Curry in Texas! I don't even want to imagine it. Welcome nev, have you eaten an English BIR?

What a great post Bobby. You know, I lways suspected that you were in fact Darth Phall risen from the grave. I'm not sure if this confirms it or not. I'm certainly more suspicious.

Still a good post though.

Quote from: ibbzie on February 11, 2008, 10:39 AM
I did use the original - bit fortuitously read 25g as ml, cos I'm stupid. :

I wish I was that stupid. 

Perhaps this is why some restaurants cook at a fierce high heat? If they're using warm or cool base they would need to do this. On the other hand there have been reports from people who say a high heat is not used at any time to cook the curry so, perhaps these ones constantly simmer their base.

CA, your belief that the base sauce is left to simmer, separate and darken would almost certainly mean a different flavour at the start to that at the end of the pot. That would seem to suggest that they wouldn't continue to simmer all night, unless they know how to compensate for the change throughout the night.

I can envisage both methods being used in different BIRs.

I just went to get a few beers at my local Asian cornershop and I thought it can't harm to ask him if he knows any restaurant owners. Well as it happens (assuming he's not bragging that is) he seems to know them all. So I waffled on about how I love curries and how I make my own and then I slipped him the old "I don't suppose you could get me a recipe for madras could you?" one liner. Well a brief discussion followed about base sauces and the restaurants not liking to reveal their secrets (I was grinning like a Cheshire cat in my head) and bottom line he said he'd ask around. So i'm not holding my breath but I'll go back in about a week or so and see if he can come up with anything. I just thought I'd post about this because it shows you don't necessarily have to be asking the restaurants themselves, there may be other ways and means. Time will tell.

Quote from: ronnoc on February 04, 2008, 05:59 PM
...when i watch the chef cooking his curry's he really is very fast and seems to cook at a high heat.

Is that even when they make a korma ronoc? I'd be very surprised if so, but I can't say I've ever seen one made so I don't know.

Quote from: unclebuck on February 04, 2008, 02:51 PM
starting small i mean: 1 base...

That's going to be no small problem in itself!

Quote from: Bobby Bhuna on February 04, 2008, 02:05 PM
Pataks make some awesome Lime Pickle though

Yeah, you know it was never quite the same after they changed the branding a good few years ago and at the same time the recipe. I think it coincided with the bust up between the son and the daughters over who was getting all the dosh when the father died (If I remember correctly). The ones prior to that change were awesome and I would regularly buy one or even two of those huge catering jars of the stuff. The current ones are still good but not a patch on the way they used to be. I tend to prefer Tesco own brand or Rajah now.

Quote from: Bobby Bhuna on February 03, 2008, 04:50 PM
I think it quite likely that Andy used this photo knowing that the BIR had changed hands, so no-one could then verify his story either way...

Do you really think Andy could be that devious, sneaky and crawl out from under a rock, underhanded?

So if it's under new management does that mean it is or it isn't the restaurant from Andy's book? I'm confused now.