Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: h4ppy-chris on June 27, 2013, 06:16 PM
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I have put this up so you know what you are getting.
https://www.youtube.com/watch?v=A91qv2O5eQw (https://www.youtube.com/watch?v=A91qv2O5eQw)
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I can't wait
I'm fairly sure I know the "mystery" ingredient
But I want to know for sure
I saw this done at a takeaway
I tried their gravy,and it had the taste I was after
Then I cooked it at home, and it didn't
How long for the book now Chris?
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I can't wait
I'm fairly sure I know the "mystery" ingredient
But I want to know for sure
I saw this done at a takeaway
I tried their gravy,and it had the taste I was after
Then I cooked it at home, and it didn't
How long for the book now Chris?
I would love to know what you think the "mystery" ingredient is? PM me if you don't want to put it on here.
Here is what is taking the time to get the book finished. Every monday i go to the TA to video the curries being made (i know poor me) 1st monday videoed every curry that was made. 2nd monday, now i have to wait for someone to order a curry that i have not filmed. Last week not one video was shot, this week 3. All the time i have to stand there and watch curries being made and eat a staff curry :( Then someone will call me in to the back to show me how to make naan dough or rice, or something. Then if that's not enough i have to go home, watch the vids, write the recipes down and make them ffs lol.
Then edit the vids and fill the book in.
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I can't wait
I'm fairly sure I know the "mystery" ingredient
But I want to know for sure
I saw this done at a takeaway
I tried their gravy,and it had the taste I was after
Then I cooked it at home, and it didn't
How long for the book now Chris?
I would love to know what you think the "mystery" ingredient is? PM me if you don't want to put it on here.
Here is what is taking the time to get the book finished. Every monday i go to the TA to video the curries being made (i know poor me) 1st monday videoed every curry that was made. 2nd monday, now i have to wait for someone to order a curry that i have not filmed. Last week not one video was shot, this week 3. All the time i have to stand there and watch curries being made and eat a staff curry :( Then someone will call me in to the back to show me how to make naan dough or rice, or something. Then if that's not enough i have to go home, watch the vids, write the recipes down and make them ffs lol.
Then edit the vids and fill the book in.
Your life is really hard. I suggest you change your username to unh4ppy-chris. :P
Good video, I like the simplicity of the base. As haldi says, I can't wait to find out the secret ingredient too!
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I too, am looking forward to the book, I can't help wondering though Chris how much curry are you actually getting through for this ebook? That pot seems huge for the home cook! Have you road tested a scaled down version? My missus would go mad freezing that amount of base gravy as we'd have no room left for anything else lol! ;D
Wayne
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Thanks for sharing - very interesting, the mysterious ingredient looks like a kind of oily paste... I was going to suggest a Pataks curry paste of some type (but that doesn't fit as you said the TA made it) or perhaps all the reclaimed oil off (or maybe a dollop from) the hundreds of curries that were cooked at the TA that weekend, but then that would be a chicken and egg scenario - you can't make the curries without the base, and you need the finished curries to get the reclaimed oil to add to the base - how do you start from scratch then? ???
Any other guesses?
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Ok Chris you've got me now,very very interesting video indeed.I've been lurking on here for ages now,not posting much but this has certainly grabbed my attention.Looking forward to your forthcoming book.I've brought so many books over the years and chatted to so many people about BIR curry.I have to say I've never seen anything like that added to a base.An onion paste added to a main dish perhaps,but certainly not to a base.
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Thanks for sharing - very interesting, the mysterious ingredient looks like a kind of oily paste... I was going to suggest a Pataks curry paste of some type (but that doesn't fit as you said the TA made it) or perhaps all the reclaimed oil off (or maybe a dollop from) the hundreds of curries that were cooked at the TA that weekend, but then that would be a chicken and egg scenario - you can't make the curries without the base, and you need the finished curries to get the reclaimed oil to add to the base - how do you start from scratch then? ???
Any other guesses?
Yeah, it looks like an oily paste. if I were to guess, it appears to be the residue/oil that's left off at the bottom of a pan after precooking chicken and/or lamb, i.e stock+spiced oil+whole spices
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There's no reclaimed anything or bought pastes.
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Looks good, Chris. Looking forward to your book!
I wish I knew the secret ingredient right now, hehe. Looks like some kind of spice paste.
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I too, am looking forward to the book, I can't help wondering though Chris how much curry are you actually getting through for this ebook? That pot seems huge for the home cook! Have you road tested a scaled down version? My missus would go mad freezing that amount of base gravy as we'd have no room left for anything else lol! ;D
Wayne
Hi Wayne, I eat Curry every day now. Staff curry for 4 of them, then have a go at the ones in the book.
In the book i will tell you how to make 1 ltr or 50 ;)
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I wish I knew the secret ingredient right now, hehe. Looks like some kind of spice paste.
Looks like Caramelised onions to me ???
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I wish I knew the secret ingredient right now, hehe. Looks like some kind of spice paste.
