Quote from: Madrasandy on December 14, 2015, 07:45 PM
Adding a ladle of base to the garlic tarka fry pan gives an incredible aroma, its that point when you know how good a base this is.

now that's a very good point!
Perhaps how the finished curry should be started off?
It does smell absolutely amazing, doesn't it?

I feel I've got the base right now, but still can't make the curry 100%
very frustrating!

Quote from: jb on January 03, 2016, 12:54 PMAfter it had been cooking for a while it was then just tipped into the gravy.The gravy wasn't reboiled again,the chef used it straight away.
So there you go,yet another gravy recipe,however I've seen this one cooked and unless the chef is a magician or expert conjurer there was nothing else added apart from the ingredients I've listed.

Thanks JB
I was beginning to doubt myself
This is also pretty much like I have seen, but you are more precise with your ingredients
The last gravy demo I saw ,had prepared the boiled onions on the day before
So maybe there is a reason for doing that
The bhagar they made was with used oil, garlic ginger, 400g can of tomato puree
that was cooked for a couple of minutes then they added
Spice mix, a touch of chilli and a little whole coriader which was cracked
That was fried for another couple of minutes and then let go cold

So the onion gravy and the bhagar were a day old to start with
Both were added together and reboiled the next day

I tasted their base and it was very nice
Very similar to the base you posted the other year, in fact

Please keep posting
It's the only thing worth reading on the internet!

Quote from: jb on December 21, 2015, 06:43 PM
A quick picture of the pathia I cooked last night..


As soon as the lid was opened the familar aroma hit me..100% BIR.


There were a couple of other things I spotted.The precooked veg had panch poran in it,and the pre cooked potatoes were cooked in exactly the same way but with some cumin seeds instead.

hi JB
was this the curry you cooked at the takeaway or was this one you made at home?

and the precooked veg and potato info was really helpful

thanks!

look forward to any other "visit" posts you make
great stuff!

Happy Christmas folks
Hope it's the best!

thanks JB
I really look forward to your posts

JB you've done it again!
Thanks for posting

I used to buy chicken regularly
and most times I got it from the Asian supermarkets, which obviously was Halal

I could tell no difference between Halal, and English prepared chicken

Quote from: jb on November 25, 2015, 07:55 PM
They've offered me the chance to come in when they start at 5pm,my work permitting maybe the week after next.The chef said they make the gravy fresh every day at the start of the service.Believe it or not he said I can watch while he makes it and stay all evening watching what they're doing.

I think you should be nominated for the new years honours
arise Sir JB
services to DIY BIR
we salute you!

Quote from: Griff1000 on November 22, 2015, 12:44 PM
I followed Kris Dillon's instructions to make a lamb vindaloo (he suggests beef in his New Curry Recipie book) and it was amazingly good - got to be one of the best cook books on the market!

To some people Kris is a starting point
To others it's an end
Controversial
Very glad you got a good result
I have three versions of her book
Which one is this?
What's the cover look like, or can you post a link for it?

Me and my wife went to the Prince of India at Windermere,  on Tuesday
Best curry house I've been to, for a long time
I had a vegetable Balti
Lovely simple flavour, with that something extra, that I can't make at home!
Fantastic sauce and vegetables cooked with still a little bite

Vegetable Rhogan Josh
This wasn't as expected but still delicious
Very tomatoey and moreish flavour

The naan was amazing
so light it nearly floated of the plate
It was seriously fantastic
It was brushed with melted butter too (wish I had one now!)

the poppadoms were served with 4 pickles/chutneys:-
the standard chopped onion with mint sauce, yoghurt rhata, lime pickle and an amazing garlic pickle
I tell you, that garlic pickle on top of a bit of poppadom was truly incredible
I can buy that stuff round here
I'm going to get some tomorrow

Wish I could go back again to this restaurant
but it's 170 miles away
Crying shame


the place was 3/4 full and the staff were polite and very helpful

If you are in the area, check it out
The bill was ?22
The only downside is that it's upstairs
I couldn't see any special lift, or help for anyone with mobility difficulties

here's a link
https://www.google.co.uk/maps/place/Prince+Of+India/@54.3780618,-2.9055278,3a,75y,82.81h,90t/data=!3m6!1e1!3m4!1s0YuJl0RR1YNXSScqC12g5w!2e0!7i13312!8i6656!4m2!3m1!1s0x0:0x60861deb4a3c04a0!6m1!1e1