Looks lovely!

It's also worth trying Lorrydoo's again with these modifications from 976bar - they much improve the dish, in my opinion.

https://curry-recipes.co.uk/curry/index.php?topic=6069.msg60337#msg60337

Quote from: joshallen2k on April 03, 2012, 01:12 PM
Would it be possible for any of those who participated in this group test to post their results/opinions? It doesn't seem that this test will ever be properly finished.

CTM would indeed be a bugger to test this way, so I'm grateful to any and all who did.

Anyone?

Here are my notes from quite a while ago.

Oh wow - that looks absolutely delicious!  ;D That ain't half making me salivate!

Are the recipes for these available on the site mate? Really fancy giving them a go, especially the Achari.

Very nice pictures - looks delicious. Blade's tikka is a winner and one of the best recipes on here, in my opinion.

Great report Chewy!  ;D

The idea of boiling a chicken has been discussed before, or at the very least, using chicken stock of some variety in the base. Have you ever tried the chicken stock route? Does it produce better curries than your current base? It's not something I have tried, personally.

Couple more questions:

• What happens to the torn off chicken (as per Phil's question)?
• Was it just plain water the chickens were boiled in?
• Any use of commercial pastes? 
• Were there there any other notable differences between their methods and other kitchens you've been in
• Manage to get any recipes for the final dishes? 

Thanks for posting!

Quote from: Axe on August 27, 2012, 11:55 AM
Given the amount of diluting of handed down recipes, techniques and the replacement of ingredients with commercially available pastes, it can only mean that finding that old style curry, is even harder to find these days.

I'd go one step further and argue that it is extremely unlikely that it will ever be cracked. Surely if the old BIR taste has yet to be attained it never will be, unless through some stroke of luck.

Quote from: Secret Santa on August 26, 2012, 10:56 PM
The worst part is that this forum is joining the club Haldi.

Having been off the forum for some time I come back to see we're now overwhelmed with recipes that rely on Patak's pastes, the very reason why the old style (and infinitely superior) curries are disappearing.

It's a bloody tragedy.

What recipes bring you closest to old BIR, SS?

Quote from: Cory Ander on August 27, 2012, 12:38 PM
I agree.  The (more recent) use of commercial pastes is an obvious difference between "old style" BIR curries and "new style" BIR curries.

Same question to you CA: what recipes bring you closest to old BIR - your own?

Lovely pic Solar.

When I make this there is definitely no unpleasant tang, so not sure where things might be going awry for you. What spinach puree did you use?

Curry looks fantastic, beachbum. 

The pan looks like a good size, although the spoon looks massive in comparison! What burner do you have out of curiosity?

See, I don't remember the curries from old, but I do agree that there is an awful lot of substandard BIRs out there that produce, at worst, complete slop.

I know there a quite a few members on here that covet the taste of the 80s, but are there any that feel they've actually attained it? What are the recipes on here that are closest to the old taste?