Well if it has nothing to do with adding something maybee it's something the chef takes away?? As with other tandoori chefs he make a point of flipping the naan bread between his hands to shake the excess flour from the bread,I believe it stop the thing from burning.

Very interesting indeed Chris.I understood that many BIR chefs make their own garam masala but I've never come across one that makes his own kashmiri masala paste.I guess this sort of thing makes the difference between an average BIR and an exceptional one.I presume that the recipe is one that your chef uses and will feature in the forthcoming book?? I'm hoping that he uses a made from scratch red masala paste as well!!  Any update on when the book is ready??  I'm planning on cooking a big curry feast soon and I'm hoping that the book will be out in time for it!!

After visiting here on Saturday for a rare sit-in meal I felt I had to give this place a mention.If anyone is in the vicinity at any time you must try their food.Absolutely wonderful with an extremely talented chef.It is in fact the place where Curryhell also frequents and is without the doubt the best of a large pick of take-aways and restaurants near where I live.The service is always excellent and as a bonus the guys are also always keen to hear how my curry cooking is going!

I was lucky enough to get a portion on their base gravy some time ago and it's pretty much identical to the one I use at the moment.I do feel a bit disappointed though when I compare my efforts to those I get in their restaurant,clearly there's some sort of magic going on the kitchen.I'm hoping happy4chris may be able to provide some clues soon as to what that missing piece may be.

The other thing which was extraordinary was the chicken tikka.It was fabulous and had a really deep charcoal/smokey smell.I've only had this particular taste a few times before but it was really really good,the best tikka I've had in years.If only I could find out how they do it,I'm pretty sure it wasn't down to the use of a tandoori oven,It was almost as if they'd added a separate 'smoke' ingredient.

Hi Chris,any update as to when the book may be published?

Quote from: Aussie Mick on July 03, 2013, 03:44 PM
Chris just ignore the snide remarks and get the book out ASAP....lol.

As I said, i will deffo be a customer. I've been given grief for sharing knowledge on here, but whatever i am doing, our customers seem to like it. Maybe I have been away from UK too long to know whether our curries are "true BIR". But, as far as Perth goes, we are closer than anybody else by a long way. if i can get even closer, i will be in your debt.

Yep get that book out Chris,the suspense is just too much!!

I just watched the video again.The mystery ingredient looks very much like the onion paste pictured on page 9 from CBM's first book.However,Chris said that it contains no onions.It's not a bhagar either,so It's a complete mystery to me.

Thinking back,a few years ago I spent a whole evening in the kitchen of one of my local take-aways.I was free to roam about and study their shelves and fridge etc.Now what they had in one of the tubs in the fridge looked remarkably like the ingredient in Chris' video.I asked the manager what it was and he was really cagey,he mumbled something about gravy and 'paste' but wouldn't really elaborate,as If I'd stumbled onto something he didn't want to talk about.Could this be the final piece of the jigsaw??  I really hope so.

From what I understand from Chris' previous posts this secret or special ingredient is something that has never been mentioned before either on here or in any of the many BIR books out there.I have no idea quite what this secret ingredient could be,although I obviously cannot wait to find out! I find it amazing that if there is a truly groundbreaking idea that someone has not found it out before on here,bearing in mind the amount of BIR kitchens our members on here have been into.Like I said can't wait to find out.

Ok Chris you've got me now,very very interesting video indeed.I've been lurking on here for ages now,not posting much but this has certainly grabbed my attention.Looking forward to your forthcoming book.I've brought so many books over the years and chatted to so many people about BIR curry.I have to say I've never seen anything like that added to a base.An onion paste added to a main dish perhaps,but certainly not to a base.

Quote from: meggeth on June 26, 2013, 10:55 AM
Ok, back to the reason for this post - I am looking at CBMs site to order the e-books. I am convinced that when I looked a few days ago there were 2 e-books with an offer to buy both at a reduced cost. Now I can only see 1 e-book!! Can anyone else check the site and see if there are 2 e-books please?

Am I going mad?   

No you're not going mad at all!!  I had the same problem,only seeing one book.I emailed Mick,it appears that it's something to do with the browser you're using.Not being technically minded myself,you have to use firefox or chrome.

Quote from: haldi on June 23, 2013, 08:52 AM

Quote from: curryhell on June 22, 2013, 07:33 PM
Have you tried his enhanced version which include a baggar, or should i say tarka  ,  added to the basic gravy?  This lifts it to another level.

Yes this was the enhanced gravy version

Quote from: mickdabass on June 22, 2013, 07:42 PM
I have used nothing else since Abdul posted the enhanced gravy recipe. 

I'm so glad other people enjoy his recipes
Let's face it, if he can't teach us, who can?
He runs a restaurant!
Actually, I must admit I am very excited by the new Curry Barking Mad cook book too
If you look at a few of his linked videos, they are everything you could possibly want
And of course all the ingredients are in the book
I just don't have enough time to do it all

I've been away on holiday and I'm trying to catch up....Have I missed something....Has Curry Barking Mad brought another book out??