I think it emerged on the other forum (CA's) in the "lets make a bircurries base" thread that it was a simple slow cooked bhagar of spices and diluted tomatoe pur?e with lots of water, boiled for twenty mins or so until the water was gone.  Same method he posted for making Kashmiri masala.

In other words, nothing revolutionary, just what many on here have emphasised, that the BIR flavour comes from well cooked spices. Chris's only problem was he was so green he thought everything was a revelation, when most on here already knew what he was teasing.

Jesus FFS!!!

This ridiculous obsession you lot have with CA is beyond a joke now. Some of you need to get a life.  It was bad enough that you all were bitch fighting with him when he was a member here, but he's been gone, what, 2 years now and you still seem to drag him into every other thread on here.

Some of you dullards really need to get a life and move on to something more interesting.

I can't see why people it wouldn't be relevant. Looks like a good recipe to me, but I can't claim to have tried it. No reason why you shouldn't give it a go and let us know how it turns out Edwina.

I might have to look into this. I'm sure BIR curries were tastier back in the 80s before they started using a single base gravy for everything. Or maybe I have my rosy specs on.

Ok, well let's take a look at the real issues here. First - if the forum users have interests in Chinese, Thai, or traditional uzbek cooking then so be it. It shouldn't be hard for anyone not interested in those areas to ignore them - heck you can even configure your profiles to ignore whole boards such as "anything other than curry" (which is where the Josephine thread is)

But.... If the non curry content is overwhelming in comparison to the BIR content then yes that should be considered a problem for a bir themed forum. BUT!!! Don't blame the Chinese chefs, etc for that. Ask why. more guys aren't documenting their curry cooking.

My opinion - this forum is excellent at retaining long term members who have seen it, done it, discussed it to death - they see no reason to keep on posting the BIR observations they were posting three years ago and they can cook just fine thank you. It's also good at attracting beginners who show up every day but rarely stuck around long. Where there is a gap is in the "middle-aged" demographic. Guys like MadrasAndy who have just aboutfigured things out and want to see nothing but BIR posts to help them fill in the gaps. It seems to drive these chaps crazy that the more experienced members' attention may have drifted.

This place is immeasurably more healthy than it was under George's inept reign. Leave it alone and it'll come good. I take my hat off to chewy tikka and jb and for sure there are many more who are cooking excellent Curries who could share their knowledge more, but that will come in time.

Quote from: Garp on March 05, 2016, 07:07 PM
Oh happy day 

Might as well throw my two bob's worth in to the melee.

All this animosity seems to have started after the arch-attention-seeker Madrasandy persuaded his little friend, Steven, to publicise his book on here. When the book didn't receive the out-and-out acclaim that Andy and Steve expected, they stamped their little feet and disappeared from view - no great loss in my view. I thought they may have taken that Michelin Star chef LittleChild with them, but alas no).

Still at least that leaves the front page open for others to show off their wares instead of the usual visually identical array of curries from Andy LC and CT. These three condescending twats do more to discourage new members from joining and existing members from participating more, than the Josephine thread could ever manage.

I have no issues with the Josephine thread - as someone said in another thread, this would be a very boring place if it had no social side and all we did was post a curry pic/recipe then bugger off. I, for one, quite enjoy seeing the different meals served up by my fellow forumsters. I don't eat curry every day, nor am I anal about BIR, so a little variety is welcome.

So lighten up guys and gals 

Jeez Garp, I never knew we were such kindred spirits. I agreed with everything you wrote and you are now officially my idol

Maybe it's someone who can't use their normal account because they announced to the world they they were leaving the forum? Someone with form for using multiple usernames (Carolinareaper ring any bells??). Someone who's bessy mates with our moderator and can't stand seeing you knocking him Scott?

Hmmm.....

Don't have a link but must be the same one you found I guess - ?3.69 with free postage and 25g is a pretty big bag full. I only use a couple of leaves each time I cook, maybe a fraction of a gram so there's a good 6 months supply for a few quid. I'm ok with that. Dunno about brand because they're unmarked but the leaves I received are fine. 

I swear by Vahchef for a good starting point recipe on most dishes. You can then take it in whatever direction you choose, eg swap out the cooking method in favour of a BIR approach while still keeping the core ingredients which differentiated it from other dishes.  Doesn't always work, but it's more reliable than asking for other people's recipes as you're in the driving seat.

Quote from: Secret Santa on September 13, 2015, 01:53 PM

Quote from: DalPuri on September 13, 2015, 09:56 AM
Sorry about that SS 

So what brands are other people buying and how do they rate?

I got my last on eBay in a 25g bag, which doesn't sound much but is plenty and has lasted me 3 months. Best quality ones I've found too and you do have to be careful as there's some "old stock" floating around in some of the shops I think.