Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on February 27, 2013, 11:06 AM
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Methi gosht (100 % BIR)
(http://www.curry-recipes.co.uk/imagehost/pics/60f2546242cc4cf75efb6db09a084414.jpg)
Chicken tindaloo (100 % BIR)
(http://www.curry-recipes.co.uk/imagehost/pics/5631c1f40a32932e3236baa6e3d1cb4d.jpg)
It
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Hi Rob
Those currys look the business 8)
There really is nothing like being in a real restaurant kitchen and being shown first hand by the professionals! - As much as I love 'curry how-to' books (and I own several) there really is no substitute to hands on experience in the real thing.
Where are you based if you don't mind me asking? - it this restaurant open to this kind of training or is it something you have been working at for quite a while to get into the kitchen?
Anyway - tremendous looking curry!
Cheers
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They look superb, Tindaloo :-X too hot for me...but I would try a bit lol
Hope your enjoying your lessons!
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Looking good!
Ok, you have to tell us -
1. How different was the end result to what you cook at home?
2. Did you do anything different to what you would normally do at home, if so what?
3. When is the book out? :-) sorry Chris!
Oh, and any recipe for the met hi gosht?
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Looks good Rob, did they show you how to make base gravy & spiced oil? do they use spiced oil?
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Did you used to be GOTG, Rob? 8)
Looking good, was it mainly dried Methi or frozen Methi/Saag or maybe a bit of both?
Did your Chef explain the difference between Tindaloo and Vindaloo
Good call Solar, If anybody wants to learn Geordie BIR, I've got full access to at least
20 BIR kitchens, 40 plus Bangladeshi Chefs, I could easily set up Gora training days.
Curry by the Sea ;D Bring your own Whites and Chef's Spoon ;D
Everybody could write their OWN book. ;)
cheers Chewy
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Did you used to be GOTG, Rob? 8)
Looking good, was it mainly dried Methi or frozen Methi/Saag or maybe a bit of both?
Did your Chef explain the difference between Tindaloo and Vindaloo
Good call Solar, If anybody wants to learn Geordie BIR, I've got full access to at least
20 BIR kitchens, 40 plus Bangladeshi Chefs, I could easily set up Gora training days.
Curry by the Sea ;D Bring your own Whites and Chef's Spoon ;D
Everybody could write their OWN book. ;)
cheers Chewy
So what is everyone waiting for - I would have snapped your hand of Chewy if i was back there -
but alas i will have to settle with peeling onions in this ridiculous heat 37 degrees!
best, Rich
forgot so added here - The curries look superb!
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Ha ha! Cheers guys, great stuff. It
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I like your style, Rob! Lovely looking grub there, too. :)
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Great pics Bob, would love to see a recipe for the methi gosht.
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Bob if you have no aspirations to include your experience in a book can't you share it all here? I'd love to see the recipes and any techniques you've picked up.
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Bob if you have no aspirations to include your experience in a book can't you share it all here? I'd love to see the recipes and any techniques you've picked up.
Totally agree Rob. Love a good bed time read over a beer, especially about an evening spent in a BIR kitchen :-* Sad b****** that I am ;) So come on, spill some of the beans at least :D
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Bob if you have no aspirations to include your experience in a book can't you share it all here? I'd love to see the recipes and any techniques you've picked up.
+ 1
Looks the mutt's nutts but..................
As requested already. Spill.......... :)
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Well they certainly look good Rob, you must be very pleased, well done. I'm always keen to see any recipes that others have garnered from kitchens, so would welcome you posting them. I understand if you don't want to of course.
:)
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They look fabulous curries Bob.
I've been trying to perfect Methi Gosht for years.You wouldnt be so kind as to share the recipe or your experience of cooking it would you please?
Thank you.
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Nice one Bob.
They both look the business, but that tindaloo looks so feckin good. I'm not a hot curry person but i could have a couple of naan dips into that before my mouth was on fire. I couldn't resist doing it.
As others have said, if you are happy to share....................DO IT 8)
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so would welcome you posting them. I understand if you don't want to of course.
I don't and I'm going to sulk until he spills the beans! >:(
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so would welcome you posting them. I understand if you don't want to of course.
I don't and I'm going to sulk until he spills the beans! >:(
Your making this look like a good cop bad cop routine. ;D :P ;)
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Did you used to be GOTG, Rob? 8)
Looking good, was it mainly dried Methi or frozen Methi/Saag or maybe a bit of both?
Did your Chef explain the difference between Tindaloo and Vindaloo
Good call Solar, If anybody wants to learn Geordie BIR, I've got full access to at least
20 BIR kitchens, 40 plus Bangladeshi Chefs, I could easily set up Gora training days.
Curry by the Sea ;D Bring your own Whites and Chef's Spoon ;D
Everybody could write their OWN book. ;)
cheers Chewy
Hey Chewy, i would be very interested in this.
I could claim it as a business expense......... :o
Serious, when I can teach someone to cook curries to the standard that i want to see go out the door, I'm on me way over mate. 8)
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It would be tricky for me to provide precise recipes at the moment lads, for many reasons. Remember, the chefs generally
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Anyway lads, don
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Ah, well, we can't do that until you give us a recipe for pathia sauce, Rob !
Well spotted Phil.
Rob ;)
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congrats on your new job BB! Those curries look a treat and I hope you are enjoying the new experience :-)
Thanks for sharing the jalfrezi tip and I hope you may guide us towards a recipe for pathia sauce.
I am also unaware of what is a tindaloo?