Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on October 02, 2013, 07:55 PM
-
Enjoyed this. Quite a lot to think about. Very well presented and 100 % on topic.
http://www.youtube.com/watch?v=dLkttfZe9NU (http://www.youtube.com/watch?v=dLkttfZe9NU)
Discuss.
Rob :)
-
Assuming that that is Chris we see in the opening frames, he is considerably younger than I had thought.
** Phil.
-
I think those who doubted Chris' ability to deliver on his promises with regards to the quality of his ebook will soon be eating their words....and they know who they are.
-
I just hope that if it is ever released it will include subtitles for those without whiny voices :)
-
Well organised and very worthwhile. Sam was very at ease and relaxed throughout the whole time, even when the random questions were being fired at him. It was good to hear him give a few answers that would have made a couple of people raise their eyebrows and start to snarl. I'm sure they will be come apparent as time goes on.
Hoping there's another session as questions started to come quickly once the initial ice was broken. As for the critics, i'm sure they will be only too pleased to eat humble pie if they are proved to be wrong. But only time will tell on that one. Let's just enjoy all that Sam is prepared to share. He certainly answered one or two questions that i didn't ask ::) ::)
-
Well Sam mentioned the ebook a number of times, so he's obviously directly involved with it. Sam is a BIR chef with over 30 years experience and that's good enough for me. Real curry fans would be very foolish to snub Chriss/ Sams book. I think it will be the dogs b****cks.
-
Sam is very good, very natural. Still watched only the first 10 minutes, but it looks as if it is going to be very worthwhile.
** Phil.
-
It was a great session - I enjoyed it and if there is another which I'm sure there will be now everyone knows the format - there will probably be more questions.
Certainly when the ebook eventually arrives if they do a session then, folk can ask directly on the recipes etc.
Lets not forget its Sam's knowledge we are learning - and from the years of experience of rattling pans he has a nice steady way of putting it over. Also which is more than helpful he is clearly spoken (unlike the chefs i used to work with, i found it so hard sometimes to understand what the heck they were saying).
Overall good effort
best, Rich
-
Well at 10:35 in the chef Sam chat we did get a tantalising hint about the contents of the "magic paste" shown at 25:10 in this base gravy vid:
http://youtu.be/A91qv2O5eQw (http://youtu.be/A91qv2O5eQw)
So it's precooked spices in oil. Maybe similar technique to the kasmiri masala video Chris posted, but with a different blend of spices?
-
Very interesting indeed.It was actually me who asked about the gravy/paste.Ok,Sam sort of sidestepped it a little but he did confirm that he has a technique different to other places which will be shown in the book.A very nice chap who's willing to share his experience over the years.
-
I agree jb. Both Chris and Sam strike me as being primarily interested in helping people understand the subject more fully and in doing a thorough job of documenting things. Rather than a "get rich quick" approach.
-
So Sam...what do you eat during your long shifts at the takeaway?
Well...last night we all had shepherd's pie.
LOL! ;D ;D
-
So it's precooked spices in oil. Maybe similar technique to the kasmiri masala video Chris posted, but with a different blend of spices?
This is what I said in this thread: http://www.curry-recipes.co.uk/curry/index.php/topic,12073.msg96847.html#msg96847 (http://www.curry-recipes.co.uk/curry/index.php/topic,12073.msg96847.html#msg96847)
"Forget the terminology it's just confuddling the issue. What your magic addition is Chris is some mix of tomato/onion/garlic/ginger and spices, ground and whole, all fried down nicely together. There's nothing new about that and it's no magic secret. Kris dhillon, for instance, cooks down tinned tomatoes, turmeric and paprika and adds it just like you do. Many other bases add similar fried "mixes" and so do I."
The look of that paste is exactly as I would expect if it's just a pre-fried spice mix or a pre-fried spice and garlic/ginger mix and I'll be very surprised if it's anything else. On the video Sam says "It's how we do it to bring out more flavour in the spices...a lot of people just throw the spices into the gravy, we don't do that" so it's just old hat pre-fried stuff not the magic secret Chris thinks it is. So no Chris, contrary to you shouting in the background that we'll have to buy the book to find out, we already know.
-
And to throw a truthful spanner in the works i messaged Chris a while ago and I suggested to him that his spiced oil was Garam masala, garlic and onions - amazingly the way we now do it - I got no reply so wont be far away with my suggestion.
Also to not on a thread which i cant find someone suggested there was a medicinal taste and all sorts of suggestions were made - my reply - green cardamons and Sam admitted in the interview that he cooks with green cardamons
best, Rich
-
I was pleased to hear Sam say that the use of Patak's pastes started about 20-25 years ago because that puts it right around 1990 which is exactly when I started to notice the slide toward today's evil concoctions that everybody seems to love.
I feel vindicated in my assertion that Patak's ruined the BIR curry and feel sorry for those that never have and probably now never will taste a true BIR curry.
-
I was pleased to hear Sam say that the use of Patak's pastes started about 20-25 years ago because that puts it right around 1990 which is exactly when I started to notice the slide toward today's evil concoctions that everybody seems to love.
I feel vindicated in my assertion that Patak's ruined the BIR curry and feel sorry for those that never have and probably now never will taste a true BIR curry.
Good question for the chefs of yore that may have changed to pataks since. If they use patak these days they may not feel there is a huge risk in disclosing the recipes to the actual pastes
EDIT: reached a 1000 posts, join me later in celebration, the curry is on me! :P ;D ;D
-
I was pleased to hear Sam say that the use of Patak's pastes started about 20-25 years ago because that puts it right around 1990 which is exactly when I started to notice the slide toward today's evil concoctions that everybody seems to love.
I feel vindicated in my assertion that Patak's ruined the BIR curry and feel sorry for those that never have and probably now never will taste a true BIR curry.
Good question for the chefs of yore that may have changed to pataks since. If they use patak these days they may not feel there is a huge risk in disclosing the recipes to the actual pastes
I think they'd be less likely to share if they're still using those home made mixes and pastes because it will set them apart from the Patak's brigade.
