Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: SnS on December 05, 2007, 04:36 PM
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Gordon Ramseys F word is due to save an Indian Restaurant from collapse next Tuesday Ch4 9.00 pm ... now that could be a laugh! :)
quote:
The outspoken chef attempts to turn around a failing Indian restaurant in Nottingham where customers are allowed to create their own dishes, making life hell for chef Zahir. A ?500,000 refurbishment in January has left The Curry Lounge looking like a Bollywood movie set, but that is the most authentic aspect of the ethnic concoction which has no chain of command and a messy menu.
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I agree this is a 'must see' because you never know what we might learn.Many thanks for flagging it up. But, if it's anything like his Kitchen Nightmares, like last night's on a pub in Wales, they never give recipes or much info on the dishes he develops for the inevitable relaunches.
Regards
George
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If think if it is anything like last nights F word - theyll be throwing meat cleavers at each other.
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I saw this advertised last night, really looking forward to it.
Might pick up some proper tips
S
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Great stuff will have to remember this. I try and catch kitchen nightmares when I can, anyone see last nights from the pub in wales, how I laughed ;D
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I can't wait for this
Brilliant
I have seen a couple of his recent programmes
Let's hope he doesn't tell them to take curry off the menu!!
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Just seen the trailer for this and it does look promising, any chance someone could somehow capture it for 'future reference' 8)
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anyone see last nights from the pub in wales
Yes, I did, as I said 3 hours before!
Gordon Ramsay may know a thing or two about Western cuisines and could undoubtedly turn his hand to 'authentic' Indian food but he's the last person I should think knows much about the sort of BIR approach most of us are so keen on.
Regards
George
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Sorry George I must have missed that bit :-[
I'm looking forward to it and as you say it may well not be BIR as we know it but Ramsey is always pushing his quick menus on places so will be interesting to see how this comes out in a curry house.
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Let's hope he doesn't tell them to take curry off the menu!!
Heeheheh. :) For some reason I found that really funny. But what's the bet that he insists on more "authentic" dishes on the menu and getting rid of the base sauce approach?
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Just a reminder for tonights F word - for those that may have forgotten. ;D
Regards
SNS
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Well hopefully not French Indian - ' Sauce Indienne ' over everything. [White sauce with a pinch of curry powder.]
D.
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Spot on secret santa. I think we all new how the programme would pan out.
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Anyone ever read the Tandoori magazine. Is it any good?
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Gordon could have started something here. All the non-BIR places I've visited in the UK have had at least two things in common: (a) Indian hotel-trained chefs and (b) finer food than from almost any BIR.
I notice he went quite easy on the presumably competent head chef this evening, whereas he normally blasts them. Gordon is so arrogant and rude, though. I guess it's all done in the interest of entertainment, like crushing all the naan bread holders - unnecessary I thought.
The restaurant seemed quite well fitted out but Gordon just criticises anything, like the water feature. They have one of those at The Red Fort in Soho and it looks good.
Regards
George
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I guess it's all done in the interest of entertainment, like crushing all the naan bread holders - unnecessary I thought.
Regards
George
I didn't mind the naan holders
I couldn't see a problem with that
The place will be packed out for a long time, after this kind of exposure
I thought the food looked lovely
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Interesting that all the 150 dishes in the restaurant were produced from 3 curry stocks.
Just goes to show the base plays a massive role in the flavour of a curry
S
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The place will be packed out for a long time, after this kind of exposure
Do you or anyone else at this forum know of this restaurant, in Nottingham, I think they said?
If they stick with 'authentic' food, I'd be keen to visit.
Regards
George
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Was entertaining to watch but not enough detail about the recipes, I suppose it is because they were more authentic\passed down and not Ramsey's. Did I miss it or was there no mention of freshly ground spices?
If any one can get to this place it would be very interesting to have a review.
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What a total disappointment, the only thing I managed to glean was that all the curries were made from three separate stocks. And Gordon Ramsey was treating the staff like royalty! I wonder why?
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Hi george, ;) 110 Upper Parliament street,
The old Co-op Building,
Nottingham.
0115 941 88 44.
Real Authentic Indian Cuisine. If you do happen to pop in let us know how it goes....
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Mike
Thank you for the address and phone number, which helped me to find some web pages of interest ahead of a hoped-for visit. I'm puzzled, though. Indications are that it opened in 2007 and several reviews talk about authentic dihes not found in your typical BIR, like following one from Feb 2007:
http://www.metro.co.uk/metrolife/food/article.html?in_article_id=39279&in_page_id=26
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Do you or anyone else at this forum know of this restaurant, in Nottingham, I think they said?
Regards
George
Sorry George, I don't actually know this place
I believe it's in the town centre
I'm not happy going down there, these days
Things have got too rough
Anyone ever read the Tandoori magazine. Is it any good?
I subscribed to Tandoori for two years
I thought I might get some "inside" recipes
No luck
It does have recipes but these are upmarket new style curries
No mention of curry gravies
So I wrote to the editor (not Pat)
They were very pleasant but didn't really know much about cooking
I seem to remember that they thought most subscribers would know the "basics"
The magazine is packed with catering adverts
If you are interested, I have noticed that a lot of takeaways have a copy of the magazine in the seated area
Have another look, you might be lucky
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HI,
I think the short verbal attack on the poor
young lad was disgraceful.
