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Welcome to cr0 Abdul.Don't have any questions, But would like your opinion on this base gravy if you would please, It is from a bangladesh resturant in Bradford, To me it seems more of the old style of base, but i could be wrong.http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0HS
Hi, and thank you for asking for my opinion on the base gravy. It is the old style base and it will turn out great, compliments to the chef.However I feel there are a few important ingredients that are missing, but I cannot share this with you as yet because I have started on volume 2 of my book and this has the ingredients and method for the base sauce. thank you
thank you, I hope have answered your questions
Quote from: abdulmohed2002 on June 30, 2011, 12:40 PMthank you, I hope have answered your questionsThanks for your answer to my questions Abdul.If my maths doesn't fail me, you therefore started working in British Indian Restaurants in the mid 80s?If not all the restaurants were Bangladeshi, what were the others and how do they differ please?Regarding the "gravy sauce", the one thing I can deduce from your reply is that they cooked a chicken in it too? What other significant differences were there please? For instance, did they (or do they now?):pre-fry the spices?chop the onions or boil them whole?add MSG?add any other stock?use cabbage, or any other unusual ingredients (compared to nowadays)?add pre-used ("spice infused") oil?filter it before use?etc?You also say that chefs now "add different flavourings". What "flavourings" do they now add now please (besides "lots of mixed veg"?)? What do you mean by "lots of mixed veg" please?You say that the "gravy sauce" in your book is "old style". But, as far as I understand, it doesn't include chicken? What is it, specifically, that makes it "old style" please?Thank you for your forbearance Abdul. I would really like to understand the specifics (rather than the generalisations) behind "old style" and "new style" curry bases.I hope you can willingly oblige my questions!
Thank you for answering my (many!) questions and clarifying Abdul. I appreciate it I have a number of additional questions (please refer to question marks above), if you don't mind, notably:What other vegetables (besides onions) were added to "old style" curry bases?What sort of chicken was used (whole, parts, boned or boneless?)?What other masalas were used besides the whole garam masala spices?Was the curry base actually filtered (through some type of sieve) or were the bits manually picked out?Once again, thank you for your forbearance, Abdul, I really appreciate you trying to clarify these things for us PS: "MSG" is "monosodiumglutamate", a flavour enhancer that is (used to be) prevalent in Chinese (and, I suspect, British Indian Restaurant) cooking.
Hi Cory, thank you for your interest in the old style of gravy. I cannot answer any further questions specifically about the old style as I had mentioned earlier as it will be a key aspect in volume 2. Once it is published you can ask me as many questions you wish for you to get it correct as I have done the same as volume 1. If you have questions for any other recipe then I will try and answer them to the best of my knowlegde. As far as my memory serves I have not used 'MSG' in any of the dishes.thank you Abdul
I think it's a great pity that you feel unable to answer questions about the "old style" curry base. I understand that it's a topic for your future book, but I guess I am hoping/waiting for a BIR chef who is sincerely willing to help our members (including me) truly replicate BIR curries, rather than one who seems more interested in promoting their current (and future) book.