>>Hi Curry king,
Because of the different size of the various spices, some
people prefer to roast the different spices individually, mix
them together and then grind them together. Do not
roast too long. Basically heat till they become aromatic and
change colour SLIGHTLY ie do not over roast. The term
normally used is '' when the spices become one shade darker''
For traditional curries, this is the way to go!, especially your
Garam Masala. It is very quick and may be less expensive than
buying ready mixed. (Sure tastes better!) Unfortunately I
don't know how the restaurant/take away trade does it?
(If it was me with a restaurant/take away, I would probably
grind my own to save costs - it all adds up long term)

Respectfully,
Barry.

PS. Store in an airtight container IN THE DARK. All spices de-
teriorate in the light. If the container is dark, ok, else store in a
cupboard or other dark place. This may be obvious to us oldies
but not necessarily to the newbies.>>

Did you lick the stamp??

I've tried many times the same recipe as yours and usually been dissapointed. Kris Dillon's take a bit more work but really are the business - fantastic.

You'd have to see the base being made for the big pot and see it all going in and then being cooked to know the truth.

For them to show anyone in a set up demo, the actual ingredients for the base which they use for the customers - they'ed have to be bonkers. 

They'd think - 'Ok, I show you and then your going to stop coming here and paying ?8 a go for your curry and rice......

But we still have to find out somehow........

Name: Joe
Age: 41
Location: near Bristol(originally Glasgow)
Cooking Experience: 21 years (BIR 8 years, after reading Kris Dillon)
Hobbies: Music, curry.
Job: Builder
Ambition: To taste NO difference between my curry and my favouite BIR curry, every time I make it. (4 times a week)

ps. I doubt if I will ever realise my ambition.

Pete, Looking at your pics, I have to say "Madhur Jaffrey, eat your heart out" 

Seriously, they absolutely look the business, well done. If you felt that they had the TASTE, then it would be game, set and match.

If we all decide that this is the secret of the TASTE, I thnk we all had better be carefull what we say regarding all BIR's using this method.? It could have very serious consequences, maybe even reaching newspapers etc.

For example, my sister has been veggie for about 10 years, but often eats BIR? food, always prawn, veg or dall. I know she would be furious to discover her curry had been made from stock using boiled meat bones.

Just a thought folks ...........

With great respect Pete, I almost hope this is not going to work?

Although i'm not a veggie, I can't stand handling meat(as you also said recently). I don't even like its presence around me in the kitchen. One of the great attractions of the restaurant style curry made at home, is how the whole process is meatless until the very end, and if you use chicken breasts all the time, its bearly like handling real meat at all.
However, if it gives us the taste, i'll be doing it.
Keep up the good work.

>>why? they do not eat the curry that they made themselves ?
i am very surprised ,does any one know the reason ?>>

Well they eat curry 7 days a week practically all their lives.
If you were to eat BIR curry every day, say starting at 8 years old, you would surely be dead before you reached 40.

I think they know that.

>> Palates differ , so it is quite possible that the " missing taste " also differs form one individual to another .>>
Curry Canuck
Although curry differs slightly from restaurant to restaurant, please believe me, as one of the longest serving BIR restaurant eaters about, - that TASTE is consistent the length and breadth of Britain. It is a definate taste that is unmistakable, and ive never been able to re-produce it at home, after thousands of attempts.
Aberdeen, Glasgow, Manchester, Liverpool, London, Cornwall, the Shetland Isles, Munich, Berlin - Ive curried in all of these places, and lots more - that taste is always the same to me.

>>I suggest you should be grateful for small mercies! On some forums it's difficult to get as much as a single response, let alone what you might call a dialogue going, on anything anyone says, especially if you are not part of the inner sanctum of forum members.>>



Absolutely, it looks like this forum may go the same way as 99% of internet forums.? An inner sanctum of a few chatting and answering each others posts, and if any 'outsider' expresses an opinion, its like - "Who the hell are you?" or easier still - ignore them.