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I'm sorry if that was misleadingNo, I meant after countless recipes, I don't believe you can make a restaurant curry base at home.I think the result is only obtainable by using seasoned bhajee oil and cooking on a very large scale
the only thing that can be "cooked on a very large scale" is the base. Is this actually what you meant ? Sorry if I seem obtuse, but I really want to understand your point.** Phil.
Yes the base must be cooked on a large scale, or it doesn;'t taste right
I have been lucky enough to be allowed to cook my own curry in the kitchens of a few takeaways. The magic comes every time from the base as it's heated. It is an absolutely wonderful aroma
Especially if you try a bit of curry cold. It is missing a flavour and depth. I think the cold curry test is very accurate for flavour analysis
I would love to arrange a get together for us, to actually taste each others curries.
I only started posting as Haldi because the recipes I posted on this site, were shown me in confidence. I had no permission to share them. I got a bit paranoid that they might put 2 and 2 together, if they saw their recipe and my name, side by side
If the curry you have been able to prepare at the commercial kitchen, using the commercial base gravy, tastes better than your home cooked versions then it could be the base gravy, BUT, it must be a different base gravy. That doesn't mean you can't make the same one at home. You just haven't been shown what goes in it.
I don't agree this has to come from using bhaji oil in the base and I wouldn't be keen on buying my takeaways from a place which cooked like this.
I believe bunjarra is a much undervalued component, increasingly omitted by BIRs as it takes too much manual labour to produce it, but when added to the precooks of the veg and meat, it introduces "the taste" into the final dishes.
Let me say however, I do not have a good bunjarra recipe and don't think the Ashoka one which is on this forum is especially close to what I'm seeking. A very long cook which lets the deep savoury spice flavours leach into the oil and onions seems essential, with Asian bay being a key component.
Now, unlike Pete, I believe you are right in saying it can be recreated at home but only if you are prepared to go full BIR and cook both the range and quantity of the aforementioned items that they would cook between oil changes. No small endeavour I think you would acknowledge?
QuoteI have been lucky enough to be allowed to cook my own curry in the kitchens of a few takeaways. The magic comes every time from the base as it's heated. It is an absolutely wonderful aromaOK, more clarification sought — when it is heated by itself, or when it is added to a dish in preparation and heated ?** Phil.