Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: mattjwood on September 29, 2008, 06:59 PM
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Stumbled upon this indian restaurant in Stoke on Trent on the local news tonight.
Its in stoke on trent and you can order online, and also watch the chefs cook the food on the live webcam... them track your delivery online via satellite tracking systems!
Heres the link for the cam:
http://www.maliksindian.co.uk/
Just click on Live cam!
Enjoy!
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facinating mate.... i'm glued.
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Stumbled upon this indian restaurant in Stoke on Trent on the local news tonight.
Good find! All we need to do is identify what each of the ingedients are and what he's making.
One early observation is that the flame is not as high as I might have expected. It's more like a domestic hob on medium, than the rear end of the space shuttle at take-off.
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Thanks, interesting to watch indeed. Did not work from the homepage for me I used this link http://shared.streamwebtown.com/maliks.
Just watched a curry being made, looked like this, it's guess work.
Added just a spoon full of base, then Gee (I guess, maybe it's oil), then various spices (about 5) cooked this very quickly and giving it a big swirl around the pan, looked like Gee was not even fully melted.
Then added the Chicken, swirled around again so it looked like the chicken was heating within the spices.
Added what looked like a paste (brown in a white tub to the left)
Then added 2 ladles of base, and two pinches of something.
Started to cook another one and used 1 chef's spoon full of the curry above to start with.
Anyone know what the big pot in the middle is, it's covered now but they just seem to be adding everything to it even surplus sauce.
The pans are well seasoned by the looks of things and are not washed off but he did serve one, then put it (pan) on the burner for a while and started another, like a burn off clean.
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Here's my stab at what we're looking at. Pls fill in the blanks or suggest alternatives.
1 Coconut powder
2 Sugar
3 Ground corriander
4 Chilli powder
5 Curry powder
6 Cumin
7 Methi
8 Salt
9
10
11 Onions
12 Garlic
13 Ginger
14 looked like a Tub of Pataks Powder (turmeric?) - he used it to make the base
15
16
17
18 Watery Base ;-)
19 Whole Onions (tomorrow's base maybe)
20
There is also some ingredients behind him. Chicken, methi, green chillis.
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I seen him add LARGE amounts of 1 & 2 to make a Korma, and i mean LARGE amounts. So it seems that you cock on with that prediction of Coconut powder and Sugar.
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Also when i started watching it pot 19 had the lid open and it looked like whole peeled onions.
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Nice Work,
18, the base
11, Gee I thought
19, everything seems to be randomly added to this, almost like a bin.
12, was the paste it seems a very dark color?
It was too quick to see which spice numbers were used, will have to watch another
Whatever is in 20 seems to have taken a long time, looked like it was being prepared earlier.
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Nice Work,
18, the base
11, Gee I thought
19, everything seems to be randomly added to this, almost like a bin, maybe it's the next of of base.
12, was the paste it seems a very dark color?
It was too quick to see which spice numbers were used, will have to watch another
Whatever is in 20 seems to have taken a long time, looked like it was being prepared earlier.
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11, Gee I thought
19, everything seems to be randomly added to this, almost like a bin, maybe it's the next of of base.
12, was the paste it seems a very dark color?
#19 - Interesting observation. I wonder if they chuck in stuff for the next days base prep.
#12 - Any idea - tomato paste ?
#11 - I'm not concinced this is Ghee. Let me check again.
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Here's my stab at what we're looking at. Pls fill in the blanks or suggest alternatives.
1 Coconut powder
2 Sugar
3
4 Chilli powder
5 Curry powder
6 Cumin
7
8 Salt
9
10 Onions
11 Onions
12 Garlic
13 Ginger
14
15
16
17
18 Watery Base ;-)
19 Whole Onions (tomorrow's base maybe)
20
There is also some ingredients behind him. Chicken, methi, green chillis.
Nice one.... that cracked me up ;D
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hi guys from the look of the colour 3 looks like ground coriander seeds and 7 looks like ground methi dried leaves. haven't checked this site out yet but will do tomorrow when i have more time! i suspect the methi you mentioned is fresh coriander just guessing.
regards
gary
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Best link i have ever seen, here is the link to take you straight to the streaming....amazing
http://shared.streamwebtown.com/maliks
I might have to make this a sticky topic as this could be very important.
Stew
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Thanks Admin!!! I suppose it was a good find then!!!
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Just missed him making a base it looks like a shed load of onions to me the pan is almost full to the top
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We're gonna have to take shifts! ;D
This is briliant. All we need is a super high res feed! ;D
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looks like he making tomorrows base... poured used oil strait in it, didn't even stir it
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hmmm, link is dead for me...
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It's down. Could be shut?
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Here's my stab at what we're looking at. Pls fill in the blanks or suggest alternatives.
This is amazing! What fun! Many thanks for your annotated still. Great idea!
Does the video just run and run, like real time, or are they 'packets' of movie? I didn't tune in for long enough to be sure. Also, I had no sound. Matt says he was making a korma and he's probably right, but how can we be sure? I assume they've closed for the night, now.
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What a find! They were shut by the time I logged on. Hope its up tomorrow.
Jeera - great start at "fill in the blanks". Agree with Gary on the ground coriander.
The base in progress and the "mystery pot" are highly interesting!
-- Josh
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I can confirm that the live link is in real time. Not packets of video. Its the first indian restaurant in the UK to do this. I would love to order from them, but im a fair few miles away which is a bummer.
Trust me, when i first seen it, before i posted it on here he was definatly making a Korma. The amount of sugar he put it in was shocking!! I didnt realise it was so much!!
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i missed all the fun - kids were gaming.
their pushed off for sure for tonight - this is better than TV.
love the numbered jigsaw - fantastic enjoyment.
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Stumbled upon this indian restaurant in Stoke on Trent on the local news tonight.
Enjoy!
I hope it's on tonight
What time were you watching between?
Thanks for finding this
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Great find! I missed this last night also but will take a look later if I get a chance.
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hi haldi i guess that i would be the opening times of the restaurant say 5-30 til 11-30.it maybe during the day aswell haven't checked that out yet, maybe we will get to see the base being made :)
regards
gary
ps just checked it out just a blank screen so it must be their opening times :(
well guys we will all be busy tonight i guess ::)
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#19 base was cooking for hours.
Here a few interesting obeservation I made
1. main activity started around 9:30pm on the 2nd base (he already had the onion & stuff boiling for hours)
2. He removed 4 ladels full of floating oil and kept aside
3. He blended the base with a massive 'hand' blender - 15mins blending
4. Added a few jugs of water to the base as he blended - taking it close to the top of the pot.
5. He added the oil back in and stirred, kept the heat going at all times
6. He made a tarka.... about a pint of oil in a wok, chef spoon of garlic, ginger, and spices 3->8 and 14.
7. Once fried for a couple of mins, added this straight to the base and stirred. left it boiling away for another hour before I gave up due to eye strain ;-)
could this be the secret ?
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as of 17.12 it's back up... :o
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as of 17.12 it's back up... :o
It's working now (1720)
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I just tuned in and its mostly unwatchable. The lag means I get periodic stills, no motion video. >:(
Wonder if anyone else this side of the pond is having the same problem.