Interestingly Sam was asked if he prefers the curries of 30 years ago or the ones now and he said definitely the ones now and added that he'd tried the ones of old and they "weren't all that". That, for me doesn't bode well because anyone who has had curries from 20 or 30 years ago knows that they knock the socks off the current crop of curries.
-
Sam doesn't know what hing is, even by its alternative name - asafoetida! Oh, and he's self taught. :o ::)
And Chris, asafoetida is not for preventing wind! It's to give a garlicky/onion flavour to the dish for those who don't eat anything that has touched the earth (Jains for instance) but is used more widely now (except by Sam apparently! :P). The anti-flatulent properties of it are dubious at best.
-
Does look like the base "magic" is at least in part the bagar. 00.30.00. To be covered in the e-book. This is probably also how the "magic oil" is made, and all the pre-cooks. We'll see. Be nice to have it explained properly. Does seem a knack to it. Get it wrong and the spice aromatics wont release properly or, worse case scenario, the spices burn; and end of, for example, entire batch of base gravy. Get it right. Mmm.
Rob :)
-
From Wikipedia
Antiflatulent. Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.[7] In the Jammu region of India, asafoetida is used as a medicine for flatulence and constipation by 60% of locals
Les
Chef Sam also said (if I'm not mistaken) that a balti is no more than a Bhuna, Of which I total disagree, that may be true now, but the old style Balti was nothing like a Bhuna at all
-
Interestingly Sam was asked if he prefers the curries of 30 years ago or the ones now and he said definitely the ones now and added that he'd tried the ones of old and they "weren't all that". That, for me doesn't bode well because anyone who has had curries from 20 or 30 years ago knows that they knock the socks off the current crop of curries.
But you seem to be overlooking Sam's explanation of /why/ the curries of yesteryear seemed to taste so much better than those we can buy/eat today -- at that time, as native Britons, our taste buds were virgins when it came to spices -- we might have had a chille con carne, and maybe some mustard or horseradish with our beef, but that was about it. Curry represented a whole new universe of flavours, and it blew our collective minds. Now our tastebuds are no longer virgins -- in fact, they are positively sloppy, to take the metaphor to excess -- and spices can no longer arouse the enthusiasm and excitement that they once did. When Sam first tried a BIR curry, his palate was already totally attuned to the effects of spices, and he did not find them exciting -- indeed, he thought (or even knew) that he could do better. And, over the years, he has perfected his skills so that his curries /are/ better than those of the late 60's/early 70's. And that may indeed be the case -- sadly I will probably never know, because his restaurant is just too far away for me to experience; but I would certainly value first-hand feedback from anyone who can get over there to taste his dishes, and who also remembers the curries of yesteryear with affection, longing and a sense of nostalgia (and, perhaps, who also remembers them through rose-tinted taste buds).
** Phil.
-
Interestingly Sam was asked if he prefers the curries of 30 years ago or the ones now and he said definitely the ones now and added that he'd tried the ones of old and they "weren't all that". That, for me doesn't bode well because anyone who has had curries from 20 or 30 years ago knows that they knock the socks off the current crop of curries.
But you seem to be overlooking Sam's explanation of /why/ the curries of yesteryear seemed to taste so much better than those we can buy/eat today
Not overlooked Phil, just immediately blanked from my consciousness as so much nonsense. Any old stalwart will tell you that the curries of yesteryear were far better than the average curry of today - there is just no room for debate on that. Undoubtedly, as I said elsewhere, this is due to the "Patak effect".
That anyone, who has tried both, thinks the modern Patak'd curries are better than the pre-Patak era is testament to just how far the art has fallen.
I'm tempted to dress in a Patak's-jar fancy-dress-outfit and go around slapping people while shouting "Have you been Patak'd today?" in true Tango-Orange man style (remember him? ;D).
-
I'm not a fan of using Patak's pastes, simply because it goes against how I want to create my dishes. I think that the use of such pastes, regardless of the taste, reduces the stature of those preparing the dish from chef to cook.
Throwing in some Patak's paste is obviously easier in a busy TA, but I don't work in a TA, nor do I ever wish to. So I want to recreate the flavour of the TA from the basic elements, without necessarily using the same ingredients or techniques.
I wouldn't necessarily agree that the curries of yesteryear were better than todays - nor could I disagree. It's all down to personal taste - like music - some people prefer Kylie to Mozart - who is to say who is right!!
What I would say about Sam's theory on why the curries of yesteryear taste better than todays - remember, Sam is a TA cook, and seems like a decent enough guy, but he isn't an evolutionary biologist - his thoughts shouldn't be taken as fact.
-
My first curries were in the late 70s, and they DEFINITELY tasted different than today's curries. I would say overall more consistently good too. I don't think its just the "pataks" effect, but maybe a different way of cooking curries.
-
Interesting that Sam mentions places in Nelson Lancs.
Nelson is a place where ideas and modern notions arrive late. No offence meant, but I know - places like Lancashire Tandoori on Scotland Rd. and The Sub Continent on Leeds Rd is where I cut my teeth on curry - quite a while a go :)
Proper Old school stuff
So I reckon Sam has some heritage to go on
Gary
-
Sam knows what he knows, which isn't a lot outside of his modern BIR comfort zone.
There are many more well informed members on this forum that know more about Indian cooking as a whole.
A lot of the questions asked were better directed at a chef in his 60's/70's.
I really enjoyed the live feed though, was a good idea. :)
-
Sam knows what he knows, which isn't a lot outside of his modern BIR comfort zone.
There are many more well informed members on this forum that know more about Indian cooking as a whole.
A lot of the questions asked were better directed at a chef in his 60's/70's.
I really enjoyed the live feed though, was a good idea. :)
Absolutely. And for this reason I don't think Chris's e-book will be worth a read. I think Chris is a tad naiive regarding BIR curry but that won't stop the book collectors buying it.
