Hi

@TyeNoodle

God like curry pics, nice cooking setup too!

@CurryOnRegardless

Good to hear your recomendation - on the list to do!

@matt3333

Good question, what is his tandori masala made of - sort of implies its Pataks? - keen to find out! - bit of a silly omission in the book.

cheers all.

Hi,

TyeNoodle, CurryOnRegardless & all

Have you made any of the main dishes yet? - would be interested to see some pics and hear some feedback from your efforts.

I have personally made the Vindaloo recipe around 5 times now, will try another dish soon, but I like to reach a point of producing consistent results with a recipe for comparison reasons.

The other night, when sitting down munching on said curry, for the first time - I had an inner thought to myself. This thought was something along the lines of:

'Well you've made some damn good curries in the past of this there is no doubt, but if you are truthful to yourself you know they are just not quite the same as a BIR makes them. But this one, this one is a little different. This actually for the first time has an unexplained quality about it, almost like I did not make it. It is actually very BIR. You know you have some way to go to be sure, but this actually has a remarkable BIR quality to it.'

Trouble is, at least three things have changed now, new cooking technique of high heat throughout - as high as I can get it without burning the spices and splattering curry all over the kitchen, new base and new main recipe. Not sure which part of the equation is to attribute. Probably all three....

Thanks Axe

Hi

I was dubious whether to start a new thread or not as onions have already been discussed on other threads, but from what I have found using the search function, most of these have not been posted in in 2 years.

So onions - as I was arriving at Farnham train station last night, the Spice Station TA which is part of the station building, was recieving a delivery.

I noticed there were several massive mesh sacks containing onions, and they were all large Spanish onions.

Has a decision ever been reached about what type of onion if any is best for BIR cooking?

In the other threads it has been discussed, such as Bruce Edwards claiming Spanish onions are a must and someone else claiming that price is the only issue for the decision? but I could not find a conclusion.

Standing on the platform, you can often smell them starting to cook.... lovely aromas.

Cheers

Hi

Been trying to justify buying one of these for ages now, the idea is just so appealing.

They have some other ones here too: http://www.spicesofindia.co.uk/acatalog/Tandoor-Oven-and-Accessories.html

Apparently they can be used for whole chickens and legs of lamb too, quite versatile.

If any one does own one and has any feedback, I would love to hear it too!

Hi

These online shops are pretty good too! I have used them a lot:

http://www.spicesofindia.co.uk/

http://www.natco-online.com/

Thanks

Was searching the web for nuggets of BIR information and stumbled upon this series of articles on how to cook British Indian Restaurant curry at home.

A couple of interesting ingredients in the base sauce... Sharing the links as some may find the articles interesting?

Not Delia - British Indian Restaurant Curry

http://www.notdelia.co.uk/british-indian-restaurant-curry-introduction/

http://www.notdelia.co.uk/british-indian-restaurant-curry-prerequisites/

http://www.notdelia.co.uk/british-indian-restaurant-curry-basic-curry-sauce/

http://www.notdelia.co.uk/british-indian-restaurant-curry-different-curry-styles/

Cheers

Quote from: parker21 on July 14, 2010, 08:46 PM
hi solarspace try this link to a large square gas burner output 8.8kw and it only cost 25gbp nearly 15gbp cheaper than jackson, and jerry m got this 1. http://www.gasproducts.co.uk/acatalog/Large_Square_Gas_Boiling_Ring.html
hope this helps
cheers
gary

Hi Gary

Thanks for the link! - have ordered this one as it looks like it would be good with a wok too - http://www.gasproducts.co.uk/cgi-bin/sh000001.pl?REFPAGE=http://www.gasproducts.co.uk/acatalog/Cast_Iron_Single_Burner_Gas_Boiling_Ring.html&WD=foker&PN=Large_Tripod_Gas_Boiling_Ring.html%23aHA315#aHA315

Nothing ventured, nothing gained etc.

cheers

Russell

Absolutely fascinating reading, thanks for the links.

The boiling rings are not as expensive as I thought, there is a nice looking 8.8Kw one on this UK site for example: http://www.jacksons-camping.co.uk/heaters/boiling-rings.htm

Thinking about investing in one of these! and cooking outside....

Hi

Very interesting your observations of the kitchen.

With regard to the heat, I personally have never used a professional gas stove, however, are they actually hotter?

What gas do they use? do they have propane tanks or are they hooked up to the domestic supply?

One of my favorite local BIR's has a huge gas pipe going up through the takeaway waiting room, so I assume their cookers use the domestic supply.

Therefore with the same gas supply, they are unlikely to be using a higher temperature.

They may achieve optimum temperature faster and have a far more even spread of heat across the heating surface of the pan as they appear to have several rings, and be able to deliver more power in a shorter time, but surely the temperature cannot be higher?

Is there something in the speed and power level used? What do we think?