Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Yellow Fingers on June 13, 2005, 03:43 PM
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If it stops us talking about that curmudgeon, Pat Chapman, what the hey!
http://www.kushibalti.co.uk/bookpromote.htm
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It didn't take you long to find that! The web page counters show only just over 100 hits both on the restaurant and book promotion pages. Like previous publications, this book SHOULD be the answer to all our questions, if only it is written honestly and, perhaps, tested to double check that the recipes taste just like in the restaurant.
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George, you know as well as i do it won't add anything to the real debate.. :P
Now where is your korma recipe?...we've yet to see that? :D
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I would love to know these recipes, but they are going to be a con aren't they?
They will give a base sauce like we already know
They will give a "secret" spice mix
They will give precook tecniques
But even though I am sure I am right and believe WE are now the experts
I still want to buy it (just in case)
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George, you know as well as i do it won't add anything to the real debate.. :P
Now where is your korma recipe?...we've yet to see that :D
"My" korma recipe, which turned out pretty well is simply K = M + G
where:
K = Korma
M = MarkJ's very-easy-to-make base sauce with carrot, etc, and
G = Ghanna's very simple korma suggestion (18 April), using evaporated milk and virtually no spices
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When its out i`ll get hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh gftyyyyyyyyyyyyyyyyyyyy .m,, < that is my cats contribution to the forum !!! ;D ;D ;D ;D ;D
he`s just walked all over my keyboard as i was typing this & i`d thought i`d leave it, as i was saying i`ll get a copy if its sold at a reasonable price ( i only own 3 Curry books !!). ;D ;D
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I know it will be crap but like Pete think I should buy it just in case? ???
Hopefully if it's not too bad it will at least be a nice collection of the classic restaurant recipes which can be used with our own gravys and spice mixes.
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I am also up for this one, its a proper curry house here is the link
http://www.kushibalti.co.uk/index.html
also address as follows:
Kushi Balti House, 558 Moseley Road, Moseley, Birmingham, West Midlands. B12 9AD Tel: 0121 449 7678 / 07976 831 302
Whose gunna give them a call or who lives in birmingham and can pop in for a test curry.
S 8)
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"My" korma recipe, which turned out pretty well is simply K = M + G
Curry by calculation, I've seen it all now!? ? :D
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We're a sad lot aren't we. The book hasn't even been published yet and we've already consigned it to the dustbin. It shows you just how frustrated and jaded most of us are that we can't quite get that last few % that will make our curries 100% restaurant copies.? ?:-[
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Most folks here seem understandably to be sceptical about the forthcoming book. Why not contact the author/restaurant and warn them that he needs to be honest or we'll make sure the book is added to our list of snake oil claims. On the other hand, if the recipes work, then he should see a relative best seller because it will represent the breakthrough we seek. Even offer to help with the testing, which should surely take place, and provide an endorsement to support their marketing efforts.
Acid test - will a recipe cooked from that book, by a reasonable cook at home, taste virtually indistinguishable from the equivalent version at their restaurant in Birmingham?
Regards
George
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Ill be buying it, at least its a good start stating base sauce + pre cook + 'secret spices' lol
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I'll be buying it, at least its a good start stating base sauce + pre cook + 'secret spices' lol
But that's the easy part, from Pat Chapman to various eBay scams, they all know exactly what potential buyers are looking for - in a nutshell - "the restaurant taste". They all promise the world, just like this new book is doing. It counts for nothing unless the book delivers recipes which work.
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Just checking out the website and the menus etc, this looks like the most genuine to date.
I am going to drop these guys an email and tell them about this site see if we can get some more info.
#S 8)
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Well, I stuck my email address on their mailing list yesterday, anyway. You never know. ;)
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I left my email with them too.
I hope the book isn't too pricey
I want to be economically fleeced.
It must be good for basics though
I am sure it will also confirm a lot of things we wonder about
This author really must know what's what
I have a sneaky feeling that the "taste" we chase, is something that the restauranteurs are unaware of.
It just happens in the kitchen environment.
