Joshallen2k, please forgive me I am rushing out to work and the recipes are deep in the recording so cant reach them right now. The Bunjara was added shortly after the GG paste which went in right after the oil was hot. He would use a quarter of a chefs spoon of each and after the base went in he would ad More bunjara to taste. I hope this helps in the meantime. Maybe some of the stalwarts could suggest the rest IE chili powder,curry powder, Garam Masala, turmeric etc. Good luck

Guys I am attempting to load up some photographs but not being techie minded I really am having challenges. I have checked out the how to do it post but it seems double dutch to me I am sure it is clear enough but I am struggling,can anyone help?

I have a busy weekend and will have another attempt to norrow night.

Secret Santa, I appreciate you have more experience on the site than myself but I certainly have not come across Margarine in the base yet and the ingredient mix of what went into the Banjara or however it is spelt is absolutely new to me too. The precooking of the Garlic/Ginger paste in turmeric too. I seem to read endless threads about us experiment with a little here and a little there and given the subtlety of regional taste differences imagined or real then the new stuff I found for myself at The Ashoka is enough for me to at least give it a go. I look forward to reviews of those who do have a go themselves at least until I can on my return to my pots and pans and spice drawers.

Thanks Unclebuck, your a star and it looks right to me. JerryM I do hope for many of us if not all the base here gives us a new standard. Cheers Panpot

Unclebuck, I have just noticed and please forgive me. The recipe should read
3 kgs of chopped onions
50 gms Cumin Seed,
60 gms  Salt

Place in pot and cover with water and bring to the boil before simmering until onions are soft. make sure the onions don't become dry keep your eye on the water.

Once soft add the remainder of ingredients then blitz with blender and continue to gently simmer for I hour. I hope this makes sense. Do you also want to edit how In have presented the other recipes on the other thread?

I have more to post and will go back for more and maybe the start of this coming week.

Thanks Rallim, He did offer to give me the recipe for the basic Patia Sauce which is also used for Chasni. By the time we finished it had gone out of both our minds. Its one of the things I intend to go back for after a reasonable time.

JerryM where would we all be without our enthusiasm and commitment to excellence. Did you choose to simmer the chicken rather than have a go with his oven method?

I am really looking forward to feedback from someone who cooks with the three basic sauces, base, Bunjarra and Garlic/Ginger.

Joshallen2k it looked like cumin powder and I assume so because he would always say cumin seed when it was used and just cumin when powder, this is one of the questions I will go back with but I would put my life on it that it was powder. I watched him take a fish slice and dig out of the tub of marg two big scoops about four inch cubed of the stuff and put them in.

I actually didn't taste the base on it's own but did with the uht cream for Korma it was smooth and tasted great but then watched him make the  bhuna and his assistant churn out all kinds of dishes with it. As you would expect they pointed out how the base was the most critical component and they were proud of the versatility of theirs. I watched to and will post photo of of being blitzed with the blender . I will also l
Post a photo of the finished base being used that day with noticably no surface oil. They  did take surface oil off the Bunjarra pot for starting dishes. Given what I have seen elsewhere they didn't use ghee. I will continue to post other recipes on the original thread until Unclebuck advises otherwise. I do hope someone will have a go with this base soon, the earliest I can is next weekend though even then unlikely due to other demands on my time. I see you are in Toronto I was working there last week, it would have been good to have a curry there can you recommend anywhere since I get back from time to time.

Thanks Unclebuck, I appreciate that for many of us some of what I witnessed is new but surely that is why we have always wanted someone to get backstage a d find out what really is going on and if there are secrets we would hopefully find them. The chef felt strongly that both he and I should not waste valuable time and that I should take notes and pay attention. He is a. Award winning highly respected chef with 15 years experience in the top reateraunts in India and many years in working in France furthering his experience. He shared some personal secrets and general ones. I witnessesd everything with regards to the cooking of the base.

The pot was huge and sat on it's own seperate cooker unlike other places where a.smaller pot sits atop the main cooker and he said it was 60 liters. I could see the half of onions simmering in the pot with cumin seeds and it had been gently doing so for 4 hours. He then added the Spices and I witnesssed him open a fresh commercial tub of East End vegatable Margerine not Ghee which as I said is only used for nans I need to go now to catch a taxi

Jeers sorry for not posting Pakora Sauce before now. Yogurt, Chili powder, Salt, Mint Sauce, Tomato Ketchup, Milk, Sugar. Blend together. They made it in commercial tubs of yogurt so I have no idea of measures but comparing it to other posts will help us get it right.

Now the big one..........  Base Sauce

Base  Sauce,They made it in 60 litre pots I asked for a recipe for 6/10 litre pot so here is what he gave me and it seams accurate enough given the recipe for the big pot.

3 kgs of onions chopped into small pieces, 50 gms of Cumin powder, 60 gms of salt, water  to cover the onions and bring to the boil then cook till onions are tender. Never let dry out so add water when necessary. Add 100 gms of Tomato paste, 100 gms of the Garlic/Ginger paste, 10-20 gms of Chili powder (to taste but he recommended 10 since more can be added when cooking), 15 gms Curry powder, 20 gms Turmeric, 1 block of Coconut block, 250 gms Vegetable margarine (again he uses East End Brand) ,250 gms of oil. Blend and then simmer for I hour adding water when required. That's it he says the marg gives it melt in mouth smooth texture and creamy, it's one of the secrets. He is also not concerned about oil coming to top indeed the pot of base actually used for cooking that day had no oil up top and I will post photo hopefully tomorrow. Good luck I wish I could be preparing this over the weekend.

Still to come, Pre cooked Lamb, Jaipuri, CTM, Potato and Pea Curry .

Hi Curry King I really appreciate your enthusiasm for this since Ive been a long time admirer of your contribution and recipes. He really paid a lot of attention to constantly stirring the onions as they caramelised he clearly had to get them to the really dark brown colour . He didn't give me a time since he was cooking live but I have recorded it so when I get a chance I can give the times between each stage and likewise with the Bhuna. I would be up for a live chat thing though my diary and travel commitments might mean a few weeks before I could but up for it never the less. I will find away in due course to edit the recordings and have them available to listen to. I have been listening to them on my phone over and over they really work for me. To be honest it flew by as you would expect and there is so much I wish I had asked him now like a recipe for madras though he said that the basic three sauces were all we need just spice preferences really after that. Guys like yourself can probably figure out what we do once we have the base, the pre cooked Garlic/Ginger paste come sauce and the onion paste sauce. Until I get some recipes from him other than what I allready have I would value what you guys surmise they would do for various dishes because he tells me everything we need is based on those sauces and the spices. I will post all in due course and will go back with questions and recipe requests when it feels right and I have the time. The pre cooked lamb was fantastic and something as an award winning chef he prides himself on. I hope to get the base on tonight but again please put up with the typos I am having to use my phone. Panpot