Yep, it is a bit dryer than Cobra.

I was told once that IPA (Indian Pale Ale) was specially brewed for drinking with Indian cuisine, but Cobra is fine for me.

I think it depends of demand at the supermarket whether they stock it or not, but it is susally sold by Asian stores.  In my mind it is the finest around but very hot so use with care.  In Kashmir it is usually known as Var and there are many closely guarded secret recipes for it.  I have a couple of Var recipes somewhere but they are not hot but very pungent.

CP

Yes they boil up a pan of Cobra/Stella & Mustard oil untill all the liquid has gone.  ;D ;D ;D

Quote from: andy2295 on January 21, 2007, 10:31 PM
There is no secret ingriedient. Its the method.

Regards

Andy

Hear hear, you are sooo right Andy, but I have got to know these guys & gals now and this is all part of the chase; the hunt for the holy grail, etc.  Cooking is not something you can learn by post, it requires someone to show you.  As YF says you can't demonstrate taste and smell with a piccy.

It is a pity we can't invent/come up with a standard simple process + ingredients that everyone can experiment with to get the idea and result; you know, like a chemistry experiment in school.  I guess that would spoil the fun of learning though, and the banter on the Forum.

Welcome and please be proactive and test & post.  Any specific booze then? 

Mark it is basically the same stuff, I think one is more condensed that the other!  : ;D  I use both so it doesn't matter.
CP

Welcome Mr White ;D  You will certainly be welcome on this gravy train
CP

I would suggest that it should be lighter, the nearest colour I can bring to mind is the colour of a brown manilla envelope.  If you cook onions with garlic the garlic will invariably cook the quickest and thus is more likely to bur.  If that happens then the base/paste will become bitter.


Have you thought of this approach (which some BIRs around Manchester use)?

Sliced some onions coarsley and deep fry them, but dont burn them. Then use the oil to cook the dish.  Crumble in the fried onions towards the end of cooking, e.g. Dhopiazza style.

You can now buy fried onions in bags from a lot of Asian supermarkets, they are not as good as home made but passable.  I know that some BIRs use it because that is how I found out this.  I think someone else also mentioned you can also buy fried garlic.

CP

Well done Andy, we couldn't afford to lose you
CP