I will never buy any of his books.
Graeme.
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I think the short verbal attack on the poor
young lad was disgraceful.
I agree. I wonder if not only the restuarant owners (employers) but also each and everyone of their staff have to sign a disclaimer that they are happy to be sworn at and told by an expert (GR) that they are useless at their jobs - all in public, in front of millions of viewers. For those episodes where the chefs have their work 'rubbished', how could they ever find another job? But can you sign away your rights? I mean, if someone signed a form to say they didn't mind sexual innuendo and harrassment in an office, would that make it OK and beyond the law?
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Spot On George,
I don?t think you can sign your rights away.
it's is up the Police to collect evidence (tv prog)
and then its given to the Crown P Service,
they now decide on any action.
I dont think the people involved have control either way,
they may have a say in the form of a statement.
If I was to hit you coz your curry was better then mine.
I don?t think you take me to court. The cps does (i think).
Even if you become my mate again and buy me lots of cobra
its still out of our hands so to speak.
would this come under corporate law then ? Anyone!
You would have thought the young lad and others
would have the right to see the prog and object.
Anyway on this occasion the joke was out of line,
but good for the production company as its got attention.
I also think he got a make over wrong big time a few weeks ago.
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Oh flip
I should not be down here, sorry.
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I thought Gordon was positively subdued in this episode compared to what he usually deals out. The man's an out and out bully and that sort of behaviour anywhere other than in a restaurant kitchen, where for some reason it sems to be accepted, would be grounds for instant dismissal. He was brutalised by his father as a kid and it seems like it has rubbed off on him.
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Is it not up to Crown P Service - and not the
people involved to decide to take action.
I'm glad we all semm to agree on this. But, Graham, as a minor point, did you mean to say it IS up to the CPS?
Actually, it should be but I'm not sure it is. Like in your example, if you hit me, I thought I could say I didn't want to press charges, and then the Police would do nothing, and it wouldn't get anywhere near the CPS. I'm not sure.
TV in the 2000s concerns me a bit, in how it must rub off on children as an acceptable and normal way to behave. Other examples are The Weakest Link and the X Factor where people are told how bad they are, with no holds barred. I mean, in normal society, I always thought that was plain bad manners. But is this anything to do with Labour, like the Tories got 'blamed' in the 80s for a culture where everyone wanted to do well and drive a Porsche! They still do, and always have, so I don't know how such opinions get entrenched.
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Hi,
Sorry about the error, must be the Christmas spirit :-)
i have corrected it now George.
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Just seen the trailer for this and it does look promising, any chance someone could somehow capture it for 'future reference'
See here:
http://www.whatwouldramsaydo.com
Note that this particular episode is not loaded yet, but should be in the near future (it is however available as a *ahem* torrent *ahem, ahem*. It is an American site & concentrates on Gordon's exploits in the US. He does visit an American Curry house and that you can see, look for:
Home page -> Kitchen Nightmares Videos (US) -> Episode 2 part 1 (to 5) - Purnima / Dillans
Enjoy!
Andy
PS
I note some of these video snippets, the audio is not in sync with the video.... Nevermind, still watchable though
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Name the spices!!!
Picture taken from Ramsays Kitchen Nightmares for the Curry Lounge Episode.
Recipe is part of a Hyderadad Lamb Korma.
(http://i92.photobucket.com/albums/l40/underwurlde666/NameTheSpices.gif)
Left to right:
1: Dunno!
2: Cloves
3: Green Cardamon
4: Dunno! (root ginger perhaps??)
Cheers,
Andy
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The one on the left is whole black cardomom. I'm not sure about the one on the right. Could it be Cinnamon?
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Yes to the Black Cardamom, you're the 2nd person to spot that.
The one on the far right has been ID'd as mace by haldi, & a Google image search confirms that it does look very similar so Mace it is I reckon!
Their Hyderadad Lamb Korma went something like:
Shed load of thinly sliced onions (Spanish as far as I could tell) frying away in loads of oil (colouration of Sunflower oil) - absolutely swimming in the oil. Then that tray of spices got chucked in & stirred about followed by lamb, literally "slow cooked on the bone" (for I guess about 10 to 20 mins).
Chilli Powder, Turmeric & salt was then added followed by a huge slab of Garlic & Ginger paste. It was then cooked for 1/2 hour before serving.
Viola! Hyderadad Lamb Korma. If you can, watch that episode.... Observations & comments please!
Andy
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I think it's Mace as well but the photo is little out of focus to be sure :o
SnS
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Yeah, it is a little out of focus but too broad and contorted to be cinnamon. I have neither seen nor used mace before. I'm going to research this a little.
Stew - does he take the whole spices back out before serving?
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Yep, sorry it's a bit blurred but this is not a photo, this is a capture from an AVI (& because the image is moving it will be slightly blurred to some extent). This is the best, least blurred image that I could capture....
Andy
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I found this episode here if any one missed it
http://www.youtube.com/watch?v=VZCVgRVXDBc
& yes its black cardimon I put it in my rice it has a mint/annisead taste & the last is mace the dried frute that surrounds the nutmeg seed not sure what its usually used for but my mum puts a bit in her coffee, it tastes of nutmeg but much stronger