Hello Y.F.

Perhaps they start with one or two particular currys then add different spices / ingredients to each to make the next, more to that for the next and so on. Although I don't expect all seven evolve from the first two but I expect you get my idea I am sure.
I do believe some restaurants have pre-made curries in certain amounts to cope with this kind of thing otherwise it would be pretty time consuming for the chef just for one order like that.

Ray

Quote from: chillihead on October 02, 2005, 11:13 PM
Does it look greeny? im sure its just my eyes?

Hi C.H.,

It's your eye's mate!!
And after a crate of Stella everything looks green to me too!! And it's true even the women look more beautiful!!!

But you know what.............I have made Darth's base too and mine came out looking almost exactly like that, colour, consistency etc. Nice try and good pics.......... and in Cinemascope as well!!

Gret stuff Chillihead.

Ray

That looks great Blade. What did it taste like??

Ray

You know what. I am just happy at the moment to see loads of folk contributing to this site with loads of ideas, help and advice.

GREAT STUFF!!!!!

Keep it coming folks.

Great Cooking

Ray G

Thanks for that A.S.

To me you have given a detailed and fantastic summary of your experience which paints a picture we can all relate to.
You have obviously tried to assimilate what is "going on" in the preparation of the final dish and all credit to you for that.

I think we can all relate to the general taste of our curries but sometimes there is a particular taste that stands out as unusual and more to the point the taste we are all striving to achieve.
In the book "100 Best Balti Curries" there is a "Boquet Garni" recipe that can be added to the base sauce. It gives an extra boost to the final flavour of the dish. I wonder if this is relevant to that taste you have experienced??

I agree it isn't in the Oil that is used and am not convinced M.S.G. has anything to do with it. I havn't seen M.S.G. in my local indian supermarket yet or am I not looking hard enough?? Then again does a restaurant have the time or need to add a Boquet Garni to it's base or dishes?

And I think you are also quite right that this so called special ingredient does not exist except in the eyes of those ( like us ) who strive to achieve that special answer to a mystery we long to find the answer to but have difficulty finding!.

As you say the creation of a restaurant curry is the same no matter which continent we live so to me it stands to reason there is no real "secret" to the process of making it.?
To me the initial base sauce is important but the subsequent addition of spices to create the dish you require is even more critical.
Just think of the Kriss Dhillon base. It is such a good? start to any curry ( it tates great by itself ), but when you add the spices it suggests it can totally spoil the final result! Why is that??

Your contribution inspires thought into this fascinating subject and makes the solution to the mystery ever more the focal point of what we strive to find.
Thamks for that!

Ray?

Hi,

Perhaps we all need to start back into experimenting in these areas again.

I believe this site needs a few more adventurous pioneers to get experimenting a bit more. There are loads of base sauces on this site to chose so why not pick a recipe, let us all know what one your doing, get cracking and post the results!!!

As for Oil most of my local take-away's chuck out 10 gallon drums of the cheapest oil you can get. It's a tenner a drum!!
No sign of Ghee but asian supermarkets around me sell mainly the Vegetable Variety. I haven't tried Butter Ghee as I have seen too many people on intensive care with blocked arteries through Cholesterol overload.

However, I am sure it will add something to the taste but not used much at the B.I.R. I don't think!
I really do think Caramelised Onions might be worth trying more and have some significance in a dish as the more you read the more Caramelising turns up in recipes. I would be surprised if many B.I.R's spend the time to do this, as it would take hours to cook the amounts they would use.

Ray

Hi Payal,

Thanks for your input.
It would be good if you could try this "Daag" recipe anyway and post your findings as you are used to this kind of sauce in everyday cooking.
Is Daag a "real name" as I have never seen it printed anywhere except Camelia's book. It is a good idea to use a fair amount of oil as I can see without it the Onions will burn although they do create liquid of their own. The oil can always be strained off afterwards.

I will look up your Kitchen King Masala as the Asian shops round here have some very unusual things that you don't find in all the shops.
If this Masala is bought in such huge quantities ( like the Basaar Mix ) do you know what your Indian friends use it for or what recipes it is used in?

The Basaar Mix is like a very high quality Curry Powder and includes many of the aromatic spices so has a very powerful smell. The only thing I am not keen with it is the amount of Chilli Powder in it ( it is the main ingredient ) so it is a bit too fiery for my taste. However, some Asian friends have said they only use a teaspoon  of it in a dish. I can see why!!

Ray

I have also read ( but can't remember where ) that to get the best results use a LARGE saucepan so the Onions are spread out and not piled up then cook uncovered very slowly and don't disturb them much. Not moving them around aparently helps the caremalising process. Best thing will be to give this a go.

Ray

Yep, the recipe does say cook for 20-30 mins, I suppose the slower the better.
Has anyone made this before??
Ray

Quote from: DARTHPHALL on October 02, 2005, 09:20 AM
Do you think if i should order my take-away wielding a crowbar & then ask for the ingredients they`ll see it my way ?
& tell all? ;D ;D

DARTHPHALL..... .....

You could try it and let us know what happens!! However, you might find getting your curry home with two broken legs and a crowbar up your a--e a bit tricky!!

Ray