I am pleased to say the taste is alive and kicking in my neck of the woods , south east england.  Spoilt for choice !   I do find if i am in london the taste is much more similar to what i have learnt from cro.

I almost forgot to add, did anyone have the cbm vindaloo recipe to go with this cbm base, as the video for that was also missing when i last checked ?  cheers

Hi curryheads , just a quick question if i may. I made the cbm little indian base the other day, but the video was not available, so had to use the recipe posted in plain text.  The water content was not specified so i made it with less water than i would normally use. The base was good for rogan josh and bhuna, not so good for madras IMO . 
My question is , what consistency should this base be?  Did i guess right that it should be medium thickness? 
should it be:
1) very thin like safron base
2) very thick like ashoka base
3) or medium thickness , like kd base

cheers, this has been bugging me as i had to guess the water amount as the video was removed when i checked it out .  thanks guys

Hi all, great photo, looks stunning! 

this makes me want to post some photos of my latest madras. can someeone tell me how to upload the photos please ?  do you guys first store the photos on a photo sharing web site , then imbedd/link   them to cr0?
, or does cr0 store the photo file?   i am unclear on this? 

cheers DD

Hi unclefrank

Thats an impressive range of bases to try with one recipe, nice work mate.  a true curryholic

The ashoka suprises me as its such a thick base sauce compared to others.

which base had the best bir like texture

Hi curryheads anonomous , really liking the sound of this garlic chicken, what base are you guys finding works best with this delectable dish?

If i had a dollar for every time i have posted that question i would be rich 

thanks DD

yes be cautious with garlic in any amount of oil.  if the garlic has botulism on it from contact with soil.  (its rare)

then the oil garlic mixture can be deadly , especially after a few weeks.  I always throw out garlic puree made with oil after 3 weeks in fridge. Even 3 weeks might be pushing it.

I would recomend the DD spice mix for dansak, its genuine bengul restaruant spice mix from a chef who makes a cracking dansak.  I have made many many dansaks with this spice mix and all were good. The chef swears by red lentils cooked in butter ghee.  Lemon juice and tsp sugar or even a tablespoon works well.  This was copied from a bir demo. The sns base gravy was also very good for dansak.

Hi 976bar,  i totally agree with your comments .  preaching from the bir bible is not for me either !
     

guys why not go the whole way and just do the whole curry in the slow cooker with no base , but instead:

1) make a onion puree with garlic and ginger paste also
2) make a carrot puree
3) blend some  tomatoes to a paste
4) add all this to your slow cooker
5) add tom puree and lots of oil , and your prefered spices and also whole spices, salt etc
6) add water
7) add meat, garam masalla etc

then leave for 10 hours to cook, and remove whole spices.
the end result is a great curry with a restaurant style sauce. Its all to do with cooking the meat in the sauce. 

To be honest i am getting better results doing this style, although i do still make bir style curry for speed.
For a really tasty curry a slow cooker is your friend