variations are a part evolution.

Once the secret of the BIR is common knowledge, I would predict that something equally impressive will take its place. Shame restaurants have settled for the BIR taste, because i know of even better restaurant curries that are even harder to recreate.

But the aim is the BIR and I will try a little harder if I believe its possible to get closer to "the taste".
It is thanks to ppl who spend so much time trying to recreate it, like pete, Mark, CK and Curry Queen, Darth and all the rest of you curry animals that this site exists, and is so interesting. Lets see what ppl can contribute towards "the taste" instead of finding the negative with other ppls efforts. Lets pull together and help those trying hard to get that taste to the rest of us.

Keep up the good work!

Petes reused oil base sounds interesting, and i will be trying it this weekend.
But the question is; what happens to the oil when its reused?
Restaurants make huge amounts of base and if it isn?t used up in
one evening, then it will go into the fridge, the KD base can be kept upto
4 days in fridge? What would 4 day old base taste like compared with newly
made base? Im sure it would have time to mature, maybe this is the answer,
a concerntrated garlic, ginger, and onion base? After all thats basically what
reusing the oil does?

Thats a good point, there are other dishes that use oil, like pakora.
This oil could easily be returned to a common pot to be used for curries.

If you check out the Balti recipes in "The Curry Secret", you?ll see that
they chop bell peppers and onions and deep fry them and then add
them to the curry at the end. I?ve used the oil from deep fried onions
and peppers and it smells great (although it means frying them in advance)

Although I?m not convinced it added much to my curry, but
fried large quantities of onion and peppers would definately make a difference.

I just checked on another site and it seemed to say the same thing Pete
Unusual to specify green ginger and as opposed to just ginger
Anyone noticed any difference in taste, it says it should be milder

I cant believe restaurants worry about green or ordinary fresh ginger
as it cant make much difference? I suppose if you can?t get the green
then its just a matter of reducing the quantity

In Kd?s Curry Secret she says use green ginger.
Now ive always thought this was root ginger
its kind of greenish
but on foodsubs https://curry-recipes.co.uk/curry/index.php?board=6.0
ive found ive been using the wrong kind.
http://www.foodsubs.com/Ginger.html

Thats quite interesting, havent seen green ginger in Sweden.

Not strictly curry but alot of info on food and spices and oils

http://www.foodsubs.com/