QuoteThe base cannot be replicated scaled down

I've heard this before first hand. How big are their pots? I know there was a 30-onion recipe here for a base.

Too be honest to rule out the "scale" issue, I'd be more than happy to try it, even if it meant I needed to buy a massive pot!

Really wish this line of enquiry could be ruled in or out 

Interesting observation!

You say that using the restaurant's base, you get 100% BIR taste.

If there was some industry-wide "secret ingredient" you can bet that someone would have spilled the beans by now.

You say the ingredients in the restaurant base are the usuals, but what about the colour, consistency, spicing, ingredient balance...

How would you describe the "best flavour"?

Might be an opportunity to get some inside tips and advice.

Good luck.

From what I've read cupboard should be fine. I use the fridge personally, as there seems to be a melting point for ghee that is at the higher end of room temperature. When I go to the indian grocery, in the winter the ghee on the shelves is solid. In summer, its part liquid.

Rather safe than sorry I just use the fridge and spoon out what I need.

I don't buy the plastic jarred ghee anymore. For some reason homemade has a far superior taste and aroma. I use ghee whenever I have it in my pilau, butter chicken and korma.

-- Josh

Quoteit keeps in a jar in the fridge for ages too.

Really? I've found the fresh garlic/ginger goes off pretty quickly whenever I've tried to make my own and store it in the past. Perhaps the oil you mention (I only have ever used a water mix) makes a difference in the longevity.

To be honest that's why I switched to jarred (in the final curry only, never the base).

Maybe I should try an oil mix.

-- Josh

QuoteYou are blending the fresh garlic and ginger with cold water before adding it right?

Yes this is what I've been doing with the new BE base. I just haven't personally noticed a huge difference in the aroma of the base while cooking. The end result in a curry is fantastic though.

Whenever I've made other bases in the past I always used fresh g/g through the microplane (no chunks) so maybe I was getting some of the effect anyway.

BB - what exactly did you notice the difference being with the g/g pureed?

Personally I think the base is fantastic, and I've made it four times now on the trot. I judge by the finished curries, which have all been my best efforts. Nothing specific to the g/g though, unless I'm just not noticing it. I did notice that Bruce's curry recipe doesn't call for g/g before the spice mix which I was becoming accustomed to.

Curious too as to the "chemistry"

-- Josh

BB - I guess the question is how much spice mix did you use in your base? I'd figure if you used half the amount the effect on the finished base would be significant. Using this base how much spice mix did you put in the curry itself?

-- Josh

QuoteHave you tried the base with other recipes yet?

I've tried it with Stew's Jalfrezi, a CTM, a Korma, and a Vindaloo (just a hotter version of the curry recipe he provided)

As Bruce's base is well-spiced I followed the lead of the curry recipe he provided and reduced the spice mix at curry time for each of the above.

Each as good as I've ever made.

-- Josh

Don,

I think Patak's is the main global brand for Indian sauces and pastes.

But really, drop the Patak's and move slowly to the spice aisle at the Indian grocery. Other than a helper for Tikka marinade, don't use it.

Grab the following: cumin, coriander, garam masala (unless you make your own!), turmeric, hot chilli powder, fenugreek leaves (methi), paprika,  madras curry powder, cloves, cassia, and bay leaves. Those are probably the basics, but others will be needed depending on your curry tastes. Probably cost you less than a large jar of Pataks!

Make a base gravy (Bruce Edwards, Saffron, and SnS are personal favourites of mine)

Then make a curry - if Tikka Masala is your thing try Curry King's - you can't go wrong. For the Chicken Tikka, try Blade1212's recipe.

The base gravy + curry method might seems tedious and time consuming at first, but the base lasts for many a curry. The Patak's stuff is really only eliminating the base gravy creation stage, and the results are FAR inferior in general.

Saying that you see a lot of Indian people buying it is similar to saying I see a lot of Italians buying Chef Boy-ar-dee Pasta meals.

--- Josh