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Pete I was not a BIR chef,but have worked in Indian take away and a restaurant for 4 years .You have to be a silent watcher and not show much interest as it will not be revealed to you TERRY
obvious overtones of coconut ( perhaps a tad too much ) . I would also think that there would be a subtle difference when using either chicken stock cubes or " special seasoning " . For bases to reflect a distinct BIR taste , one has to be very specific with the ingredients - generalizing , by stating one can use one ingredient or another tends to skew the results of the cooking method