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I agree with Pete, I dont think the chefs know what that taste is, its a by product
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I got an email back about the book
It said:-
Many thanks for your message
At the moment, the book is in its final editing stage, and we?ll hopefully be submitting it to our publishers within the next 4-8 weeks.
It?ll then be another 4-6 weeks before it?s commercially available (We can?t do anything about that delay, unfortunately).
Our best estimate is that it should be ready within three months ? unless there are any unforeseen problems.? Our aim is that it?ll be ready well before Christmas.
The price is fixed by our publishers, and will be in the region of ?10 / 11.? We have no control over this, although we anticipate being able to offer a discount to customers who buy directly from the website.
? The ?base sauce? used in most of the dishes is suitable for vegetarians
Many thanks for getting in touch,
It sounds like it will be quite basic but probably worth it
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Cool Pete.
I dropped them a message as well about the possibility of doing lessons there. This is what he said...
Many thanks for your enquiry about the possibility of cookery lessons.
I have done cookery lessons in the past, but they really need a reasonable number of people to make it work well (although the maximum number is ten).
If you could get such a group together, then it may be possible.
At the moment, much of my time is being devoted to putting the finishing touches to the book, but I will look into the possibility of such a course once it's finished. If I do hold a cookery course, I will of course, get in touch and let you know.
Maybe a few people from this forum would be up for attending together?
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Maybe a few people from this forum would be up for attending together?
It's not that far from me
You could count me in
We need another eight and an agreeable time.
Here's the map
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Id be up for it anyone else in the south(west sussex) considering it?
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I'd be a definite maybe. I'm an ex brummie and I hate the place (Brum that is not the curry house) so it's not the first place I would choose to go to.? ?:-[
What concerns me more though is the reply to grimmo:
At the moment, much of my time is being devoted to putting the finishing touches to the book, but I will look into the possibility of such a course once it's finished.? If I do hold a cookery course, I will of course, get in touch and let you know.
It sounds like it would be the author doing the lessons and not the chef. The author is a freelance journalist and I want the lessons from the horses mouth, the chef, and not his co-author. But if I'm wrong then so much the better.
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Yep,
I am in Brighton and would defiantly do the trip to Brum
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I though living in Brighton you`d like to burn down Brum ;D ;D ;D ;D ;D.
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Well that's five of us
Pete
Grimmo
Curry King
Yellow Fingers
Slimboy Fat
Anyone else?
Does everyone in the list still want to go?
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Sure, you can count me in as well.
Cheers,
Barry.
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Hi all,
Na na na na na na,
I've already had an invite to go and meet the men concerned, not for a lesson, but to meet them. I will be going this week, hopefully, and I will report back on my findings. I would also be interested in lessons.
here we go then,
Blondie
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I've already had an invite to go and meet the men concerned
Nice one!? How did that come about then?
Make sure you find out who will be giving the lessons please as I suspect it might be that Andy chap, though I hope I'm wrong.
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Hi Yellow Fingers,
I am fairly sure that Andy is writing the book for the chef from the point of view of someone like ourselves who is a keen amateur striving to achieve restaurant results at home. He does however admitt that it will not be 100% achieved because of the fierce heat of the restaurant kitchen cookers, but apart from that he assures me that the recipes for base sauce, prepairing of main ingredients and recipes for the finished dishes and restaurant spice mix are genuine.
we live in hope,
Blondie
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Did he actually say that cooking on a lower heat will result in a taste that is not equal to the BIR for just that reason?
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Hi all,
Na na na na na na,
I've already had an invite to go and meet the men concerned, not for a lesson, but to meet them. I will be going this week, hopefully, and I will report back on my findings. I would also be interested in lessons.
here we go then,
Blondie
Well Blondie, I guess it makes sense for you to make some arrangements for us.
Could you ask about about six people having a lesson?
How much would it cost?
Would the proper chef be doing the demo?
