Walked into my local BIR tonight (Mughal Spice in Chepstow) and they started talking to me about his forum!

Come on then Halal & Jalal, join up and join in!? ;D

Quote from: DARTHPHALL on March 02, 2006, 09:18 AM
One thing that is genuine is my bottle of Absinthe that has just arrived from good old Deutschland 72% = ;D.

Absinthe in the base, the missing taste at last!

Ive tried this base and thought it was good, I did fry ginger garlic at the start until golden, I would have thought fresh coriander and a green chilli would be a good addition to the base which I will try next time I make it

John & Darth: When Ive reclaimed before it hasnt produced the same results as the oil I got from the BIR

Darth: Ive seen a number of bases with green chilli in them, I think green chilli is one of the essential tastes of a BIR

Hi Darth,

I reclaim it off the top of the curry gravy, you have to put quite a bit in to do this (500ml), as CQ says then reclaim it off the final dishes.

cheers

Quote from: curryqueen on February 26, 2006, 06:46 PM
It is amazing when you start first cooking a dish when you use the spiced oil though isn't it??

Absolutely, with this stuff it smelt just like my local BIR does even before hitting the pan, cant wait for next weekend now, I think cooking the curry the day before will results in a far better experience

I think that would be a good substitute, I remember when Ghanna was on this board she gave a recipe for spiced oil.

CQ, I know you've been the biggest exponent of spiced oil on the forum, how do you find doing this at home? Do you find it strong enough, how often do you reclaim it, off the top of the gravy or final dishes?

I think I need to do some more experiments but I guess my feeling at this stage is the taste is due to the spiced oil and the chefs ability.

If it is the spiced oil then its a bit depressing because its essentially impossible to recreate at home (assuming that volume of dishes cooked comes into the equation)

Im sure that plenty of you on this site are aware of eGullet, if not definately worth a look

Apart from the forums they have cookery classes, some specialising in technique rather than recipe, a few Indian ones also.

http://forums.egullet.org/index.php?showtopic=25235


Should also add they have an Indian cookery forum, it focuses on authentic rather than BIR style though

Ive just eaten whats left of the pathia and apart from being too hot it was fantastic, it had the taste (the unique taste that is pretty much in everything in my local restaurant) but also it had a home cooked quality.

Ive got plenty of base left so I will be trying this again definately next weekend, Ill try and cook in the morning though (I think yesterday I just got too spiced/cooked out to appreciate the final dishes, I also didnt leave the base overnight). If I can I will cook just chicken pathia and I will also get a chicken pathia from my local and do a side by side comparison (my pathia will be using their oil and their recipe so I guess thats about as good a comparison as you can do  ;D)

On another note the precooked onions in water not oil seemed to work very well, its amazing how much onion you need, 1 medium onion precooked is only good for 1 portion of final dish.