...dopiaza, as far as I know, means  two (do) onion (piaza). The real conundrum is what exactly the "two" refers to. Is it literally two onions? Or is it double the onions, as in twice the amount of a normal curry. Or is it two types of onion? Or is it onions cooked in two different ways? No-one really knows.

Got me on that one.. I used to get more onion in the dish, thought it was a way of 'bulking' the dish to make it cheaper... sort of forerunner to vegetarian.. or just increasing Profit ratio.  Some I had were quite good.

I hope you and yours are safe.

I mentioned this a long while back but people did not want to listen then and I am sure many are still saying they 'can not afford to do anything about it' now... personally I don't think they need to worry, there is nothing they CAN do now, I believe we are passed the tipping point.  It might sound doom monger-ish but how do you stop and Remove the last 200 years worth of climate changes? All you can do is limit any additional effects but that won't happen soon enough to, imho, stop the runaway effect already happening.

As in all things, Prepare for the Worst, Hope for the Best.

Those in power all over the world now, will not see and feel the effects their decisions are making. The generations to come will need to adapt.

On the upside, we are still in the 5th Ice Age.. just the Interglacial part, where Ice melts, Sea levels rise and Rainfall increases.. it has happened before and will happen again before the end of the life of our Sun and this planet.  We may have hastenend it and we may have over populated the best 'at the time' land areas near the seas.. but as a race, humans I am sure can survive this, even if there are fewer of us than now.. we must remember what comes next though and plan for that.

"So long and thanks for all the fish"

Is the cost of Cooking Oil threatening BIR?

Is the cost of Cooking Oil a bad thing?

I had a much longer statement/questions prepared but I think that was my soapbox: here, stand on yours and express your concerns, expectations, desires please.

BAJ

I am reasonably certain that, for those that did, animal bones were an integral part of the stock, and there were at least two difference stocks — whether there was a third one for vegetarians is somewhat moot, but given that vegetarianism is endemic to some parts of India, I would have expected the best BIRs to respect this.
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** Phil.

Making stock from the left over bones would have made perfect sense back then (50's-70's) as it would probably be not only 'traditional' and the way the chefs had learned how to cook but there may not have been the belief that commercially available stocks conformed to Religious requirements for the contents.

Times have changed however and there are many 'stock' shortcuts that are now available that conform to every requirement and for ease are probably used instead.  However, the Great restaurants may still do it, not just to be better than OK but... I do wonder how many restaurants would have chefs/staff that would spend the time deboning to then start creating the stock before creating the final dish (volume over quality being key these days it seems).

The reason I question this is because Bradford won City of Culture 2025 this week and in an interview with a (very young) chef at one (of what I used to think of as one of the best) restaurant, claimed that the secret of his dishes was that he used NO additional spices, he only uses Salt!    Having not been to it in 20 years, I can't gauge if the quality has changed slowly over time but if he was being honest, then I do wonder what the current dishes taste of, other than Salt.

BAJ

At least this thread has generated some good stuff...

Yes indeed! Thanks to pap rika for stimulating the conversation