Quote from: Peripatetic Phil on June 09, 2020, 11:58 AM
Just in case anyone might find them useful, I am transcribing each of Syed's recipes that I have tried or intend to try.

Are you adjusting the spoon measures to level for consistency? And validating what actually appears to be added with the often quite different lists of ingredients.

livo - sorry but I used the wrong word when I said 'base'. I meant to ask which fundamental recipe you used for mango chicken before enhancing it with elements such as Sayed's base gravy. Are you saying your mango chicken is based on a Chewy Tikka video?

Quote from: livo on June 06, 2020, 10:52 AM
I thought I had already cracked it but after last night's dish cook with Syed's Base Gravy and mixed powder my daughter has told me "This is it. This is the best one yet."

Which base recipe did you use for this, please? You've considered several and I wondered which came through for your latest success.

Quote from: livo on June 04, 2020, 10:41 AM
Just watching the Vindaloo video. This guy is throwing the cat among the pigeons isn't he?  Use a non-stick pan (not aluminium curry pan) and cook over medium heat (you don't want high heat at home).  AAArrrggg!!! What's going on here?  What next? 

I guess what's going on here is that the chef behind Britishian Food knows what he's talking about whereas too many of these self-proclaimed experts behind certain other youtube channels and websites don't. I say that again, despite being shot down for similar comments I've made before. I normally use non stick pans and low-medium heat to get perfectly good results so it makes sense to me.

As for Phil using raw chicken to try out one of the recipes, I'm lost for words. The negative posts and slurs on the recipes should be deleted as irrelevant.

Quote from: Secret Santa on May 30, 2020, 01:30 PM
I haven't watched all of his videos but the ones I did watch seemed like fairly standard BIR practice.

I thought the opposite after watching his video for a korma. It's a completely different approach to anything I've ever seen before and, for that reason, must be worth trying.

Livo - thanks very much for trying this out and reporting that the blending of whole spices is viable. I guess it produces curry powder later rather than sooner. Did the overall flavour of the finished dish remind you of any standard curry? Is it a recipe you'll repeat or is it not quite that good?

Phil - I first tasted BIR food almost 20 years after you so the situation may have changed, plus the fact that I frequented only a few BIRs in the provinces and only tried London places some years after that. I never came across slow-cooked dishes on the bone but that's not to say they weren't available.  The choice seemed to be breast or other for classic dishes.

Quote from: Peripatetic Phil on May 20, 2020, 10:00 AM
when I started eating Indian food in this country, "on the bone" was the norm, with a 50p surcharge for "off the bone" and a further 50p surcharge for breast rather than leg. 

I recall the same choice but it was all pre-cooked so nothing like Abdul's recipe.

Quote from: livo on May 18, 2020, 10:34 PM... You've said it isn't BIR. Why is it not? Is it just the chicken cooked from raw?  Misty Ricardo recently ran a live stream giving similar advice. You could use pre-cooked or cook in the dish.

You raise an interesting point and it's my reason for being keen to try Abdul's recipe. I believe there's no better way to kill a BIR style curry than adding fresh chicken with minimal spicing like Misty does. But Abdul adds so much spice that it could compensate for all the chicken juices and taste good.

Quote from: Garp on May 18, 2020, 09:24 PM
I have no issues with it not being BIR; I love traditional/homestyle/whatever you want to call it cooking.
My only issue was with it being advertised as BIR, and being something completely different.

I agree with you, too.