Looking good livo, glad the recipe turned out results.  Fancy a madras now, but it?s 8am here so just the cuppa for now.

Robbo

I agree alchemist, I don?t think it?s superior but definitely different. I?ve made two curries with it now and both results were very nice.  Not BIR at all, but tasty dishes nonetheless.  Tonight?s dinner is from last nights cook and will no doubt benefit from overnight in the fridge.  I?ve been using raw chicken, not pre-cooked and the juices from the chicken do seem to loosen up / dilute the base gravy very well.  The texture of the finished dish was good enough for me.
Four more portions to pull from the freezer. Next will be vindaloo.

Robbo

Good work livo, I await the first results.  I too spent some time looking at OTM after realizing the pouches weren?t available here.  One of the first recipes I found uses the Instant Pot so may give that a go first, next month.


Robbo

So I made Green Chilli Chicken tonight, utilizing the hotel restaurant base recipe from Romain?s Glebe Kitchen and it was very good. So good that I forgot to take a pic, but have this shot of tomorrow?s elevenses which I can guarantee will be done before 10am.


Looks a little oilier than normal but I added 1/2 TBSP ghee to the recipe as I thought it was a little dry when frying the spices. I was probably wrong but no harm.

Definitely not BIR but definitely tasty dinner.  Five more portions to go and determined to get through them in the next 10 days.  Don?t judge my chipped bowl.

Robbo

I?ve seen posts about sous vide here somewhere.  I bought one for my missis last Christmas and using it for pre-cooked meats for my curries is definitely planned.  Had very good results with steak and pork belly with the machine.  It?s a great tool.

Robbo

As a US-based expat I would buy that Shaheen instant base in a heartbeat if it got me that BIR certain something.  My girlfriend attended Manchester University and her halls of residence were in Rusholme.  Very good memories of bus rides from Sunderland and excellent curries.

Maybe I?ll import some Shaheen and give it a bash.  The resulting curry looks legit.

Robbo

Cheers Mick, that?ll be my next base after I get through these hotel style recipes.  The missis leaves Monday so that?s my starting point on these new (to me) recipes.

Robbo

Had to google ?go stones?.
Never tried that particular game. Looks similar to Othello I remember from childhood?
I?m a chess man myself.

Robbo

Probably better to look over the recipes on Romain?s website in my opinion.
Those ?measures? on the hotel website are possibly a result of the creator not having English as their first language?  Mentioning ?guest stationary? etc is a clue there I think.  Fractions of a gram?  A typo? Whatever, not much use.

https://glebekitchen.com/naga-chicken-tikka-curry-indian-hotel-style/
This is first on my list. Paid $20 for a jar of Mr. Naga and well worth it.

Robbo

Mrs Robbo is away to see grandkids in a couple of weeks, leaving me to house-sit the cats. Also gives me the opportunity to eat much more curry than normal, and much hotter too.  I?m down to just a couple of Syed?s base gravy portions so need a new batch. Quite by chance, I was looking at recipes on Romain?s website and noticed a number of dishes described as ?Indian hotel style? along with the usual ?Indian restaurant style?.
He has a different base for the hotel curries, so I gave that a bash.  Cooked 3lb onions down for an hour to make a rich dark brown mush that could only have been 1/2? deep in the bottom of my Le Crueset pan at the end.
Made 6 portions of 1 cup size.  Will report back during Feb when the missis has abandoned me. I did try the gravy itself and it was delicious on its own.  Looking forward to trying something new.

Link here: https://glebekitchen.com/hotel-style-indian-curry-gravy/



Robbo