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Hi AllI attempted to source some of this sought after powder as recommended by some hereAccording to my research there is only 1 which is created for the Chinese take-away marketSome people are buying at 10kgs and packaging in smaller amounts (what a good idea) the idea is if its for a BIR they mix in some ?? spices ,or leave as it is for Chinese, which leaves me puzzled as to what the BIR,s do when using this mix. Do they add spices or use on its own?Someone must be in the know
Chinese Curry PowderThis still doesn't sit well with me, not saying its not a real practice in ifindforu's Welsh takeaway. But I've got experience of over 50 BIRs here in the NE and I've never seen it happen. Another point is, as a rule Bengali's don't really like the Chinese very much at all,or their cuisine. Well at least the ones I talk to. So I don't really think they would bother with their curry powder.In my experience the main "curry powder" used in a Bengali restaurant "Mixed Powder" hasalways been 'Madras Curry Powder" which is a historic spice blend of at least 12 spices, originally dating back to the 1800's (Some people get confused with Madras Curry Powder, as its nothing to do with heat or Madras the Curry!)A Typical Bengali Mixed Powder =2 tsp Madras Curry Powder2 tsp Turmeric Powder1 tsp Coriander Powder1 tsp Cumin Powder1 tsp Paprika0.5 tsp Garam MasalaSwitching out Madras Curry Powder for Chinese Curry Powder, may be a fun experiment and give your home curry a twist, but I doubt it would help you achieve an authentic Bengali Restaurant flavour,As for Eastern Star, its probably a great Chinese Curry Powder and it will after all, have a blend of familiar Asian spices in it. But there must be loads of other brands on the market. I noticed, even in Aldi, they had there own branded (Pantry Essentials) Chinese Curry Powder, can't remember the price, but probably cheap and packed in 250g packets.Anyhoo have fun experimenting.cheers Chewy
"Eastern Star Chinese Curry Powder"This still doesn't sit well with me, not saying its not a real practice in interferer's Welsh takeaway. But I've got experience of over 50 BI Rs here in the NE and I've never seen it happen. Another point is, as a rule Bengali's don't really like the Chinese very much at all,or their cuisine. Well at least the ones I talk to. So I don't really think they would bother with their curry powder.In my experience the main "curry powder" used in a Bengali restaurant "Mixed Powder" hasalways been 'Madras Curry Powder" which is a historic spice blend of at least 12 spices, originally dating back to the 1800's (Some people get confused with Madras Curry Powder, as its nothing to do with heat or Madras the Curry!)A Typical Bengali Mixed Powder =2 tsp Madras Curry Powder2 tsp Turmeric Powder1 tsp Coriander Powder1 tsp Cumin Powder1 tsp Paprika0.5 tsp Ga ram MasalaSwitching out Madras Curry Powder for Chinese Curry Powder, may be a fun experiment and give your home curry a twist, but I doubt it would help you achieve an authentic Bengali Restaurant flavour,As for Eastern Star, its probably a great Chinese Curry Powder and it will after all, have a blend of familiar Asian spices in it. But there must be loads of other brands on the market. I noticed, even in Aldi, they had there own branded (Pantry Essentials) Chinese Curry Powder, can't remember the price, but probably cheap and packed in 250g packets.Anyhoo have fun experimenting.cheers Chewy
I'll give the jalpur garam masala a go first and then i'll try the eastern star curry powder. I've no intention of pooh poohing anything until i've tried it first. At the end of the day, if it delivers better results then i'll use it . I will enquire from my two regular BIR's what curry powder they use in their mix powder and report back.
