Quote from: Cory Ander on November 22, 2007, 10:06 AM

I think 1000 quid...is cheap for genuine tried, tested, VERIFIED AND VALIDATED, reproducible BIR curry recipes

You know what the real problem is? Well let me tell you

I've been doing the rounds of several restaurants in various places over the past few weeks. There are two reasons why I did this, the first is because the "other" place has many members who are ecstatic over the authenticity (BIR wise) of the curry recipes there, the second is because I can't find a curry house that makes curries with the smell and taste I remember any more.

Now these two things sort of mesh. The "other" place makes curries which are like some restaurants I have been to, but the point is that these are what I would consider second rate BIRs. I wouldn't revisit these BIRs if there were ones which still made curries like I remember them. The really devastating point for me is that there were no restaurants that had the smell or the taste. Seriously, none.

A point in case would be the Bhuna. Now this used to have a very distinct savoury flavour. If you've never had it you wouldn't know what I mean, but it is a unique flavour which you wouldn't forget if you had had it. Every recipe and restaurant version now seems to assume that if you put onions and peppers in a standard curry then that's a bhuna. No, uh uh, no way. People have forgotten how to bhuna and it doesn't seem that my cravings will be satisfied anytime soon.

So when people now say that they can reproduce their local BIR flavour or better it, I believe them. But, you poor deprived people, you have to know that there was a time when there really was a "smell" and "taste" that went with every restaurant or takeaway curry that totally shadows any forum recipes or real restaurant recipes, but it appears to have disappeared!

So how much would I pay for the BIR secret...absolutely nothing, zilch, zero...unless I can find just one restaurant that can make curries like they used to be made.

Worth a watch.

http://www.rwallond.btinternet.co.uk/mkcurryclub/images/mkcurry.wmv

I reckon Bart asa is one of the best, but you're right it is expensive. Still you don't have to use too much. The resin is definitely the thing to use if you can get it, it's far more potent. I used to be able to get it when I was in London but nowhere local to me stocks it now

Yes I use a little bit in most curries. Try about a quarter teaspoon for your first attempt and make sure you add it to the hot oil before any fluids or it won't work its magic and you'll wonder what all the fuss was about. Which brand are you using?

Hi schweiky, looks like you've got you work cut out for you there! Definitely be interested to see if you pull it off. Like Kev said I'd definitely go for a mango lassi as an accompanying drink, it really does compliment hot curries. Desserts just don't seem that popular in Indian restaurants do they? I usually end up opting for a kulfi. You could try mango filled samosas dusted with icing sugar, served with any sort of kulfi or icecream.

Quote from: Curry King on October 30, 2007, 08:12 PM
though like yourself I struggled to remember exact details.

I've read other people's first hand reports on this forum an thought why the hell didn't you ask this or that. I know better now I was in there for a very short time though.

I've tried the catering bouillon and the Knorr stock cubes and I couldn't detect any difference in the curry. I think they are a one for one substitute in that you can use the same amount of each for the same effect.

Thanks jeera.

I just wished I had more time with the chef, in total it was probably less than five minutes. When I got home and thought about the experience I could have kicked myself for all the questions I could have asked but just didn't think of or didn't have time for. Maybe next time.

Quote from: Admin on October 29, 2007, 10:14 AM

If you don't mind i will post that spice mix in the supplementry recipes section for all to enjoy.

No problem Stew. I think it's pretty much like the other spice mixes we have though. The point that was significant was that it's called "mix powder" by the chefs, again this is something I've seen on numerous TV progs.

Quote from: haldi on October 29, 2007, 08:07 AM
I've never come across precooked mushrooms though (there's always something new)

Hi haldi

they were cooked in the same manner as the chicken and meat(lamb) in that they were still in the sauce/curry that they had been cooked in. I've seen this on several programmes on telly so i think it's a pretty common practice. In other words they don't precook the ingredients and then remove them from the cooking sauce, it's just left as is and this has got to influence the final flavour of the curry.