-
Sam knows what he knows, which isn't a lot outside of his modern BIR comfort zone.
There are many more well informed members on this forum that know more about Indian cooking as a whole.
I wouldn't be too sure about that. From the videos I've seen, Sam looks like he knows what he's doing. There's also been positive feedback from a taste assessment of his takeaway but how many members on here have tasted other members dishes? Not many. I'd place a bet on Sam producing a good curry over almost anyone on here, but of course I could be wrong. I'm a lot less confident that any amount of interview information or recipes in the long-promised e-book will allow us to cook to the same standard as Sam. He also seems like a very decent bloke so he's the last person I'd want to criticise just because he may not know alternative English names for a certain spice.
-
Sam knows what he knows, which isn't a lot outside of his modern BIR comfort zone.
There are many more well informed members on this forum that know more about Indian cooking as a whole.
There's also been positive feedback from a taste assessment of his takeaway
Yes, by me George! ;D
I've done nothing but sing his praises from day one, but perhaps the live Q&A should've been aired After the ebook is released?
Then he could answer questions he knows Everything about. ;)
-
Theres plenty of people on this site who regard that digital aerial bloke as a top curry chef, but I can give more credence to Chef Sam. One question begs though: how old is he?
Its just that he might not have been old enough to appreciate a curry from the late 70s
Maybe Im wrong...usually am
Cheers
Mick
-
He said that he had been cooking for about 30 years, since he was 14, which would make him about 44 or 45, So he was probably born in the 70s
-
He said he's 45 and born in 69? :o , or was that came to England in 69?
But started out front of house, so not 30 years cooking experience.
He didnt say when he made the switch from cleaning/serving to being in the kitchen.
I wouldn't of thought they would've allowed a spotty teenager to cook the mains though :P
-
Excellent video, me thinks...
-
Yes, by me George! ;D
I've done nothing but sing his praises from day one, but perhaps the live Q&A should've been aired After the ebook is released?
Then he could answer questions he knows Everything about. ;)
Sorry, I should have remembered it was you. That visit, and your assessment, must count as one of the most worthwhile things achieved by any member this year. IMHO it's so worthwhile, and I'm very grateful.
As for the timing of various videos, I think both H4C and Julian are into serious marketing exercises, to try and drum up interest and eventual sales. All the claims and promises sound great but feedback like yours counts for much more. I widh more members tasted each other curries, as well as the output from places like the now defunct c2g takeaway.
As for 70s tastes vs 2013. I agree there's some difference but I think it's over-exaggerated and on balance, I think finer flavours can be found today, if you go to the right restaurants. Too many places produce bland food today, and that was seldom the case in the late 70s and 1980s.
-
Too many places produce bland food today, and that was seldom the case in the late 70s and 1980s.
Agreed! I just dont remember having a bad curry in the 70's/ early 80's.
Wherever i went in London, a Korma was a Korma and a Pathia was a Pathia etc. Always good and always consistent. Every now and then one stood out from the rest, but it was marginal.
-
he's the last person I'd want to criticise just because he may not know alternative English names for a certain spice.
Pay attention George!
It's not that he didn't know the alternative name, it's that he'd never heard of hing or asafoetida. That speaks volumes to me.
-
Too many places produce bland food today, and that was seldom the case in the late 70s and 1980s.
Agreed! I just dont remember having a bad curry in the 70's/ early 80's.
Wherever i went in London, a Korma was a Korma and a Pathia was a Pathia etc. Always good and always consistent. Every now and then one stood out from the rest, but it was marginal.
That's my experience exactly. Very early eighties in London and I could almost guarantee a great curry at any establishment. But they had a unique flavour and aroma that has completely disappeared now. Sam mentioned that they used to boil whole chickens in stock and use that in the base so that has to be a major reason for the changes and, of course, the now ubiquitous devil's pastes from Patak's et al.
-
Agreed! I just dont remember having a bad curry in the 70's/ early 80's.
Wherever i went in London, a Korma was a Korma and a Pathia was a Pathia etc. Always good and always consistent. Every now and then one stood out from the rest, but it was marginal.
Sadly I can. Having discovered tandoori chicken at the Agra, Whitfield Street (where it, and all their other dishes, were absolutely superb -- the place was invariably packed out with UCL undergrads and the odd lecturer), we went back there religiously Saturday after Saturday. Then one day, just for a change, we tried Diwan-I-Am, just down the road. It was complete and utter rubbish. Date, late 60's (1967/8/9).
** Phil.
-
the now ubiquitous devil's pastes from Patak's et al.
hahaha ;D
-
Then one day, just for a change, we tried Diwan-I-Am, just down the road.
Is that Will's dad? (black eyed peas) ;D
-
Then one day, just for a change, we tried Diwan-I-Am, just down the road.
Is that Will's dad? (black eyed peas) ;D
(moderated) Brilliant PMSL ;D ;D
-
Then one day, just for a change, we tried Diwan-I-Am, just down the road.
Is that Will's dad? (black eyed peas) ;D
(moderated) Brilliant PMSL ;D ;D
could anyone explain ..... ??? ??? ??? ?
-
Diwan-I-Am vs Will-I-Am (an artist from the group black eyed peas)..
-
(moderated) Brilliant PMSL ;D ;D
could anyone explain ..... ??? ??? ??? ?
forking present participle of fork (Verb)
Verb
(esp. of a road or other route) Divide into two parts: "the place where the road forks".
Dig, lift, or manipulate (something) with a fork: "fork in some compost".
When someone goes out of their way not to swear or manipulates a few letters of a swear word, in jest, it should be left as is, rather than say "moderated" or "moderated filth".
That just gives the reader the wrong impression of the poster.
-
Diwan-I-Am vs Will-I-Am (an artist from the group black eyed peas)..
Ah, thank you. I confess I have heard of neither of the latter, Not entirely sure what Frank is explaining above, but I suspect that any explanation will only lead to further confusion ...
** Phil.
-
Cheers George.
