Quote from: Cory Ander on October 13, 2007, 05:27 AM
- Chillies (Fresh? Sauce?)
- "Garlic pepper little bit" (??)

It's naga chillies and garlic pickle

Quote
- Some brown powder(?) (spice mix?

It's really annoying, can't quite catch what he says here.

Yes, the two most surprising things in it for me were the butter (i think you can actually hear him say butter) and that bottle of shop bought pale coloured sauce of some kind, very weird. If anyone can fill in the missing spices that would be good too.

Cory Ander I understand what you're saying about the heavy cast iron pans but the ultimate test is what do the restaurants use. I may be wrong but it seems from the photos and videos I've seen and the few BIR kitchens I've seen myself, that they use cheap looking aluminium frying pans. Of course they also have vastly more powerful burners than most of us do, and the type of pan and the available heat source are both part of the equation.

Quote from: Cory Ander on October 11, 2007, 03:26 PM
....and isn't that "chicken stock" that he's adding about half way through (from a bucket cunningly hidden to his left  ) 

Yes, you can definitely hear him say "chicken stock", interesting. At least it's going into the finished dish though and it's not in the base sauce.

Quote from: brum_57 on October 11, 2007, 04:12 PM
erm now who was it that said flaming is load of tosh 

I don't think anyone said the flaming was a load of tosh, you've only got to look on the internet to find lots of pics of indian restaurant chefs doing just that. I think the question was whether the flaming actually adds anything to the BIR flavour, and I think the jury is still out on that one.

Quote from: brum_57 on October 10, 2007, 05:56 PMI will be purchasing a black iron fry pan soon, these are used in BIR's so I beleive, they hold the heat well

The few open kitchen BIRs I've been able to peer into over the years have used cheap looking long handled stainless steel or aluminium frying pans. The problem with those heavy cast iron pans is that they retain the heat so that if you need to remove the heat for a short time, say to add the powdered spices, the temperature stays too high risking burning them. Even the pics I can find on the internet mostly show cheap looking stainless steel ones.

The problem is that no one who has sen the inside of a BIR kitchen has ever reported seeing a pot of stock on the cooker, so if they are using it, it must be going into the base sauce. Of course then there's the argument that the base sauces are always veggie so that the vegetable curries don't give the vegetarians a nasty surprise. A bit of a conundrum eh?

I assume the effect of that coconut milk must be pretty subtle otherwise all the curries would taste of coconut?

Pat Chapman in one of his books said that he watched them throw the chicken cooking stock away, he said he couldn't believe it.

Result ANNAM, not only did you get to see it made, you got it for free! But you didn't tell us what curry he made and what went into it.