Here's the 3rd Kitchen Balti encoded to AVI (Courtesy of Ray for the DVD yet again !!! )

http://thepiratebay.org/details.php?id=3387428

Quote from: Mark J on September 22, 2005, 10:40 PM
Another more ?scientific? theory (from an aromatherapy expert, who?s asked not to be identified) is that when you cook the dishes at home, the resultant smell may be very similar to that of a restaurant.  But, because you?ve been cooking all the individual ingredients together, your mind ?knows ? what the smell is a combination of, and concentrates on that rather than the resulting mix.  When people arrive for your Balti dinner parties, many will comment that your house smells exactly like a restaurant, as they get the same instant ?hit? of aroma that you get when you walk into a curry house ? whereas your senses are filled with all the constituent stages of cooking.  It?s only a thought, and if we come across any other theories about how you can instantly create this at home, we?ll post it here.  We?d like to thank Pete for his comments, and hope that?s been of some help.

I think this description is spot on. How many time have we all preferred our own curries the next day, or at least giving your nose some fresh after cooking the dish. For me, this answers the aroma question, but we are still looking for the killer taste.

I actually freeze the full packet/bunch and grab the amount I need each time. It defrosts in seconds this way and is indistinguishable from fresh corriander once in a curry.

Remember that "impossible to find madras/vindaloo ingredient" posted here a while back. Well Chilliworld have it in stock now.

http://www.chilliworld.com/SP6.asp?p_id=173

Here's hoping

What are the 2 curry shops that you do like ? They sound like they are worth visiting...

I remember curries from over 20 years ago tasting fantastic and I've not managed to replicate some of these historic favorites of mine. I reckon I've had more success recently as many BIRs tend to be very similar in my opinion - I suspect there is more consistency now that chefs/recipes move around from place to place.

I'm totally convinced we are using all the right ingredients already, but we're using the wrong quantity or method.

I know what you mean George. At times I think I've cracked it 100%, then do another dish and find there is something lacking - making me unsure if my previous 100% version was really that good or was it down to the 10 pints of beer before I sat down to eat it

I think were are all very close and stumble upon a perfect one from time to time. Consistency is what we need.

Alcohol doesn't negatively impact curry making, it just affects your ability to remember what you did.

Hi Darth... I checked out your recipe...wow you are a greedy ****er

It looks good........ although I prefer to cook up one final dish at a time.

I try the Methi in the base next time. It would have loads of time to mingle with the rest of the ingredients..

I believe 'the taste/smell" comes from Fenugreek leaves (methi) but I've tried loads of variations to get perfection in the final dish getting very close like most of you here, but not the 'Eureka moment'

I wonder if adding Methi to the base is the key trick. Let us know the outcome of this one Mark.

PS I watched another BIR open plan demo yesterday (they made about 6 dishes while I was there). No dry spices added to any of the final dishes. I'm sure this part of the secret.

Thanks woodpecker.....no use at all right enough, but it does bring back memories

Have you tried a Vesta 'Beef' Curry with a spoonful of chillies.........it is actually not a bad change from all these rich BIR jobs and reminds of your dear old mum