Just checking you were doing your job properly. ::) ::)
Shouldn't PMSL be moderated to
MMSL??? (Moderated Myself Laughing)
-
www.youtube.com/watch?v=WmRTUNh1vPo (http://www.youtube.com/watch?v=WmRTUNh1vPo)
-
When someone goes out of their way not to swear or manipulates a few letters of a swear word, in jest, it should be left as is, rather than say "moderated" or "moderated filth".
That just gives the reader the wrong impression of the poster.
I disagree. There are hundreds of perfectly good words he could have chosen, like the vast majority of other members do all the time. For example he could have said 'absolutely brilliant'. Why go out of your way to use a thinly veiled four letter word which most people will read as the four letter word?
I agreed with admin years' ago that I would moderate swear words and thinly veiled alternatives. Why make my life difficult by complaining about every minor bit of moderation I carry out?
-
Cheers George.
Just checking you were doing your job properly. ::) ::)
Shouldn't PMSL be moderated to
MMSL??? (Moderated Myself Laughing)
Indeed it should, but of course the correct gloss for MMSL is "Micturating myself laughing", thereby conveying the original meaning without requiring recourse to vulgarity ... :)
-
Pay attention George!
It's not that he didn't know the alternative name, it's that he'd never heard of hing or asafoetida. That speaks volumes to me.
[/quote]
Secret Santa, why would Sam know about asafoetida as its not used in BIR cooking and probably not used in Bangladash either. Its used in some parts of India for certain dishes but that's another country and different culture. Btw i'm 47 and was born in 1965, if Sam is 45 then he could be born in 1957 and came here when he was a baby.
-
Our Indian tandoori chef was also very unfamiliar with hing. When I showed him a tub I had, he asked me what I would use it for. He had never seen it used in any of the restaurants he had worked.
As for Sam being self taught, I think it's because of a "passion" for it. Some trained chefs are just "doing a job.e" Entrepreneurs always do much better IMHO.
Seems some people just want to nit pick at anything.
-
if Sam is 45 then he could be born in 1957 and came here when he was a baby.
How do you work that one out, If Sam is 45, Then he was born in 1968. or am I going stupid in my old age :(
Les
-
I think it was a simple typo, Les -- CK wrote that he is 47 and was born in 1965; he then went on to say that if Sam is 45 then he could have been born in 1957, where he clearly meant 1967.
** Phil.
-
asafoetida as its not used in BIR cooking
My what a sheltered life you lead! ::)
-
Seems some people just want to nit pick at anything.
Yes, god forbid a BIR "chef" should have a wide ranging knowledge of the ingredients of his trade eh? ::)
-
I think it was a simple typo, Les -- CK wrote that he is 47 and was born in 1965; he then went on to say that if Sam is 45 then he could have been born in 1957, where he clearly meant 1967.
** Phil.
Your probably right Phil, We all make them ;D
Les
-
Seems some people just want to nit pick at anything.
Yes, god forbid a BIR "chef" should have a wide ranging knowledge of the ingredients of his trade eh? ::)
Totally agree if it was a an ingredient of his trade ::) But Hing, Asafetida or whatever you want to call it is not an ingredient of a BIR chefs trade. ::)
-
That :rolls eyes: icon really rubs me up the wrong way can we get rid of it?
-
That :rolls eyes: icon really rubs me up the wrong way can we get rid of it?
Maybe we could ask George to post-moderate all usages thereof :)
-
Seems some people just want to nit pick at anything.
Yes, god forbid a BIR "chef" should have a wide ranging knowledge of the ingredients of his trade eh? ::)
Totally agree if it was a an ingredient of his trade ::) But Hing, Asafetida or whatever you want to call it is not an ingredient of a BIR chefs trade. ::)
I'll merely repeat what I said earlier:
"My what a sheltered (BIR) life you lead! ::) " And I'll add a couple of these for extra emphasis ::) ::)
-
In defence of Sam, I've never known asafoetida to be called hing. I don't know if Chris explained it to him (or indeed if Chris knew) it was the same thing.
If he had never heard of asafoetida, I'd doubt his credentials, but hing, na.
-
In defence of Sam, I've never known asafoetida to be called hing. I don't know if Chris explained it to him (or indeed if Chris knew) it was the same thing.
If he had never heard of asafoetida, I'd doubt his credentials, but hing, na.
This was my point Garp but it clearly flew over the heads of most respondents. Sam had never heard of it before as hing or asafoetida. He was talking about cowpats in his native Bangladesh at one point so perhaps if he'd been asked if he knew what devil's dung was he'd then have recognised it!
How much would you trust your car mechanic to fix your car if he'd never heard of a torque wrench?
And the notion that BIRs don't use asafoetida is laughable. They may not all use it but many do.
-
They may not all use it but many do.
And the VAST majority DON'T.
So why get so bothered about it? The guy runs a succesful takeaway and he's never heard of something that he doesn't use, and will never have no use for ::) ::) ::) ::) ::) ::) ::)
Honestly.....some people. ::) ::) ::) ::) ::) ::)
-
And the VAST majority DON'T.
I take it your vast experience of the Australian Indian-Restaurant market leads you to that conclusion Mick?
-
Is Sam's TA successful? Is it any good? - any better than TA's who have heard of asafoetida?
Earlier in the live 'broadcast' he stated that he preferred traditional Indian cookery to BIR. Surely he would have encountered asafoetida in that!!!
I still think Chris 'moderates' him
-
Is Sam's TA successful? Is it any good? - any better than TA's who have heard of asafoetida?
Apparently it's very good according to the two people who have tried it. Oh, and Chris and Sam of course! ;D
-
The thing I don't get with this ebook is why, when you've seen all the videos and have seen that the techniques, ingredients etc. are bog-standard, are people foaming at the mouth to buy it? I can understand a beginner lapping it up but anyone whose been on this forum for a month or two shouldn't need or want it.
It baffles me.
