Never tried the Loyd Grossman stuff, but I'm not sure "on par" is a compliment!

I believe that the Kashmiri Masala paste referenced in the cr0 recipes is the Patak's variety.  The Tikka, Tandoori, and Kashmiri Masala pastes seem to work well, while the sauces are pretty useless.

-- Josh

Yes especially garam masala.

For me, even a coffee grinder full is too much!

-- Josh

QuoteNow that's interesting. Rosewater. I've read so much about it in authentic curry books but not heard of it being used in BIR's.

Anyone got any experiences with this - new thread I reckon. Would you like to start it off Josh (Lets Talk Curry section perhaps)?

SnS

OK then here it is. Anyone else out there use it? have tried it? had it in a BIR dish?

I've had it in rice, as well as in a Korma. The Korma was one of (if not the) best I've had. Too bad I'm more into the hotter stuff.

Found in my local Indian grocery, along with a bunch of other "waters". I figured out which was rose by the picture  ;D

-- Josh

Weird. Its almost a base recipe that becomes its own final curry. A lot of similarities to  some of the bases here.

Not sure about a teaspoon of cinnamon though (same amount as the cumin). Cinnamon can overpower a dish in quantity.

Cloves maybe?

A recent add I've been making to my rice since having it at a restaurant where they identified it in the description of the rice, is Rosewater. Adds a really nice undertone. I just mix a couple of swigs worth in the regular water when boiling.

-- Josh

Bobby - make the Bruce Edwards Pilau (the original, not the updated). Just try it. Dead easy.

The trick is the frying to remove the starch, and the oven bake/absorption. Dry, elongated, separated grains every time.

-- Josh

BB - I notice cumin in your pilau.

Is it regular or the "black" variety? I've read/heard the use of Black Cumin in rice. They don't stock it in my local Indian grocery 

Just wondering if the difference is significant.

Anyone?

-- Josh

I'd like it if a final determination was made on deggi or kashmiri in the base or spice mix is made. I have both to hand..... and to be honest I can't tell a difference in the final curry.

Relying on the capsicum-tuned tastebuds of the members!

... Especially since more than a few swear on one or the other.

-- Josh

I've never tried the rajver base, which I may do next. Curious that someone posted on another thread that they thought the SnS Saffron wouldn't work in a CTM. Forget why, but I guess I need to try it.

On the weekend I took the SnS Madras/base and hotted it up to a Vindaloo, added some onion, potatoes, red pepper, cumin seeds - just to mix it up a bit - and the result was the best Vindaloo I've made. So I'm sold on that base for hotter curries. Stew's Jalfrezi is up next for that base but I'm sure it will pass with flying colours!

BB - you're right about the impact of the evaporation method. In retrospect, its probably why I enjoyed my Bhunas more than many of my others.

On the oil separation note, I find the SnS Saffron (as it retain a lot of oil, and I don't try to reclaim it) to leave an excess in the final curry (when started with 3TB of veg oil). I end up having to drain it. A few of the photos of others show this. I'm hesistant to drop below 2TB when starting the final curry.

-- Josh