Hi chillyheat, I really can't see it making that much difference either way. Most restaurants seem to use cassia these days but I know of some diehard old style BIRs which  seem to favour cinnamon.

Hi Snowbeast and welcome

Hi and welcome. Speak to Madras Andy who is the resident expert on ruining a curry with too much chilli powder 

Hi and welcome. I'll try to answer your queries.

1. Recipes on here tend to be for one portion unless otherwise stated
2. Chilli powder is normally dried and ground chillies (either with or without seeds included). Mix used to make chilli con carne would not be used in BIR cuisine
3. Chewy 3 hour base is still one of the better bases and a good place to start. Don't get distracted by some of the self promoters on here
4. Shop bought curry powder will have many more spices in than you can stock your spice shelf with, often in relatively tiny proportions. In BIR cooking it's normally mixed with additional turmeric, cumin and coriander (amongst others) to boost the proportions of those spices, which are the most important for BIR. However the lesser spices in the curry powder still contribute significantly to the overall flavour.

Hi and welcome. Sorry no one's said hello yet. We are not unfriendly, just preoccupied at times. Look forward to seeing your recipes

But you're leaving the ad in the first post of the thread?

It's a bit counterproductive isn't it? Editing a post like that just draws more attention and debate to the thread, and since it contains a massive advert with contact details in the OP it will inevitably simply increase their advertising return.

It would, however,  be nice to know what these folks are contributing to this forum to repay the trade they will receive from their free marketing exposure.

For my part I'll stick to learning from people who I actually think can cook to start with. 

Yorkshire puddings for tea tonight?

Thanks for the feedback bhuna1, glad they worked out ok. You reminded me to make some tonight. Mine are about 30mm diameter and almost 20mm thick. Guess that's pretty small. Well tonight the same batch only made fifteen so I suppose I'm getting more generous with the amount of mix I cram into my falafeller.

Quote from: jb on July 14, 2015, 09:29 AM

I tend to leave my curries bubbling away for quite a while on the hob,far longer than I used to,that's how I've seen most BIR chefs do it.Don't stir the curries much,just let the residue build up on the side and scrape that back in.

Guess this leaving it to cook without stirring means the bottom of the curry against the pan surface is caramelising a little, giving a flavour boost when you stir it all together at the end.