Well Done!!! I know you've put a lot of hard work in cracking that one.It looks wonderful.I actually polished off the remnants of an Elachi North Indian last night.I agree I can now see where 'that' taste comes from that I was trying to describe,I was sure I could detect small flecks of mint whilst eating it.I always make the pakora sauce when I serve papadams,I think it's very addictive;Gazman's recipe is identical to the dip served in Spices,many thanks for completing the puzzle.It's funny such a tasty dish is achieved by something so simple.Must try this asap

Quote from: alarmist10 on December 20, 2011, 05:16 AM
Hi Abdul

"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy."

If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?
1.  What's the difference between 'basic gravy' and 'advanced gravy'?
2.  You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'

I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing.  Have I missed something.............or are you talking about something completely different?  It may be that I have simply 'lost the thread'!

Thanks
al

Maybe this one??

https://curry-recipes.co.uk/curry/index.php?topic=4909.0

Quote from: rallim on December 19, 2011, 06:25 AM
I've probably missed something, but what is donia?

He must mean Dhaniya or Dhania powder which is the Asian term for corrainder powder.

He's a busy chap another one...

How to make Tarka Dhal

Quote from: Phil (Chaa006) on December 13, 2011, 12:10 PM
If chip oil is the missing 5%, what do they substitute in the 95% of BIRs that don't serve chips ?
** Phil.

That was my point,they MAY have chips/chicken on their menu(as do some of the more downmarket takeaways I usually go to) but I bet they don't sell many portions,not enough to produce seasoned(non bhaji) oil for the vast amounts of gravy they make.

Yep Haldi is a top man,the point I was trying to make is the fact that I can't see many true BIR selling a great deal of chips and so they won't have a steady supply of used seasoned chip oil.Not saying Haldi didn't witness this just thinking other places don't use chip oil but still manage to get that elusive taste.

Quote from: haldi on December 10, 2011, 02:16 PM

Quote from: Razor on December 10, 2011, 12:28 PM
What do you guy's think, do you think that my oil would be fine or, should I wait until I have a batch just used for bhajis only?
Ray

It's the chip oil that makes the BIG difference
It gives that wonderful subtle flavour
You need a lots and lots of chips put through the oil
If it's had fried chicken cooked in it, then it's even better

You would have thought (like I did) that bhajee and samosa oil would do the trick
But it doesn't
It give an extra something, and improves the base
But it's not what you're after

I have seen this done at takeaway kitchens, this is not just speculation

It's also my brick wall, because I can't reproduce this oil

Very interesting indeed.I would have thought it would be bhaji/samosa oil you need and not old chip oil.I know of only one takeaway indian/chip shop etc round where I live(and actually the only curry I have had from there was not all that).They obviously have a plentiful supply of old chip/fried chicken oil but what about dedicated BIR restaurants??? The one that Curryhell and  I go to produce wonderful curries,I really can't see they have a great turnover of chips .I keep asking questions,they tell me the chef uses fresh oil. 

Quote from: CurryCrazy on December 08, 2011, 11:27 PM

Quote from: chewytikka on December 08, 2011, 09:45 PM

Just a point about oil recycling.
Many chef's, whilst cooking the individual curries will spoon off excess oil from any particular dish, straight back into the curry base pot.
This is deliberate and just a normal cooking reflex. But quite a bit added flavour, when you think about it.

Not seen myself but good point.

Got me thinking . When the pot of base gravy is almost finished, what happens to the last bit in the bottom....Is this poured into the next batch?? If that happens the cumulative effect would be hard to reproduce at home.....

Phil

Very good initial post this and well done for getting access to some great info.When I had my take-away lesson the chef litterally tipped his base sauce pan on its side to get the last liqued out into his dish(he was making a madras at the time).The dirty empty pan was then put to one side for washing up later.He then put another base sauce on the stove and as he began to heat it the oil began to appear on the top.Obviously other places may be different but there was no cumulative effect in this place.

Another one has just been posted...bombay aloo...

bombay potatoes

That makes sense,will try that next time.I findforu(or anyone else if you know) just wondering if you know what marinade your chef uses for the meat in his chicken/lamb shaslic.My wife always has this and the flavour is certainly different to plain tikka meat and very distinctive,just can't put my finger how it may differ from chicken/lamb tikka marinade.