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The question I have though (finally) regards the other 3 dishes I found.Chicken Madras - http://www.curry-recipes.co.uk/curry/index.php?topic=8088.msg76754#msg76754And particularly betweenChicken Jalfrezi - http://www.curry-recipes.co.uk/curry/index.php?topic=5429.0Garlic Chilli Chicken - http://www.curry-recipes.co.uk/curry/index.php?topic=7446.0The initial method, tomato paste, GG, Methi and BE spice mix are all very similar, so while there is some variation with the amount of garlic, pepper, chilli pepper and onion, will the resulting dishes not all taste remarkably similar?
I've really only just started cooking BIR curries, so please forgive a n00b for his impudence, but if the base and basic ingredients are the same, does the spice mix not need to vary in order to truly differentiate between the dishes?
does the spice mix not need to vary in order to truly differentiate between the dishes?
I think we do have the answer. Numerous eyewitness reports and videos showing BIRs using the same spice mix powder across many dishes whilst somehow producing food which doesn't taste the same. So no, I don't think you do necessarily need a different mix powder to produce different tasting dishes.