Really hoping to see some definitive conclusions/observations posted.
-- Josh
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I've just have seen speed problems yes, think to many of us are watching, it was ok yesterday.
Plus i now have means of recording this video, just ran a test ;D
Edit; It's gone down :'(
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I have to admit that I am completely bamboolzed by this. I've just seen him get a giant pan of onions, take a plastic tub of something from under the sink, stick it in the flames of the cooker, then pour it in. He then came back with the tub filled with oil, put some in, and burnt some kind of a stick (looked like casia) and put it somewhere high up behind the spices and left it there.
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I have to admit that I am completely bamboolzed by this. I've just seen him get a giant pan of onions, take a plastic tub of something from under the sink, stick it in the flames of the cooker, then pour it in. He then came back with the tub filled with oil, put some in, and burnt some kind of a stick (looked like casia) and put it somewhere high up behind the spices and left it there.
Hi mate,
I saw it too Bobby. Here's my take
1. The 1st plastic tub was 1/4 full of hardened Ghee - he was heating the tub to melt and it up, then added to the base.
2. The cassia stick was one of those gas lighter devices - he used it to light the flame under the pan, then put it back on the shelf above :-)
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I saw it too Bobby. Here's my take
I thought about it being Ghee, but to melt it that well surely the plastic tub would have melted... Perhaps that tub is metal.
You right about the stick thing though for sure. Any idea what spices he put in? Looked like cumin or coriander to me.
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I seen him put in significant amounts of every spice in (except the first 2).
Also noticed he definately use reclaimed oil from their finished base to make every curry - watch him scoop out 1/2 chef spoon of the stuff each time.
This is brilliant.
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I tell what I noticed - base into curry pan, a few minutes go by and it's sauce back into base pan. Nuts! Probably getting some oil off and getting the consistency!
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I've just have seen speed problems yes, think to many of us are watching, it was ok yesterday.
We won't have helped, with the level of interest generated here! The greater the demand on their server's bandwidth, the more problems can arise for any one subscriber, I guess.
Right now, the chefs seem to have disappeared. They can't close as early as 10pm, surely.
Earlier, I saw him prepare one dish, using what looked on two separate base sauces - a greenish looking sauce on the left and the yellow one on the right.
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We're like kids in a bloody sweet shop! It's great eh? ;D
The first thing that sprung to my mind was...how the hell are you going to replicate all that stuff that happened with the base sauce when you go for SnS's 100 quid demo?
I don't think you will. What we are seeing is the missing 5%. The 'bung everything in the base' technique, probably including some leftovers from the restaurant meals (I mean that seriously and not in a bad way).
SnS's demo will just not do this because the restaurant will not be going full tilt.
This really is the missing 5%.
And did you see the difference in colour between the nearly finished pot of base and the new pot? Tell me that isn't going to make a difference! Did he add it to the new pot...something we've hinted at before?
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how the hell are you going to replicate all that stuff that happened with the base sauce
I haven't been able to see the video, but the comments from those who have seem to focus on the base.
Could someone explain what it is they are seeing?
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And did you see the difference in colour between the nearly finished pot of base and the new pot? Tell me that isn't going to make a difference! Did he add it to the new pot...something we've hinted at before?
Was that the two pots I mentioned from 6pm or 7pm? There was a large-ish pot rear left of the hob, half full of a greenish looking 'base' or whatever. Plus the larger pot rear centre of the hob, full of yellow-ish looking base. At least, it looked a bit yellow at 6pm or 7pm. Now it looks darker, at 10:30pm!
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OH MY F***ING GOD!
Ok I'm not even going to pretend to hide the expletives here, and I hope admin will understand why!
Guy is at stove scraping pan out...scrape scrape scrape. Tips the contents on to the top of the stove, yes the stove not a pan. Old guy comes along with two pans and scrapes the umm 'scrapings' off the stove into the top pan and walks away.
Old guy and chef return to stove. Chef takes the ladle that old guy used to scrape the 'scrapings' from the stove and starts a new curry with it.
Heeeeeheeeeee
Man ..that 5% is getting more like 4 and 3 now...damn!!!!
F***it..this is what we want..the real deal!
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I haven't been able to see the video, but the comments from those who have seem to focus on the base.
Could someone explain what it is they are seeing?
It's still on. Download the asx file and open with media player if you're having problems.
What we're seeing is a giant pot of oily base that the chef uses for all oil needs. He also returns sauce from curry / oil from the curry pan to the base pan at times when it's too oily of watered down.
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F***it..this is what we want..the real deal!
I always said the grubby ones were the best. I always hoped the final 5 percent would be down to sheer filth. Awesome. ;D
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Was that the two pots I mentioned from 6pm or 7pm? There was a large-ish pot rear left of the hob, half full of a greenish looking 'base' or whatever. Plus the larger pot rear centre of the hob, full of yellow-ish looking base.
Exactly George. But it was the old pot of nearly finished base sauce..and the new made up pot..what a difference!!.. But frankly no surprise..at least to me..very interesting.
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I always hoped the final 5 percent would be down to sheer filth. Awesome. ;D
Heheheh..We all knew that it was in our hearts..but damn!! :o
Do these guys realise they are on camera?
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Exactly George. But it was the old pot of nearly finished base sauce..and the new made up pot..what a difference!!.. But frankly no surprise..at least to me..very interesting.
You'd think the taste of the same dish might vary from hour to hour if the base sauce changes colour to that extent. Also, I saw him take a bit from the green half pot and more from the full yellow pot in making one dish of something. The chef was obviously interested in some kind of blend, like he would have achieved when he tipped the entire green into the yellow pan, if that's what happened later. Anyway, the green pan is no longer there.
What free software can anyone recommend to capture this format of video?
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Could someone explain what it is they are seeing?
The problem is, I'm not sure! I need to rip/download some of the cooking sessions and watch them a few times. Isolated observations don't add up to full knowledge but every little helps, I guess.
One thing I did confirm is that a chef slapped perhaps 10 or 12 naans into the inside of the tandoor, then put the lid back on and left them for 2 minutes. He then started to remove the cooked naans.
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George, get hold of WM Recorder. there are a few *ahem* free versions flying around. This lets you save the video on the fly. Also download a program called 'asftools' - this allows you to make the asf files seekable to the interesting bits.
;-)
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You'd think the taste of the same dish might vary from hour to hour if the base sauce changes colour to that extent.
Absolutely..but I think this is where working 12 hours a day in a real BIR comes in to play! How the hell do we get that sort of experience? No wonder they say it can't be done at home!!
The experience and the ..umm..filth...holy!!!
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Absolutely..but I think this is where working 12 hours a day in a real BIR comes in to play! How the hell do we get that sort of experience? No wonder they say it can't be done at home!!
I must say I'm more optimistic. I still believe the hard part is confirming for certain, all the ingredients and steps in how a BIR produces a top quality curry. The Maliks video cam may help but it's hampered by not knowing for sure what any of the ingredients are.
