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The same as Note  for Chili in relation to the addition of heat. Chewytikka used a Hot curry powder where Julian Voight specifically says to use mild. Other recipes stipulate not to add Chili heat to the base.
mainly I was searching for a very neutral base. I didn’t find a specific gravy but I should now be able to concoct one..
Why would you want to do that [search for a very neutral base] ? i.e. unless you aim to open your own BIR and need to cut corners, as in achieving your 'lowest common denominator'. I'm fairly sure many Indian restaurants (worldwide) use more than one base sauce, and so do I.