Would appreciate info on what dishes the methods are used.

I know from the Nottingham mogal e azam that garlic Tarka is used in the jalfrezi as it's placed in a serving korahi.

I also know from h4ppy-Chris rogan josh that bay and cinnamon are added into the oil.

I remember chewytikka showing a Tarka but did note it at the time.

Any other dishes or ingredient appreciated.

I have tried whole spice briefly in past but not been thrilled feeling further away from BIR.

I'd like to revisit though.

One specific area was trying whole cumin in balti. I found added to oil whole was too bitty. Brief grinding seemed to loose the effect.  I presume BIR don't pre treat whole spice.

I feel its an area i just don't know enough about.

You very lucky person. A real dilemma for me.

Eat it as a non curry dish - a real pull on this one.

Saying that I know a lot of people rave on king prawn curry. Something I must try if I ever come across BIR that specialises in fish so to speak.

I would pre cook and add at end. Saying that meat cooks well in the liquid of a curry and the flavour of the lobster into the curry sauce.

I guess its got to be cook in the curry but short ie at the end well after the base.

Got chatting to lady in shop. I know I shouldn't. I was taking a long time at the peppers trying to find pack without yellow or smallest yellow. Amazing she loved em used in salad.

Thought it might help some of you healthy eater heathens. Sorry off topic.

Livo,

Your a double of me. Love your interest.

Could you list the ingredients. Also when the whole spice is added.

I can't say I'm sold on balti madras but most won't realise that balti is very different. I know lots of BIR pass it off exactly as you say.

A suggestion would be to leave the meat out. That way your taste buds focus on the curry sauce. Get that right and it's win win

Difficult from the pic but I feel sure you should try some of the site bases.

Quote from: livo on September 16, 2014, 10:29 PM

listened to the grass grow and a lonely cricket chirp in the distance

Cheered me from my sulk with my burner (albeit better than commercial)

 madstwatter, re your question. Follow chewytikka 3 hr base video. That is the gold standard so that you know what a base should taste like (after blending after thinning). Then try out other bases till you find some that hit the bell. Throw the pressure cooker out for curry - it's just a complication you don't need.

Ps post is finally interesting.

"Base" for a while now has been tearing me apart. I know how to make what I call a decent base (say mouchak, saffron there are loads. This is essentially along the lines of what I would call an almost finished curry. I use very little mix (0.5 tsp) to convert. I also keep in mind what I know as BIR which has very little spice and relies on the individual ingredients to add variety. I find it works really well and see no need for improvement.

I then came across the local restaurant base which is so basic you would not believe unless tasted. They then rely on what must be complex paste/sauces/2nd bases to produce each dish.

What it all shows is there is much variation across BIR land.

Its no wonder we struggle to make progress.

Forgot to add - I said acrabat was "sort" of right. He is for sure. I know the food from my local restaurant. I eatin and take out to suit the mood. The curry is exactly the same. I enjoy eatin a whole lot more.

This is where Acrabat is spot on. It may be the music, the aroma for me certainly not smell. It could even be the bottled cobra is colder And the restaurant warmer.

The aroma is strong for sure. Does have a link to BIR - for me it does ie no aroma no BIR. It's just a personal view but nothing to do with the last 5 or even 3 %. Salt was one of the hardest jigsaw pieces for me to crack. What I'm saying its easy to overlook the obvious due to pre conceived upbringing (for me low salt)

Man we really don't have a hope of improving.

I'm in the haldi camp 100% no doubt not from thinking about it - doing it.

My burner is better than commercial. At least all that I've seen except for Chinese who really do go large.

Its funny really I was listening to chewies disco last night. I really like track 3. The thing that struck me is that chewytikka must produce top notch dishes yet on very low heat 3.5 kW. I don't doubt it at all.

Cooking at high heat is just different. Its a difference I can't live without. You just have to go on what meets your need.

We just need to keep in mind others needs are different.  Rsholme123 is real good example he has tasted my offering and has no intent to get a burner. I don't see a problem - his curries are very good - just different to mine

Fried,

Yes albeit a good while ago. It is very nice. I got onto cooking the lamb in hoi sin (copy cat crispy duck) and got hooked on it. Recently started doing the lamb shoulder for roast (same method no hoi sin).

The blackened lamb seems a sort of best of both worlds - the taste of lamb in its own right but with a subtle flavouring around the edges. I'm thinking pit on the qt if the overnight marinade/gas BBQ is not a breakthrough.

Best wishes

Wow sanams is real find. I only went to the shop not the restaurant (which looks equally good).

The owner (I think) is lovely. The rasmalai did not dissapoint.

Will post photo and description from desk top