I try not to look at it too seriously. It's just selling an image, no different to any other industry really. It only becomes a problem if it's read into too much. I just appreciate the atomsphere and think little more of it!

Quote from: Cory Ander on January 04, 2008, 12:03 AM
Well, the simple and sad fact is, Bobby, that many people here have been eating and cooking BIR curries for longer than you have been alive! (I see you're 23?)  ;D

I had a look to see just how long you have been eating and cooking BIR for but it seems like it's been so long that your age is not applicable!!! ;D Lol, I'm just kidding, we've all seen your youthful (are dare I say slightly hairy ) hands in your very helpful recipe walk throughs!
Boy am I glad this isn't RCR because from what I hear I would have been banned weeks ago!

Thanks CA, a young chef once told me that adding fresh corriander to a dish early makes it become bitter. Is this true?

Hey Lorien, welcome to cr0! ;D

Thanks SnS, you certainly seem to know your Garam Masala! I was having a quick google and wikipedia reckons that "Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost." Could it just be that simple for the run of the mill variety?

Quote from: smokenspices on January 03, 2008, 04:36 PM
Indian Music MP3 (No Robin Williams or Sydney Divine)

Hahaha, a little Robin Williams with your curry? Now that would be odd!

Who knows why it is recommended that Garam Masala is added nearer the end of cooking. The same question as regards Methi and any other examples. It's fair to say anyone could assume it is because added earlier, these ingredients adversely alter the flavour of the dish. I would however, like a more comprehensive answer if anyone has one. Thanks guys!

Theres a set Sabatiers rrp 140 for 50 quid in tkmax atm. Are they good?

Nice one SnS! We've found the "taste"! Use Okra with Tomato soup as your base sauce. Job done.
It really does smell like cream of tomato soup though... I might try this in my base instead of canned tomatoes.

I must confess, I insist on adding Garam Masala nearer the end of cooking because an experienced member told me that it is correct practise. I can only assume that it adversely alters the taste when added earlier on. The same goes for methi. If anyone knows the answer please tell me!