Looks like Caramelised onions to me ???
Sorry Les no onions in there.
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Interesting vid, Chris. Many thanks for posting.
My best guess on the 'mystery ingredient' is that it's a bhagar comprising tomato, garlic/ginger paste, and the usual spice suspects (a la Zaal, Little India, etc. See: http://www.curry-recipes.co.uk/imagehost/#3e6b0bf1da120db7d8e5bd18a0265c48.jpg (http://www.curry-recipes.co.uk/imagehost/#3e6b0bf1da120db7d8e5bd18a0265c48.jpg)).
Or something very much like it?
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Interesting vid, Chris. Many thanks for posting.
My best guess on the 'mystery ingredient' is that it's a bhagar comprising tomato, garlic/ginger paste, and the usual spice suspects (a la Zaal, Little India, etc. See: http://www.curry-recipes.co.uk/imagehost/#3e6b0bf1da120db7d8e5bd18a0265c48.jpg (http://www.curry-recipes.co.uk/imagehost/#3e6b0bf1da120db7d8e5bd18a0265c48.jpg)).
Or something very much like it?
As I made a base yesterday a new base (private recipe until further notice) which included a stage 2 with similar ingredients plus coconut which resulted in a similar consistency, I am suspecting this may be it as well.
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I appreciate your putting this up to promote your book again,but its a bit like watching paint dry h4ppy,
be more entertaining if you rehearsed the recipe and followed a script out of your book, before you started. ;)
(Not knowing how much water to add, as an Example)
Anyhoo, nothing new to me, simple basic garabi with a chilli quirk. (For me, way too much oil.)
Also your secret Bhagar, looks like it has plenty of extra oil too.
I also suggest you might want to lighten up a bit, cooking curry should be fun, you seem to sigh on every sentence.lol :D
Watch Sanjay he cracks me up.
http://www.youtube.com/watch?v=6skjbVDVEg4&feature=share&list=PLecDmWZ6vbWQy_dOxogM2GxZ4YDLYy4jP (http://www.youtube.com/watch?v=6skjbVDVEg4&feature=share&list=PLecDmWZ6vbWQy_dOxogM2GxZ4YDLYy4jP)
cheers Chewy
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Thanks for putting this on Chris.
I am very open minded, but to me all that onion (5 KG) with only 1 carrot and a quarter cabbage seems a little strange. No peppers, tomatoes etc......
As I say, I am open minded about this and I will certainly be one of your customers when the book comes out. I would love to know what you are putting in as the "magic" but I will have to wait like everyone else.
I understand that the longer you cook a base, the better it is. we once left a base cooking overnight on top of the tandoor, and it was absolutely the BEST base we have ever made, but we did have loads of other ingredients in there..ie tomatoes, celery, cabbage, peppers, carrots etc.
Hurry up with the book. 8)
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Watch Sanjay he cracks me up.
(...)
or:
(http://i1.ytimg.com/vi/lnG9MtZPVDg/maxresdefault.jpg)
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Interesting vid, Chris. Many thanks for posting.
My best guess on the 'mystery ingredient' is that it's a bhagar comprising tomato, garlic/ginger paste, and the usual spice suspects (a la Zaal, Little India, etc. See: http://www.curry-recipes.co.uk/imagehost/#3e6b0bf1da120db7d8e5bd18a0265c48.jpg (http://www.curry-recipes.co.uk/imagehost/#3e6b0bf1da120db7d8e5bd18a0265c48.jpg)).
Or something very much like it?
As I made a base yesterday a new base (private recipe until further notice) which included a stage 2 with similar ingredients plus coconut which resulted in a similar consistency, I am suspecting this may be it as well.
No coconut mate but, you can taste a hint of coconut in the base and there is none in it.
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No coconut mate but, you can taste a hint of coconut in the base and there is none in it.
that is quite odd, how can something taste like coconut, when coconut isn't there? :)
(http://www.theasiancookshop.co.uk/ekmps/shops/asiancookshop/images/essence-coconut--1237-p.bmp)
Perhaps the secret ingredient, is one of these essence bottles? ;D
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From what I understand from Chris' previous posts this secret or special ingredient is something that has never been mentioned before either on here or in any of the many BIR books out there.I have no idea quite what this secret ingredient could be,although I obviously cannot wait to find out! I find it amazing that if there is a truly groundbreaking idea that someone has not found it out before on here,bearing in mind the amount of BIR kitchens our members on here have been into.Like I said can't wait to find out.
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or:
(http://i1.ytimg.com/vi/lnG9MtZPVDg/maxresdefault.jpg)
Titli's mental ;D ;D
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The mystery ingredient looks very much like the last of the previous batch of base gravy reduced down in some spiced oil (maybe extra whole spices added??) into a thick paste till it caramelises.
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The mystery ingredient looks very much like the last of the previous batch of base gravy reduced down in some spiced oil (maybe extra whole spices added??) into a thick paste till it caramelises.
just to quote myself :o
There's no reclaimed anything or bought pastes.
