Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: loveitspicy on April 02, 2012, 11:32 PM
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Thats it just bought Julian's book - The Secret to That Takeaway Curry Taste
On first read through of the sections - its OK well done Julian
Good information NOT found in other books
Looks very professional
best, Rich
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I've just (hastily) read through the e-book. Very well done, and more than enough new insight for me to justify the cost. The recipes I tried from the YouTube page all turned out very well. I'm off to buy a pressure cooker now ;D
I do recall from an earlier posting a mention of this being "part one" in a two part series. I wonder what's missing from this one...
In any case great work Julian!
Josh
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It'll be interesting to see what a cross section of our august membership has to say about the book once read and digested. Many of you seem to have purchased it already. For anyone wondering which book is being discussed in this thread, here's the link:
http://www.curry2go-online.com/my-ebook--the-secret-to-that-takeaway-curry-taste.html (http://www.curry2go-online.com/my-ebook--the-secret-to-that-takeaway-curry-taste.html)
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I've pencilled myself in a trip to C2G on Thursday, I need to know what I'm replicating ???, think I'm gonna be trying the 3ltr Bangladesh base 1st, I'm up for the pressure cooker sketch, but the wife'd flip trying to shove that much base in the freezer hehe :o
What's everyone else's thoughts on gravy choice or are the fleet 5 sticking to the zaal stuff :)
W
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I've pencilled myself in a trip to C2G on Thursday, I need to know what I'm replicating ???, think I'm gonna be trying the 3ltr Bangladesh base 1st, I'm up for the pressure cooker sketch, but the wife'd flip trying to shove that much base in the freezer hehe :o
What's everyone else's thoughts on gravy choice or are the fleet 5 sticking to the zaal stuff :)
W
Hi Whandsy,
I bought the book this morning and I like you do not have enough freezer space to make a large batch, so will try the smaller one first. It's a shame because up in my loft I have a baby Burco Boiler which I used to use for home beer and wine making, so would suit absolutely fine for cooking a large batch of base very slowly :)
Ironically, reading through this book this morning about the tomato puree and adding Tandoori Masala...
I bought another book over a year ago, "Undercover Curry", by Dave Loydens, and in his recipe for tomato puree, he also mentions adding Tandoori Masala and also a level teaspoon of Ginger Powder too.
I've never put this into practice myself, but will now give it a go :)
Seem's like a very goof informative book to me. Let me know your results when you pay them a visit :)
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Hey Wayne,
I'm gonna pay a trip to c2g myself in June, whilst I'm on a camping trip. Do us a favour mate please, find out what times and days he opens. I did pm him but he may have missed it?
Ray :)
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Hey Wayne,
I'm gonna pay a trip to c2g myself in June, whilst I'm on a camping trip. Do us a favour mate please, find out what times and days he opens. I did pm him but he may have missed it?
Ray :)
No problem ray!
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There seems to be a couple of threads on the same topic here,so which to post in?
Anyway..
Five and a half hours later .....finished.
It's clear after a couple of chapters the amount of hard work that's gone into this book and indeed the accompanying videos.
It's clear, concise and informative and well worth the asking price.
I'm generally excited about new ideas learnt,and eager to try them out.
Need to do some shopping first and hopefully give it a crack over the Easter holidays.
Well done Julian!
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I've pencilled myself in a trip to C2G on Thursday, I need to know what I'm replicating ???, think I'm gonna be trying the 3ltr Bangladesh base 1st, I'm up for the pressure cooker sketch, but the wife'd flip trying to shove that much base in the freezer hehe :o
What's everyone else's thoughts on gravy choice or are the fleet 5 sticking to the zaal stuff :)
W
Hi Whandsy,
I bought the book this morning and I like you do not have enough freezer space to make a large batch, so will try the smaller one first. It's a shame because up in my loft I have a baby Burco Boiler which I used to use for home beer and wine making, so would suit absolutely fine for cooking a large batch of base very slowly :)
Ironically, reading through this book this morning about the tomato puree and adding Tandoori Masala...