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Yes & i would like to send friend called Bill but cant coz i don't know anyone called Bill. ;D ;D ;D ;D ;D
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Hi Mark J,
No he didn't say that the heat was the only reason that 100% clone cannot be be achieved, what he actually said was, things like the fierce heat etc prevent a 100% clone being produced at home,
hope this makes things a little clearer,
Blondie
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Hi Blondie
? ? ? ? ? ? ? I got an email reply regarding a few of us going to a demo
Many thanks for getting in touch.
I will pass your query onto Mr. Haydor, the head chef, and get back to
you soon.
Kind regards,
Andy Holmes
(on behalf of Kushi Balti Restaurant)
If you can find out anything too, that would be great
At least we know now that it would be a proper chef doing it
Pete
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Hi all... havent logged on for a few days. New job so left the internet well alone for the time being!
The message was signed from the head chef - I forget the name...
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I got this back on email
I've had a chat with Mr. Haydor about your request, and he reckons it
may be possible, depending on when you want to do it.
He says the best thing to do is to discuss it directly with him, by
giving him a call either at the restaurant (he's
usually there from 6pm until late
I'm sure you'll have no problems, but if you do, please feel free to
drop me an email.
Kind regards, and thanks once again for your interest.
Andy Holmes
I will sort things out if you like
Anyone wanting to go please email me saying when you could go.
I would suggest a Sunday as it would be quiet at the restaurant.
email me at
peter.sheldon55@ntlworld.com
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I got an email telling me more about the book directing me to this page
http://www.kushibalti.co.uk/bookpromotefaq.htm
Check it out, it's very promising!
This might really be "the" book
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How many times have you thought that before Pete? ;)
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Hi Pete,
Did you have any luck with prices etc on a demo in Brum?
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Hi Grimmo,
Excuse me for butting in on a question directed at someone else. I have had an advance copy of a small part of the book to "beta test" for the writers. I have been to the restaurant, eaten there and met both the chef and his co-writer.
I made the base sauce and a chicken balti. On only the second attempt at the finished dish it tasted to myself and my partner exactly like the one that I had eaten in the restaurant. I say that this book WILL guide you to produce baltis exactly as they taste at the kushi Balti House. I therefore suggest that lessons won't be needed,
Hope this helps,
Blondie
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Got an e-mail back from them today & as Ive requested they are going to include recipes for Vindalloo & phall etc..
Very accommodating people ill buy a copy as long as it not priced too high, as Ive only got 2 Indian cooking books !! ;D
Remember its not a good idea to have hairy teeth & smelly eye`s !!! ;D
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How many times have you thought that before Pete?? ;)
I can't remember, but this hope keeps coming back!
Hi Pete,
Did you have any luck with prices etc on a demo in Brum?
Hi Grimmo
? ? ? ? ? ? ? I haven't got enough people to approach him yet, I only had one other email confirmation.
I want at least four people (me included)
Perhaps this book will mean we won't want it!
So any one else wanting to go please email me at
peter.sheldon55@ntlworld.com
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Very nice of you to try an arrange a visit I'm sorry i must decline as i live a billion miles away in Cornwall.
But i am still going for lessons at the end of the summer season in my local.
I`ve replied to your question out of courtesy. Thanks .
DARTH" i`ll beat you over the Head with a Chefs spoon" PHALL ;D
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Im with Blondie on this one, if all they are going to show us in a lesson is the same as what we would get out of the book then I don;t see much point. I know watching the chef at work is half of it but i can do that down here 8)
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Hi all,
To back-up my claim that the book may be all we require to produce food as cooked at the Kushi balti House, can I say that the estimated cost of the book is approximately ?10 and it does contain many very good photographs taken at each step of the process of the base sauce, the main ingredient "meat base sauce" and the final dish.
Also the book is hoped to be available in about 10 weeks.
I am going to the Kushi again tomorrow (Thursday 7th June), so if there are any questions you would like asking, post them, but I think you will find if you e-mail them from there web site they will answer any questions you might have.
Hope this helps,
Blondie
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I found that they answered my e-mails very quickly.
For ?10 i am definitely going to buy a copy.
Thanks Blondie for the information.