-
Think your right SS, Can't see there being anything new to what's already on this forum
Les
-
In defence of Sam, I've never known asafoetida to be called hing. I don't know if Chris explained it to him (or indeed if Chris knew) it was the same thing.
If he had never heard of asafoetida, I'd doubt his credentials, but hing, na.
This was my point Garp but it clearly flew over the heads of most respondents. Sam had never heard of it before as hing or asafoetida. He was talking about cowpats in his native Bangladesh at one point so perhaps if he'd been asked if he knew what devil's dung was he'd then have recognised it!
How much would you trust your car mechanic to fix your car if he'd never heard of a torque wrench?
And the notion that BIRs don't use asafoetida is laughable. They may not all use it but many do.
Secret Santa,I'm intrigued as to how you know many BIR chefs definitely use asafoetida as an ingredient.Have you been told this or have you seen it in a BIR kitchen?I brought some a couple of years ago after seeing it in my local Indian Supermarket assuming that it's widely used,but I'm still not convinced.Sam says he doesn't use it,Chef Az also said this on our group cooking lesson as did the Chef from the Preem take-away where I had a lesson a couple of years ago.Abdul,with whom I had ten hour's worth of lessons in my kitchen had also never heard of it.The only two people I have ever seen mention it is Julian and Dave Loyden from the Undercover Curry Book.I'd love to be proved wrong but I really think it's a red herring as far as BIR is concerned.
-
jb, it's clearly a regional thing but you've mentioned Dave Loyden's book which was from an actual BIR and so that is direct evidence that it is used. I'm not claiming that it is used widely, just that it is used.
I happen to love the stuff and am quite atuned to its flavour so can detect it in some of the BIR curries I've had, in particular Vindaloo.
But this is to get away from the point I was trying to make, which is that any competent craftsman knows the tools of his trade even if he only uses a subset of them and I have little faith in anyone who does not show this wider knowledge.
I just wish this establishment was closer to me. I could then visit and hopefully be pleasantly surprised.
-
I think at the end of the day we'll just have to wait until the ebook is (finally) released to pass judgment.It would be nice if it was closer to me so I could actually taste his food.He does look like he runs a successful business though so unless his punters are wrong then he must be a competent BIR chef.If the book comes out and it's rubbish then I will certainly say so.
I agree the videos,although enjoyable show nothing we haven't seen before,it's a shame the book wasn't promoted better without all the silly stuff that's gone with it.It's just this spiced oil and gravy ingredient that's still bugging me,I hope I'm not going to be disappointed.
-
It's just this spiced oil and gravy ingredient that's still bugging me,I hope I'm not going to be disappointed.
Well we know there's no secret to the spiced oil. The method might differ slightly, e.g. it might just be literally oil that has had spices fried in it, or it might be that recovered from pre-cooked ingredients such as chicken, veg etc., but spiced oil is spiced oil and we've been discussing it here for years before any of the BIR books came along.
The gravy paste that Chris says is the secret is, I'm sure, just down to Chris's naiivety regarding BIR curries. Pre-cooked spice pastes have been used in many bases, so they're nothing new at all.
-
And the VAST majority DON'T.
I take it your vast experience of the Australian Indian-Restaurant market leads you to that conclusion Mick?
This is my BIR.....BRITISH INDIAN RESTARAUNT. Yes it's in Australia, but it's a BIR.
I have cooked every single curry that has left the kitchen from the day we opened.
Read the comments. we don't use, never have used, and never, ever will use Hing, It has NO PURPOSE in BIR cooking whatsoever.
https://www.facebook.com/BritishIndian?ref=hl. (https://www.facebook.com/BritishIndian?ref=hl.)
So tell me about your great experience of hing SS??????????????????? ::) ::) ::) ::) ::)
-
The silence is deafening................ :o ::) ::) ::)
-
I see we have a CA replacement for the forum. ;) ;D
-
And with that comment I bid farewell to this place.
It's a pity, as I respect many members here. Chewy, Steven Lindsay, 976 Bar, Razor who hasn't been around for a while (wonder why??) to name a few.
Thanks for all that I have learned folks. I have tried to give something back, but it was either ignored or ridiculed.
I will leave you all to your arguments, I don't want to be part of it anymore.
-
You'll be sadly missed Mick. ;)
-
It's just this spiced oil and gravy ingredient that's still bugging me,I hope I'm not going to be disappointed.
Well we know there's no secret to the spiced oil. The method might differ slightly, e.g. it might just be literally oil that has had spices fried in it, or it might be that recovered from pre-cooked ingredients such as chicken, veg etc., but spiced oil is spiced oil and we've been discussing it here for years before any of the BIR books came along.
The gravy paste that Chris says is the secret is, I'm sure, just down to Chris's naiivety regarding BIR curries. Pre-cooked spice pastes have been used in many bases, so they're nothing new at all.
You're right,spiced oil has been discussed ever since this forum was started.However(correct me if I'm wrong) but I don't think anyone has posted a genuine BIR recipe for producing purpose made spiced oil,as opposed to recoverd oil from other scources.Chris is adamant that the gravy paste is like nothing like we've seen before(although to me it does indeed look like a bhagar of some sort),I really hope he proves me wrong.
Anyway guys dreadful hangover from last night's beer and curry...there's nothing for it must be more beer and a take-away!!
-
And with that comment I bid farewell to this place...
I'm genuinely sorry to hear you're leaving the forum, Mick. I, for one, learned a lot from your posts and I appreciated both your sense of humour and your experiences borne from actually running your own BIR business.
I always found your tips useful, and your pilau rice and butter chicken have become my standard recipes.
Good luck for the future, Mick - I, and I suspect, many others here, wish you well. Curry on! :)
-
Anyway guys dreadful hangover from last night's beer and curry...there's nothing for it must be more beer and a take-away!!
Another Spices special last night no doubt jb and a few Stellas to boot ::) Just finished cooking a Zaal phall for a little later and cracked open a Grimbergen. Enjoy mate and i'll be in touch soon.
