Maybe "rotten corpse and flies" is the secret taste. No wonder they say you can't replicate it at home.

Quotehi josh they are the same ingredient just 2 different names

In my local Indian grocery they have both rose water and kewra water. A quick google on the topic told me that they are made from two different flowers (pandan vs. rose).

I've been using rose water in my korma, but I think I will try the kewra variety to see if it in any small part gets me closer to BIR.

Yep, those naan breads can be tough at first. Try Pacman's or Unclebuck's. And don't coke too much!

Sounds like curry base with added garlic.....

QuoteAnyway he then got the kewra water bottle out (if that's what it is)

SS - what makes you think its Kewra water vs. Rose water?

I've seen a few times rose water listed as a Korma ingredient.

Hi, Probably best to start with this version of the Bruce Edwards. There's a few updates (including doing away with the tarka)

https://curry-recipes.co.uk/curry/index.php?topic=2815.0

Also explains a lot of the why, including some of the things you mentioned.

Good luck!

-- Josh

Xacutti is more of an authentic Indian dish, not a BIR one.

I've made it before, as it is known to be a complex and robust dish. I forget where I got the recipe, but I remember it being from a book, not the internet.

It was "ok" in my book. Certainly not worth the effort to source all the spices, etc. I'd go BIR any day.

Definitely a richer taste. I use it in my Korma and Pilau rice regularly. Occasionally with other curries.

Would highly recommend making your own instead of the stuff from the plastic jar.

Probably not the best thing for you health-wise, so don't make it an everyday.

--- Josh

QuoteI mentioned Kewra water even though I don't really know what it's used for.

From what I gather, Kewra water and rose water are similar. The BIR I frequent uses rose water in their Korma, it says so on the menu, and its fab.

I did an experiment yesterday, making a korma using the "fry lots of coconut powder and sugar" method in the oil to caramelise a bit. I Then added base, chicken, and finished with cream. I also added almond extract instead of ground powder. Unfortunately I put too much extract in and it was overpowering. However, if I look past the almond taste, it was a very BIR korma taste.

Everyone around the table scoffed it down. Too bad about the almond, this may have been one of my best.

-- Josh

1997, Bengal Palace, Seaford E. Sussex