But do you really think that your average curry house goes to all the time and therefore expense of roasting and grinding their spices? Has anyone who's been into a curry house kitchen ever seen a grinder? It would have to be a commercial quality one so wouldn't be small.

If I had any money to bet with, I would bet that they don't and I reckon I would be quids in. I think I'll stick to the packet stuff like the curry houses do, there are already enough variables preventing me from getting that restaurant taste and smell and I don't need another to muddy the waters.

Quote from: George on October 07, 2005, 02:15 PM
it seems likely that the smell and much of the taste comes from towards the end of the cooking process, rather than from the base sauce

George, the smell and taste may come at the end of cooking, but that doesn't mean the 'secret' isn't in the base. It may be just that the final cooking is required to bring out that smell and flavour from the base.

I still think it's in the base because that's the only common factor throughout all the curries.

Quote from: scrufts on October 06, 2005, 07:11 PM
If all else fails I'll retreat to the caravan!

A caravan! Luxury. In my day it was the shed or nothing.? ?

Quote from: chillihead on October 06, 2005, 06:35 PM
They had a smaller pot on the heat next to the curry base pot in which he put some spices and tomatos and then added fresh chicken

I think this is just making the pre-cooked chicken for the curries.

Quote from: George on October 06, 2005, 09:38 AM
It doesn't sound like this chef added any pre-fried onions

Infact no onions at all, nor any ginger or tomatoes or paste! Very strange.

Actually now I think about it, well cooked down onions, perhaps pureed would have the look of ghee, and they would be added at the end so perhaps that's what the 'ghee' is?

Quote from: chillihead on October 05, 2005, 10:44 PM
Has anyone added a small lump of gee to their curry at the end, maybe this is something worth trying?

I wouldn't have thought ghee, if that was what it was, would be put in at the end, but who knows?? It could have been chicken jelly, that is solidified chicken stock, that would make sense in a chicken curry. Pete has tried this but I don't think he adds it at the end.

As for the white powder, there are five candidates, salt, MSG, garlic powder, coconut powder and asafoetida. I think you would tell even from a distance if it was salt so probably not that. Coconut powder would burn if fried, so not that. It could be either MSG or garlic powder and I hope it's the latter! It could also be asafoetida as this is used as an alternative to onion and garlic in some cooking. I think perhaps this is something most of us haven't tried, that is using powdered garlic and ginger instead of fresh, that's another avenue for exploration.

I love these first hand reports, but they always seem to open up a bigger can of worms.

Quote from: Curry King on October 05, 2005, 05:10 PM
...either way even a really bad curry beats mcdonalds.

I can't remember the details but a couple of asian brothers were going to set up a chain of McCurry outlets on the motorway service stations. This was several years ago and I don't drive so I don't know if it succeeded. Is anyone a regular motorway traveller that has seen these curry equivalents of the McBurger chain?

Quote from: sultry on October 05, 2005, 05:49 PM
I cooked the dish, & to my delight, the sweet & sour turned out to be almost identical to the take away one i get.

I bet there's a lot of people on here who would like that recipe. We have a Chinese section, are you going to share?

Quote from: John on September 20, 2005, 10:41 PM
in some areas madras is hotter than vindaloo where as Northampton curry houses the vindaloo is hotter than madras.

hello John,

I see my restaurant review idea died a death, ahh well? ?

I see you come from Northampton and I will be stopping off there in a few weeks time. Can you recommend a good curry house somewhere near the bus or train stations please? Actually I don't mind a walk of a mile or so from the stations if that helps. Hope you can help.

Quote from: bryan@232 on October 05, 2005, 02:24 PM
I believe the base sauce is non critical

I was going to do a poll as to whether people believe the missing taste and smell is a consequence of the base sauce or something added in when making the finished curry. The problem is it doesn't allow for explanations, which I think are more important in a discussion forum.

So where does your vote lie people? Do you think the 'secret' is in the base sauce or in the making of the curry?? Or, perhaps, is it a bit of both? (I really hope it isn't this!)

Only answer if you are prepared to offer some reason for your decision please.