If I knew how to move these last dozen messages to a new "talk about anything other than curry" location I would as it has kind of distracted from the Bhajis.

Axe - do you think you might give these a go? I'm planning on publishing the results on Saturday. I don't work from home any more so I don't have access to the spreadsheets and programmes I need, otherwise I would have published them already.

If you want to give them a go on Saturday let me know and I'll hold off until I have your results.

Yes both recipes use Kashmiri Masala Paste.

Chris

Someone needs to take charge of this or nothing will get done. I like the idea but I'm already looking after group tests. Does anyone want to volunteer?

Farnborough Hants by the way.

The only comment with regards to my recipe is where I say finely chop the onions, don't go too fine or they will go soggy. A few mm thick is about right so the cook well but repain sturdy.

Have fun.

Chris

I've collated the results so far and sent them to the people who took part in the test. I won't publish them as I'd like to get another set in first. If no one can do them quickly I'll publish them sooner.

Welcome aboard. Feel free to ask any questions, however silly you think they might be. We've all been there at some stage!

Thanks for the results Razor, there are some definite patterns.

I have 4 sets of results now, I'm happy to publish as they are, but if Chinois is able to get his done this weekend I'd prefer to have 5 sets of results.

Thanks to everyone who has taken part. We'll have to start thinking about the next group test soon. I think Naans were a popular choice.

Im moving office next week back to one of my favourite restaurants - Zaffrons. If you live near Farnborough give them a go.

Anyway, Yogi, the owner, is a very friendly chap and is usually happy for me to chat to his chef. I imagine I'll be going there regularly so any questions that need asking I'll ask.

Lets crack the Madras, everything else should fall into place.

The pics look very good. I hope you not only had fun, but learn a lot along the way.

I made my recipes last Sunday and totally messed them up. I cur tho onion as fine as the knife would allow but I ended up with a sloppy mess. The onions need to retain their structural integrity (stay stiff) otherwise the middle wont cook properly.

Razor - we just need your results and we are good to go.

I'm with Jerry. You take any of our bases into a BIR kitchen and ask the chef to use it to make your favorite curry I bet it tastes bloody brilliant. I also don't think we need to worry about recipes either, I think they are 100% right. Between us we have spoken to dozens of chefs and watched lots of BIR videos, I really don't think say a Madras has more that 6 or 7 ingredients in it. Possibly less in some cases.

I used to get really angry when Indian chefs would tell me Onion Bhajis are the easiest thing to make. Just chop the onions, add the spices and flour and make a batter, make into balls and deep fry. It sounds simple but it still took a year, and Axe's IG experience before I was able to crack it. The thing is, they were right, it is that simple as long as you chop the onions correctly, add the spices in the correct order, the right amount of flour and have the oil at the right temperature to be able to cook them for the correct amount of time. I'm certain the same goes for the curry cooking, once we know the secret we'll be there.

Axe - get yourself back to IG fast!!!