I say it can be done at home. The final scaling down and adaption to the domsetic kitchen should be the easy part. Remember also, that we're looking for best-of-breed curries, the 1970s/1980s flavour or whatever - not just any old curry. We have no idea how good Malik's currys are. They might be very mediocre for all we know.
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Has anyone managed to capture any of this so we can upload it somewhere for repeat viewings?
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Is anyone near enough this place to get a curry?
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Has anyone managed to capture any of this so we can upload it somewhere for repeat viewings?
I have got some good stuff recorded, but I want to record him making a base. I watched it the first night (not recorded) and it was facinating - he is definately doing stuff we aint.
I'll upload somewhere once I get the relevant sequences together.
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I'll upload somewhere once I get the relevant sequences together.
Nice one 8)
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Has anyone managed to capture any of this so we can upload it somewhere for repeat viewings?
I have quite a busy period from yesterday, its 15 minutes long and around 42Mb though, no base action though.
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Has anyone managed to capture any of this so we can upload it somewhere for repeat viewings?
I have quite a busy period from yesterday, its 15 minutes long and around 42Mb though, no base action though.
Any chance you can upload it somewhere, rapidshare or similar?
Cheers
cK
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Has anyone managed to capture any of this so we can upload it somewhere for repeat viewings?
I have quite a busy period from yesterday, its 15 minutes long and around 42Mb though, no base action though.
Any chance you can upload it somewhere, rapidshare or similar?
Cheers
cK
Trying rapidshare now, had no luck with Google video, think it's because although it's a quicktime .mov it actually has windows media properties.
Ok now for download here http://rapidshare.com/files/149977825/Maliks_Indian.html
Also agree with comments about the base, what I have seen there is no way you can come up with a recipe to make at home if such random stuff is added on the fly. But would also mean the bases would not be consistent and would taste different, unless it's down to the chefs tasting skills and he decides it needs some of this or some of that.
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Thanks chowie I will download this when I get home ;)
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i think this a prawn curry of some sort?? --- i'll add some more vids later
http://uk.youtube.com/watch?v=iRG7k4BQ4lk
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and another
http://rapidshare.com/files/150011156/Maliks2.mov.html
from around 5.30, think it's the first curries of the evening, shows him swapping pans, defiantly using the oil from the base to start, then the main ingredient, with what looks like pastes maybe garlic/ginger/tom and possibly another, then hand full of Onion (I guess, this is what I thought was the Ghee before) , spices from the top, then two ladles of base (generally) simmer then adding pinches of Methi/Coriander maybe and sometimes adding more base.
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What's in this base. Onion, tomato, fresh coriander - is that yellow pepper or mango or??? Holy crap, crap tell me it's not potato! Don't let SnS know :o
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As usual, link went down again at 11, just as chef was making a giant pile of about 30 popodums (two at once in a big khahiri of oil), and interestingly enough as soon as cool things started getting added to the base. This place can't be closed, he's just cooked loads of popodums... What's going on?
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As usual, link went down again at 11, just as chef was making a giant pile of about 30 popodums (two at once in a big khahiri of oil), and interestingly enough as soon as cool things started getting added to the base. This place can't be closed, he's just cooked loads of popodums... What's going on?
I was watching in the few minutes before shut-down also. I'm surprised they would cook popadoms in advance, like for tomorrow evening. I'd expect the popadoms to go soft, but is advance preparation a possibility? The web site says they close at 11pm so what else can they be doing?
He also added large quantities of various powders to the new base sauce, including possibly half a cup of the white powder top right on the high level rack, whatever that is. Salt?
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As usual, link went down again at 11, just as chef was making a giant pile of about 30 popodums (two at once in a big khahiri of oil), and interestingly enough as soon as cool things started getting added to the base. This place can't be closed, he's just cooked loads of popodums... What's going on?
I was watching in the few minutes before shut-down also. I'm surprised they would cook popadoms in advance, like for tomorrow evening. I'd expect the popadoms to go soft, but is advance preparation a possibility? The web site says they close at 11pm so what else can they be doing?
He also added large quantities of various powders to the new base sauce, including possibly half a cup of the white powder top right on the high level rack, whatever that is. Salt?
From what I've watched I do believe that is salt, maybe they were making food for themselves? the base is very interesting was hoping someone could have recorded some base making, well we'll never know what's in it for sure but it's interesting.
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Chowie,
my stream is poor - too much buffering (and i watch stream football ok so strange) so i'm relying on running commentary which is brill - many thanks to all.
what was the file extension of the 1st download.
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he is definately doing stuff we aint.
I'm dying to know what you mean
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i'm not convinced this is going to fully deliver our expectations unless we can pin down what pots what.
it's real good viewing though. i'm using UB's video which are brill in the post http://www.curry-recipes.co.uk/curry/index.php?topic=3013.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3013.0)
observations so far:
1.I can't make out when the tom puree is added - is it behind the chef. A lot of the dishes appear to change to the redder colour late on (except for CTM which is straight away)
2.Cleaning of pan done with fresh oil then scraped onto cooker. No water used.
3.No swirling of the pan - all spoon action. Leave the spoon in the pan and let it boil away with the occasional long stir. How their cooker stays clean is a miracle - mine would be covered in splatters
4.All 3 burners seem on the same high heat - I thought initially the centre and right were lower
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Chowie,
my stream is poor - too much buffering (and i watch stream football ok so strange) so i'm relying on running commentary which is brill - many thanks to all.
what was the file extension of the 1st download.
It;s a .mov file for quicktime as I'm on a mac. I agree about the pans and heat, whilst watching I just get the impression if I was cooking like that my pans would end in a sticky mess and the kitchen would be splattered. I think tom puree is on his left and is one of the "dollops" that goes in at the start.
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Hello
Don't live far from this place (about three miles if that) will have to go and check it out!
Commis
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What's in this base. Onion, tomato, fresh coriander - is that yellow pepper or mango or??? Holy crap, crap tell me it's not potato! Don't let SnS know :o
:o
oh no!
;D
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No swirling of the pan ? all spoon action. Leave the spoon in the pan and let it boil away with the occasional long stir.
Suggestions have been made in the past on the vital importance of a fusing type technique where the spoon is used in a special way on the spices, or something. I always did consider such ideas to be absolute drivel and, after watching the Maliks chef, I'm reinforced in my opinion. The way in which the Maliks chef stirs and generally deals with the pan is just like every other BIR chef I've ever watched, as far as I can recall.
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I think those yellow blobs are big lumps of ghee. I couild swear I seen them melting - but the connection was bad last night.
Haldi, ref you comment about stuff we are not doing - one big differece is after he blends the based he fries up a load of oil, garlic, ginger and spices in a wok and adds to the almost completd base.
ie same idea as Tarka Dhal... and we know how nice that smells when you do the final stage.
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I think those yellow blobs are big lumps of ghee.
I think you're right. Is that it in the container on the top right?
(http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=3009.0;attach=1789;image)
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I think those yellow blobs are big lumps of ghee. I couild swear I seen them melting - but the connection was bad last night.
