Quote from: Shug on December 06, 2007, 09:40 AM
...she realised exactly how much onion smell had been absorbed into everything in the flat!

oops! The KD base is the absolute worse for doing that.

QuoteThe curry base turned out a reddy orange. Was it supposed to be yellow?

No, orangey/red is right.

Quote...it was in no way remotely similar to anything from BIR. I think it had a little too much cumin in it

yes the KD curries do leave something to be desired, well over the top on cumin, but don't give up on the base, it's a pretty good one. Try it with some of the recipes on here.

Quote from: Kaytutt on December 05, 2007, 08:55 PM
...tried several "authentic indian restaurant" type recipes and so far have failed to make anything even resembling my local curry house 

Ahh, we've all been there at one point or another. It's quite a revelation when you first learn about base sauces. You're in for a treat here.

Now that looks the business. If only it had a tap on there labelled vindaloo as well

Quote from: fumble on December 03, 2007, 07:54 PM
I can't but help wondering if the 'secret' of the taste, if there is one, is that it is something that would contravene H&S rules. Like re-using oil for example.

I'm pretty sure that there is an element of truth in that, the council hygiene inspectors are more thorough these days.

Quote from: curryqueen on December 03, 2007, 07:14 PM
Just go down the spiced oil road.  CQ

That may be part of it but it ain't the whole.

Quote from: Curry King on December 03, 2007, 06:35 PM
...and modern BIR's are of a lesser quality?   

If my experiences are anything to go by that's exactly the case. I just couldn't figure out how people were saying that they'd made this or that curry and it was as good or better than a BIR curry, and had the taste and smell of their local BIR. I believe them now because most of the recipes on this site can equal or better most curry houses' efforts, but I don't half miss the real smell and taste of old.

Quote from: Bobby Bhuna on December 02, 2007, 02:33 PM
I Have another idea but it involves a BIR chef, kidnap and torture.

Been there, done that...or was it a dream?   

Quote from: haldi on December 02, 2007, 08:50 AM
Maybe the oil they are cooked in, is used in the gravy

I know that some (if not all?) used to use the old frying oil for the curries. It was driven as ever by economy. The old oil had to be disposed of if not used up and that cost money so they reused it for the curries. But then the councils (not sure if they all do this now) started to collect their used oil (and chippies old oil etc.) for free because it can be turned into biodiesel. Perhaps that's when some of the smell/taste started disappearing from BIR curries?

I definitelty think it adds something but you have to fry a shed load of bhajis, pakoras etc. to get the same depth of flavour into the oil as the BIRs do.

Those nans look lovely, they seem to have a bit of fluffiness, just how I like them.

I agree haldi. Demo curries are the way to go. But so few of us have the chance.