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Well done Chris for getting everyones curry juices flowing again :)
Mystery ingredient Mmmm
Wouldn't be a Mars bar would it
You Northerners do some strange things ;)
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Well done Chris for getting everyones curry juices flowing again :)
Mystery ingredient Mmmm
Wouldn't be a Mars bar would it
You Northerners do some strange things ;)
LMFAO so close it's a twix lol
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I appreciate your putting this up to promote your book again,but its a bit like watching paint dry h4ppy,
be more entertaining if you rehearsed the recipe and followed a script out of your book, before you started. ;)
(Not knowing how much water to add, as an Example)
Anyhoo, nothing new to me, simple basic garabi with a chilli quirk. (For me, way too much oil.)
Also your secret Bhagar, looks like it has plenty of extra oil too.
I also suggest you might want to lighten up a bit, cooking curry should be fun, you seem to sigh on every sentence.lol :D
Watch Sanjay he cracks me up.
cheers Chewy
Thanks Chewy you are a top man, when i want a manager it's you i will PM ;)
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No coconut mate but, you can taste a hint of coconut in the base and there is none in it.
that is quite odd, how can something taste like coconut, when coconut isn't there? :)
(http://www.theasiancookshop.co.uk/ekmps/shops/asiancookshop/images/essence-coconut--1237-p.bmp)
Perhaps the secret ingredient, is one of these essence bottles? ;D
How does a strawberry sweet taste like a strawberry when it's never even seen a strawberry?
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always interested in base and looking forward to having a screening of the vid.
the only secret ingredient for me is water. i know it sounds daft and won't match the secret in the video.
we need to get this ebook out - there's just too much excitement.
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always interested in base and looking forward to having a screening of the vid.
the only secret ingredient for me is water. i know it sounds daft and won't match the secret in the video.
we need to get this ebook out - there's just too much excitement.
The one person on this forum that i want to have this book the most is you Bob! why? because you have worked so hard to get the spiced oil right. I am 110% sure that once you have to book you will take it higher.
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Come on (Phil [Chaa006]) i know you want to say something. believe it or not i want to hear it.
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Yaawwwnnnnn.
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Yaawwwnnnnn.
Thanks Phil, that says it all ;)
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From what I understand from Chris' previous posts this secret or special ingredient is something that has never been mentioned before either on here or in any of the many BIR books out there.I have no idea quite what this secret ingredient could be,although I obviously cannot wait to find out! I find it amazing that if there is a truly groundbreaking idea that someone has not found it out before on here,bearing in mind the amount of BIR kitchens our members on here have been into.Like I said can't wait to find out.
JB, there is NO secret ingredient, herb or spice. Its all about how you cook them!
Think of it like this, a peice of bread tastes like bread, now toast it! you have not added anything to it! but it taste different? don't it?.
"I find it amazing that if there is a truly groundbreaking idea that someone has not found it out before on here,bearing in mind the amount of BIR kitchens our members on here have been into."
me too!
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Chris. Does the "magic" not involve a bagar/tempering of G/G paste, whole/powdered spices, and tomato etc., of some sort? Or are you introducing the whole spices via the pre-cooks (chicken etc.). If not I am really looking forward to see how it's done. The base does look a bit of greaser so far, but I've not seen the finished result yet.
Rob :)
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It looked pretty basic and unoriginal to me.
May I just say, as someone who has joined very recently, this site seems to be full of in-fighting and people trying to sell recipes in the guise of 'e-books'.
I don't think I'll be here for long
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Chris. Does the "magic" not involve a bagar/tempering of G/G paste, whole/powdered spices, and tomato etc., of some sort?
That's exactly what it is. Secret..pffft! ::)
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Interesting vid, Chris. Many thanks for posting.
My best guess on the 'mystery ingredient' is that it's a bhagar comprising tomato, garlic/ginger paste, and the usual spice suspects (a la Zaal, Little India, etc. See: http://www.curry-recipes.co.uk/imagehost/#3e6b0bf1da120db7d8e5bd18a0265c48.jpg (http://www.curry-recipes.co.uk/imagehost/#3e6b0bf1da120db7d8e5bd18a0265c48.jpg)).
Or something very much like it?
Please can you explain what a bhagar is and how it's used in BIR cooking? An example recipe would be good aswell. ;-)
Thanks
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Please can you explain what a bhagar is and how it's used in BIR cooking? An example recipe would be good aswell. ;-)
Baghar is a tempering technique. Most curry dishes start with a baghar of very hot oil, g&g, spices (mix or whole). It's basically an infusion of g&g and spices into the oil.
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Thanks so presumably by doing this you're altering the flavour/cooking out any bitterness of the g&g and spices etc. Is this mixture always added to the garabi or is it ever added at the "cooking" stage aswell?
