Looks absolutely amazing!  There are some very talented chefs posting on here.  You guys should consider doing a CR0 ebook/book(s).  Take a chapter each or something.

Rob 

Quote from: curryhell on September 19, 2012, 07:17 PM

Bob, it's great to hear of your exploits at the Uni.  Those curries look quality mate.  I bet those eating them have only tasted something as good from their local BIR ;D.  And we thought we had problems scaling down   Nothing compared to you having to scale up and get the same results : . 
As you're making base now on a commercial (or bigger) scale, are your results similar, better or not as good as you're accustomed to at home?  Have you taken any base home and used it to cook with yet?  If so, how do the results compare.  Look forward to your next update.  Top dollar mate.  Well done.  Continue to enjoy it.  I'm off to warm up my NIS i cooked last night with a nice plate of keema rice and some saag bhaji (test dish)  .

Hi Dave,

The results from scaling up at the moment is the lack of BIR spices compared to commercial spices, which I have yet to replace and trial, but one of the other problems I have encountered is blending the base sauce using a large commercial hand held blender. I cannot for some reason no matter how long I blend for, get the base as smooth as I can at home on a much smaller scale. Maybe Chewy can help here having made base on a large scale for his restaurant?

Also the garlic puree they buy is pretty rank and a brownish colour compared to that I buy or make. But trying to make garlic puree on that scale unless they buy pre-peeled garlic cloves is going to be an impossible task right now..

For those reasons alone I have not yet taken any base home to experiment with but will hopefully be in a position to do so soon