A question about : At last, how to recreate that Indian 'takeaway' taste.
Just wanted to share this with all curry lovers by which I mean takeaway style curry which many of us prefer over 'real' Indian curry.
Maybe get this as a pressie for someone that thinks they cook a killer curry.
For 20 odd years my Brother and I have tried every curry book and recipe under the sun but they never resulted in that true BIR (British Indian restaurant) taste. Instead we got just the 'authentic' curry taste as you would get in India or by any halve decent non Indian (Bengali really) chef, which is nice but it's not want we want and to be frank lots of people supposedly cook a 'killer' curry but they get this same result that does not come close to the taste of BIR curry we have sought for so long.
I know some do not prefer the BIR style and say it's too far removed from that you eat in India, but lots of us really yearn to be able to make the BIR style and enjoy it much.
This book gives the missing steps and secret ingredients that goes beyond the usual Rick Stein / Jamie Oliver / Madhur Jaffray / Indian recipe methods none of which never gets you that BIR taste.
Grinding spice by hand is not one of these 'secret' steps used by BIRs in case anyone is about to mention this.
In my recent research I have discovered lots of us across Britain have been on this same fruitless quest to get that takeaway BIR taste and at long last a bloke called Mick Crawford has cracked it by actually spending much time in real British 'Indian' restaurant kitchens.
I've had curries made by the Indian Mum who everyone claims cooks a killer curry but sure enough it still just tastes like those I'd been making or those found in Rick Stein or Madhur Jaffray books and vids and always lacks that killer BIR taste.
So if you want those 'secret' steps to get that BIR taste, can I recommend the following ebook, here is a video review of the book so you know what I'm on about;
https://www.youtube.com/watch?v=4Xq82G4QWGs
Here is the ebook link;
https://www.amazon.co.uk/British-Indi...f=pd_cp_kinc_2
Knowing what cynics we are here I'm guessing someone is going to say I must be on commission, lol, I assure you I'm not, I'm simply doing this as a lot of people enjoy making curry and at last this book gives those vital missing pieces of the jigsaw if you long to create that authentic BIR style.
Some of you do not like the BIR style of cooking, I get this point but I do not share this view.
As one commenter said 'this is like a cure for baldness'.
If you are one of the many that think they cook a mean curry, this book will show you things you never would have thought of.
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