I bought another book over a year ago, "Undercover Curry", by Dave Loydens, and in his recipe for tomato puree, he also mentions adding Tandoori Masala and also a level teaspoon of Ginger Powder too.
I've never put this into practice myself, but will now give it a go :)
Seem's like a very goof informative book to me. Let me know your results when you pay them a visit :)
Julian must have bought ''Undercover Curry'' too ;)
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Julian must have bought ''Undercover Curry'' too ;)
similarities?
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Julian has indeed read the book and is quite open about it in the last section of his e-book which deals with the business opportunities that curry cooking could provide. I doubt whether this practice is unique and Whandsy commented on in one of his threads about the chef adding something, it may have been garlic powder, to the tomato puree.
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Julian must have bought ''Undercover Curry'' too ;)
similarities?
If you mean any padding of the book out by simply replicating all the chicken dishes by replacing the word 'chicken' with the word 'lamb', then no, Haldi ;) (I still enjoyed Dave Lloyden's book, though I thought it overpriced for the amount of content.)
Julian seems like an honest guy, and there are several places where he acknowledges Dave Lloyden as the inspiration behind him starting to do curry nights at local pubs before starting his takeaway business, but in terms of everything else it reflects his own experience as a curry chef who's learnt the hard way.
I like the way he's woven the narrative of his curry journey throughout the chapters, which gives the book that personal touch and makes for more interesting reading than just focusing on ingredients/recipes.
And to back it up with all those videos seals the deal for me.
As has been said, a tremendous amount of work and thought has gone into it, and while there are other excellent books out there, this is without question the most detailed and comprehensive book I've bought on the subject.
Well done, Julian - looking forward to the next two!
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Julian must have bought ''Undercover Curry'' too ;)
similarities?
I'm going to go with similarities too. I am sure a lot of Indian restaurants do this along with lots of other practices, but they don't want to give their secrets away.
We have to remember here that just like any other thriving business, Indian restaurants will have their individual secrets to try and seperate themselves from the rest.... :)
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Amazing, just started to download the pdf and my pc crashed >:( :( :'(
I've got no idea how to get back to the download page.
Anybody got any ideas?
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Amazing, just started to download the pdf and my pc crashed >:( :( :'(
I've got no idea how to get back to the download page.
Anybody got any ideas?
Hi Razor,
Can't you just open the email again and click on the link to the download page? It says you get 5 goes to download it.
Cheers
Paul
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Hi Paul,
I've only got an email from paypal mate? I've emailed Julian with the invoice number to see if he can help.
I'll have another look.
Cheers Paul,
Ray
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Hi Paul,
I've only got an email from paypal mate? I've emailed Julian with the invoice number to see if he can help.
I'll have another look.
Cheers Paul,
Ray
I had that as well ray, when it did come through later on it went straight into my junk email folder, have you checked there?
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Just printed off a hard copy of the book(Wife's not going to be happy as it's in colour and I've used a lot of ink!!) Hats off to Julian though he's certainly put a lot of time and hard work into this.
The base gravy technique is unusual and caught my attention straight away.Nearly every other base I've seen calls for a rapid initial boil of onions,pepper and carrots etc,whereas Julian's method involves the initial ingredients being slowly cooked on a low heat with very little water which he says produces a distinctive flavour.
I recall something similar to this was mentioned in the Undercover Curry Book.
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Even if i find only one recipe or an idea in a cookery book,I feel its worth the purchase and I think theres a few in this one
I think in cooking its about balancing flavours( which I struggle with curries) so I thank Julian for touching on that
subject and look forward to trying out his techniques
looks like we need pressure cookers ;)
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Hey Wayne,
I'm gonna pay a trip to c2g myself in June, whilst I'm on a camping trip. Do us a favour mate please, find out what times and days he opens. I did pm him but he may have missed it?
Ray :)
Hi Ray
Just to let you know we are closed from wednesday for easter hols but I am open this saturday as normal. Don't want anyone wasting a trip out.
We are open from 10.30am - 5pm
Regards
Julian
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Hi Julian,
Hi Ray
Just to let you know we are closed from wednesday for easter hols but I am open this saturday as normal. Don't want anyone wasting a trip out.