Haldi, ref you comment about stuff we are not doing - one big differece is after he blends the based he fries up a load of oil, garlic, ginger and spices in a wok and adds to the almost completd base.
ie same idea as Tarka Dhal... and we know how nice that smells when you do the final stage.
I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what. The stuff on the right I would bet on being Garlic Butter or something, it's used for some curries and brushed on to some nan breads.
Do you have a link for this Tarka Dhal.
Thanks,
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[quote author=chowie
I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what. The stuff on the right I would bet on being Garlic Butter or something, it's used for some curries and brushed on to some nan breads.
Do you have a link for this Tarka Dhal.
Thanks,
[/quote]
Actually I did notice that tub of butter stuff on the back right. You're right, he occasionally adds it to some dishes - he adds to Special Egg Fried rice (more like a Chinese egg fried rice version though). I also seen him brushing it on a silver tub of what looked like Chicken Tikka - I wonder if they do this before reheatting/microwaving.
Tarka Dhal -> http://www.curry-recipes.co.uk/curry/index.php?topic=320.0
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I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what.
If you are talking about the pot on the right of the lower shelf it is definitely ghee. The solid blocks are just solid ghee which melts eventually.
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Interesting viewing just now. They have this extra pot on the go and there's something huge and solid in it. They pulled some of it out and it looked like a full chicken carcass. I'm sure they are making a stock of some sort. They had it on full boil for ages!
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I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what.
If you are talking about the pot on the right of the lower shelf it is definitely ghee. The solid blocks are just solid ghee which melts eventually.
Thats what I thought but don't understand why some nans were brushed with it and others not, which made me think it may have garlic in it.
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1.I can't make out when the tom puree is added - is it behind the chef. A lot of the dishes appear to change to the redder colour late on (except for CTM which is straight away)
2.Cleaning of pan done with fresh oil then scraped onto cooker. No water used.
The stuff that goes in to the ctm has to be tandoori masala, it's not puree there's just too much of it. There has been very little in the way of cleaning pans that I've seen. The curries are cartoned up off cam and the pan goes straight back on the shelf. If you watch for long enough you'll see that when they need a new pan they sort of have to look at each pan to see which one they want for the next curry. Obviously they will take an old korma one for the mild curries and one which had a hotter curry in for the madrases etc.
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1.I can't make out when the tom puree is added - is it behind the chef. A lot of the dishes appear to change to the redder colour late on (except for CTM which is straight away)
2.Cleaning of pan done with fresh oil then scraped onto cooker. No water used.
The stuff that goes in to the ctm has to be tandoori masala, it's not puree there's just too much of it. There has been very little in the way of cleaning pans that I've seen. The curries are cartoned up off cam and the pan goes straight back on the shelf. If you watch for long enough you'll see that when they need a new pan they sort of have to look at each pan to see which one they want for the next curry. Obviously they will take an old korma one for the mild curries and one which had a hotter curry in for the madrases etc.
Yeah, I noticed that - I assumed there was a slot up there into the where the dishes & pots are cleaned in an adjacent room. I wonder if it is just a shelf as you say - no cleaning.
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1.I can't make out when the tom puree is added - is it behind the chef. A lot of the dishes appear to change to the redder colour late on (except for CTM which is straight away)
2.Cleaning of pan done with fresh oil then scraped onto cooker. No water used.
The stuff that goes in to the ctm has to be tandoori masala, it's not puree there's just too much of it. There has been very little in the way of cleaning pans that I've seen. The curries are cartoned up off cam and the pan goes straight back on the shelf. If you watch for long enough you'll see that when they need a new pan they sort of have to look at each pan to see which one they want for the next curry. Obviously they will take an old korma one for the mild curries and one which had a hotter curry in for the madrases etc.
Yeah, I noticed that - I assumed there was a slot up there into the where the dishes & pots are cleaned in an adjacent room. I wonder if it is just a shelf as you say - no cleaning.
If there is a cleaner from that shelf he needs to be sacked ;D some of those pans come back down from that shelf in a right state, I agree they seem to chose a pan that had a similar curry cooked in it last time. The seasoning :-X
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It's all good by me. Seems perfectly hygienic. High temperatures, short amount of time it's sitting there. If it's quick, efficient and tasty... ;D
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It's all good by me. Seems perfectly hygienic. High temperatures, short amount of time it's sitting there. If it's quick, efficient and tasty... ;D
I agree. I'd eat stuff from there. I expect there's a lot worse.
Something else I saw yesterday was an apparent re-working of one dish already in its tin carton, ready for delivery. Did anyone else see this? He put the carton of chicken (I assume) and sauce on the stove and picked out each piece of chicken, placing the chicken in a new pan. He then proceeded to make up a fresh sauce with the 'old' chicken! I'm not suggesting any health risk, although the chicken may have been a bit over-cooked.
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i'm going to have to try the no cleaning out - i'm almost their as i only rinse with a little water. i then put the pan back on the stove to evap off the water before starting the next. the reason for the rinse was to clean down the inside rim of the pan. i've just treated myself to one of those chef spoon's and i can see already from the video how this might just avoid the build up in the 1st place.
has anyone spotted when the tom puree goes in.
my wife?s objecting to this new TV channel ? I have no idea why.
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He put the carton of chicken (I assume) and sauce on the stove and picked out each piece of chicken, placing the chicken in a new pan.
I'd be pissed off if that was mine, considering you're paying about 5 or 6 quid for a curry. You'd think they'd be aware of the camera and stay above board. They probably think that's acceptable.
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I'm not surprised they don't clean the pans between each dish, even if they were still dirty there would be time time for bacteria to grow, provided they don't store them overnight like that.
In the demo I saw the chef cooked my madras, poured it from the pan into the carton, and the pan remained clean for the next dish with no additional action!
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This is one of the most fascinating threads i've read for ages,i'm really quite exited and looking forward to watching. do they just have one chef that cooks the main dishes or are there several?.
I certainly agree that the missing 5% could be made up partly from the "filth factor" but I don't really mind, most of these coooking practices i'm sure are commonplace in BIRs and won't do anyone any harm,they're not dangerous just a little dubious, we've asked for it really by watching so intently, never meet your heroes etc! or so to speak. My favourite restaurant shut down a few years ago after an invasion from our furry friends! I'd have it back any day!
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Has anyone noticed, the site is down and has been for a few hours. I was going to see if anything was happening. :'(
Onion
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The site is back up again, Phew!
Onion
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I certainly agree that the missing 5% could be made up partly from the "filth factor"
Perhaps there is something in that, but I have seen curries cooked in perfectly clean pans and they have tasted superb
At most of my takeaway demos they simply rinse the pans between cooking dishes.
At the end of the evening, they clean them properly with hot water and washing up liquid.
I bet they do at this place too.
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I think the "wok hei" or (whatever its called) flavour that re-using the pans gives, definitely helps towards the taste,the amount of oil or Ghee used means the curries just slip out the pan anyway without leaving behind any mess,the chinese do it all the time,quick wipe with a cloth and on to the next dish,theres no harm in that,I'd do the same at home if I was making multiple dishes.
