http://www.telegraph.co.uk/foodanddrink/7215687/Umami-I-tried-it-and-now-I-want-more-and-more.html

Quote from: George on January 26, 2011, 11:58 PM

Quote from: fishy on January 26, 2011, 11:21 PM

It sounds good. Where is the restaurant, please?

Uddins in taunton, somerset, iv tried a lot of resturants but there jalfezi is something special, once i get to know them a bit better i will ask them for some of there base to compare and of coarse pick there brains if there willing

Thanks guys
The dish i had  the onions were cooked very well done a bit like you get on a hot dog (burnt in parts), this is the taste that came through in the curry and partly in the sauce, i assume they added and cooked the hell out of the onion at the beginning of dish then added G/G paste and so on, base etc.

the dish was very dark in colour also, never had a jalfreizi like it! awsome!

iv used smoked paprika with ok results but not the same taste, its defo coming from the burnt/caramelised onions, (sweet and smokey), i have some experimenting to do i guess.

my curries are nearly there.
Cheers chaps

Recently discovered my fav new BIR, there curry is the best iv ever tasted (jalfrezie), what i did notice that the slices of onion were partly burnt and had that lovely sweet smokey taste (caramelized/burnt) and the base tasted simular, it was awsome

My question is has any of you used caramelized onions in your base?, for me i think maybe thats my missing something, im not sure.

my next batch of base im gunna cook the hell out of the onion untill almost burnt then proceed, apreiciate some thoughts before i ruin my new batch of base.

ATB
fishy

Hi Dave

I to experience the same, my currys taste almost there but does'nt seem moorish like my local TA's , i cook for friends and most say my curry is better than anything they have tried from restaurants, there main comments are that the curry taste much more fresher and i do agree with that (fresher) but im still missing that special something i believe, maybe its precooking more ingredients or maybe the curry is good but my taste buds are expecting more, probally all in my head.

i had the best TA curry very recently it was awesome tasted a bit salty but fantastic, infact after eating i drank a pint of water , i wonder how much salt is actually used in TA'S and how much salt contributes to the taste.

atb Fishy

Hi lee and welcome,  would be very gratefull if you could post the tikka recipe your BIR has given you, just to compare with others and out of interest.
atvb
rich

Welcome Joffy your gunna like the recipes here, regarding the methi your gunna need powder for the base sauce as stated and dried methi leaves for your dishes so buy both, i dont add methi to my base but im yet to try razors base and it seems popular so follow it to the word.
atb
fishy

Hi all
Has anybody tried this and what do you think, the link below claims that western resturants soak there chicken in brine to make the chicken retain its moisture, there's other stages also to achieve that tenderness, take a look its very interesting.

http://www.indiacurry.com/faqhints/tenderchickencurry.htm

i visited a new BIR recently and the chicken tikka had so much moisture in it, it was amost slimey but it melted in your mouth best ive tasted yet so is it brining?

atb fishy

i use:
8 tsp turmeric
6 curry pwdr
5 coriander pwdr
4 cumin
2 garlic
2 garam masala
1 ginger

Fishy

Oopps! did i say bowls, sorry i meant skittles ;D