Made a pot of base sauce (c2g 3litre version) but it didn't came out exactly well. The main reason being that the base was on the pressure cooker for over 1h10 and I still didn't get the "smell" as per Julian. I think that I might try it again another time, but if I am hoping for a trusty base, then taz will be the choice, or even darthphall, but there is still a lot to try (CA's, chewytikka, C46, KD1, dipuraja's and certainly the list goes on.)

I finished the last laddle trying the bombay potatoes (pre-cooked with CBM's tips) and one of my favorites: chicken tikka shatkora.



The result wasn't anywhere near my reference curries, but I wouldn't complain if I'd get this from a TA. Sorry for the usua awkward picture, but I always remember the shot a bit too late.  The potatoes were not very well cooked, sadly. I also think I need to master the art of seasoning with salt, as I always put too little or too much. This time it was too little.

So I went into town and raided the 4 major spice shops looking for kashmiri chilies. I couldn't find them whole, only ground, so I am going to be making an order from UK over to IE. I picked up however a bag of ground. For recipes where the actual chili is called, how much powder should I compensate with?

I got myself a bag of grounded jaggery. When I open the bag, it has a bit of a vinegar/cheesy like aroma. Is this ok?

I also bought green cardamom powder. Can this be used when recipes call for green cardamoms?

Just came across this kickstarter project for a rather pretty spice box.

http://www.kickstarter.com/projects/2041090133/the-handmade-spice-box-an-artists-palette-for-cook

This is mostly food for thought.

When I lived in Cambridge, I used to take a lot of taxis to and from the towncenter, I lived off north of Cambridge near Milton. Most of the taxi drivers in Cambridge are bangla and they claim to have been chef (or still being chef at night time) in the past 10-20 years both in the bangladesh and in UK (particularly Cambridge).

Once, while on my way to tesco by taxi I was talking to a chap and he said he used to be a chef back in the late 90s in some of the "highly rated" indian restaurants in Cambridge, some of which have changed name and owners and chefs, etc. From some private exchange with CA who used to live nearby, he may have experienced meals made by this chef. So I told him which were my favourite takeaways in Cambridge and he didn't thought they were very good, he recommended another one instead. He said: the chef at this restaurant used to be my master. He knows how to infuse flavour in a curry.

So I asked him if he would take 100 pounds to teach me how to cook. I also added I would buy everything else needed and have a kitchen where to practice this. I just needed his help. He said "Yes, absolutely. I'll even help you making the mixes and have everything ready, the powders in the right portions, etc, so so you can cook a meal in 10-15mins.  At the time, I had no idea what real BIR cooking entailed, garabi wasn't even on my best dreams, so bear with me when I say that his comments had a big wow factor.

I was broke at the time, so I postponed the lessons. The following day, I ordered from the takeaway of his master and spoke to the chef and asked him to prepare my meal exclusively and that I had been sent by the-taxi-driver-s-name. His curries ranged from very good to very poor. He was impressive with chiekn tikka, chicken jalfrezi, chicken tikka shatkora and his bombay aloo (The best I've ever had!). His korma was horrible! On one fine day, I thought I'd ask whether Ali (the master) had any interest in teaching me how to do it and I extended the same offer. He laughed in a nice way (he was an incredibly friendly and humble chap!) and said "a lot of the tricks are in the timings and that is something I can't teach easily in one day. I've started cooking when I was 8 years old" (he sounded to be in his 50s) "but sure. Let's plan it. I can't do this week as I have a wedding, but next week  you can come in at lunch time and I'll show you how to prepare one or two dishes."; Sadly, the "It can't be this week" dragged on and on for a few weeks until I ended up not finding the time as I was moving back to Ireland by the time he called me and I had a ton of stuff to do before my departure. With that said (apologies for lengthy write-up), it makes me wonder why don't we all contribute 10-50 pounds towards clarity in the BIR taste?

I'm pretty sure there is a ton of other curry chefs from the 80s reformed and/or driving taxis who would easily take in the 100-150 pounds to teach the art. And, I know a few people have already attended courses, but what about singling out a specific chef that you know is a trusty achiever of the bir taste?

Just as I was getting ready to start baptizing my new frying pans (heat some oil heat and wash before I use them tomorrow)

I got stuck trying to remove the sticker residue and marker written price which doesn't want to come off with warm/hot water. I would generally use ethanol for stickers and from my recollections as a child it's good for marker paint too, but I don't have any at home at the moment. I've left some lemon juice on top of both markers, as being an a natural acid, it may help somewhat. However, would you have any better recommendations around here?

Thanks