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I think the "wok hei" or (whatever its called) flavour that re-using the pans gives, definitely helps towards the taste
My own gut-feel is that no pan coating, residue, wok-hei or whatever you want to call it, could possibly contribute more than about 1% to the final taste.
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I think the "wok hei" or (whatever its called) flavour that re-using the pans gives, definitely helps towards the taste
My own gut-feel is that no pan coating, redidue, wok-hei or whatever you want to call it, could possibly contribute more than about 1% to the final taste.
I actually think this is a complete urban myth. Don't get me wrong, I completely see the value of seasoning a wok (to keep it non stick) and very high heat to blast the ingredients which definatly produces a flavour enhancement.
But there is no magical flavour coming from the seasoned wok...it doesnae compute captain.
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I actually think this is a complete urban myth. Don't get me wrong, I completely see the value of seasoning a wok (to keep it non stick) and very high heat to blast the ingredients which definatly produces a flavour enhancement.
But there is no magical flavour coming from the seasoned wok...it doesnae compute captain.
Spot on jeera, especially with chinese wok cooking. The wok hay is about getting the wok up to furnace heat, that's where the 'extra' taste and flavour comes from.
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i just wish the chef would remove that enormous hat so we could see what was going on in the pan ;D
regards
gary
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How about this for a curry! Sugar, coconut powder, tons of cream, raw onions boiled in this and added mix veg (I think). There was no base used, or spices, puree etc., just what I have described. The final result was pure white! Has anyone ever had a curry like that?
Actually, having now looked at their menu, it might be vegetable pasanda. It must be the mildest curry on earth!
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It's fascinating to watch this, but I really can't tell what's going on
The chef is so quick and I'm not sure what ingredients are what.
There seem to be ingredients I've not seen before, but that may be because the colour is a bit weird and they look funny.
I can't identify everything in the tubs
They have more than most places I have seen
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It's fascinating to watch this, but I really can't tell what's going on
The chef is so quick and I'm not sure what ingredients are what.
There seem to be ingredients I've not seen before, but that may be because the colour is a bit weird and they look funny.
I can't identify everything in the tubs
They have more than most places I have seen
I do hope our members who live quite close will check this place out a.s.a.p., to try and establish a taste benchmark, like how good is the food? If it doesn't taste very good, we may be wasting our time!
Make the most of it while we can because I fear that when they realise the level of forensic interest, the web cam may be taken down.
We may not know what many of the ingredients are but I still feel it's incredibly revealing and informative. By a process of elimination, it's possible to have a good guess as to what many of the ingredients are. I've considered myself lucky, over the years, to watch bits of food preparation for curries I've ordered at open plan take aways. I never knew what the ingredients were there, either. The Maliks video is more revealing than anything I've ever seen live.
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hi guys
just seen them blending the base sauce after a while he emptied the other pot which was on the cooker in to the other pot it had the curry oil from the previous base i'm sure as it was red like the oil which sits on top of the oil in all of the pictures of the base which has been boiled and then simmered. he thn added water 3 big jugfuls of it and still blending for about 5 mins that i saw.
regards
gary
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hi guys
just seen them blending the base sauce after a while he emptied the other pot which was on the cooker in to the other pot it had the curry oil from the previous base
gary
So they add old to new?
I saw that once before and Mark J reported it too.
Perhaps it's essential
BTW I tried recording the live cam, but I can't
The image gets distorted and unviewable
Has anyone else managed to get any more saved?
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BTW I tried recording the live cam, but I can't
The image gets distorted and unviewable
Has anyone else managed to get any more saved?
Somebody here kindly pointed me in the direction of WM Recorder. They offer a demo download which allows 5 mins of free recording. Otherwise you have to pay about 80 dollars for the software, and I'd sooner not do that! Anyway, 5 minute snatches seem adequate for the Maliks videos, if you start at the beginning of a single dish prep. There are also plenty of periods at Mailks where nothing is going on, or the system crashes momentarily. So I can just start a new 5 min recording during one of those peiods, without missing much at all.
If anyone knows a better free approach, please flag it up.
Regards
George
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Hi,
Quite a few posts and threads about this but i will post here and hope
it gets read/moved...
The first two containers in the video are not coconut and sugar,
but Cocount and Almond powder.
I have seen the two sitting together before
in other BIR kitchens.
yes/no ?
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Hi,
Quite a few posts and threads about this but i will post here and hope
it gets read/moved...
The first two containers in the video are not coconut and sugar,
but Cocount and Almond powder.
I have seen the two sitting together before
in other BIR kitchens.
yes/no ?
That's interesting, I'll go with that. As I posted in the recordings thread, but thought one was sugar, so what do you think the clear bottled sauce is that's added and do you think it's cream added when he turns?. If we can work that out we almost have a BIR Korma recipe on our hands plus the video to go with it.
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I still think it is coconut. Almond powder would look more yellow in colour imo.
The clear bottled liquid I assume is plain old vinegar - added for a little sweet & sour.
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Mailks updated their home page today to read:
"as seen on bbc maliks Indian takeaway offering customers the chance to see their food being cooked online via a webcam in the kitchen. Coming soon the hottest curry in the world"
Did anyone see anything on the BBC?
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The link is on there now:
http://news.bbc.co.uk/1/hi/england/west_midlands/7642347.stm (http://news.bbc.co.uk/1/hi/england/west_midlands/7642347.stm)
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Out of interest has anyone tried using their contact us page yet for some recipes?
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Out of interest has anyone tried using their contact us page yet for some recipes?
Hmm after watching the BBC video I think they like the attention, how about contacting them about the interest around the world they are getting from us?
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Out of interest has anyone tried using their contact us page yet for some recipes?
I have contacted them through their website. Maybe they'll be good enough to contribute - who knows? ::)
Hi
We operate the largest international curry forum on the web.
http://www.curry-recipes.co.uk/curry/index.php?topic=3009.0
Your live cam operation has created a huge interest from our members and we wondered if you would like to contribute to the forum discussions. This would be greatly appreciated.
Regards
SnS
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Hi
We operate the largest international curry forum on the web.
http://www.curry-recipes.co.uk/curry/index.php?topic=3009.0
Your live cam operation has created a huge interest from our members and we wondered if you would like to contribute to the forum discussions. This would be greatly appreciated.
Regards
SnS
Nicely worded SnS, hopefully they get back to us!
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They are more likley to shut the feed down than contribute once they realise the level of scrunity they are getting.
Has anyone managed to sample one of their curries yet ?
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Highly unlikely considering the amount of free publicity they're getting!
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the "young chappy" restaurant manager would be an ideal contributing member for me - fingers crossed.
there's no way the feed will be shut - he's been working on it for years (bbc video is much better quality though).
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My hope is that this first BIR webcam will set the cat among the pigeons. Hopefully we'll start to see many more webcams from BIRs because of it. And by the way, didn't the other curry website claim to be having a webcam from their BIR - what happened to that?
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the "young chappy" restaurant manager would be an ideal contributing member for me - fingers crossed.
there's no way the feed will be shut - he's been working on it for years (bbc video is much better quality though).
