Quote from: haldi on December 22, 2008, 07:55 PM
It wasn't you was it Bobby?
Anyone remember?

It was me. It was the Rughi, London Road, Edinburgh. I will make a point of going back in the nearish future and will report my findings. I went to it on its second day. The Madras was classic BE style, with a hint of lemon juice. I could have easily reproduced a curry of similar standard. It was also notably hotter than most, but then they do vary quite a bit.

I remember it did do a really tasty Goan lamb dish, where the lamb was marinated overnight in cider vinegar. Does anyone have a recipe for something like this?

Quote from: billycat on December 22, 2008, 07:14 PM
if a couple of bangledshis decide to open a BIR takeaway or restaurant what do they use as spiced oil !!!! do they sit there for weeks frying bahjis

Have you ever had a good curry from a new BIR? I haven't.

Quote from: Cory Ander on December 21, 2008, 11:04 PM
Hmmmm, sounds fishy to me...maybe it was a prawn fowl?  ;D

Hahahaha ;D

I'm of the belief that one large portion per pan is the only way. At least it is for me with my equipment and skill level. However, in really big BIRs etc, I just cant imagine every curry done separately. It takes what, 5 minutes to cook a curry...

Do you think that BIRs cook two or more of the same type of curry in the same pan?

Quote from: joshallen2k on December 21, 2008, 08:27 PM
I would have preferred to get to the full 60L recipe and for the forum to discuss the best way to scale down, rather than have the chef estimate reduced quantities.

Yes, that would be preferable. However, we should be grateful for what we have. (not in any way implying that anyone is not)

Has anyone else noticed that the image of the finished base from the BIR looks nothing like the one that the recipe produces? The BIR one is far darker. I wonder why this is!

Looking good CA. 

Back onto the base. Inspired by your picture, I tried a standard Madras, minus garlic and ginger, as I feel the base has enough already. I also used fresh chillies and a little fresh finely chopped coriander. I also tried a using a little vinegar. Guess what? Pretty much just like my standard Madras... That's no bad thing I suppose, and it is a decent base. I'm still on that plateau.

Quote from: dirtymull on December 17, 2008, 08:06 PM
this guys south Indian garlic chillie lamb tikka is the finest i have tasted

and that's why you should continue to go. There's nothing like a great BIR curry to keep your curry chef skill level self rating realistic and for the most part modest! I think I'm the man, then one great BIR later, it's melancholy!

Quote from: Secret Santa on December 16, 2008, 09:47 PM
Perfectly good suggestion and something I do myself!   

Yes SS, the main benefit being that rich yet delicate, subtle, deep savoriness and missing BIR taste and smell, that one can only achieve through the addition of potato, if only for a short while! ;D :

Quote from: Jeera on December 15, 2008, 10:21 PM
I found the finals a little oily

Yes!