Thanks for the reply Pete.

You raise some interesting points and as I've mentioned before I'm still a fan of the Kris Dhillon base.

QuoteI think one of the most important things is using this old spiced oil

I couldn't agree more. I know I keep saying it, but I still think the 'secret', apart from whatever techniques are also required, is in the base sauce. After all, what is it that is flavouring the oil, it's the base sauce of course. So I think you're right that the re-use of the base sauce oil is an absolute necessity, but it also means the base sauce ingredients have to be just right too.

QuoteThe tomato puree used seemed different too

This got me thinking. Could it be that it isn't tomato puree at all? Did you actually taste it, did the chef call it puree?
I think it could have been this red paste that a few people have mentioned. I wish we had more information on this red paste in general, even if this isn't what it was this time around.
Here's a thought though. Whatever it is, it is almost certainly tomato based. Could it be a well fried down can of tomatoes with a few added spices, paprika and turmeric for example? This is similar to what Kris dhillon uses in her base.

Quote from: DARTHPHALL on October 14, 2005, 07:33 PM
? ? ? ? ? ? ? ? ? ? ? ? ? ? " Badger..Badger...Mushroom,Mushroom ...Snaaaaake.... ;D ;D?

That's silliness? No way. That's what I ordered for my last Balti.

Kuldeep, double badger, double mushroom and double snake. Oh no, wait, hold the snake!

Quote from: Robert on October 14, 2005, 03:41 PM
spread a packet of dried methi on a baking tray, then put in the oven

So they take methi which has been dried to within an inch of its life, and then dry it a bit more! Makes no sense to me, but I haven't tried it, so who knows? I would think that leaving it for 5 hours is because they use catering ovens and they would stay warm for much longer than a domestic oven. Either way, I have my doubts.

Hi Pete

Did you get to take any of the base sauce home to experiment with?
Did you get the base sauce recipe?

I went to Tesco today and they have started to stock fresh methi, palak, and other veg. The methi leaves are about the size of a new penny. I tried some and it tasted like grass. I'm amazed that it can become such a useful herb/spice when dried. I can't imagine it being very nice when used fresh though, even in a curry!
There was an asian lady next to me casting her eye over the methi, she gave it a brief look, squashed a bit in her fingers and sniffed it, then walked away. I don't know if that's just because it wasn't fresh or what?

http://www.menumagazine.co.uk/book/restauranthistory.html

Hi Woodpecker21

This red paste stuff has been mentioned before by several people. Is there any chance you could get some more info on this and the korma paste?

Quote from: Ashes_Saag on October 08, 2005, 05:51 PM
The closest ive come to a restaurant flavour (and it did smell exactly like restaurants produce

Hi Ashes,

Hmm, very interesting. I'm still a fan of the kris Dhillon base myself, despite its simplicity. I think she spoils the curries by the use of garam masala though so substitution of your curry masala sounds good.

Is this a fair summary of your method?

Use double strength Dhillon base (because you used half water)
Use the balti recipe as per the book but use roasted/ground coriander and cumin
replace garam with your masala mix (same quantity as dhillon recipe?)
reduce the curry for a bit at the end to intensify flavour
add chopped coriander into the curry itself (not sprinkled on top?)

Quote from: pete on October 08, 2005, 04:34 PM
But I modified it, similar to the 100 baltis idea
But also like the chicken jelly idea too
When I had the onions boiling I added a portion of raw chicken

Hi Pete, do you mean you used raw chicken and some chicken jelly? Also where do you stand now on the chicken stock in the base question, do you think the restaurants do this?

QuoteA pinch of ground coriander and ground cummin near the end

That's new, why did you do it this way?

QuoteMaybe I'm too spiced out
But I bet if I had a bought curry, I could smell the aroma on that

Exactly, yet another good test of the unique curry house curry 'smell'


It's good to see someone making progress. Is your pilau recipe already on the site?




Oh blimey, you typed more while I was typing this!? ?

QuoteSo was my curry not quite right because I don't cook hot enough?

I don't have a restaurant style/size burner so I can't categorically say yes or no. However I think the Indian restaurants only use high heat all the way through purely to get it cooked quickly. High heat isn't generally used in 'traditional' Indian cookery.

Any benefits, be it taste or smell, that accrue from using a high heat are incidental but it's clearly one link in the chain that should not be left out. Perhaps you could try your new best vindaloo on a friends wok burner if they have one?

Quote from: George on October 08, 2005, 11:13 AM
I can't help wondering if "The Breath of a Wok" and 'wok hay' is some sort of wind-up

That's a bit disingenuous George. Wok Hei, or wok hay as they call it, is perhaps a little mysterious? only because restaurant chefs are able to achieve it and we can't. Now where have I heard that before? But in essence it's just super high heat applied to the wok and consideration about how ingredients are added to the wok.

I answered someone elses question a while ago about not achieving the chinese restaurant taste and I think I said it can't be done, for some dishes, and it really can't, not at home anyhow. If you've never seen the burners used at a chinese restaurant, they are usually a hole in the top of a range into which the wok fits while cooking. The heat from these puts the curry house burners to shame, they must be throwing out at least four times that much heat.

Another person asked why they couldn't get their noodles like the restaurant one's. I was going to reply, quoting the wok hei technique, but I knew I wouldn't be believed. Either that or the person would try it out on their biggest gas burner and still fail, because it still wouldn't be big enough and then conclude that my advice was wrong, so I never answered.

So in conclusion Wok Hei is not a myth just to sell books and you will never achieve it at home, thereby lending unfounded evidence I suppose to those that don't believe in it.