Quote1 dsrt spoon turmeric
1 dsrt spoon paprika
1 dsrt spoon chilli powder
1/2 dsrt spoon ground coriander
1/2 dsrt spoon cumin

I haven't done any detailed math, but I would have thought that with 6 onions, these measurements would produce a well-spiced base, vs a bland one.

I like the extra carrot idea, as I think this may add the sweetness I think is missing from my own efforts.

Are you going to have a chance to try this against the restaurant base (before you eat it all!)

-- Josh

BB - when you said the base was extra red, from the pics it looks like that is mainly from the oil (and you're right, there's a lot of it). When its stirred its a bit more "standard greenish/yellowish".

Was the Madras any better than what you've made with the BE or SnS/Saffron bases?

If you were to take a known base (like a BE or Saffron), what would you change based on your findings/likes/dislikes with this restaurant one?

- Boil off more water?
- Half the spices?
- Double up the carrot?
- Double up the oil?
etc. etc.

-- Josh

Oh one thing I remember he did say (that I understood) was that the base is used in *every* curry. May be obvious but worth noting.

Great job Bobby! 

QuoteI was going to add nutmeg and cinemon sticks

Lol! Quick thinking!

Looking forward to the analysis!!

--- Josh

I really don't think it had to do with giving away the secrets at all.

When he remembered who it was he said come by the takeaway and he would "show me everything".

It was the over-the-phone English that scuppered the whole thing.

No email address - somehow I was not surprised. This was a real old-school takeaway.

-- Josh

Looks just like when I make it. I know how good that dish is.....

I tried a mooli in my last BE base. I found it added absolutely nothing to the taste, and after an hour boiling, the mooli chunks were still quite solid and not easily crushed. I feared having noticeable bitty chunks in the final base, but that didn't happen. Nonetheless, I failed to see what it added in terms of taste or texture. Perhaps Bruce can elaborate as to what it does and why he left it out of the revised base.

Jerry - as for the ajwain, be careful. In Bruce's base recipe he mentioned the original 1tsp being way too much.

Hi All,

I made the call to my old BIR takeaway and well, the end result wasn't what I was hoping for.

The guy remembered me and said sure he would help me. He said if I came into the takeaway he would show me everything. I explained again that I am in Toronto, and to come in wasn't possible.

I asked if he could share his curry base recipe, and he reiterated over and over again there are some spices/pastes that I could not get in Canada. (Not sure why he was so adamant on this point...)

He said it was complicated with lots of steps, and I could tell he was uneasy about trying to explain in English. I asked him if he could email. Clearly he didn't have email and was obviously a little overwhelmed. As I feared, the language barrier was too great.

Back to the drawing board. The one plus I got from it is the willingness to have me in the kitchen to see it all.

Maybe we should all just approach our favorite BIRs and ask for the information we are looking for...

-- Josh

Speaking of great avatars, UB I know yours is a tandoor, but every time I see it at first glance its a toilet! Maybe that's intentional!

Welcome aboard Vicky!

Great intel Derek. OK, the seasoned pans have some significance as evidenced by BB's "new takeaway/just like ours" observations.

Great idea to have him review the Saffron base. Worth asking him also how much he makes at a time. The Saffron may be scaled back, and they may use a larger pot. Some have suggested the sheer scale is an important factor in hitting BIR taste. Also have him critique the method (boil the veg, add the spices, blend, simmer....)

-- Josh