Is the curryhouse base now in the 'premium area' any different from the one which used to be available for free?

Regards
George

A few people (not me) made a strong point when asking if a restaurant review section could be added to this web site a few months ago.  I thought it was a good idea and have tried to contribute with a handful of reviews. But why have so few people contributed? Why are there so few reviews?

Regards
George

Quote from: chas on November 13, 2005, 10:06 AM
... she swears its the real thing.

I guess it's hoping for a bit much, but it's a pity you weren't told if this is just a domestic approach for cooking a low volume CTM which ends up with the BIR CTM taste.  Otherwise, starting with anything other than base sauce, simply doesn't LOOK plausible, even if it turns out to be fantastic.

Regards
George

Quote from: pete on November 13, 2005, 04:51 PM

Quote from: Ader1 on November 13, 2005, 04:04 PM
Hi Pete...

Hope this isn't a stupid question but when you mention dried fenugreek I suppose you mean the leaves as opposed to seeds in onther words....Methi?

Sorry, I meant the dried leaves

And do you mean 1 teaspoon of ground leaves or loose whole leaves, straight out of the box? There would be a huge difference in quantity and impact; hence my question. Anybody that takes a guess on such matters, on any of the recipes on this site, is taking a huge risk that they will get it wrong.

Regards
George

It's really very easy to post pictures here, after you upload them for free to www.photobox.com as I demonstrated with a demo photo on another thread. Do give it a try.

Photobox even give you the html code to copy and paste in here, if you don't want to use the 'insert image' button which I see above this message as I write it.

Regards
George

Quote from: jimmyja on November 08, 2005, 10:45 PM
Yeah, I belive so, it just make a cracking curry.

Before I try it, does your 'cracking curry' base sauce recipe result in curries which taste like those from British Indian resturants (BIRs) and take aways. Your curries may be better but do they have the same taste characteristics as BIR curries?

Regards
George

Quote from: ifindforu on October 29, 2005, 10:31 PM
dont forget to add coconut butter lemon salt, jagari goor,and very important eastern star curry powder add much more water and thicken with Swede liquidized also throw in a few chicken stocks and green pepper I use to work in a take away

Please clarify. Do you mean (a) coconut butter and (b) lemon salt

OR up to 4 separate ingredients, being perhaps coconut, butter, lemon and salt.

Regards
George

Quote from: vin daloo on November 04, 2005, 07:57 PM
i have never been to birmingham.  So whats the difference between A regular BIR and a birmingham balti house? 

The difference for me has been simple -  I've enjoyed the vast majority of BIR curries which I've had, and have been quite indifferent to nearly all balti curries I've had! Sad but true.

Regards
George

Quote from: steve e on November 04, 2005, 08:16 AM
Hi Pete,
Thought you might like to take a look at this site on mauiritun recipes in particular the curry
gravy recipe carbon copy of the one you posted, I have tried it and it is good, http://ile-maurice.tripod.com/

My guess is that the 'Mauritian' recipe came from Kris Dhillon's book and not the other way round!

Regards
George

The emphasis on Balti cooking concerns me so I am unlikely to be one of the first to buy the book. I've never had a 'Ballti' dish which I rated very highly. It was a marketing gimmick and culinary downgrade.  I like standard curry house fare and wish they'd stick to the knitting!

Regards
George