DARTH. :)
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Although you have agreed to not indulge the recipes Blondie Would you say that this book has brought to light a few new ingredients & methods that may end our quest or at least bring us closer to Curry Heaven ?
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I have had an advance copy of a small part of the book to "beta test" for the writers. I have been to the restaurant, eaten there and met both the chef and his co-writer.
I made the base sauce and a chicken balti. On only the second attempt at the finished dish it tasted to myself and my partner exactly like the one that I had eaten in the restaurant. I say that this book WILL guide you to produce baltis exactly as they taste at the kushi Balti House. I therefore suggest that lessons won't be needed,
This sounds very encouraging. I recall though, that site admin warned that contributors may not always be everything they seem. I'm sure Blondie doesn't come into that category but it would be fairly easy to arrange a posting identity to support the release of a new book, so it must be a slight risk. No offence intended. The only proof for me will be if several people here all agree that the recipes are fully the breakthrough that we seek. Other books have made equally grand claims and have all failed to come up to expectations.
Regards
George
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Hi George,
I wouldn't worry about it mate.
If you don't buy the book you will have to wait until others here post what they think of it.
But if we all did that, we would never advance our collective cause would we?
Cheers,
Blondie
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Thankyou for your in-depth & sincere reply to my question.
I comend you on your candor on the subject & look forward to your next dialog concerning the case of the smelly Eyeball edited by the Butchers Daughter.
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I wouldn't worry about it mate.
Worried about what?
Worried that your fact finding sounds encouraging?
Worried because site admin warned that contributors may not always be everything they seem?
Worried because I said I was sure you don't come into that category?
Worried because other books have all failed to come up to expectations?
Sceptical, yes. Worried, no.
Regards
George
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Although you have agreed to not indulge the recipes Blondie Would you say that this book has brought to light a few new ingredients & methods that may end our quest or at least bring us closer to Curry Heaven ?
Hi Darth,
The base sauce is achieved in a way that has been talked about here and the way in which many people would like to go for health reasons, with very small amount of oil.
The main difference between this approach and any other that i have read here, or anywhere else for that matter, lies in the producing of a second curry which is different for differing main ingredients. ?This is where the main flavour and introduction of the floating red oil happens.
The base sauce is very simillar to others I have tried but this is not where the magic lies. ?There is only one ingredient in the base which I don't think I have seen in a base before, but I do not think that this makes very much difference anyway. ?There is no chicken stock or jelly in the curries at all, except for what comes from the actual chicken used in chicken dishes.
As I have said more than once the "secret" lies in the production of the secondary curry sauce that the main ingredients are cooked in.
Please do not think that I am trying to be difficult but I think that it would be wrong of me to give away any more than this,
Keep The Faith,
Blondie
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Thanks Blondie .
Never thought you were being difficult at all, i believe your have integrity & that you are sincere in you posts.
A big RESPECT to you & for not going off on one when i have a little fun .
Have tried again for some Videos sorry no luck.
Check your messages Blondie got a suprise for you.
Respectfully yours DARTH" were is a that bloody lightsabre " PHALL. :D
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Hey Blondie
I think you are doing the right thing by keeping your promise.
We'll have to wait.
I am really puzzled at what they do differently
As long as it's different to what we know, it WILL be a step forward.
I get the feeling that this forum won't do anything until this book comes out.
There is a feeling of anticipation.
We've got to wait months, though
This is going to drive me crazy!!
When we've got the book, I bet there will be twenty posts a day!
The hottest topic ever.
It will be like a collective demo that we all can go to!
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Hi all,
A couple of points come to mind. One is that I don't know how much experience we collectively have of authentic restaurant Balti curries as opposed to BIRs that simply put thier usual curries in a Balti dish and sizzle them, but, this book from the Kushi is dealing with authentic Balti dishes. The only experience I have had prior to the Kushi, is in the BIRs sticking the curry in a Balti dish. The methods used at the Kushi and hence in this book, may be, the way it is done in other authentic Balti houses. Maybe worth finding one of these and finding out more, or, maybe these methods may take us away from our primary goal.
