Bombay Pantry Sauce Aroma

zom

Sorry for unearthing old topic but I am actually trying to get that unbelievable aroma from Bombay Pantry sauces. It's that bit smoky aroma which I found in few of their sauces (Curry, Saag, Jalfrezi), giving a bit of aftertaste. I couldn't find it in any other sauces (Patak, Lidl, Tesco). I checked few mysterious ingredients (fenugreek, coconut, cardamon) while trying to cook my own sauce but it's not working. Any help?

TeletextPear

zom wrote: »

Sorry for unearthing old topic but I am actually trying to get that unbelievable aroma from Bombay Pantry sauces. It's that bit smoky aroma which I found in few of their sauces (Curry, Saag, Jalfrezi), giving a bit of aftertaste. I couldn't find it in any other sauces (Patak, Lidl, Tesco). I checked few mysterious ingredients (fenugreek, coconut, cardamon) while trying to cook my own sauce but it's not working. Any help?

Try toasting some almonds and crushing them into the sauce, I often find a hint of almondy-ness in Indian sauces, especially the milder ones.

Curry Addict

zom wrote: »

Sorry for unearthing old topic but I am actually trying to get that unbelievable aroma from Bombay Pantry sauces. It's that bit smoky aroma which I found in few of their sauces (Curry, Saag, Jalfrezi), giving a bit of aftertaste. I couldn't find it in any other sauces (Patak, Lidl, Tesco). I checked few mysterious ingredients (fenugreek, coconut, cardamon) while trying to cook my own sauce but it's not working. Any help?

its simply the smell of fresh herbs and spices and cant really be attributed to one in particular. the most prominent one though is dried fenugreek leaves imho.

schemingbohemia

Could it be curry leaves?

zom

Curry Addict wrote: »

the most prominent one though is dried fenugreek leaves imho.

Is that something different than fenugreek seads? Must look for one then.

Curry Addict

yes the leaves are very different, pungent spicey, earthy and smokey.

Darkginger

Their Indian name is 'methi' if you're looking - my curries went up several nothces when I started using them (though not in all recipes).

zom

Darkginger wrote: »

Their Indian name is 'methi' if you're looking - my curries went up several nothces when I started using them (though not in all recipes).

Well - I use fenugreek seeds quite often, but not much as it gives a bitter taste to dish (if overdosed). Never actually used leaves.

Darkginger

The taste is as different as that between coriander seeds and leaves - give them a go - I get mine in my local health food store, but if you're in Dublin they should be pretty easy to find in any Asian place.

rubadub

zom wrote: »

I checked few mysterious ingredients (fenugreek, coconut, cardamon)

did you get those ingredients from the bombay ingredients list? they sell retail foods to the likes of dunnes and I think they list all ingredients on them. They would be listed in order of greatest first.

You can see some recipes on their facebook page too
http://www.facebook.com/bombaypantry?sk=notes

daRobot

Try cumin or garam masala powder. It'll be in all their dishes anyhow.