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interesting post.the dark colour is along the lines of the rajver which i make but not quite as dark - it's the inclusion of garam masala that does it.the thickness does put me off and suggests to me that they have fried it before handing over - it would be well worth checking with the TA to confirm what was given.there is a lot of onion in base - it looks like i would have it after the stage 1 cook ie just after blending. i then add a lot more water and cook for a further 1 hr.looking forward if any further information can be gained - i take it the curries are top notch.
1st post newbie hereI recently asked one the staff in my local favourite takeaway if I could have a sample of their base gravy for me to compare with the gravy I made at home (Julian’s c2go base) he looked very bemused and said of course you can. I got the base home and was very surprised that it was so thick and quite a lot more spicy than mine, almost like a finished curry without the meat.
Even a good food analysis will not give you proper proportions and can have trouble differentiating between different type of chili or even cassia/cinnamon.