The other better news is, that when I spoke to the writers of the book on Thursday, they were hopeful that the book MAY be ready in less than 10 weeks, and also the price MAY actually be a bit less than ?10,
hope this helps,
Blondie
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On the book website it says
"Although the recipes are those of highly experienced chef, Mohammed Ali Haydor, the book's co-author, Andy Holmes was a complete novice when it comes to Balti cookery until they started writing the book. Now, even HE can make a Balti Lamb Pathia to rival Mr. Haydor's."
If this is true it will be amazing
Mind you Pat Chapman said " you will be inventing your own dishes and entertaining your friends to fare that no restaurant could hope to equal"
and Kris Dhillon Curry Secret said
"Kris Dhillon reveals all and offers you the opportunity to reproduce that illusive taste in your own kitchen"
but nearly all of us feel we are a little short of what we want
I don't think I could do better
I have been greatly helped by this site
The exchange of ideas and information has been invaluable
But to actually get a 100% result would be what I have searched for years
Maybe this time..........
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Blondie, this is torture, spill the beans man !!!
Seriously though, tell us everything :)
How close to a BIR would you say this version is ? Is a quantum leap from what we have today ? Give us a score out of 10 ?
PS. Any chance of emailing the author and getting hiim to post a final dish recipe to help advertise his book ?
I for one will buy it - I have all the others - although pls tell him I won't buy it unless he posts a sample recipe :)
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I made the base sauce and a chicken balti. On only the second attempt at the finished dish it tasted to myself and my partner exactly like the one that I had eaten in the restaurant.? I say that this book WILL guide you to produce baltis exactly as they taste at the kushi Balti House. I therefore suggest that lessons won't be needed,
Blondie, I presume the extracts you had were recipes for base sauce, pre cooked meat and final dish? or not?
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Hi Mark J,
You are correct, I have the recipe for the balti base sauce, the Chicken meat sauce, the Restaurant Masalla or Kushi spice as they call it , and the instructions on how to combine all three to produce the final Balti.
For everyone else, I seem to be repeating myself here, but on the second attempt, I created an exact copy of the food they serve in this particular restaurant. As I have said before, I do not have a great deal of experience of "Real" Balti restaurants, but only of BIRs that put the curry in a Balti dish and call it a balti. I am thinking that maybe you are all thinking that this Balti food may be the same as a standard BIR, but because of the method being so different from what we all seemed to be doing on this site, I am not sure that it is the same,
Hope you understand,
Blondie
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As long as it doesn't involve Patak pastes, ive had baltis with them in and ive felt like saying to them I could make it better 8)
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Hi Curry King,
No Patak's or any other ready made paste are in there.
Cheers Curry King,
Blondie
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Do they use MSG?
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Hi Mark K,
No MSG and no meat stock or jelly.
Cheers Mark J,
Blondie
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Hi Blondie, re the origonal title of this posting,why have you now become the no.1 salesman for this book?
sceptical and curious!
Cheers Tony
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Take no notice of them Blondie, they have been consumed by the Lightside & eat Mittens ;D
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Does anyone have this book?
Tandoor:the great indian bbq by Ranjit Rai
I was considering getting it, but it only seems for sale on the internet.
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Ive mailed the author of this new balti book thats coming out and it sounds quite promising, restaurants use pastes in a number of recipes (if anyone tells u different then they are lying! so if you get a book that doesnt mention pataks pastes in a tikka or sheek kebab recipe then you know its crap!) the author got back to me and confirmed that these pastes are in the recipes (certain starters but not actual baltis/curry sauce) and that the recipes are the ones used by the chef. I am quite optimistic about this book, this might be the one!
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vin daloo are you leeroy that just posted on in2curry?
Hopefully the book wil be as good as we hope it is, someone on this forum has actually tried some of the recipes and it sounds good.
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Yes, i am he. Im new to this site, seems good. I read that someone has tried one of the recipes from the book and it turned out the same as the restaurant so it sounds promising, i cant wait!