Thank you Stew. Here's to hoping that the forum finds what we are looking for, and that it becomes one of sharing success after success!

Wish I found this place as quickly as Gary did!

-- Josh

Billycat,

Which other bases have you tried and how does this specifically compare?

Awaiting your report on the finished curry...

-- Josh

Thanks UB!

Awww. Wish I could be there, but alas Toronto to Lincoln is too much of a hike.

Very much look forward to the outcome though.

SnS - do they know the intent is to share the findings on an internet curry forum? If yes, do you believe you will get the straight goods - no missing ingredients, wonky methods, anything else to throw us off?

Also have you put together an agenda yet? I'd figure curry base walkthrough and some finished curries on the back end. But do you know which curries you will be making?

Such a great opportunity as this, want to make sure we maximise it!

I'd be happy to contribute if the numbers are short.

-- Josh

UB - POST IT!

That's something else they can't get right here in Canada - Cod 'n Chips!

BIR Curries, fish n chips, full English BF, pies, proper doner kebabs....... who says the UK is known for its bad food!

Can't wait until I take a trip next summer!

I made the Saffron a number of times, always with the potatoes. I could taste them. Not necessarily a negative, but definitely noticeable. Why is it that some are dead set against them?

Bobby, here:

Water, Dried Onions (5%), Caramelised Onions (4%), (Onions, Butter, Sugar), Cornflour, Yeast Extract, Salt, Sherry, Concentrated Tomato Paste, Sugar, Colour (Ammonia Caramel), Concentrated Onion, Cider Vinegar, Vegetable Oil, Vegetable Extract, Spices with celery.

Is it the caramelised onions?

QuoteMade the Korma - 4 X Write this recipe down
Made my Pathia - 4 X ate everything even though I used the rajah extra hot chilli powder

Currytester - what do you mean by this?

Quotean I describe the difference Josh?..Not really. It comes down to more depth, more savouriness and much much more pleasant and enticing aroma. That just doesn't really begin to describe it, but it's the best I can do.

There seems to be two eras of BIR cooking. Pre-early-90's and post. I find it odd that BIR cooking across the entire British Isles changed (fundamentally it seems) during this time.

Does anyone know of any legislative, regulatory or otherwise changes that may have happened? Outlawing of MSG or some other ingredient?

Grasping at straws but thought I'd ask.

-- Josh

QuoteAnd it's these that you and others seem to be trying to emulate

Pardon my ignorance and the fact my curry years were 1997 onwards, can someone explain how curries were different before the 90's?

I've heard it a few times on the forum that BIRs "don't do it like they used to", and I'm wondering what that meant.

-- Josh