korma guys cut out the bad puns

I just thought, if the colour changes and the acidity changes too couldnt this be apart of the taste?

Pete i believe in KD base.. also youll notice that when you add to the base and blend down it changes the consistency away from the BIR, although if you add water to the base it gets closer again.
Its odd i know, but i really believe KD?s base is the base to use, just something that needs to be added
i know that black pepper is used and black pepper can also have an effect of reducing some spices
could be an anwser why restaurant curries taste simular?

To those who haven?t tried KD base looks here -> http://www.aisj.co.il/CurryClub.htm
and try reducing the sauce in the final stages to a thick creamy texture
I believe this is one of the answers.
I think restaurants can reduce sauces alot quicker than we can

Good question, id probably recommend that you have atleast two 4 litre saucepans for the curry base
balti pan a spice grinder and a mixer are the basics i think

Thanks CC

I have a load of indian cook books, most try a reasonable attempt at producing
some kind of nice indian meal or snack. Ive got books by names of people i cant
even pronounce. Im always on the search for a good cook book
but i have no idea, is there any book you would recommend to me, I know alot of
books have gone out of print.

I own:
100 Balti curries
Curry Secret
A few Madhur Jaffrey (actually one in swedish which my wife owns got me started long time ago)
A heap of Pat Chapman books the best has to be  "Favourite Restaurant Curries"
An Indian Housewife's Recipe Book
couple of Camellia Panjabi (I havent tested yet)
and about 20 other books

Whats the best book you own?

There are alot of Curry books around and id be interested in which books people rate the highest.
I really think Curry Secret is the very best as its the nearest that comes to a "The Taste", but
there are loads of books and articles out there that i have no idea about....

Can we start a separate discussion about curry books?
This would be very helpful to newbies and veterans alike to
producing the perfect curry..
also even authors who would like to know what we are really looking for in curry books

good idea?

The question is, is Pete really giving us the full recipe or just a modified version and keeping "The Taste" all to himself. I suggest someone kidnap Pete and extract the real recipe before its too late. I suggest as a form of torture to feed him Uncle Bens ready made sauces for 3 days, enough to make any sane person spill the chana dal! 

Welcome tykeshere
Kris dhillions base is very simple and i?d recommend it to anyone.

Enjoy the forum, its rich in recipes and chat

3-4 is probably too many calories, if you wanna eat that many i think you should eat smaller portions.. rofl
better to not eat 3-4 a week cause i just pig out seriously when im infront of a curry

Mind you if youve got a very active job.. you could probably get away with more

Just check the scales, the truth is out there somewhere :}

Kris Dhillions base seems to fit in with how a curry house might make a base sauce,
as its very neutral, and would fit in with every curry without dominating a particular
taste outside onion garlic ginger ect.

The interesting thing is the frying of the spices in the tomatoes
If you have ever tried to skip straight to to adding the spices
and tomatoes at the start of onion/garlic/ginger mixture then youll
find it comes out very weak indeed.

If you follow this conclusion, then using less water in the onion mixture
and frying the tomato mixture longer would make a more concertrated
taste. You could add more water later

This might make a tastier base sauce?