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Thanks so presumably by doing this you're altering the flavour/cooking out any bitterness of the g&g and spices etc. Is this mixture always added to the garabi or is it ever added at the "cooking" stage as well?
This is what chef Abdul posted, and he should know
Enhancing the gravy
Ingredients
Readymade gravy
Oil - 130g
Garlic ginger mix ? 1 ? tbsp
Tin of plum tomatoes ? 200g
?8 Spice? ? 2 tbsp
Tomato puree paste ? 1 tbsp
Method
Blend the tin of plum tomatoes and put aside.
1. In a cooking pot add oil, garlic ginger and cook over medium heat for 2-3 minutes.
2. Add the blended plum tomatoes and cook for another 2-3 minutes
3. Add ?8 Spice?, tomato puree and cook for 2 minutes.
4. Add 1 pint of water, turn to full heat and cook for 2-3 minutes.
5. Pour the readymade gravy into the cooking pot and add 3 pints of water.
6. Finally boil for 15 minutes and then simmer for 5 minutes stirring occasionally.
It looked pretty basic and unoriginal to me.
May I just say, as someone who has joined very recently, this site seems to be full of infighting and people trying to sell recipes in the guise of 'e-books'.
I don't think I'll be here for long
You really can't go by looks
After all it's mainly just a sack of onions, isn't it?
The "infighting" is due to the dedication of certain people (me included) to find the genuine flavour we are seeking
After nearly nine years of discussion, things have got understandably intense.
We are so close, and this new ebook offers a final end to the search
All it takes is one "original" change to the recipe and we are there
Chris knows and a lot of us are dying to find out
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It looked pretty basic and unoriginal to me.
May I just say, as someone who has joined very recently, this site seems to be full of in-fighting and people trying to sell recipes in the guise of 'e-books'. I don't think I'll be here for long
To be fair, the degree of in-fighting has markedly diminished, arguably following the departure of one senior member. As to e-books, I see no reason for a member not to produce these if he or she so wishes -- it is entirely up to each and every one of us whether we choose to buy or not, and I can certainly say that I am more than happy with both of "Curry Barking Mad"s two e-books, both of which I bought recently. Indeed, the first is so professional that I feel there would be a real market for it in hardback. Anyhow, stick in here Garp : the more members we have, the greater the combined expertise -- you wrote earlier that you have considerable experience of cooking traditional Indian fare, and some of the older members (myself included) suspect that the heyday of BIR cuisine (the late 60's/early 70's) was a time when traditional methods still played an important role in BIR preparation.
** Phil.
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This is what chef Abdul posted, and he should know
Enhancing the gravy
. . .
5. Pour the readymade gravy into the cooking pot and add 3 pints of water.
Could you remind me (and perhaps others), Haldi -- when Abdul wrote of "readymade gravy", did he have a specific recipe in mind (and if so, could you possibly provide a link) or was this meant to be a method of enhancing /any/ base gravy ? The reason for asking is that it is, in many ways, very similar to Stage 3 of KD1 gravy preparation (http://www.curry-recipes.co.uk/curry/index.php/topic,5161.msg50355.html#msg50355), and if I were to take a KD1 gravy to completion and then "enhance" it as per Abdul's spec., I would end up with significantly more tomato per unit of onions than I would normally use. Indeed, I suspect KD1 base gravy /is/ an "enhanced" base, lacking only the 8-spice mix and substituting paprika & turmeric.
** Phil.
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Chris. Does the "magic" not involve a bagar/tempering of G/G paste, whole/powdered spices, and tomato etc., of some sort? Or are you introducing the whole spices via the pre-cooks (chicken etc.). If not I am really looking forward to see how it's done. The base does look a bit of greaser so far, but I've not seen the finished result yet.
Rob :)
Hi Rob, all i will say is when you make the "magic" it will blow your mind, it did mine.
As for the oil i don't add as much to the pan when making a curry.
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This is what chef Abdul posted, and he should know
Enhancing the gravy
. . .
5. Pour the readymade gravy into the cooking pot and add 3 pints of water.
Could you remind me (and perhaps others), Haldi -- when Abdul wrote of "readymade gravy", did he have a specific recipe in mind (and if so, could you possibly provide a link) or was this meant to be a method of enhancing /any/ base gravy ? The reason for asking is that it is, in many ways, very similar to Stage 3 of KD1 gravy preparation (http://www.curry-recipes.co.uk/curry/index.php/topic,5161.msg50355.html#msg50355), and if I were to take a KD1 gravy to completion and then "enhance" it as per Abdul's spec., I would end up with significantly more tomato per unit of onions than I would normally use. Indeed, I suspect KD1 base gravy /is/ an "enhanced" base, lacking only the 8-spice mix and substituting paprika & turmeric.
** Phil.
Hi Phil
Try http://www.curry-recipes.co.uk/curry/index.php/topic,5958.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,5958.0.html)
Best gravy recipe (when enhanced) that I have tried so far. In fact I havent used anything else since it was published.