Agree, and like his comments they have nothing to hide...
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it does set the cat among the pigeons though.
i heard tentatively about this frozen business which the chappie's well against (am sure we are all with him on this).
i friend in brum felt this was happening at his local TA - he could no longer smell the smell the same. the TA had opened another TA not far away and he felt all the cooking was being done at a central location and being shipped by moped. The food was not good for whatever reason.
the "frozen" adds another dimension and slippery slope to the supermarket for me.
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I think that the BIR trade will live no matter how good
a few home cooks become with the help of video's etc.
I don't think the BIR should be concerned, After all we could
all easily make pizza from scratch but how many peeps actually do,
yes i know some of us here will ;)
Not many of my friends cook much, they all enjoy quality
food but when it comes to doing some work in the kitchen
its mostly a no no, if its a one off special event even
then it comes out of jars or from a takeaway to table.
Long Live The Bir Cam :-)
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Hi,
Quite a few posts and threads about this but i will post here and hope
it gets read/moved...
The first two containers in the video are not coconut and sugar,
but Cocount and Almond powder.
I have seen the two sitting together before
in other BIR kitchens.
yes/no ?
That's interesting, I'll go with that. As I posted in the recordings thread, but thought one was sugar, so what do you think the clear bottled sauce is that's added and do you think it's cream added when he turns?. If we can work that out we almost have a BIR Korma recipe on our hands plus the video to go with it.
Most definitely its single cream chowie also agree with Graeme about coconut and almond powders unsure what the clear bottle is mind.
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They are more likley to shut the feed down than contribute once they realise the level of scrunity they are getting. Has anyone managed to sample one of their curries yet ?
I fear this is potentially quite a divisive issue. I'm with Jeera on this. I think it was a very bad idea to contact them and I hope that it's not shut down as a result.
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Right guys, your forum needs you! ;D
Who is within travelling distance of this place? Please please please get down there and get a fairly bog standard curry such as a Madras. This whole topic is useless unless the curry is decent.
Some pictures of the curry would also be nice. Who's able to do this?
Cheers,
BB.
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I fear this is potentially quite a divisive issue. I'm with Jeera on this. I think it was a very bad idea to contact them and I hope that it's not shut down as a result.
I think you're probably being too alarmist and negative George (and Jeera). I'm sure they will be delighted with the publicity and the prospect of increased trade accordingly! I'm sure this is why they did it in the first place!
I think SnS is absolutely correct to solicit their willingness to provide their input into this forum; nothing ventured, nothing gained hey?
And as Bobby correctly (and obviously?) points out, someone should try out their curries to see if they are "up to scratch" before getting overly excited and too full of suppositions :P
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I think you're probably being too alarmist and negative George (and Jeera).
We'll just have to wait and see. As I said, I hope we're wrong. Time will tell.
>I think SnS is absolutely correct to solicit their willingness
If I'd become a bit of a loose cannon and approached them without touching base with anyone else at this forum, to see if they minded, I really would have expected to be at risk of being kicked off the forum.
>And as Bobby correctly (and obviously?) points out,
>someone should try out their curries to see if they
>are "up to scratch" before getting overly excited
With respect, I don't think it was Bobby, but me, who first questioned how good the curries were!
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With respect, I don't think it was Bobby, but me who first made this point, almost word for word.
Ne ne ne ne ne :P
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I don't know if you guys were watching tonight at about this time, but LAUGHHH!!
There was this hyperactive midget chef trying to get in on the act.
I assume it's one of the chef's sons or something, but it was funny seeing him get his wrist gently smacked for trying to put an extra ladle of base into the curry.
I really should get a life. ;D
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Hi,
Quite a few posts and threads about this but i will post here and hope
it gets read/moved...
The first two containers in the video are not coconut and sugar,
but Cocount and Almond powder.
I have seen the two sitting together before
in other BIR kitchens.
yes/no ?
That's interesting, I'll go with that. As I posted in the recordings thread, but thought one was sugar, so what do you think the clear bottled sauce is that's added and do you think it's cream added when he turns?. If we can work that out we almost have a BIR Korma recipe on our hands plus the video to go with it.
Most definitely its single cream chowie also agree with Graeme about coconut and almond powders unsure what the clear bottle is mind.
Someone mentioned Kewda Water, sounds plausible to me.
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Someone mentioned Kewda Water, sounds plausible to me.
me too
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hi guys i would say if it were a balti being cooked then it probably was kewra water. rather than make a separate base for all balti dishes.
regards
gary
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hi guys i would say if it were a balti being cooked then it probably was kewra water. rather than make a separate base for all balti dishes.
regards gary
I mentioned Kewra water even though I don't really know what it's used for. Out of interest, why is it associated with balti dishes? I still reckon that more than about 1 level tsp of ground almonds is almost out of the question in a standard BIR korma, purely on cost grounds.
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There was this hyperactive midget chef trying to get in on the act.
Was it one of our members by any chance?
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Was it one of our members by any chance?
Dunno George but it was funny!
BTW, to all and sundry. The white powders on the left of picture are sugar and coconut flour..OK?
Not ground almonds..ffs. Try putting that much ground almond in a curry, well, a korma, and see if you ain't chomping on something that has the texture of sand!
Does anyone actually use common sense any more?
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BTW, to all and sundry. The white powders on the left of picture are sugar and coconut flour..OK? Not ground almonds..ffs. Try putting that much ground almond in a curry, well, a korma, and see if you ain't chomping on something that has the texture of sand! Does anyone actually use common sense any more?
SS- I agree with your thinking here. If we were placing bets, I'd go for sugar and coconut flour. One possibility, however, is that either or both, could be a pre-mix. e.g. the coconut tub could contain 99% coconut flour, with 1% ground almonds added in by the BIR. This would be affordable and would allow them to use exotic-sounding almonds in their menu description (as many BIRs do) even though there's only a trace element which can't possibly affect the taste of anything. Similarly, for all we know, one of the bottles could contain 99% kewra water, or something and, say 1tsp almond essence, addded by the BIR themselves. Pre-mixes would help speed-up the cooking process.
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BTW, to all and sundry. The white powders on the left of picture are sugar and coconut flour..OK? Not ground almonds..ffs. Try putting that much ground almond in a curry, well, a korma, and see if you ain't chomping on something that has the texture of sand! Does anyone actually use common sense any more?
SS- I agree with your thinking here. If we were placing bets, I'd go for sugar and coconut flour. One possibility, however, is that either or both, could be a pre-mix. e.g. the coconut tub could contain 99% coconut flour, with 1% ground almonds added in by the BIR. This would be affordable and would allow them to use exotic-sounding almonds in their menu description (as many BIRs do) even though there's only a trace element which can't possibly affect the taste of anything. Similarly, for all we know, one of the bottles could contain 99% kewra water, or something and, say 1tsp almond essence, addded by the BIR themselves. Pre-mixes would help speed-up the cooking process.
makes sense to me.. Ive recorded some more footage ill upload it when i can.
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One possibility, however, is that either or both, could be a pre-mix. e.g. the coconut tub could contain 99% coconut flour, with 1% ground almonds added in by the BIR.
