Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Aussie Mick on December 10, 2012, 05:50 PM
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G'day folks.
It's been a while since I was last involved here, but I do have a good reason.
I have set up a takeaway/restaurant here in Perth, Australia, called British Indian 2 go. Check out our Facebook link.
https://www.facebook.com/BritishIndian?ref=hl (https://www.facebook.com/BritishIndian?ref=hl)
If you can find it in your hearts to "like" our page it would be a massive help.
I originally set it up with a mate, but I am in the process of buying him out (long story....partnerships are not a good idea)
I've been trading for 4 weeks and it's bloody hard graft..........but very rewarding. We have many, many repeat customers, and it is great when people take the time to phone up and say that they enjoyed the food. We have had a bit of negative feedback too, but no business can please everybody..........some people are just (moderated) ..lol.
It has been a steep learning curve. I employed an Indian guy "Raj" to work the tandoor, and thank christ I did. Without him, I would have folded within a week. He has taught us so much, and continues to do so. But, by the same rule, he has learned a lot from us too. He had never eaten BIR food, and he is now a fan.
He cooks excellent seekh kebabs with no pastes..........recipe will be revealed soon (I haven't had the time to observe yet). His tandoori chicken is bang on too. Recipe also to follow. His naan bread is made without yeast. he uses no baking powder, just yoghurt and it is also excellent. Once again, when I have time to watch/learn, I will share.
If I hadn't found this excellent site, I wouldn't have been able to do this. Massive thanks to people who share their knowledge. I have tinkered around with different peoples bases/recipes, added a bit of this, taken out a bit of that and finally came up with my own recipes, that seem to be working..... so far.
There are loads of Brits here in WA who complain that they can't get a decent curry....well now they can. I am providing a public service lol, and also (hopefully ) making a living at the same time. I am in big debt with the bank, and haven't managed to draw a wage yet, but given time, I'm sure it will start to pay it's way. We are managing to pay the rent, staff wages, and all suppliers, so the only way is up from here...hopefully. ??? 8)
Thanks Cr0
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Hi
Hope it all goes well
Regards
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all the best to you Mick, i wish you all the success in the world.
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Good luck Mick.
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Fantastic stuff, Mick. Facebook page liked!
As the old saying goes, you only get out what you put in, and it sounds as though you're putting everything (and some) into this project.
Here's raising a glass and wishing you all the very best of BIR!
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Good on yer, Bluey !
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Hope your venture is a great success. I'm really impressed you plan to give something back to this site, some folks forget where they came from.
Best regards.
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Have likied ya Mick - all the best!
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Good luck Mick I know a few friends in Perth
I will make sure they pop in
All the best
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Like!
Rob :)
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FAN BLOODY TASTIC Mick. Congratulations and I wish your business the very best of luck. Sure it won't be long before you establish a good customer base and then word will soon travel that proper BIR has hit Aus ;) Keep us posted on how things are going and when you have time it would be good to see Raj's tandoori recipes :) I'm sure that reading this would bring a knowing smile to Julian's face ::)
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Hi
Very well done Aussie Mick.
I wish you every success!
Regards
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Congratulations and good luck Aussie Mick.
I'm not on Facebook, but have just got my girlfriend to 'like' the page so will look forward to following the adventure!
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Fantastic. I wish you all the best
regards
Barry
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Aussie Mick
Good Luck with your venture fella
A niche market, always a good idea.
Minimal menu and plenty of hands, a good route to success. ;)
Had to join FaceBook to tick a Like, was number 222
cheers Chewy
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Mick well done!!!!!
Just what i like to see.
Hey guys whilst we are on with facebook
https://www.facebook.com/pages/Curry-Nights/195345960568984 (https://www.facebook.com/pages/Curry-Nights/195345960568984)
Have a look and like my page if you like what we are trying to do - give ex-pats a curry, the taste they left behind
best, Rich
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Best of Luck Aussie Mick - and keep us all here posted on the regular!
Naan bread with neither baking powder or yeast... sounds interesting! Post that too when you have a sec!
Cheers,
Josh
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Thank you very much fellas. And a big thank you for all the likes on FB.
I will share any knowledge that I gain. Just give me a bit of time. As I say, I have been that busy, I have not had a chance to even look at Raj doing his stuff....serious!!! ???
Day off today, well cash and carry to do, butchery to collect and prepare, onions to peel and chop..........night off I meant to say. lol It's all good fun though.
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the very best of luck in your venture mick mate :D ( ivan )
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Congratulations on your brave endeavour Mick! 8)
I'll pop in for a couple of curries sometime soon.... :)
PS: Funny, that, I'm sure George promised to only remove spam ::)
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All the best on your venture. I hope you make a success of it. I might pop in for a few curries sometime soon too! 8)
Will
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I am so relieved that 2 of the people that I most admire on this site, and have influenced me the most have given their "blessing" so to speak. I am talking about Chewy and CA!!!! There are plenty more on this site that have influenced me, but I won't go into names for fear of missing anyone out. We all like different base gravies/mixed powders/finished recipes, but between Chewy/CA and Julian at C2go, I have found my favourite.
