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Quote from: chonk on June 13, 2020, 12:16 PM* In most of the videos I've seen, the chefs use base gravy plus red gravy plus sometimes something that some chefs call "onion sauce" (instead of "onion gravy"), which I suspect to be onion-tomato-paste.I think you're talking about the three pot method which is generally not used in BIR (i.e.UK restaurants). The three pot method uses a tomato sauce, an onion sauce, and a white, nut sauce and is used in actual Indian restaurants as opposed to Bangladeshi etc. that are the majority of UK based curry houses. I know it's used in Australia and the US Indian restaurants. If you have seen a red sauce in a BIR then it's probably the masala sauce which is sort of a tomato sauce, I suppose, but is for dishes like chicken tikka masala, or more likely just diluted down tomato puree.
* In most of the videos I've seen, the chefs use base gravy plus red gravy plus sometimes something that some chefs call "onion sauce" (instead of "onion gravy"), which I suspect to be onion-tomato-paste.