Just to add to the confusion,

One man's powder is another man's flour,

This is what I have seen in several BIRs,



This stuff is coarser than flour but not as fine as dessicated,

Mick

All looking pretty good Cory,
No problems with what you want to do,
Mick

Quote from: Cory Ander on February 23, 2010, 01:49 PM

Quote from: AchMal on February 23, 2010, 01:46 PM
Don't hold back Cory

Perhaps we should post more photos of the curries from our favourite BIRs?  It makes me feel whole heaps better about my own! 

That may be a good idea, seeing how a Madras, for example, looks from different parts of the country or  the world, for that matter,

Even a Madras or Vindaloo from American Indian Restaurants would be good,

Mick

Quote from: Cory Ander on February 23, 2010, 01:44 PM

Quote from: dellydel on February 23, 2010, 01:25 PM
@ CA - What do you mean by your post 'looks like someone stuffed up', does it not look good to you  ;D

No, to be honest, to me it looks like an awful mess! 

Don't hold back Cory

Quote from: JerryM on February 22, 2010, 04:13 PM
AchMal,

a real photo that - if i had a good printer it would be up on the kitchen wall.

could u confirm the rest of the spices.

Hi Jerry,

Asian bay,
Cloves,
Cassia bark,
Black cumin,
Fennel seeds,
Green cardamom,

Cheers,
Mick

Quote from: Derek Dansak on February 22, 2010, 03:01 PM
is the small brown seeds in middle black cumin, or normal cumin?

They is black cumin (Kala Jeera)
Mick

Quote from: Cory Ander on February 22, 2010, 01:00 PM

Quote from: AchMal on February 22, 2010, 09:00 AM
This is what one place I know put in their pilau rice including Tej Patta Asian Bay,

Yes, clearly Asian bay leaves at that particular restaurant then.  What quantity of pilau rice would that be for?  Far more than one serving I'd think?

Yes, by memory the pot was about 15"diameter x 12" deep,
Mick

Quote from: Cory Ander on February 21, 2010, 11:54 AM
I'm not convinced that BIRs use Asian bay leaves?  Do they? 

This is what one place I know put in their pilau rice including Tej Patta Asian Bay,
Mick

I don't know how you did it Chinois,
I wouldn't want them rammed down my neck,

Quote from: Cory Ander on February 21, 2010, 11:48 AM
Thanks Achmal, just one more question if I may?

What rice do they use?

Now your asking
This was some time ago,
It was basmati of some brand but I can't remember,
I can guarantee not an expensive one,

Mick