Quote from: 976bar on May 24, 2009, 10:21 PM
Whether it is right or wrong, I agree, we shouldn't have to rely on manufaturer's products off the shelf, we should be able to produce that classic BIR taste at home from natural ingredients.....

Thats why we are all here, to promote our findings and help each other.

Interesting point, define classic BIR taste for me,
I have loved the taste of Tikka and Tandoori meats since the 70's and the use of these pastes is widespread and gives the taste that I enjoy, I have tried to make marinades that produce the same taste but have not come close unless I use these pastes,
Certainly in Tikka and Tandoori meat dishes this is the classic BIR taste for me,
So why not rely on off the shelf products if thats what the chefs are using in the BIR kitchen,
Bob

Quote from: Secret Santa on May 24, 2009, 07:57 PM

Because I don't think we should promote Pataks products. They are a quick fix and, in general, bear no relation to anything BIR.
[/quote]


I have never seen Pataks products used in the curries or the garabi but of the several kitchens I have been into over the years, they have all used Pataks Tikka, Tandoori, Kashmiri Masala pastes in their Tikka and Tandoori marinades and Pataks Madras/Kebab paste in their Sheek Kebabs, so there is and has been a place in BIR,
I'm not promoting the products, just saying that I have seen them used,

Quote from: cg13 on May 21, 2009, 10:12 PM
Does any one know how to make a base sauce without having to blend onions because I am going camping and don?t have access to a blender and I for one like curry with sauce not dry

I could try substituting the onions for a tin of tomatoes.
Does any one have any ideas

Thanks 

you could chop the onions as fine as you can and when the base is cooked use a metal sieve using the back of a spoon to force everything through, it won't make the sauce as fine as a blender but it would work and add an interesting texture to the curry,

Quote from: barrie44 on May 13, 2009, 06:24 PM

Quote from: AchMal on May 13, 2009, 12:50 PM
PLEASE PLEASE get some more upto date security

what do you mean

you must have missed the robot posted crap that was all over the site earlier...........

PLEASE PLEASE get some more upto date security

Quote from: chilli head on May 06, 2009, 11:05 PM
Near where i live there is 2 large indian supermarkets within 30yards of each other in dudley,But for a real change i go to a chinese in birmingham called wing yip,there are some amazing things there like real birds nest for the birds nest soup i thought this was just the name,chickens feet,and load of mad stuff i never new about,must admit i brought some shark to try i marinated it in tandoori but it was to grease to work and tasted not to good they also stock rarah spices so stocked up on some of them at a bargain price ;D.
                   Andy

...and don't forget all the Pigs Uterus you can eat in the freezer section

Quote from: JerryM on April 30, 2009, 05:49 PM
barrie44,

what put me off was the "the" in the name which i felt was not the KD i'd felt i'd come to know (through the KD1 book).

Jerry,
I think the "the" was needed as there was/is a member on here called Kris Dhillon already

Bob

Quote from: barrie44 on April 22, 2009, 02:16 PM
HIYA ALL I HAVE BEEN EXPERIMENTING WITH BIR`S FOR AT LEAST FIVE YEARS NOW AND RECENTLY PURCHASED KRIS DILLON`S NEW BOOK.I HAVE TRIED MANY BASES AND KEEP COMING BACK TO HIS ONE.HIS NEW BASE IS THE BEST SO FAR BY FAR.I HAVE COOKED BIR`S AT ULTRA HIGH HEATS AND DO NOT THINK THIS IS NECESSARY.IN THE NEW BOOK THE NEW BASE IS THE BEST YET AND LOOKING THROUGH THE BOOK READ THE CHICKEN METHI RECIPE.IN IT HE MENTIONS THE TOFFE TASTE.HE SUGGESTS FRYING FRESH OR DRIED METHI LEAVES AT AN EARLY STAGE.I HAVE ADOPTED THIS METHOD IN MY CURRIES AND HAD A EUREKA MOMENT IMMEDIATELY.THIS IS BY FAR THE BEST CURRIES I HAVE DONE AND HAVE HAD IN ANY RESTAURANT.I HAVE TRIED MANY BASES AND RECIPES ON THIS SITE AND HAD SOME SUCCESSES NONE AS SUCCESSFUL AS THIS ONE THOUGH.IF ANYONE WOULD LIKE ANY INFORMATION ON INGREDIENTS,ORDER OF PLAY OR TECHNIQUES THEN JUST ASK.MANY THANKS TO THE CRO SITE AND KEEP UP ALL THE GOOD WORK.
SPICY REGARDS
BARRIE

Hi Barrie,

Its very interesting about the fresh methi giving this result, something I will have to try,
BTW Kris is a woman,
Thanks for your input,

Bob

Quote from: TyeNoodle on April 20, 2009, 10:46 PM
Is it this one you were on about?

http://cgi.ebay.co.uk/STEEL-FRAME-LPG-LARGE-BOILING-RING-CALOR-GAS_W0QQitemZ140315577487QQcmdZViewItemQQptZUK_BOI_Restaurant_RL?hash=item140315577487&_trksid=p4634.c0.m14.l1262

looks good value!

I have bought one of these in the past, they are a very large burner, the pan support arms could do with being longer to support a standard 24 cm pan better, they certainly throw out the heat though,

Bob

here we go again :