-
Thanks for your imput Mick, informative, interesting and at times amusing ;D Shame you let a couple of individuals get under your skin. But when all said and done, as Natterjak posted the other day, you could just simply have used the ignore button for those that just p**s you off. It many not be ideal here but at least it'll never be a "one party" state ;)
-
I hope you reconsider Mick but if not I'll keep up with you via Facebook.
-
And happy birthday, Mick! Not much of a prezzie, I know, but its the thought that counts.
-
Seems some people just want to nit pick at anything.
Yes, god forbid a BIR "chef" should have a wide ranging knowledge of the ingredients of his trade eh? ::)
Totally agree if it was a an ingredient of his trade ::) But Hing, Asafetida or whatever you want to call it is not an ingredient of a BIR chefs trade. ::)
I'll merely repeat what I said earlier:
"My what a sheltered (BIR) life you lead! ::) " And I'll add a couple of these for extra emphasis ::) ::)
Sheltered BIR life??? Don't think so son!!! And you can repeat all you like!!! ::) ::) ::) to emphasise the point
-
I see we have a CA replacement for the forum. ;) ;D
Yes, and sad to say SS, it is looking like you at the moment.
Oh and where is this ignore button guys?
-
Anyway guys dreadful hangover from last night's beer and curry...there's nothing for it must be more beer and a take-away!!
Another Spices special last night no doubt jb and a few Stellas to boot ::) Just finished cooking a Zaal phall for a little later and cracked open a Grimbergen. Enjoy mate and i'll be in touch soon.
Yep Spices Take-away last night...a very nice balti Rezala with loads of green chillies.I actually went to their other place in Romford on Friday and had the same thing!! very nice indeed.
ps hope Mick stays on the forum,we don't really want to lose another well informed member.
-
Oh and where is this ignore button guys?
Click on profile, hover cursor over modify profile and you will see "Buddy/Ignore lists" click on edit ignore list and add name of member. ;)
Regards
-
Finally watched this, pretty good and genuine answers to typical beginners Questions.
In my view Sam's only doing this, as a favour for his mate H4ppy Chris.
Who members all know is a beginner trying to make some cash out of it all.
You just have to watch his earlier H4ppyleader Youtube vids.
Because its an open forum, your always going to get the usual Victor Meldrews,
picking up on some trivia and harping on and on.
But the same peeps should pay more attention and maybe learn something,
but I doubt it, with them stuck in a time warp of mythical 70's nostalgia.
Sam said he is self taught and thought he could do better than some of the cooks he worked with,
which is how everybody learns the trade, years of working along side different people being told what to do
and how to do it.
I can't see why anybody would doubt this guys take on things, for making fast "Take Away" food.
Plus he certainly doesn't need any help from H4ppy Chris to write a beginners ebook.
Probably was amazed that there was any interest in the subject.
One of my Bangladeshi friends has opened a Thai Restaurant, with all Thai staff, who's English is
better than mine. LoL ;D Anyone up for Thai Curry Cooking - BTR LoL ;D
cheers Chewy
p.s. I'm suprised this thread is allowed, saying H4ppy Chris was banned for being a tool. :o go figure.
-
OK. I may have been a bit grouchy at 2.40 am, tired and full of Stella.
Thanks for the messages fellas.
I'll stick around and share anything worthwhile. Must investigate this "ignore" button. I dind't realise that you could actually "ignore" someone, I just thought that it was a figure of speech.
I know I am not the most active member on here or the most technically advanced (wouldn't have a clue how to put a video on), but I still feel endebted to this place for all that I have learned, so will give something back if/when I can.
Did anyone try the Karahi recipe I posted? If not you are missing out on a VERY nice curry, not BIR, but extremely tasty.....do it.
-
Well done AM
Don't let the B******* grind you down ;D
Haven't been cooking too many curries recently
Basically been buying too many >:( but the cooking season is now aproaching ( dark nights )
I will give your Karahi dish ago Mick
I should also give your naan ago with me having a Tandoor 8)
-
Welcome back, Mick. Noli illegitimi carborundum, as Michael.T so correctly observed :)
** Phil.
-
Well done AM
Don't let the B******* grind you down ;D
Haven't been cooking too many curries recently
Basically been buying too many >:( but the cooking season is now aproaching ( dark nights )
I will give your Karahi dish ago Mick
I should also give your naan ago with me having a Tandoor 8)
Thanks mate.
The naan isn't my recipe as such. It is our tandoori chef's recipe. I eat it 5 days a week, and it suits me....bloody lovely. 8)
-
Thanks Phil, and thanks again peeps for the messages.
Although I am quite inactive, if I can answer any questions I will, just ask away.
I am not proffesing to be as knowledgable as many members on here, I am still on a learning curve all the time. There are many, many members of this site that are much, much more knowledgable than I am.
I am still enjoying every second of every day running my own takeaway/restaurant and will share anything useful. Sometimes, it's hard to get motivated after very long busy days, but please ask if there is anything I can maybe help with.
-
Hi Mick
whats the most curries you have cooked in one day ;D
-
Hi Mick
whats the most curries you have cooked in one day ;D
200 is our limit Michael. We only open from 5pm - 9pm.
Many, many times, we have to stop taking orders around 7.30 pm.
Churning out 200 curries is horrendous with only me cooking, but I still really enjoy it. ??? :P :)
It gets very awkward when we get lots of orders for Rogan Josh, Bhuna, Jhalfezi, Balti type curries. Just adding onions, peppers, tomatoes...then pastes, pickles, bunjarra etc takes so much thinking about and time....seriously.
Worse still is when we get several orders for the same dish with different contents...ie veg Jhal, lamb Jhal, beef Jhal, CT Jhal....very awkward at busy times. At least if we get 4 orders for chicken Jhal, we can cook them all together in one big pan.
