Quote from: chewytikka on November 21, 2019, 03:10 PM
How sad, comparing supermarket curry, to anything BIR quality is a joke.

I couldn't disagree more. As Phil says, some supermarket curries are very good indeed.

I recommended a couple of supermarket curries (now sadly discontinued) here a few years ago and came up against a barrage of disbelievers back then, too.

Quote from: Peripatetic Phil on December 18, 2019, 11:02 AM
I would also query his assertion that "chicken masala" is "Britain's favourite"

Quote from: jalfreziT on November 22, 2019, 05:45 AM
I'm also ready and waiting to hear what unpublished secrets CT will share.

I don't believe CT knows any more than the rest of us. Either that, or he leaves key 'secrets' out of his recipes. At least the 'undercover curry' guy (Dave Loyden) told us how he claimed to know quite a lot and maybe Dave's story should be taken with a pinch of salt, too. Certain people here claim to be 'experts' without any insight into how they learned so much.

Quote from: romain on November 16, 2019, 04:03 PM
I really like tamarind sauce in my dhansaks. Like Maggi Tamarina. Just the right sweet/tart combination. No extra lemon or sugar required (to my palate).

It should be called 'sugar sauce' because water and sugar are the main ingredients. It contains only 15% tamarind paste.

Quote from: Sverige on October 01, 2019, 11:04 AM
just about every dhansak I

Thanks for flagging this up. It seems worth a try on a small scale.  There are some interesting ingredients including chili sauce in addition to fresh chilis, plus the use of soy sauce.

I missed the word 'hot' so maybe start with a Jalfrezi instead, especially given mention of pepper and tomato pieces.

My guess would be to start with a half-decent chicken korma recipe and then add the fruit, possibly with a bit of orange juice and/or mango puree.

Quote from: livo on August 01, 2019, 09:19 AM
George, Phil. anybody?  ,

I still look in here every few weeks and make the occasional post but, yes, my interest/obsession has dropped right off. At home I haven't prepared a BIR style curry for perhaps 2 years. Now I know how to do it, the challenge has gone with very little more to prove. In my case, it's not a case of moving over to Facebook or anywhere else. I don;t use any of them. .

Quote from: mickyp on July 27, 2019, 10:50 AM
I saw a programme last week on a japanese Surgeon who has been working with stem cell technology for some time and he appears to be very successful using DNA from the patients spine to inject into the knee to repair cartilage.

That sounds more likely to repair cartilage than MBST. Was it a TV programme? If so, what was it called and on which channel?