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How Much Longer for the book Chris? has that not been about 8 months u first promised it?
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this new ebook offers a final end to the search
All it takes is one "original" change to the recipe and we are there
Chris knows and a lot of us are dying to find out
How are you so sure?
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How Much Longer for the book Chris? has that not been about 8 months u first promised it?
At a guess 6 weeks.
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4 months ;)
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4 months ;)
At a guess 6 weeks.
Knuth's algorithm for estimating actual time required for project completion -- take author's estimate, add one, then go up to the next unit of time. So, for an author's estimate of six weeks, we add one (yielding seven), then go up to the next unit of time (weeks -> months), leading to a final estimate of seven months.
Dated this the 29th day of June, in the Year of our Lord Two Thousand and Thirteen (and thus completion expected end-January 2014).
Only time will tell which is the more reliable estimate.
** Phil.
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Actually, its close to 5 months.
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Looking forward to the arrival of it, not been in the kitchen for a while now so will be good to get back in and start some more cooking
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Knuth's algorithm for estimating actual time required for project completion -- take author's estimate, add one, then go up to the next unit of time. So, for an author's estimate of six weeks, we add one (yielding seven), then go up to the next unit of time (weeks -> months), leading to a final estimate of seven months.
Dated this the 29th day of June, in the Year of our Lord Two Thousand and Thirteen (and thus completion expected end-January 2014).
Only time will tell which is the more reliable estimate.
** Phil.
Oh ye of little faith ;)
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This is what chef Abdul posted, and he should know
Enhancing the gravy
. . .
5. Pour the readymade gravy into the cooking pot and add 3 pints of water.
Could you remind me (and perhaps others), Haldi -- when Abdul wrote of "readymade gravy", did he have a specific recipe in mind (and if so, could you possibly provide a link) or was this meant to be a method of enhancing /any/ base gravy ? The reason for asking is that it is, in many ways, very similar to Stage 3 of KD1 gravy preparation (http://www.curry-recipes.co.uk/curry/index.php/topic,5161.msg50355.html#msg50355), and if I were to take a KD1 gravy to completion and then "enhance" it as per Abdul's spec., I would end up with significantly more tomato per unit of onions than I would normally use. Indeed, I suspect KD1 base gravy /is/ an "enhanced" base, lacking only the 8-spice mix and substituting paprika & turmeric.
** Phil.
Not sure what to make of KD1 stage 3 Phil, but Abdul's "enhancement" looks to be a bagar (that some Bangladeshi chefs do routinely to make base gravy, amongst other things). Abdul hasn't really given enough information in his post to use the technique to its full effect. The oil needs to be very hot.
Rob :)
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thought the base "part 1" video was really interesting (gives a lot away about the end point ie quality of curry it will produce).
i'm in no doubt the base will pass threshold and is BIR.
for anyone new or struggling the book is clearly going to accelerate their abilities. for most members there's is bound to be something of interest. i myself still have a few main dish recipes that are not cracked.
the magic stuff is clearly bagar. anyone wanting to jump the gun should just try making that part of the parker21 mouchak base - it really is worth making - the smell and taste is heaven.
as for myself and chris i do wish him well. we will have to continue to disagree on quite a few things which i'm happy at. my BIR interest being on what the best BIR do differently to the rest.
just by way of example on the differences you don't have to bagar - i make 3 base regularly of which only 2 use bagar. at the moment the base without the bagar makes the best curry.
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thought the base "part 1" video was really interesting (gives a lot away about the end point ie quality of curry it will produce).
i'm in no doubt the base will pass threshold and is BIR.
for anyone new or struggling the book is clearly going to accelerate their abilities. for most members there's is bound to be something of interest. i myself still have a few main dish recipes that are not cracked.
the magic stuff is clearly bagar. anyone wanting to jump the gun should just try making that part of the parker21 mouchak base - it really is worth making - the smell and taste is heaven.
as for myself and chris i do wish him well. we will have to continue to disagree on quite a few things which i'm happy at. my BIR interest being on what the best BIR do differently to the rest.
just by way of example on the differences you don't have to bagar - i make 3 base regularly of which only 2 use bagar. at the moment the base without the bagar makes the best curry.
Cheers Jerry. just so people are not going down the wrong road, it is not a Baghar ;)
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Hi Chris
Thanks for this video.
Just some basic but important info as to whether I could include this in my curry.
Does your "Magic" addition include any meat or anything derived from it and does it add much time to the prep stage?
Thanks..
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Hi Chris
Thanks for this video.
Just some basic but important info as to whether I could include this in my curry.
Does your "Magic" addition include any meat or anything derived from it and does it add much time to the prep stage?
Thanks..
Hi, No meat at all in any shape or form. It takes from 15 to 20 minutes to make. It is ready when it's ready, once you have watched the vid you will know at what point that is.
