Well, what with all the fun and games of the last few days I've only just got round to checking out the interwebs for any info on the Bengal Dysentry and guess what guys and gals, seems they are a small chain of 'award winning' BIRs in the Cheshire/North Wales area but with a far flung outpost in Hollywood, as in downtown L.A., yes that L.A. as in the U.S. of America.....blimey.

BENGAL DYNASTY

Cheers
CoR

Hi Haldi

Try the onion sauce, I blitz half and keep half 'whole' so I can vary textures so to speak, and try about a tbs along with the tomato and/or g&g pastes and see what you think then.

Does seem to be a good book, I particularly like the way you are encouraged to play around with the recipes to achieve results that suit your own expectations.

Cheers
CoR

Hi TN

Did you get the onion sauce sorted? I had good results by starting it on the top of the stove then sealing the pan with tin foil and letting the sauce cook in a very low oven for about 3 hours, some of the onions dissolved and thickened the sauce, the end result was fabulous.

The vindaloo sauce is amazing, used it instead of tomato puree in a jalfrezi, fantastic.

CA, the book just lists several 'core' preparations and sauces and the 'recipes' are really just different combinations of such sauces etc., so it's difficult to explain them without reading the book, surely Down Under Amazon would get it for you, it's worth trying anyway, it's not perfect or the whole answer but what is?

Cheers
CoR

We also got talking to him about BIR's in general and he said there is no money in it anymore, everyone is producing cheaper curries of far less quality than ever before and he went on to say that he doesn't think the BIR will be around in 10 years time, it will change completely.......

Agreed, most of the T/A's round have gone over to being kebab/fried chicken shops, those that still do curries try to survive by being ever cheaper, 4 curries 4 a tenner including delivery with a free 1.5 litre bottle of coke is the benchmark these days, and yes you do get what you pay for if you see what I mean.

Yuk
CoR

Hi Solarspice

If you think you are nearer to 'that' BIR  taste now wait till you try the onion sauce, fantastic. Will be testing out the vindaloo sauce next week.

This Undercover Dave bloke has definitely got something right, IMHO. Anyone else notice he doesn't use a spice mix in the main meals, just ordinary curry powder.

Cheers
CoR