QuoteI would say that the most important thing to understand here is, there are many varied techniques that can be applied to create the BIR flavour, Julians being one of them, Micks being another and Chewytikka's being another.  I have tried Micks(CBM) base and it was fantastic, and so was the resultant curries using this base in conjunction with his preferred methods.  I have also been using Chewytikka base of late, and his methods in the main, which is also giving me perfect results.  Two very different methods, two very different base sauces but both resulting in fantastic BIR style dishes, albeit very different from each other!

This post will probably stay off topic until we have a tate report from C2G
Agreed Razor, Julian has really stuck his head above the parapet with his venture, I really wish him all the best, he may steal a march with that. Personally I've been trying to sort the optional from the crucial, the conflicting information (as a forum should be) is rife. One of the biggest 's for me is the Ashoka stuff from panpot,purely because I know what it should taste like, which I still can't nail to an Ashoka dish, the base being not too much different than any other....their menus posted through my door state different ingredients than the bir observation on here.....I followed those threads like a good book as I had never heard a report from a bir kitchen. the Korma has nothing in but base & cream, but in restaurant korma still has the 'unusual taste'.

What happened to Panpot?

ELW

Hi all, Im going to stay off topic then hopefully bring it back.. I made the remark to try and clear up(in my own mind!!) some information on posts which were possibly conflicting of which there are lots on this site..it's a forum right?? This particular comment related to a member(will look back & confirm before naming, but If i remember correctly someone who's knowledge is sought after at the moment) commenting that aluminium pans were less likely to burn due to them conducting the heat more evenly. Julian then said in one of his videos, that the non stick property of the ali pans was in some way beneficial to changing the flavour, ie 'caramelising the base'. Its was simply just a term i have never heard used before in terms of the 1st ladle, but it did make sense!

I do know the difference between reduction & caramelisation, i have around half ltr of caramelised onion paste (bunjarra, banjarra) in my freezer. I have also caramelised onion in bases before adding any liquid, which i found to my surprise & dismay that it made little difference in taste. I am using an ikea wok, which has started to rust(ali pan coming next week) & i think i am well past the burning of ingredient stages...in fact now i cook spices in G&G & tomato puree rather tha oil, agin with no real difference in flavour for me. I think all of this can be found summerised in "cr0 myths"
My personal struggle at the moment in creating bir...& there definately is 'something' missing , is I've been looking to avoid home cooking brick walls like oil, hopefully thats only 0.5 percent(whoever came up with this missing  5% should be credited, because they were right on it!)
I look at it in terms of layers of flavours added, beginning with the base. If I don't like the taste of the base on its own, I won't like the main dish after reducing...everything cooked & not burned(a spectrum, not black & white)
spice mixes - Im not 100% convinced on yet, there is some good interegation of a 'certain mix' at the moment on here...my thinking on this at the moment is may be the 10kg catering containers of curry powder are so widely used in the industry, may be contributing something extra, I've no idea whats in them!! (Have never seen Eastern Star here, & only maybe 5 others,  Easter Star being a fair bit more expensive)
Stock - I can pick out stock(manufactured or else) in many a bir dish. for me when used properly creates a great background flavour, when I've ever had good risotto, then thats where the flavour came from.

Advanced or multi stage gravy (cr0)-  I'm mad keen to hear more, but Julianc2g never mentioned this!!!!!!!!!!!!!!!!!!!
On topic- CurrytoGo, Cannot wait to hear a members taste test on c2g, it's long overdue, & Im too far away....Its very seldom that trade secrets of any kind are revealed on tv/web by people in the business, but I think it all adds to Julians credibility.those videos are brilliant & Im sure between both gravies & c2g I'm sure I will have taken a huge step forward to creating what I'm after

I'm ok for Ugg boots at the moment but really enjoy reading members testing results & thoughts on here, keep them coming & happy christmas
Regards
ELW

Feel free to delete or move this to the correct section

thats the ones, maybe even 60's style packaging

Heading in that direction tomorrow, will grab some They are 2 for

Phil/PaulP,  I have made Kd1 base 2 or 3 times & recipies almost to spec..1st time the only changes i made were garam masala: cinnamon powder instead of whole & i used British bay leaves(iv still never got round to buying the asian ones) Ive made a few allegedly 'garam / punjabi masalas' as the menus here sometimes mention them in every other dish, most of the blend recipies i used were from the net. I'm still not sure what makes a bir spice blend, if anything at all. I'm not convinced that they are nothing more than chefs touches. The juice wasnt worth the squeeze if you know what i mean
Never knew what I was aiming for with the base 1st time around...it tasted pretty good on on its own...the smell from boiling onions & garlic/ginger was awful(clothes/hair) really bad!!
The low spices in the base & dishes had me almost doubling the amount in the recpies, which taught me what burned & raw spices taste like & if i remember right, there was no tomato puree used in the dishes or g&g
Comparing those to any others i've made, the spice levels could be brought up with careful cooking & I made some pretty good curries, but I now realise the dishes lacked the g&g & tomato puree flavours of the recipies on here

Never did the pre cooking of meats with the 1st stage paste or added a spoonful to a dish at the end of cooking

regards
ELW

QuoteOnly two of us we ordered far too much food but we mangaged to eat most of it...North Indian Special,chicken tikka bhuna.We also had a third main dish called Rajastani Steak

ordering 3 dishes between 2...thats one of my signature moves too 

ELW

QuoteHe did say that after he had pre-cooked his chicken the liquid left is thrown away,however after he describes his lamb method he says the liquid from this and some from the chicken is added to his stock,very interesting.

Hi jb, I have posted in the past & recently about stock...normally im told to forget it & learn how to cook garlic..2 dishes from one of my locals, one of the best in the city...
chicken karahi - deep red/brown in colour - tastes slightly bhoona like
lamb karahi - dark brown in colour - tastes like a spicy lamb stew (stock like as if it has been left in) completely different flavour

surely someone lives near Curry2Go to do post the 1st taste test?

Regards
ELW

Quotewow man the tandoori powder is esculating a little bit of tandoori powder causes such arguments

Nothing compared to the garam masala war a while back

Hi Haldi, sorry I should have made that post a bit more clear than I did. I was wondering if anyone has tasted his food from Curry2Go yet?...If i was near I would have done it already

Regards
ELW

isn't that the same person? saw this link before i think
ELW