Last night was extremely busy and our first table order came in at 6.00pm
- Lamb Phall
- Chicken Tikka Phall
- Chicken Kamikaze
- Beef Kamikaze
- Fish Kamikaze
- Chicken Jhalfrezi
- Lamb Jhalfrezi
- Prawn Jhalfrezi
- Prawn Madras
- Chicken Tikka vindaloo
It may not sound bad, but some certain dishes are readily prepared and easy enough to do, but ALL of these had to be cooked from scratch. Add to that the fact that we had 20 takeaway orders stacked up, and due out in the next 15 minutes, and the phone constantly ringing, well it can get a bit mad.
We normally have a "general base" prepared (my invention) which saves a lot of time preparing some dishes. probaly won't be of any use to cook at home folks, but if you would like to know, just ask.
Not complaining though......I love it.... 8)
-
I'm very interested Mick, please share!
-
200 is our limit Michael. We only open from 5pm - 9pm. Churning out 200 curries is horrendous with only me cooking
Simply gobsmacked. By the time I've prepared one main course, one vegetable dish and one rice, I am finished; the idea of serving 200 covers in one evening would result in a nervous breakdown before I had even opened the kitchen door. My wife wanted (maybe even wants) to open a restaurant, and knowing my interest in Indian and Chinese cuisine, thought I could work in the kitchen. "Not in a million years", I had to say; "front of house, yes, that I can handle, but production line cooking is /absolutely/ not for me".
** Phil.
-
Good on you Mick. I always enjoy your posts :-)
-
Did anyone try the Karahi recipe I posted? If not you are missing out on a VERY nice curry, not BIR, but extremely tasty.....do it.
Where is the recipe Mick?
Les
-
Fella's there's a lot of shortcuts that have to be taken to get the food out.
Without Raj (our tandoori chef) we would have folded within a week. He has taught me so much and I will be forever in his debt.
I will share all info you ask for, but at 3.50 am, it's now bedtime for me.
Just ask and it will be shared.
Nothing new for the folks in the know, but if you want to cook in bulk, it may be handy. 8)
-
Did anyone try the Karahi recipe I posted? If not you are missing out on a VERY nice curry, not BIR, but extremely tasty.....do it.
Where is the recipe Mick?
Les
This is it Les, don't be shy with the ghee (butter) or the salt.
http://www.curry-recipes.co.uk/curry/index.php/topic,12218.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12218.0.html)
-
Cheers Mick, I couldn't find it, lol
Les
Happy Cooking ;D
-
Going to bed Mick
You lazy Buggar you should be pealing onions for tomorrow ;) ;D
-
Thanks Phil, and thanks again peeps for the messages.
Although I am quite inactive, if I can answer any questions I will, just ask away.
I am not proffesing to be as knowledgable as many members on here, I am still on a learning curve all the time. There are many, many members of this site that are much, much more knowledgable than I am.
I am still enjoying every second of every day running my own takeaway/restaurant and will share anything useful. Sometimes, it's hard to get motivated after very long busy days, but please ask if there is anything I can maybe help with.
Glad you reconsidered Mick. You're as active as your job allows you to be, just like the rest of us. The only difference is we don't depend on our cooking skills and appreciation of the food we cook for a living. You do !!!! This......................
200 is our limit Michael. We only open from 5pm - 9pm.
Many, many times, we have to stop taking orders around 7.30 pm.
Churning out 200 curries is horrendous with only me cooking, but I still really enjoy it. ??? :P :)
It gets very awkward when we get lots of orders for Rogan Josh, Bhuna, Jhalfezi, Balti type curries. Just adding onions, peppers, tomatoes...then pastes, pickles, bunjarra etc takes so much thinking about and time....seriously.
Worse still is when we get several orders for the same dish with different contents...ie veg Jhal, lamb Jhal, beef Jhal, CT Jhal....very awkward at busy times. At least if we get 4 orders for chicken Jhal, we can cook them all together in one big pan.
Last night was extremely busy and our first table order came in at 6.00pm
- Lamb Phall
- Chicken Tikka Phall
- Chicken Kamikaze
- Beef Kamikaze
- Fish Kamikaze
- Chicken Jhalfrezi
- Lamb Jhalfrezi
- Prawn Jhalfrezi
- Prawn Madras
- Chicken Tikka vindaloo
It may not sound bad, but some certain dishes are readily prepared and easy enough to do, but ALL of these had to be cooked from scratch. Add to that the fact that we had 20 takeaway orders stacked up, and due out in the next 15 minutes, and the phone constantly ringing, well it can get a bit mad.
We normally have a "general base" prepared (my invention) which saves a lot of time preparing some dishes. probaly won't be of any use to cook at home folks, but if you would like to know, just ask.
Not complaining though......I love it.... 8)
..............tells me and everybody else, including the stalwarts who harp on about yesteryear curries, how well you're doing it :)
The bottom line is, if your food wasn't any good or only fair to middling, you wouldn't have the above problem ;) Long may your problems continue. Maybe, to ease the pressure you'd consider hiring in one or two of us for a week or so, just to relieve the pressure? Obviously, we'd pay for our own flights ;D ;D
The most amazing thing is, that the way you make your living now was simply driven by your love of BIR curry. This really does sum up what this site is all about. Once you learn who the protagonists are, you can simply ignore their pettiness.
[ Moderator's comments - moderated]
George, unless admin has increased your moderating remit, please stick to moderation only and not censorship !!!
-
Glad to see you are sticking around AM, and as for 200 covers - OMG!
-
Mick
I'm looking for a job - any chance??
just kidding mate - glad you are sill here when i tuned in before the virus on the computer you were packing your bags and leaving the site.
best, Rich
-
Maybe, to ease the pressure you'd consider hiring in one or two of us for a week or so, just to relieve the pressure? Obviously, we'd pay for our own flights ;D ;D
Yes please.
We can't get anyone here that is interested in learning to cook.
As Raj quite rightly pointed out, we couldn't employ an Indian to cook this food, as they would always add a bit of this and that and they would change the taste completely (not intentionally, but it is how their taste buds work.)
