That would be a huge indicator as to where we actually are in this quest.

Anyone want to give that a go? I would if I could but I'm surrounded by authentic Indian restaurants.

-- Josh

You know that makes a lot of sense. I wonder if a dust mask would be enough though. Nose plugs might work better.

Hey if it works!

Looks great Haldi.

I've yet to find an onion bhaji recipe that I'm happy with. Would you mind posting the one of the packet?

Yes curious on the caramelisation idea.

Jeera - keep us posted!

cr0 community,

While I love the trial and error, and the trials and tribulations of those on the forum, I feel compelled to try to get some first hand BIR info of my own.

I had an idea that I would contact the owner of the BIR I used to frequent in Norwich, England and ask him for his ingredients, technique and method. Over the phone. I live in Toronto Canada, so a site visit isn't possible.

I frequented this place about multiple times a week for the 5 year period I lived there for work between 1998 and 2003. I googled them and found its still going with the same owner.

I'm hoping he will remember me as "The American" - even though I'm actually Canadian. He may feel unthreatened if he remembers me. (and give me the key info) He is Bangladeshi, and his English is 75%.

Questions for some of those on cr0, since I don't want to mess it up. I know many of you have approached BIRs for info before.

- What are the key, simple things I should ask?
- I was hoping to get his base recipe, madras, tandoori marinade, and tikka masala (any important others?)
- Which key questions should I ask around oil, method, cooking times, etc?
- At what point do you think I should offer money (I'm that desperate!)

Appreciate your input.

--- Josh

Back away from the cooker very slowly.....

I tried this "pile and singe" method with a Vindaloo tonight. I thought the extra chilli in a Vindaloo might give the extra spice bulk to create the small pile. I followed Haldi's observations with the onion, garlic, and then the spice, stir fried for a little bit, and then pushed it to the center and cranked up the heat.

Forget two minutes, within 30 seconds I knew something was amiss. I stirred and noticed the spices were clearly burnt. I added some curry base and checked, and yes, it was inedible.

I scrapped what was in the pan and started afresh with my usual method (lots of stirring and shaking).

..... And this is a ceramic hob, not a gas burner.

I've seen a few of Bobby Bhuna's burn-jobs, and he's been pretty clear the taste was bad.

This can't be it, unless its a slight burn of some of the spices (and garlic/ginger) while the rest are cooked properly.

Might explain the smoky flavour, while the curry by and large is unaffected.

Why not, I will give Haldi's "small pile" observation a go and report back after tomorrow night's vindaloo.

One curry is worth an experiment.

-- Josh

That's one worth asking a BIR chef. I don't think they'd be too put off to explain... as long as you acknowledge up front that "recycling" to one degree or another may be common practice, and key to the taste.

QuoteWithout much delay, he seem to fold all the ingredients into a small pile in the middle of the pan.
He turned the gas up high and let this mixture sit there for a couple of minutes.
Very near the end of this time, there was the amazing BIR aroma
Perhaps it is slightly burning?

A couple of minutes, on full heat, with no stirring? If that was one of my home efforts I'd be scraping black stuff off the pan.

How is that possible? I would think that everything on the pan surface would be charred.

Really interested to understand...

-- Josh

I like the BE spice mix, and I also use the kushi which I have a jar of when I run out of BE.

Jerry - what do you notice different/better with this mix?

-- Josh