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Techniques of British Indian Restaurant (BIR) Cooking

A "Quick Start" for members new to BIR style curry cooking - basic techniques and simple recipes to get you started on your BIR-style curry cooking adventures.
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Dancr84
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Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by Dancr84 » Sun Jan 29, 2017 4:00 pm

hi
this was a great read!!!
i have always been weary of using too much oil and ended burning the spice a couple of times on my journey to curry perfection lol but i have a long way to go.
i have been a chef for 12 years now and i am dipping my toes into the curry world because i have learned so much in other cooking styles and felt i didnt have time to learn all curry/indian at the same time i now have the time to focus all my energy into cooking and learning this style of cooking. i cant wait ti get my teeth stuck into some of the recipes here :)

SteveDrome
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Favourite Curries: Garlic Chilli Chicken
Location: France

Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by SteveDrome » Sat Mar 04, 2017 9:20 am

Awesome advice. Love this site :cool2:

Ukandy69
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Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by Ukandy69 » Thu Mar 30, 2017 10:07 pm

Hi Everyone,

I have had some excellent result cooking in a Kadai, especially on a Gas burner, excellent heat and cooking in the Kadai give plenty of surface area for the curry gravy to caramelize on the sides, scraping is very easy,
I have cooked 16 servings in one, and there was still plenty of room for scraping and movnig the curry around, (Exceptional results with Jalfrieze !!)

Andy

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mprouts
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Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by mprouts » Tue Sep 26, 2017 2:31 pm

The concept of a curry base is totally new to me. (That must be why my saag always turned out so bland...)

neiljay
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Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by neiljay » Sat Feb 03, 2018 3:57 pm

My problem may be solved. Great tip on cooking smaller portions for 1 or 2, i have been cooking for 4 and sometimes or mostly results in a lacklustre curry. :thumbup:

Masala Mark
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Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by Masala Mark » Sat May 05, 2018 9:24 am

Great info here, after taking a few years off the curry wagon, have climbed back on board and having a blast thanks to the contributions of many in the community. The videos CA has up on YouTube help you right through it.

Andyh
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Favourite Curries: Pathia

Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by Andyh » Sun Jul 22, 2018 8:50 am

Thanks for sharing this .i didn't realise the cooking of the spices mattered that much which is why my attempts have been disasterus :lol::

LordGeorgie
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Favourite Curries: Chicken Dhansak
Location: Essex

Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by LordGeorgie » Sat Aug 11, 2018 6:35 pm

I've mastered the basics thank you, I'm applying the techniques to everything :)

Sin-amon

Re: Techniques of British Indian Restaurant (BIR) Cooking

Post by Sin-amon » Sun Oct 14, 2018 12:10 pm

Part of the reason I joined is to learn exactly this type of thing. I've never made a curry using a base + extras, always just been an all-in-one type recipe...never tasted QUITE right.

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