I was really worried about making this post,and that I might have an adverse reaction.
I really never intended to do any of this when I stumbled across this site, but after feeding countless mates over the last few months/years, they were unanimous that I should go into business.
I have just turned the big 50 and my knees and back cannot cope much longer with the pressure of my job (plumber/tiler). So, I thought why not give it a go before I am too old to do anything?
I am using a combination of Chewy's and CA's bases with an addition of cardamom powder and fenugreek powder...seems to be working. Cooked in 25 ltr pressure cookers.........all good. I use Julians mixed powder. I use CBM onion paste. And I now use a few tips and tricks taught to me by Raj, our tandoori chef.
All I can say is thank you, thank you and THANK YOU to ALL members of this wonderful site.
I promise I WILL share everything that I learn. 8)
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Hey Mick, you're brave enough (like Julian from Curry 2 Go) to dare to tread where many of us dream of, and talk of, but few of us dare to go!
You deserve the very best of luck in your endeavours (and your bravery); I hope it all works well for you (and I take my hat off to you)!
PS: At least you're "North of the River" which is largely inundated with Poms! :P
PPS: I reckon we might be able to get a posse of expats to come and give your curries a go! 8)
PPPS: No mention of a free curry then!? (I'll have Chewy's too!) ;)
PPPPS: "loveitspicy" (Rich) is also doing something similar in Thailand...brilliant! Love his packaging too! 8)...you might want to swap notes?
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Hey Mick, you're brave enough (like Julian from Curry 2 Go) to dare to tread where many of us dream of, and talk of, but few of us dare to go!
You deserve the very best of luck in your endeavours (and your bravery); I hope it all works well for you (and I take my hat off to you)!
PS: At least you're "North of the River" which is largely inundated with Poms! :P
PPS: I reckon we might be able to get a posse of expats to come and give your curries a go! 8)
PPPS: No mention of a free curry then!? (I'll have Chewy's too!) ;)
PPPPS: "loveitspicy" (Rich) is also doing something similar in Thailand...brilliant! Love his packaging too! 8)...you might want to swap notes?
Thank you CA. 8)
My friend, you are welcome to a free curry anytime you feel like venturing north. It is the least I can do for what you have taught me.
Just bear in mind that at present, we are operating as a takeaway only. I have purchased tables and chairs, but still need to get crockery, cutlery etc. We are hoping to be operating as a "sit down" place early next year.
And yes, you are right. We chose the location because of the high proportion of ex-pats. We have had loads of repeat customers already. The Phall and NIS are very popular....... ???
I would say our biggest selling dish is Rogan Josh and I am proud to say (apart from base and mixed powder) ....it is MY recipe.....YAAAY. Balti is also v popular along with "your" CTM and Korma. Chewy's Madras also goes down a real storm too.
The vindaloo is a concoction of yours and Julian's with a bit of tinkering from me.
I will keep you all updated with our progress re: restaurant facilities, and give me a week or two and I WILL get Raj's seekh, tandoori and naan recipes on here for you all to try.
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Forgot to say, I am now in contact with Rich via Facebook. He has done really well, and I hope to learn more, and share some stuff with him.
I agree, he looks very professional. 8)
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Looking forward to see your own takeaway recipes posted here soon :)
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Congratulations Mick, I hope you continue to do well.
Can I ask a practical question? How do you pay your delivery people...is it by the number of deliveries or what?
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Congratulations Mick, I hope you continue to do well.
Can I ask a practical question? How do you pay your delivery people...is it by the number of deliveries or what?
Hi SS
I have a good arrangement.
Next door to us is an Italian deli. They are open from 7am to 7 pm 7 days a week. They hold a key to our place and delivery guys can get the key and put the stuff in our cool room. They leave an invoice and we direct credit the payment into their bank account. There isn't a delivery charge, as the people we use are also delivering to many shops in our complex.
Hope that answers your question mate
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The Phall and NIS are very popular....... ???
Ah, the NIS make Oz (a little bit of Grays and Spice of India in Perth, jb will be equally pleased) ;D Nice to know it's going down well over there along with the array of other dishes you already have on the menu :o
Wishing you the very best of luck Mick. I'm sure there's going to be a lot of happy expats in your neck of the woods soon and a few expanding waist lines too. Hope your bank balance expands at an equal or better rate ;)
and I WILL get Raj's seekh, tandoori and naan recipes on here for you all to try.
Look forward to these when you're able to tear yourself away from the stove :)
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Wow, incredible news. When are you going to open a branch on the East Coast? ;D
When you've had some time to get away from the stove and try the opposition's curry varieties it will be fascinating to get a report on the main differences between BIR as practiced at your place and the AIR variations currently available.
I've recently moved to Taree NSW and there are a couple of Indians in town but I haven't had a chance to suss them out yet to get some TAs and do a "side by side" with my current efforts, so it will be interesting to hear reports from a professional on the ground.
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Well done and good luck with the buiness.