Great video chonk!

Yeah, I think this is a short clip from the eurovision contest... although I did not watch the original yet ;-)

http://www.youtube.com/watch?v=kxopViU98Xo

Hmm... so it is believed that BIR chefs knead dough themselves? I would imagine this would be done on a machine for the obvious reasons: reduction of time and effort.

Quote from: chonk on June 05, 2013, 02:54 AM
Hey goncalo! (:

Any update yet? Made Pav Bhaji today, and used some Chaat in it - very tasty (: It looks like the GM is coarser than the other spices, is that correct?

Apologies for the delay chonk! I thought the bassar was a little coarser (if not the same) as the GM. Both of them coarser than what I remember of their commercial counterparts. I made shatkora bhuna staff curry with bassar and over the weekend I made 3 traditional styled curries: jalfrezi, vindaloo and a `jalfrezi meets dansak` concoction, where I used bassar+rajah madras as mix powder and a little GM at the end. It was fantastic. However, it's quite hard for me to make a honest comparison as I haven't done a traditional curry since 2 years ago. I haven't given a chance to the chaat yet.

I plan on making a base on Saturday, so I can give you a better opinion using the already known and tried recipes then.

Quote from: Secret Santa on June 03, 2013, 09:44 PM

Quote from: goncalo on June 03, 2013, 08:58 PM
...I did yesterday a batch which did seem to have enhanced the flavor. The only thing different I did was pre-frying the rice in a baghar of whole spices.

Ah but that's then pilau rice. I'm talking about plain, boiled basmati rice.

I do think I know what the aroma you are talking about, because regardless how I do it, I get the right aroma coming through along with the aromas of the spices themselves. I don't generally do plain basmati very often

I've not had one go with basmati rice where the rice's nutty flavor didn't come through, but I did yesterday a batch which did seem to have enhanced the flavor. The only thing different I did was pre-frying the rice in a baghar of whole spices. I didn't pre-soak my rice either, which I normally do.

http://www.youtube.com/watch?v=mNd4tC-dJpw

Quote from: Secret Santa on June 01, 2013, 04:21 PM
I'm not averse to black cumin but I've never had it in a restaurant/takeaway pilao and I don't use it in mine. The predominant flavour has always been star anise. The thing I've never achieved is the wonderful aroma of plain Basmati rice that I get in the restaurants, despite using a variety of different Basmati rices.

I do have the plain basmati rice flavour coming through on my rice. I think this may be down to the rice quality. I recommend Akash, most indian grocers sell 20kg bags.

Quote from: Graeme on May 31, 2013, 11:02 PM
Link not showing deleted.

I like your song Graeme  ;D

Currently enjoying the new album from c&c.
http://www.youtube.com/watch?v=zM1WjFYnHi0

I am lately noticing that my rice isn't as good as it once was and I rarely ever get the rice right these days when I make it. I thought my whole spices were dated, so I replaced them. First attempt I think I over-saturated the flavors with fennel/staranus/green cards.

One question though, I never use black cumin which a lot of rice recipes on this site call for. Everytime I do, I get this weird taste, which I can't really relate to. The best I can seem to describe it is a cross between smoke and burnt plastic, not aromatic or fragrant at all, and I don't think I burn them as I've experimented with oil on high temperature and without, just to roast them on a low light and I can't seem to comprehend it - any thoughts?

Quote from: Secret Santa on June 01, 2013, 09:00 AM

Quote from: goncalo on May 31, 2013, 11:47 PM
Those bombay aloo look very good Geezah.

If I may ask, what tomato paste are you using? I've never come across tomato paste with vinegar.

Geezah is saying that the vinegariness of the paste comes through, not that it contains vinegar, by which I'm sure he means that the acidity of the tomato is noticeable.

cheers SS! I get it.