Yes, can't argue with that George, it's a definite possibility. Only two things make me think differently. First, the colour and 'flow' of the white powders suggest to me that they are pure sugar and coconut flour. And second, their menu craftily doesn't describe their curries' contents, so there's no reason to think that almond would feature in any of them.
You know, as I was typing this , I started to have doubts about my logic here. If they are pure sugar and coconut flour then they are putting near enough one whole ladle of sugar into the Korma and CTM! Sounds like an awful lot. ???
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Yes, can't argue with that George, it's a definite possibility. Only two things make me think differently. First, the colour and 'flow' of the white powders suggest to me that they are pure sugar and coconut flour. And second, their menu craftily doesn't describe their curries' contents, so there's no reason to think that almond would feature in any of them. You know, as I was typing this , I started to have doubts about my logic here. If they are pure sugar and coconut flour then they are putting near enough one whole ladle of sugar into the Korma and CTM! Sounds like an awful lot. ???
It's good to concur. The next step must be to try and emulate the approx quantities and approach at home, not just for a korma but for many other dishes. I'm not surprised that they use unhealthy quantities of several ingredients, notably oil, salt and sugar. I'm happy to follow suit in the interst of R&D but, even if it works, I wouldn't want to make a point of easting such unhealthy food!
On another point, what about dhansaks - has anyone seen any use or preparation of lentils?
And I'm not sure I've seen much sign of tomatoes or paste either, as for CTM. Perhaps they add these things out of sight of the camera.
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Secret Santa posted...
"BTW, to all and sundry. The white powders on the left of picture are sugar and coconut flour..OK? Not ground almonds..ffs"
I think your wrong to dismiss the possibility of almond powder.
The chef...
1) places both powders in pan
2) cooks for a few mins
Don't you think this is too much sugar,
and the final dish will be to sweet?
And where is the almond powder? when is it added?
I don't think its in the bottle, so could this bottle
be some sort of mild coloring?
I am still with the coconut/almond powders :-)
IMO, they add flavours, texture and sweeten to the correct lever,
all at the same time.
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I mentioned Kewra water even though I don't really know what it's used for.
From what I gather, Kewra water and rose water are similar. The BIR I frequent uses rose water in their Korma, it says so on the menu, and its fab.
I did an experiment yesterday, making a korma using the "fry lots of coconut powder and sugar" method in the oil to caramelise a bit. I Then added base, chicken, and finished with cream. I also added almond extract instead of ground powder. Unfortunately I put too much extract in and it was overpowering. However, if I look past the almond taste, it was a very BIR korma taste.
Everyone around the table scoffed it down. Too bad about the almond, this may have been one of my best.
-- Josh
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And where is the almond powder? when is it added?
I doubt if it features much, or at all, in most BIR kormas. I say that primarily on cost grounds, for a typical korma. If the menu mentions almonds as a bit of poetic licence, they could simply add 1 tsp ground almonds to each 'pint' of coconut flour, to possibly stay within the law regarding trade descriptions.
If the two powders are indeed almond powder + coconut flour, then where is the sugar?
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Hi George and all,
Almond powder was seen in trays sitting next to the coconut powder
in the Bir Kitchens I have been in. I have been allowed to taste them.
Both coconut and almond powders do play a part in the BIR kitchens
i have been invited into.
I have never see a tray of sugar but i will ask about this if i
ever get the chance again. As we know, they don't always like too
many questions.
On the sugar,
I simply thought this would be the natural sweeteners in the powders
and no extra sugar would be required.
I am sure it will be sorted out once we start cooking George,
and other members start trying out the diffrent ingredients.
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On another point, what about dhansaks - has anyone seen any use or preparation of lentils?
And I'm not sure I've seen much sign of tomatoes or paste either, as for CTM. Perhaps they add these things out of sight of the camera.
No I haven't seen any use of lentils but I think this is in a container behind them, out of shot, and by the time they return the pan to the cooker they've stirred it around a bit so it's difficult to tell what's been added. The tomato puree is in the tub on the left counter. It just looks like puree straight out of the can and is quite thick.
What I have seen used a few times is Lee and Perrins Worcester sauce, tomato ketchup, and what I believe is brown sauce. I also saw them use a can of chick peas the other night.
The other thing I noticed is just how many kormas they churn out. Almost every other curry seems to be a korma! Also there's one unknown ingredient which goes into the korma and it's hidden in a jar on the left counter, right in the corner. He gets it out with the ladle held almost vertical, so it has to be a paste of some kind or else it would fall off the ladle. Could this be almond puree perhaps? It's only about a tablespoon, whatever it is.
It's annoying that all the extra ingredients are out of shot behind them isn't it?
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What I have seen used a few times is Lee and Perrins Worcester sauce, tomato ketchup, and what I believe is brown sauce. I also saw them use a can of chick peas the other night. The other thing I noticed is just how many kormas they churn out. Almost every other curry seems to be a korma!
It's very interesting to compare notes! I hadn't noticed the L&P or ketchup yet but I did see him turning a pepper mill on top of a biryani, I think it was. I don't think I've heard of pepper being applied like that before in BIR cooking. I agree with you about the number of kormas. Perhaps they do a particularly good example but I'm very surprised at the sheer proportion of dishes which appear to be kormas.
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Almond powder was seen in trays sitting next to the coconut powder
in the Bir Kitchens I have been in. I have been allowed to taste them.
Both coconut and almond powders do play a part in the BIR kitchens
i have been invited into.
OK this sounds pretty persuasive. I look forward to trying both mixes at home to see which produces the most BIR-like end result.
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I doubt they are all Kormas, some others on the menu could be these
Chicken Pasanda
Mild, creamy and nutty dish of tender pieces of grilled chicken tikka cooked with coconut, almond, piastachio, cashew nuts and cream with a hint of masala sauce, seriously rich and sumptious.
Butter Chicken
Seriously rich and sumptious dish of tender pieces of grilled chicken cooked in a thick, creamy and buttery sauce.
Chick Peas for this as well as veg sides
Chana Paneer Masala
Chick peas and cheese cooked with garlic and reefs special masala sauce, medium hot and deliciously spicy and nutty.
Looking through the menu a few other ingredients used are;
Aubergine
Okra
Taramind
Peri Peri Chillies
Green Beans
Bahar sauce containing Bangladeshi citrus fruit.
Lime Pickle
The Thawa Dishes are interesting
Chicken Tikka Thawa
Spicy with lots of vegetables, Butter beans, green peppers, olives, pickled onion, mixed herbs and coriander.
Chicken Tikka Dhaniya
Roasted whole coriander, mixed herbs, ajowan, jatri, jayfal, star seed and curry leaves.
Never looked through the menu before, but iy does make me wonder if any of the above ingredients are in the base.
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I doubt they are all Kormas
No chowie, they really are (mostly)!
I've watched so many made that I can instantly tell when a korma is being made, and it really is almost every other curry. I'm as amazed as you presumably are.
Of course there are others that look similar, but they are different enough, contents wise, to mark them out as not being kormas. They make more kormas than CTM and that's supposed to be the favourite BIR curry!
