One Pot, 120 Curries: How BIR Kitchens Work
A busy British curry house sends out 120 dishes a night, and every one of them starts from the same vat of base gravy. This episode breaks down what's actually in that vat (onions, oil, carrot, cabbage, peppers, tomatoes, garlic-ginger paste, a standard spice set), why the sauce is deliberately bland, and how a two-to-three-minute pan finish turns one ladle into a rogan josh or a dhansak. Then it gets practical: batch sizes, portioning, freezing before dilution, fridge and freezer life, and the 30-minute quick versions. Along the way, the episode takes seriously the sharpest objection out…
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