We are open from 10.30am - 5pm
That's great, I'm not over there until the 1st week in June (Mon 4th June to be precise) really looking forward to meeting you.
Just had a new tivo box installed with access to youtube on it. Me and my mate spent most of Saturday night watching the videos from c2g. I was amazed and he, even more so. He'll be coming along with me if you don't mind. He's a blue like yourself only he's not so 'vocal' as he was earlier in the season ;D
All the very best mate, and good luck with the book although I'm sure luck won't come into it.
Ray :)
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Wayne,
Hi Paul,
I've only got an email from paypal mate? I've emailed Julian with the invoice number to see if he can help.
I'll have another look.
Cheers Paul,
Ray
I had that as well ray, when it did come through later on it went straight into my junk email folder, have you checked there?
Spot on mate, that's exactly where it was, all sorted now, thanks for the help guy's
Ray :)
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Hey Wayne,
I'm gonna pay a trip to c2g myself in June, whilst I'm on a camping trip. Do us a favour mate please, find out what times and days he opens. I did pm him but he may have missed it?
Ray :)
Hi Ray
Just to let you know we are closed from wednesday for easter hols but I am open this saturday as normal. Don't want anyone wasting a trip out.
We are open from 10.30am - 5pm
Regards
Julian
Looks like thursdays taste test is off then :'(
Wayne,
Hi Paul,
I've only got an email from paypal mate? I've emailed Julian with the invoice number to see if he can help.
I'll have another look.
Cheers Paul,
Ray
I had that as well ray, when it did come through later on it went straight into my junk email folder, have you checked there?
Spot on mate, that's exactly where it was, all sorted now, thanks for the help guy's
Ray :)
No problem
W
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Even if i find only one recipe or an idea in a cookery book,I feel its worth the purchase and I think theres a few in this one
I think in cooking its about balancing flavours( which I struggle with curries) so I thank Julian for touching on that
subject and look forward to trying out his techniques
looks like we need pressure cookers ;)
I'm not sure about needing pressure cookers.In his new base gravy video he uses one but in his book I'm sure he doesn't,although he does say you can use one to speed things up.The point I think he was making is that the onions MUST be slowly and completely cooked to get the right taste.Maybe Julian can confirm this as I may be wrong.
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Your right JB I think the pressure cooker just speeds things up
I was having some friendly banter with SD If you read the thread on pressure cookers You'll understand ;)
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Even if i find only one recipe or an idea in a cookery book,I feel its worth the purchase and I think theres a few in this one
I think in cooking its about balancing flavours( which I struggle with curries) so I thank Julian for touching on that
subject and look forward to trying out his techniques
looks like we need pressure cookers ;)
I'm not sure about needing pressure cookers.In his new base gravy video he uses one but in his book I'm sure he doesn't,although he does say you can use one to speed things up.The point I think he was making is that the onions MUST be slowly and completely cooked to get the right taste.Maybe Julian can confirm this as I may be wrong.
Having now fully digested the book, you don't need a pressure cooker - it's just a time saving thing. Julian does say that he uses a 15L pressure cooker at C2G for that very reason. (And it was apparently when he lost track of time while cooking a batch of base in one in the early days that he discovered 'that smell' and 'that taste'. All to do with cooking those all-important onions for long enough.)
You may not need one, but having recently knocked up 15L of C2G base using a big-boy pot and the slow-low heat method (which really does guarantee extracting all the sweetness from those onions, I've found), a pressure cooker is going to save you a good few hours.
Not as much of a time saver when making the smaller batches of base, but still, worth having anyway just for the perfect pilau method in the Rice and Breads section.
As intimated in another thread, I've long been lusting after a shiny new pressure cooker, and thanks to the machinations of Michael.t and his mate Heston, have been persuaded to part with most of my life savings to acquire the Rolls Royce of pressure cookers... ;). But that's a different story...