We had a mate over form UK a few months ago, and he couldn't believe that we were paying our kitchen hands $20/hour. At the time is was equivalent to about 14 quid an hour. But that is what we have to pay here to get anyone.
We now employ a few youngsters for weekend shifts, but they still get paid better than a lot of workers at Tesco.....lol
-
As i said last night, we have a "general base", at the ready, which we really couldn't keep up with demand if we didn't.
I have a pan so large that is sits on 3 - 4 gas rings, so it is like a big ally fry pan.
I add:
50 tbsp oil
50 tsps garlic ginger and cook
50 tsps methi and a chef spoon of salt
50 tbsps tomato puree
25 portions of base gravy
50 tsps mixed powder
50 tsps madras curry powder.
Further 25 portions of base gravy
Once this is all cooked up, it is stored in a 20 litre bucket. I will always have 3 of these ready on Friday, Saturday nights, it saves so much time. When an order comes in, I ladle 360 ml into a pan, and add everything else to it.....and it works. There are some dishes that it cannot be used for obviously korma, tikka masala (but we have buckets of these already prepped too)
I fry kashmiri chilli powder in a mix of oil/base gravy, and keep this in a tub, and add it to each dish according to how much is needed
Madras, vindaloo, phall etc are all cooked from scratch.
Like I said, no use to most members, but if anyone is going to cook in bulk, try it.
-
Hi Mick
whats the most curries you have cooked in one day ;D
200 is our limit Michael. We only open from 5pm - 9pm.
Many, many times, we have to stop taking orders around 7.30 pm.
Churning out 200 curries is horrendous with only me cooking, but I still really enjoy it. ??? :P :)
That is hugely impressive! I usually only cook 1-3 curries, sometimes 4, but I am wiped out after that. I cannot imagine how exhausting 200 curries must be - that is very admirable and it's great you seem to get so much enjoyment out of it.
-
Time to think about franchising the business mick. In 5 years time there could be a "British Indian" in every Aussie town and you could be semi-retired and rolling in cash.
-
G'day.
200 curries in 4 hours, thats good going Mick, from a hobby, too hard graft pan bashing.
The cream turns to milk very quickly, when reality kicks in.
Did you sort out your Bradford Burners yet, a friend has just had an extra
4 burner made up, which looks very good.
I could get the companies details for you if you like.
Curry On M8
cheers Chewy
-
Time to think about franchising the business mick. In 5 years time there could be a "British Indian" in every Aussie town and you could be semi-retired and rolling in cash.
Have thought about it mate, but it won't happen. Too old to take risks like that. We're just happy the way things are at the moment.
We get 2 days off each week and it's all under our control. Can't be doing with the headaches that come from letting things out of our control. Been there and done it...never again.
-
G'day.
200 curries in 4 hours, thats good going Mick, from a hobby, too hard graft pan bashing.
The cream turns to milk very quickly, when reality kicks in.
Did you sort out your Bradford Burners yet, a friend has just had an extra
4 burner made up, which looks very good.
I could get the companies details for you if you like.
Curry On M8
cheers Chewy
Thanks Chewy.
We did a lot of research into this, but it looks like it won't happen. The gas pressure in Oz is 50% lower than UK, so there would be issues in getting the imported items licensed to use.
Plus with import duty, it was all getting very expensive. At the end of the day, we have good, reliable commercial cookers already installed, but they are a real pain to keep clean. That is the only downside to things.
We'll just have to keep going with what we have and clean them every couple of days, as we have been donig.
Thanks for your help anyway mate.....much appreciated.
-
Hi Aussie Mick,
Any chance of you posting up some videos of your establishment in action in a new thread?
I love your story and would like to see your restaurant on a video.
All the best
Stew
-
Mick, in your bulk recipe (Thanks, btw!) you mention base gravy twice which confuses me. Can you explain a little how it's made maybe that will explain it. Thanks again!
-
Mick, in your bulk recipe (Thanks, btw!) you mention base gravy twice which confuses me. Can you explain a little how it's made maybe that will explain it. Thanks again!
Hi SC, I mention it twice, as I am in effect cooking a single portion, so I add the first half and reduce as much as possible. When oils starts seperating, I add the other half and continue cooking as if cooking a single curry......
-
Hi Aussie Mick,
Any chance of you posting up some videos of your establishment in action in a new thread?
I love your story and would like to see your restaurant on a video.
All the best
Stew
Hi Stew
I wouldn't have a clue how to do this, and I don't possess a video camera.
I don't really want to self promote myself either. (Julian style....lol) I have the perfect face for radio..haha
I will take some photo's though and get them on here for you to have a look at.
-
I found this one on my phone. There's 2 batches of base being pressure cooked. One being re-heated and a 10kg batch of lamb in the pressure cooker on the left.
I'll take some better pictures and put them up.
(http://img.photobucket.com/albums/v625/mickey-t/008-1.jpg) (http://smg.photobucket.com/user/mickey-t/media/008-1.jpg.html)
-
I see
So the bulk base is a big pot of curry (sauce) waiting for orders
Will be making your Karahi dish tonight Mick
Just off to do 10 ton of screed first :'(
-
Thanks Mick!
-
Thanks for sharing the photo Mick and glad you relented about leaving. I can't imagine cooking a tenth of that number of meals in an evening.
Have you ever posted the recipe for your base on here? Though I wouldn't blame you for not doing so, given the reception that they sometimes get.
All the best and success for the future.
-
I did mate, it's here
http://www.curry-recipes.co.uk/curry/index.php/topic,11566.msg89460.html#msg89460 (http://www.curry-recipes.co.uk/curry/index.php/topic,11566.msg89460.html#msg89460)
I have changed it quite a bit experimenting with coconut etc, but I have settled back on this base, minus the fresh tomatoes, and also minus the celery, as it's too much faffing about. I added an extra green pepper and cut the oil content down to 1 litre.
I've stuck with this for the last couple of months with really good results.
-
Thanks for that Mick. It had slipped under the radar.