I've made the base now, but I'm going to get some mooli and boil them up, then puree them and add this a bit at a time to a warmed-up base. I also noticed that the Bruce Edwards base contains radishes, which are related to turnips.

After8

This is my first proper post, and its bit of a a daft one, but I'll say it anyway.

I've just made up a batch of base, using the KD recipe and method, mainly because it gives the amounts of onions in weight, and it's worked for me before. I've incorporated the spices and stuff from the Darth base, because it comes top in the pole and the results were very pleasing - the base tasted nice on it's own and I have no doubt I will be able to make some good curries with it, so that's already a result as far as I'm concerned.

Anyway, at no point did it have that same smell as an Indian restaurant (you know the one). I live about 1/2 mile from a take away, and 'the smell' usually wafts over at about 4.30 PM, long before it's open to the punters, which is when it seems to die down. This suggests to me that, if there is a key ingredient that I'm missing, then it must go in during the 'preparation, rather than when the action starts later in the evening. I reasoned, if it's a spice, then someone would have recognised it. I'm taking a wild guess that its some sort of vegetable being cooked in during the base stage.

I've also noticed, when at my Mam's for sunday lunch, that the mashed turnip has a smell slightly similar to the elusive restaurant smell, not identical, but closer than anything to come out of my kitchen. So I wonder, is there turnip, or some relative like mooli, in the base.

Spicy,

Do you know that street in Shields (at the bottom end of the main street). It must have the highest density of Indian restaurants in the country - they're literally next door to each other.

After8

Chill Prawn,

About 10 -15 years ago, the Birtley Tandoori was the nearest Indian to me. It was a good one, the food was always nice, but I used to feel like I had a hangover the next day. As I never had an alcoholic drink with it, I put it down to the MSG content.

I always wondered if that illusive smokey smell and taste wasn't down to MSG. Maybe - when used in large quantities, does it become a flavour in its own right? I mean, it must have some taste. They sell bags of it at the Brighton Grove store.

After8

Good Morning, and thanks for making me welcome.

Spicy, I live in Chester-le-Street, but do all my curry shopping in Brighton Grove, up the west end of Newcastle where you can get all the pukka stuff.

I've just donwloaded the Bruce Edwards PDF, but I would need to study that before having a go. As I'm gagging for a curry I'll probably play it safe with a KD-based recipe as I hate to see stuff go in the bin.

When I was last in the Brighton Grove shop, I noticed that the spices they sell (mainly Rajah) were available in various sizes - ranging from small tins to very very large bags (roughly the size of a supermarket carrier bag). As the pack sizes got bigger, the variety decreased. I think this will tell us a lot, about the types and quantities of spices the restaurants use. I'll make a note, the next time I'm threre, and will report back in a separate post. 

Speak to you all soon.

Afer8

Seasonal salutations from the North East of England,

Just joined today, after having surfed around the site for a while. I've been encouraged by  my latest efforts, using the Kris Dillon book as these are the first edible curries I've made. I've never had any luck with Pat Chapman's books in the past.

I'm going to make another batch using the KD boiled onion/garlic/ginger mix, but will add some extra stuff, based on ideas I've picked up from this site.

Will look forward to posting. See you all around.

After8