Re - 'It would be interesting to know whether BIRs add ground methi explicitly, or whether it is a major ingredient of commercial catering curry powders for the BIR trade, or whether there is some other reason for my associating its smell and flavour with BIR cuisine.'


The Curry2go book includes fenugreek powder in the recipe for the Bangladeshi base gravy - I have to admit that when I made this I didn't have the powder. I do now though so it will be interesting to see if there is much difference.

An interesting and intriguing post. Now, while I tend to find most of your ideas/arguments highly compelling, I feel a nuanced counter-argument is needed in this case. Not just because I am half Chinese, I might add, but because I do have some very fond memories of certain Chinese Takeaway dishes. I?m too young for the 1960s, but do remember superb pancake rolls and on the bone chicken Chinese curries from the 1970s. Of course, there was, and still some awful fare served up. However, both myself and my sister often complain that the Chinese curries simply don?t taste as good as they used to ? that is apart from a Chinese T-A I found in Woolston that prides itself on a curry recipe that?s been in use for the last two or three decades. To be fair, Phil, you do stress the ?majority? served rubbish ? but I would argue that nuance is required ? either than or I have a mythical memory of both Chinese and Indian T-A food from the 1970s/80s.
PS I recently found a Chinese T-A that has delicious pancake rolls - I'm convinced they are made and then deep fried in batter - suicidal but oh so good

Hi there,

It might also be related to when you first planted the seeds. Ideally the seeds need to be planted between January and March (depending on the variety).

Jalapenos might be worth trying as the plants are more bushy than tall. I'd recommend buying the seeds from a specialist chilli seed supplier.

Otherwise, try to ensure you're not over or under watering the plants, and try a chilli plant feed. Extremes of temperature van also lead to flower drop.

Hope this is of some help

Thanks for the fascinating information getonthegarabi. That's really interesting.

I've never had the fortune to take a good look around a BIR kitchen, but that said I would be surprised if MSG was used explicitly in BIR food across the board. I've never quite had the same raging thirst after a BIR meal that I normally do after a Chinese meal/TA. That said I have seen MSG as an ingredient on some all-purpose seasoning mixes so perhaps small quantities are introduced this way?

Nice idea, Vinders, but I doubt the CR) has the financial resources to sponsor such an event.  It is hard enough for Stew to extract the odd GBP 100 from us when he needs to buy further network resources !  What we /might/ do (particularly if anyone has contacts in television) is to suggest the idea to some TV producers : it would have almost everything that modern-day television seems to require : emphasis on food, central roles for members of an ethnic minority, competition -- all that is lacking is the ousting of one chef a week until only one remains !

** Phil.
[/quote]

That would make for excellent viewing Phil, unfortunately I don't know anyone in media. I wonder if any of the other members do? Whether or nor CRO could provide financial help is another question, though perhaps there are other ways of approaching the question - perhaps some municipalities would be in favour of sponsoring a project (especially where there is an annual Indian-themed event in Southampton) or even some of the spice manufacturers. All this with help from CRO. It wouldn't be easy but maybe not impossible. On the other hand, maybe I should get back to the cooking ...

This had undoubtedly been raised or perhaps discussed and rejected for very good reasons so bear with my newbie ideas, but perhaps a what is needed is a CRO sponsored competition for old-school curry chefs to see if they can still reproduce 'the taste', and even better divulge some of their secrets before the legacy of their trade disappears... This would provide us with answers whilst also calling public attention to the change (for the worst) in BIR.

Just an idea...

Slice chiles in half lengthwise, and dry in airing cupboard on wire rack.

Hi all,

I don't have an airing cupboard but have experimented with drying chillis on silver foil in the car (in full sun) and also in a cheap plastic propagator. Providing there is sun, it takes about a week for them to thoroughly dry out.

Out of interest, do members have the impression that this change has affected all curries across the board, or have some e.g. the biryani remained relatively unadulterated?

Many thanks for the warm welcome Phil and Axe.

It would be a great shame if the chef's legacy went to waste. What an excellent opportunity to learn from what must be one of the few remaining chefs of that generation.