I love the video with Rick
His face is unbelievable when he get's splattered
He was remarkably controlled about the whole thing

look forward to hearing about it!

Quote from: Salvador Dhali on July 26, 2013, 09:29 AM
And of course Mr Stein's refreshing honesty and wonderfully laissez-faire approach to all he encounters

I loved the way, at the end of the series, he still champions Madras powder and BIR food
I think he knows that although authentic Indian recipes are fantastic, good BIR can hold it's own any day, against anything

Hi Boaby
I notice a difference on this compared to the other base
In the older recipe boils the onions with cummins seeds first
This new recipe boils the onions on their own
Is this an intentional change?

Whose version of "superstitious" is this?

thanks Boaby
I am really enjoying your posts

I'm really enjoying the series too
The food , locals and scenery
But I've never seen anyone sweat that much, except maybe Lee Evans

Quote from: chewytikka on July 05, 2013, 03:26 PM
You must joking or watching a different video to me.

No, not joking at all
I think it looks fantastic
I've been in many BIR kitchens and no two chefs cook the same dish, the same way
This is just another version of a popular dish
And one that looks very appetising, too

I've seen Rhogan Josh cooked with a tarka poured on top
I've seen it with a "secret" garlic paste added
I've seen it with loads of peppers and unbelievably no extra garlic at all

I don't think there is a definitive recipe, but if you enjoy it, it doesn't matter does it?

Quote from: natterjak on July 06, 2013, 08:30 AM
And the "garlic and flour" what was that? Garlic powder?

I picked up on that too
I watched that detail three times
I reckon that's garlic powder

It's a bit weird though, isn't it?
I don't see how the spices could be cooked out?

That looks incredible
Thanks for sharing
Can you tell a difference between a home made version and one made at the takeaway?

Quote from: George on June 29, 2013, 01:49 PM

Quote from: haldi on June 29, 2013, 08:36 AM
this new ebook offers a final end to the search
All it takes is one "original" change to the recipe and we are there
Chris knows and a lot of us are dying to find out

How are you so sure?

Call it a gut feeling to a certain extent
But I have been in takeaways where they add old spiced oil to the curry gravy, when they are making it
And it suddenly and completely changes in aroma and flavour
I've seen this three times closely

All the gravies , up to that point , were just a load of boiled onions
Nothing special

What Chris does in his video looks very similar to what I've seen
He really has got my attention
I don't think he's going to let me down