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just so people are not going down the wrong road, it is not a Baghar ;)
Don't believe you. And I'll remind you that you said this when you finally get the book out! ;D
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just so people are not going down the wrong road, it is not a Baghar ;)
Don't believe you. And I'll remind you that you said this when you finally get the book out! ;D
And i will be happy to accept your apology. :P
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this new ebook offers a final end to the search
All it takes is one "original" change to the recipe and we are there
Chris knows and a lot of us are dying to find out
How are you so sure?
Call it a gut feeling to a certain extent
But I have been in takeaways where they add old spiced oil to the curry gravy, when they are making it
And it suddenly and completely changes in aroma and flavour
I've seen this three times closely
All the gravies , up to that point , were just a load of boiled onions
Nothing special
What Chris does in his video looks very similar to what I've seen
He really has got my attention
I don't think he's going to let me down
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I just watched the video again.The mystery ingredient looks very much like the onion paste pictured on page 9 from CBM's first book.However,Chris said that it contains no onions.It's not a bhagar either,so It's a complete mystery to me.
Thinking back,a few years ago I spent a whole evening in the kitchen of one of my local take-aways.I was free to roam about and study their shelves and fridge etc.Now what they had in one of the tubs in the fridge looked remarkably like the ingredient in Chris' video.I asked the manager what it was and he was really cagey,he mumbled something about gravy and 'paste' but wouldn't really elaborate,as If I'd stumbled onto something he didn't want to talk about.Could this be the final piece of the jigsaw?? I really hope so.
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Got to be a bit of bagar in there somewhere, surely. Could be for the spiced oil or/and the pre-cooks. Hopefully asian bay and a few other whole spices will be making an appearance. Chris, I hope the stuff you're adding is to everyone's liking. You obviously rate your TA very highly, but how does the food compare to other places you've been to?
Rob :)
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Okey How do you make a Baghar?
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Forget the terminology it's just confuddling the issue. What your magic addition is Chris is some mix of tomato/onion/garlic/ginger and spices, ground and whole, all fried down nicely together. There's nothing new about that and it's no magic secret. Kris dhillon, for instance, cooks down tinned tomatoes, turmeric and paprika and adds it just like you do. Many other bases add similar fried "mixes" and so do I.
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Forget the terminology it's just confuddling the issue. What your magic addition is Chris is some mix of tomato/onion/garlic/ginger and spices, ground and whole, all fried down nicely together. There's nothing new about that and it's no magic secret. Kris dhillon, for instance, cooks down tinned tomatoes, turmeric and paprika and adds it just like you do. Many other bases add similar fried "mixes" and so do I.
Well good for you and KD but, don't tell me what i am making when you have not got a clue.
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Forget the terminology it's just confuddling the issue. What your magic addition is Chris is some mix of tomato/onion/garlic/ginger and spices, ground and whole, all fried down nicely together. There's nothing new about that and it's no magic secret. Kris dhillon, for instance, cooks down tinned tomatoes, turmeric and paprika and adds it just like you do. Many other bases add similar fried "mixes" and so do I.
Well good for you and KD but, don't tell me what i am making when you have not got a clue.
We'll see (maybe, if you ever get the book out!). ;) ;D
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Okey How do you make a Baghar?
I'll have a quick go at some point (nothing particularly new mind) but come on Chris, how good is this TA of yours? Seems popular from the vids you made, plenty of orders coming in, but how does it shape up against the local competition? I know it's all highly subjective but you must have eaten loads of curries from different places and have a fair idea of quality. Also, are you able to reproduce this level of quality in your own kitchen?
Rob :)
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I asked the co-owner of my local favourite BIR for her opinion on this vid, specifically the mystery ingredient - she had this to say:
"I don
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It could be a regional thing
Quite possibly. Just because something is a "secret ingredient" in one locality doesn't mean it will be in any other part of the country. Even if Chris has come up with something new (and I doubt he has) it doesn't mean it'll satisy everyone.
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I know what it is, I won't reveal though as I don't want to spoil the ebook.
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I know what it is,
Yes, I'm sure you do
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I know what it is,
Yes, I'm sure you do
its:
(http://img.tesco.com/Groceries/pi/134/5052319162134/IDShot_225x225.jpg)
;D ;D ;D ;D ;D
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Okey How do you make a Baghar?
I'll have a quick go at some point (nothing particularly new mind) but come on Chris, how good is this TA of yours? Seems popular from the vids you made, plenty of orders coming in, but how does it shape up against the local competition? I know it's all highly subjective but you must have eaten loads of curries from different places and have a fair idea of quality. Also, are you able to reproduce this level of quality in your own kitchen?
Rob :)
Yes Rob you're right i have tasted loads of curries from all over the place. The vids are shot on a monday night, the quietest night of the week. Friday, sat, and sunday there is 3 chefs cooking and 5 guys delivering, plus people that pick up their food. One chef has been in the trade for 50 years!
"are you able to reproduce this level of quality in your own kitchen?"
I have to be able to Rob or there is no point in me doing this book.
Anything else mate just ask.
