With so many excellent and delicious recipes on this site, a trawl through past posts is always a good idea!  I was looking through this House Specialities thread yesterday morning and came across a recipe for Vegetable Razala first posted by Haldi on January 16th 2008!  We spend a lot of effort - and posting time - on meat recipes, mainly chicken and lamb, and there are very few vegetable dishes that I have found so far, so it was a welcome change. 

Anyway, long story short etc,. I had some spare base available plus a selection of veg in my fridge (carrots, potatoes, broccoli, cauliflower, and green beans) and whipped up the Veg Razala for lunch.  Absolutely fabulous!!  Thanks very much, Haldi........I'll definitely be making this one again!!

So many recipes are in danger of getting 'lost', and I wonder if we sometimes forget the real wealth of curry heaven there is in the archives!!
Best
al.
 

Can't blame you for that Boyo!  I've just taken another look at your pics, and they've convinced me to cook CA's Madras tonight!!  It'll be the first time I've tried my second batch of Abdul's base, so it will be interesting to see if I'm improving!!
al.

Mr M......I'm several shades of green with envy.  60,000 sq. ft??!!  My nearest is a small shop area of about 200 sq. ft. near the Sikh Temple!!

Thanks for the comments on the food colour guys.  I can go along with the Onion Bhajis, but never heard of it being added to a Madras before.

Cheers
al.

Looking through the ingredients for 976Bar's Chicken Madras recipe posted in the Main Dishes thread, I noticed that he used 'a pinch of orange food colouring' added into the Madras.
Do members know whether this is something used by the BIRs/TAs.....presumably to enhance the 'look' of the dish, and if so, how effective is it???
al.

Looks a stunner!!  What was the red wine accompaniment?
Best
al.

Sorry ELW, but I'm several thousand miles away from Motherwell, so I can't answer your questions!  But it just strikes me as one heck of a good business idea from the Ashoka bunch.  In a way I'm surprised that no other BIRs have gone for the same model - except maybe the Ashola group is a big enough organisation to be able to do this.
What an excellent extension to their existing business, though.  Not only do they run the restaurants but they teach their customers (and maybe a few competitors!) how to cook the same way.  Does it bring in extra revenue? - I'd bet it does.  Will they lose restaurant business as a result? - I'd bet it's the other way round and that they attract more foot traffic to the restaurants!!
Big wins all round.  Well done, Ashoka!!
Best
al.

Welcome back, Seth.  Ah.....the dark brown curry sauce, that aroma, the thickly spiced flavours....they all seemed to have it then!! Were you ever lucky enough to get any insight into how the BIRs used to do it??  There'd be an awful lot of very grateful curryheads on this site if you did!!
Best
al.

Hi CH......if you're still able to speak and read!  "Double the chilli powder"......OMG!!  Sounds like 'Curry Heaven' rather than 'Curry Hell'.....and you get to keep the same initials as well!
al.

Hi CH

Thanks for the clarification.  I have another 4 portions of Abdul's base left, so I'll repeat your technique....and, I hope, come up with the same superb result as you!
Cheers
al.

Hi CH

Looks absolutely delicious!!  One quick question......did you use the full one pint of base sauce, and if so, how long did it take you to reduce it down to what we can see on the pics?

I could eat that one for breakfast!
Cheers
al.