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They make more kormas than CTM and that's supposed to be the favourite BIR curry!
I was hanging out, quite a bit at a takeaway, a few years back.
It was nearly only Kormas cooked
Probably seven out of ten curries
Occasionally they made up two, for one order!
The chefs were really fed up cooking it
Actually ,although not my favourite,they were very nice
The chefs joked with me and called it "an Englishman's curry"
CTM wasn't any where near as popular
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Occasionally they made up two, for one order!
It's funny you should mention that haldi. I saw them make up four in one go in a wok the other night. He started by shovelling ladles and ladles of the two white powders in to the wok and I was thinking OMG what on earth is this going to be! Anyway he then got the kewra water bottle out (if that's what it is) and at that point I was pretty sure it was going to be a korma and I was pretty relieved when he bunged in four portions of meat.
I think you can get away with doing many at a time for any of the creamy curries like korma, CTM, pasanda etc. because there is no requirement for fierce heat to get things like puree and spices going like you need in the savoury curries. All good stuff eh?
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Anyway he then got the kewra water bottle out (if that's what it is)
SS - what makes you think its Kewra water vs. Rose water?
I've seen a few times rose water listed as a Korma ingredient.
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hi josh they are the same ingredient just 2 different names
regards
gary
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SS - what makes you think its Kewra water vs. Rose water?
Oh that was just guesswork. I've seen kewra used in some authentic kormas. However, I think it might just as likely be rose water, or maybe a mix of both! The bottle is transparent and the video quality too bad to see any label.
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hi josh they are the same ingredient just 2 different names
In my local Indian grocery they have both rose water and kewra water. A quick google on the topic told me that they are made from two different flowers (pandan vs. rose).
I've been using rose water in my korma, but I think I will try the kewra variety to see if it in any small part gets me closer to BIR.
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I was watching video K
They started the base off picture
The large pot arrives with a depth of liquid in it
What is this?
I don't think it's just fresh oil
Then he skims off some oil from the curry gravy, he is currently using,and adds this to the new pot.
Then he adds something chopped and white-ish to it
Ginger, garlic??
Now the onions go in
Loads of them and after a lttle while only a little water
After a short time the spice goes in
What I find particularly interesting is how little water has been used
The onions and spice are cooking mainly out of any liquid
You could only do this if you were cooking in a very large quantity
The top onions and spice are steamed, not fried or boiled.
Clutching at straws or something important?
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Clutching at straws or something important?
good question. i've adopted the practise for some time now. i'm now not sure if it makes a significant difference. i've not carried out a like for like comparison. when i made my last base (the KC) i made my current spec base at the same time. the initial water (as a proportion of the onion volume) was 75% for the KC and 20% for my current spec base. the bases are quite different in terms of taste but there was no discernable difference in sweetness.
i still prefer the lower initial volume method but can't put my finger on why or even be sure that there is a difference. Clearly both are BIR practise so i guess there must be no difference in the end result.
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looks like malaks have shifted there cam? cant see as much now ???
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the pot is not gee it is spacial mix of herbs and spice's
we only use veg oil
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the hubs is for industrial use as we have a full corgi certificated ;D
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Err, is this a chef from Mailk's?????
What led you to this site?
Happy you're here, if your from Mailk's
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Err, is this a chef from Mailk's?????
::)
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i think it's a spoof. i deal with corgi in trade and don't find it that exciting to talk about or brag. :(
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If this member is from Maliks (and it would be great to think he was), ask him to wave to the cam at 1800 hours tomorrow evening .. proof or what?
SnS ;D
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Sns,
your simply brill. this wave would be better than from the Queen herself for me ;D ;D
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Sns,
your simply brill. this wave would be better than from the Queen herself for me ;D ;D
Ha ha ha ha ha ha ha ha ha ha ha
Jerry you crack me up!
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Did we get the wave?
The challenged grammar/spelling gave me hope it was legitimate.
What the hell is corgi "certificated" anyway Jerry?
Maybe I will PM him to get him to own up, or elaborate.
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corgi - all gas appliances in the UK have to be fitted by a registered, trained person - they keep the user safe. the organisation responsible for it all is corgi - hence the term corgi man. the one i know never fails to impress - they know their stuff for sure.
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corgi - all gas appliances in the UK have to be fitted by a registered, trained person - they keep the user safe. the organisation responsible for it all is corgi - hence the term corgi man. the one i know never fails to impress - they know their stuff for sure.
... and from April 1st 2009 the scheme will be operated by Capita - all change!
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Here I was thinking he was certified in the cooking of small dogs...
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Has anyone managed to watch the feed lately? It only plays fo about a second for me then 30s freeze and so on! Damned annoying. >:(
AND...has anyone managed to eat from there yet?
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Has anyone managed to watch the feed lately? It only plays fo about a second for me then 30s freeze and so on! Damned annoying. >:(
I've given up on that site
Watch this one instead
They play old video when they are not transmitting live
http://www.easttakeaway.co.uk/webcam.php
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Thanks haldi. Yes I was aware of that other link, I enjoy watching that one. It's a shame maliks doesn't work though.
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Here I was thinking he was certified in the cooking of small dogs...
So that's the ' Secret ' ingredient :o ;D
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I've given up on that site
Watch this one instead
They play old video when they are not transmitting live
http://www.easttakeaway.co.uk/webcam.php
Cheers Haldi, i hadnt seen that site! Not bad quality and a decent camera angle. Useful stuff! Will be watching when it's live.
You can make it fullscreen by right-clicking.
I like the advert on the right of the video: "dont see any action? Then order something!"
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hi guys thought with all the talk of defining what the missing ingredients are has anyone tried e-mailing the owner to ask if he could tell us the ingredients on show? there are no secrets as it is all on camera!
regards
gary :)
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*edited - i see this has been posted here already http://www.curry-recipes.co.uk/curry/index.php?topic=4118.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4118.0) *
I found that Maliks has a youtube account. They've got an instructional video on there for making vindaloo. Been on there since september.
It's good news as it shows they have the intention of uploading more perhaps. And they're using a camera that's different to the webcam which is good news.
Gary it seems like they'd answer your questions - he (the owner i presume) says that he wants to hear feedback and opinions. He seems pretty open
How to cook a vindaloo (http://www.youtube.com/watch?v=azg5OdChgYY#normal)
Their channel is here:
http://www.youtube.com/user/maliksindian (http://www.youtube.com/user/maliksindian)
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Great find, and is worthy of a bump!!
Anyone care to have a go at each ingredient stage??
Also, has anyone actually tried one of thier curries?
Webcam in the kitchen-great idea, proves cleanliness and you can see your own curry being made.Lets hope it starts a trend(Then we can sus out any secrets!!)
Matt
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.
I've tried a Maliks take away and posted pictures here http://www.curry-recipes.co.uk/curry/index.php?topic=4638.msg43576#msg43576 (http://www.curry-recipes.co.uk/curry/index.php?topic=4638.msg43576#msg43576) this was a while ago and they may have changed since then.
Rob.