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It could be a regional thing
Quite possibly. Just because something is a "secret ingredient" in one locality doesn't mean it will be in any other part of the country. Even if Chris has come up with something new (and I doubt he has) it doesn't mean it'll satisy everyone.
SS you keep going on with these cheap shots all you are doing is making yourself look like a fool.
You think! you know it all, if you do then stop with the crap and tell everyone just how to get to the 100% bir curry.
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I don't think there is such a thing as 100% BIR as they are so many variations depending on where in the country you are. For example it seems the scots call a tomato ketchup based monstrosity a 'curry' where this wouldn't make it to the menu in England.
A lot of the bases here are 100% BIR but a lot of people seem to have to replicate their local toakeaway or for them its not real BIR.
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I have to be able to Rob or there is no point in me doing this book.
There is a fine difference between being able to mimick your chef's cooking (i.e get exactly the same results as he generally gets) and being able to successfully repeat a recipe, using the same techniques. Both are different things, and I think Bob was trying to understand the former,not the latter.
I can get good results in my kitchen, but no matter how hard I try, I know I will never be able to get the results of my favorite BIR with all their recipes. There is more to do it than meets the eye, equipment and/or tastebuds.
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Chris just ignore the snide remarks and get the book out ASAP....lol.
As I said, i will deffo be a customer. I've been given grief for sharing knowledge on here, but whatever i am doing, our customers seem to like it. Maybe I have been away from UK too long to know whether our curries are "true BIR". But, as far as Perth goes, we are closer than anybody else by a long way. if i can get even closer, i will be in your debt. 8)
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Chris just ignore the snide remarks and get the book out ASAP....lol.
As I said, i will deffo be a customer. I've been given grief for sharing knowledge on here, but whatever i am doing, our customers seem to like it. Maybe I have been away from UK too long to know whether our curries are "true BIR". But, as far as Perth goes, we are closer than anybody else by a long way. if i can get even closer, i will be in your debt. 8)
Yep get that book out Chris,the suspense is just too much!!
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Hi
I think Santa Claus will be your biggest customer.
Regards
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I don't think there is such a thing as 100% BIR as they are so many variations depending on where in the country you are. For example it seems the scots call a tomato ketchup based monstrosity a 'curry' where this wouldn't make it to the menu in England.
A lot of the bases here are 100% BIR but a lot of people seem to have to replicate their local toakeaway or for them its not real BIR.
Hoots mon..not the great Scotland/england divide p!sh yet again.
don't know where you get your curries in Scotland dude but you are way way off the mark with the tomato ketchup based monstrosity malarkey.
like all places, there are good curry houses and bad curry houses.
I've had many a great curry in Scotland..some bad.
I've had many a bad curry in england..some good...
Cheerz ;)
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Okey How do you make a Baghar?
I'll have a quick go at some point (nothing particularly new mind) but come on Chris, how good is this TA of yours? Seems popular from the vids you made, plenty of orders coming in, but how does it shape up against the local competition? I know it's all highly subjective but you must have eaten loads of curries from different places and have a fair idea of quality. Also, are you able to reproduce this level of quality in your own kitchen?
Rob :)
Yes Rob you're right i have tasted loads of curries from all over the place. The vids are shot on a monday night, the quietest night of the week. Friday, sat, and sunday there is 3 chefs cooking and 5 guys delivering, plus people that pick up their food. One chef has been in the trade for 50 years!
"are you able to reproduce this level of quality in your own kitchen?"
I have to be able to Rob or there is no point in me doing this book.
Anything else mate just ask.
Nice one Chris. Clearly a very popular TA. What is the place called? Might swing by there one day. Looking forward to the book, and the "magic". Technique for the bagar/tempering does seem to be the gold standard here in the West Midlands for lifting flavours to dizzy heights (when you can actually find a decent TA that is, which is easier said than done). Fascinated to learn how you go about it. I hope it's easy to do as I've found that a really effective bagar is bloomin' tricky to master! I bet roasting spices comes in to it somewhere, or perhaps acidic fruits? Just guessing, it's fun. Top boiled rice recipe btw.
Rob :)
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After nearly nine years of discussion, things have got understandably intense.
We are so close, and this new ebook offers a final end to the search
All it takes is one "original" change to the recipe and we are there
Chris knows and a lot of us are dying to find out
+1
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Chris. Your reference to a coconut-like taste in the base is intriguing. Can it be picked up in a finished dish? The reason I ask is that I have recently gained access to another TA kitchen. High quality stuff. Watched my chicken madras been made the other night, and when I got it home there was definitely a coconutty note in the background. Fairly certain this wont be down to real coconut in the base. The taste was somehow different, and I also know from experience that there would need to be shed loads of, for example, coconut block in a base, before it would be noticeable in a finished dish; particularly a hottish one, like a madras. The curry I had was top notch and I recall similar aroma(s) from curries in the Manchester area. Also got me thinking about the balti again, where kewra water forms part of the taste. I wonder if part of your magic is along these lines. I know there are geranium oil derivatives that produce a coconut- like taste, or is it simply all down to the cooking process you use?
