Curry Canuck

I appreciate that Indian cuisine is truely fantastic, producing woderfully tasting meals, but for years I only knew the restaurant style and taste.  That taste became my quest and when I finally got hold of books etc - I was then able to make a traditional Indian curry, but it was too late, I was already addicted to the BIR  curry.
In culinary terms, BIR food is trash compared with a good traditional Indian meal, it's equivilent to a ready made meal, it's cheating, it's a short cut to the real thing, and it's definately un-healthy if you were to eat too much of it.  But like the rest here, I just cant stop eating it, and I want to be able to re-produce it, it's a real obsession.   

The Curry House blend for me too.  I shall keep using it until someone comes up with something that proves better.

>> Have we ruled out MSG? >>

I woild say it has no place in Indian curry cooking(BIR or traditional). Although I know Indian grocers sell it. Many Chinese people shop in these places.

Just wondering...... Does anyone think that it's a good thing that anyone in the world can visit this website and in an instant and without any previous toil or cost, have the recipe to make a BIR curry??

Or, is that exactly what the WWW is all about?

I'm not sure.

I've been using Kashmiri Masala on and off for years(it's just curry paste), it will certainly add a little something, but before anyone gets too excited, it is not a secret missing ingredient.