Interesting...cheers guys.

Does anyone who has been into a bir kitchen know whether the chef makes his own mix or uses branded. Could this be where the big variation in "the taste" lies?

My thinking is that maybe 10 - 15 years ago most chefs produced their own masalas, whereas now they "cheat" and use branded (cheap & easily available). This is why some newer bir (in my experience) don't quite hit the mark...not bad by a long way, but not fantastic.

cheers

Note to self....baggy bits not the secret  ;D

I see so many recipes calling for curry powder AND garam masala.

I understand that there are a mixture of spices in each, but are they not essentially the same thing?

If they are, then would adding both to a dish over spice too much?

I've also seen that garam masala should be added towards the end of cooking. Curry powdwer can be added in the base.....

Can someone help on this?

very confuddled 

Back to base-ics in a recession then....

onion soup with cumin, chilli, and ketchup......mmmmm nice.

Too basic me thinks!!!!

Couldn't agree more.

A BIR is a commercial enterprise - the fewest and cheapest ingredients will be used to create their product. This doesn't mean cutting corners, it just means bills have to be paid!!!

For too long now I have felt my curries are too spiced...fragrant....heavy, not sure how to describe it. I'm looking for something lighter..more subtly spiced. I agree that a simple base is where this lies.

Or not.....I have not bloody idea anymore  ;D

This is bad (moderate understatement!)

Vacuum bags are no good for this...its the air that stops the spores growing. Although the acid in the lemon apparently reduces the chances of growth!

Maybe this is why that awful "cheats garlic" is in vinegar...the acid kills the spores??

Make fresh from now on I think..it only takes a minute.

Well done emin-j

When did the base go in? Before or after the curry powder/salt/lemon juice?

Also..are you sure it was salt or could it have been MSG?

Just grasping at straws really coz this does sound simple!!!

Cheers

PS...I wonder what that curry powder had in it. I'm sure the variations in garam masalas have a huge impact on the finished dish.

Only 1 question....what is that flavour in a good BIR madras? (I know what it is but can't explain it!!)

simples! 

 ;D

20 years secret santa...bloody hell.

20 years of telling everyone else how their ideas are s***e.

If you know everything why don't you enlighten us all.

If not shut the F**K up and stop shooting eeryone down in flames.