Rob :)
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Chris. Your reference to a coconut-like taste in the base is intriguing. Can it be picked up in a finished dish? The reason I ask is that I have recently gained access to another TA kitchen. High quality stuff. Watched my chicken madras been made the other night, and when I got it home there was definitely a coconutty note in the background. Fairly certain this wont be down to real coconut in the base. The taste was somehow different, and I also know from experience that there would need to be shed loads of, for example, coconut block in a base, before it would be noticeable in a finished dish; particularly a hottish one, like a madras. The curry I had was top notch and I recall similar aroma(s) from curries in the Manchester area. Also got me thinking about the balti again, where kewra water forms part of the taste. I wonder if part of your magic is along these lines. I know there are geranium oil derivatives that produce a coconut- like taste, or is it simply all down to the cooking process you use?
Rob :)
Rob i can't say that i can taste it in a finished dish. When Sam made the base first time and i tasted coconut, i thought that's why others are adding it. I think it's down to a mix of the cooking process and the spice blend.
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Good stuff Chris. Sam looks a very capable chef. Going to my new place tomorrow. Will see how the chef there tackles a bhuna, and possible an Ex Hot Vinders.
Rob 8)
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Hi Chris,any update as to when the book may be published?
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Waiting for this ebook is almost as frustrating as waiting for a woman to get ready to go out! Lets hope what finally comes down the stairs ain't a pig wearing lipstick and high heals!
I'm sure Chris's ebook won't please everyone, as you can't please all of the people all of the time, but will certainly generate loads more heated debate.
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Waiting for this ebook is almost as frustrating as waiting for a woman to get ready to go out!
Indeed. The marketing strategy (if there ever was one) has failed spectacularly.
Rather than attempt to write a book, perhaps Chris could issue one or two sides of A4, which is probably enough to explain any breakthrough approach. If it's something like spiced oil, then it would apply to all recipes, surely. Why delay any longer writing up loads of recipes which relatively few people might be interested in?
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As they say, there's a sucker born every minute. (http://en.wikipedia.org/wiki/There%27s_a_sucker_born_every_minute)
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I guess a BIR paradigm shift needs padding out with a few curry recipes, in order for it to have more widespread appeal. Seem to remember Chris saying the book would be out after Julian's; could have got that wrong though.
Rob :)
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A few questions.
When will this ebook be out?
Is this ebook free?
Why not just tell us what the ingredient is, I thought the idea of this site was sharing experiences and information , not saying theres a secret ingredient and keeping it to yourself for months.
Come on play the game........
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why put a base sauce recipe on this forum if no one knows whats in it ......whats is the point m8
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Kashmiri masala
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Hmm I was led here after watching Chris's base vid on youtube.
After reading all your bickering on here I doubt this ebook is actually going to happen - Pity.
Back to Julian's book it is then
:'(
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After reading all your bickering on here I doubt this ebook is actually going to happen - Pity.
I think it will happen I just don't believe it'll bring anything new to the table. I base that on Chris's comments, the videos and the fact that he passed over using the experience of another cook at the same restaurant who's had 45 years experience and might have revealed the old-style techniques. Now that would be worth waiting for.
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STILL NO EBOOK CHRIS
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The secret to the oil guys and girls is onion bhaji's. You make the onion bhaji's in the oil, and the oil left over is the one used in this video. Most, if not all, takeaways will make their oil the same way.
I know this is an older thread, but I arrived here from a Facebook post about a guy asking what this oil is. So, yeah, now you know :D
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Thanks JJ, I admire your intent to share info with us, but you'll find this has been discussed here before and is far from clear cut, even though you may have read about it in Julian's books. No doubt some BIRs do adopt this method but it's not clear that the practice is very widespread. There's an awful lot which Julian asserts as fact which is somewhat questionable IMHO. You'll find a lot more reliable info here I would suggest, although it pays to be selective in who you listen to. Good luck :)
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Thanks JJ, I admire your intent to share info with us, but you'll find this has been discussed here before and is far from clear cut, even though you may have read about it in Julian's books. No doubt some BIRs do adopt this method but it's not clear that the practice is very widespread. There's an awful lot which Julian asserts as fact which is somewhat questionable IMHO. You'll find a lot more reliable info here I would suggest, although it pays to be selective in who you listen to. Good luck :)
Hey Natterjak, yeah I guessed it may have been discussed. I've not been here for a while, and just wanted to point it out incase anyone arrived from YouTube here.
I like Julian's books, it's the "closest" I've got to a takeaway dish. It doesn't mimik the high end restaurants in my area who charge ?15 for a curry! But they do taste better than the crappy places around here. So it's a step forward in improving my takeaway style curry dishes - although I still enjoy classic recipes.
I'll check out some other threads on this cooking method.