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Hi Jerry, I'm not sure I can add much to the base gravy discussion, as you are much more scientific and analytical than I. Looking forward to another visit to the restaurant. I think it's a key point that they use what we agreed are 'secondary' bases/pastes for specific dishes (I was surprised too), so the primary base is unsurprisingly simple and pretty much just onions. So, the secret lies in the 'secondary' bases/pastes for the restaurant.
will have read up on both masala mark and ashoka - which am sure will give the pointers i need.