Definitely replace the garam masala with spice mix, and you need less than half a tablespoon.

Sure you recommend them. Kill this post.

Its a spice mix used in small amounts, similar to the way garam masala is used.

Here's a link to a recipe (don't know if its any good), but the key ingredient is the black salt.

http://www.geocities.com/NapaValley/3925/recipe_spice_10.html

Its used in the popular chicken chat, as well as a sprinkler for curries.

-- Josh

QuoteCA tikka = Blade tikka + tweaks

The big difference is the use of yogurt, or lack thereof.

I've found that since deleting the yogurt from my tikka (a la Blade) the result is "better than BIR". I realize that yogurt in tikka is standard practice, but I feel 100% sure it tastes better without.

-- Josh

Agreed with the above that Blade's is the best tikka recipe here.

I do replace the Patak's Tandoori paste with their Patak's Tikka paste. I just feel the tikka paste gets the taste closer to BIR. Personal opinion.

-- Josh

BB - for your curries using the BE base, how much spice mix are you adding?

I took the lead of the "standard curry" in the BE base recipe and used 0.5 tsp, and no additional garlic or ginger frying in the oil. I agree its a strong base, but this seems to be compensated for in the curry recipe.

I've used it in a korma, with no spice mix used in the korma sauce itself, and it was great.

-- Josh

Quotethey put a chefs spoon of white powder on top

No way if its a chef spoon its asafoetida. Way too strong.

Probably chat masala. This is a common sprinkling on most hot curries at the place I frequent.

Even still, a chef's spoon is a lot...

There are a number of "demo" base recipes on this site. Saffron, Rajver, etc etc.

Assuming the statement above is true - "the secret is in the base" - then why do these recipes not do the trick?

Is it an issue of scale? Chef's "forgetting" a key ingredient? These are crap BIRs?

For Haldi to say that using the base sample, the curry was 100%, is a huge statement.

Ideas??? I'd would pay a head chef of a known-good BIR to create the gravy in front of me, at 100% scale, with precise measurements, times and steps, and prove the outcome with a top-notch final curry.

Unfortunately there are no BIRs near me 

-- Josh

Good call! I will try that. Thanks.

-- Josh

860 gram tins... right there is one of my biggest issues with tomato paste, White Tower or otherwise. A curry needs a teaspoon or so as an ingredient. Once opened, the paste is only good in the fridge for a few days. I find I waste so much of the stuff. Unless I know I will be making another curry within a couple of days, I usually throw the whole tin out (minus a teaspoon!)

Anyone have a way to keep it longer lasting?

I wish it was like Wasabi - in a tube, and has a long life in the fridge...

-- Josh