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The title refers to the secret. But is it still a secret or are you all chasing your own tales? Good luck to Julian with his book but if any of the previous books had truly delivered, why should there be so much interest in Julian's book, like it really is the breakthrough everyone has been waiting for. I don't understand. Is the consensus that previous books didn't really deliver what you are looking for? And, despite the excitement at the time, neither did the Fleet cooking lessons?
Everyone must have their idea of the best-tasting dishes you've ever had in, or from, a BIR. Are you saying that NONE of the previous books, or recipes on this forum or tips picked up from the Fleet lessons have quite got you there but you hope that Julian's book will finally deliver or get you closer? Or that you simply enjoy buying a new book, even if it's no great breakthrough? Fair enough, I guess.
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The title refers to the secret. But is it still a secret or are you all chasing your own tales? Good luck to Julian with his book but if any of the previous books had truly delivered, why should there be so much interest in Julian's book, like it really is the breakthrough everyone has been waiting for. I don't understand. Is the consensus that previous books didn't really deliver what you are looking for? And, despite the excitement at the time, neither did the Fleet cooking lessons?
Everyone must have their idea of the best-tasting dishes you've ever had in, or from, a BIR. Are you saying that NONE of the previous books, or recipes on this forum or tips picked up from the Fleet lessons have quite got you there but you hope that Julian's book will finally deliver or get you closer? Or that you simply enjoy buying a new book, even if it's no great breakthrough? Fair enough, I guess.
I think the best thing that anyone can say is that, in life, no matter what the subject matter, you never stop learning.
Pat Chapman may never have taken me to BIR nirvana, but I still enjoyed his books tremendously, and picked up a wealth of interesting info.
Like many here, I've been knocking out what I consider to be BIR quality curries for a good while, and have long since ceased to chase a non-existent, mythical 'secret'. (If there is a 'secret', then it is contained within the Bruce Lee quote that Julian uses: "Simplicity is the key to brilliance".) But I will never stop chasing new information, and I will never stop buying books on my favourite subjects, as from each one I've bought I can honestly say that I've learnt something or harvested a nugget or two of useful information.
I've already got more than that from Julian's book, so money well spent and a happy customer here.
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I'm happy with what I paid for with Julian's book. I think a lot of the secret is just getting the technique right and Julian explains things clearly in the book. I'm also looking forward to his vegetarian recipes book when it gets finished. His emphasis on the cooking of the onions in the base sauce is a new take that hasn't been emphasised before.
Like SD said I'm also happy to collect cookery books even if I only learn a little from each one.
Paul
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I share in the excitement that his book brings. However I agree with George as I think the "secret" was uncovered a long time ago, probably firstly with Bruce Edwards' paper on Curry House Cookery. Therefore I believe that for members of this forum Julian's book won't be a wiki leaks revelation. Having said that I will still buy the book (like I did abdulmohed's) because I want to absorb information wherever I can and as Julian is an established cook/chef I'm sure that I'll be able to take something from it. I'd also like to give my support to his work because he has produced great (free) videos and been open with his knowledge on here as well.
I imagine to those who do not subscribe to this forum (or the other one) it may well be a quantum leap in knowledge to discover how BIR curries are made. if they've not been exposed to "the secret" by now this this is another opportunity to discover the delights of home made curries that are as good as those bought from the local takeaway.
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just read Julian's book well worth the 8 quid some great tips and wonderful recipes and the new vids are a good watch to well done Julian m8
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I think the best thing that anyone can say is that, in life, no matter what the subject matter, you never stop learning.
You and SL make some very good points and, as a result, you've succeeded in making me understand why one can probably never have too many books. I'd be very interested to 'benchmark' c2g's food to see if it has the type of taste I'm after. If not, I'm sorry to say everything else becomes irrelevant. If I lived closer, I'd pay an anonymous visit myself. I fear the risk with a 'social' visit, is that it might effect the cooking! The Fleet place is further ahead on that front, because it's been validated and came highly recommended by one or two members. We still don't know if the Fleet reputation translated into demos and recipes which can be replicated to the same standard at home.
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I had to buy it
I've got to try the base
Actually there is a very interesting pressure cooked rice recipe
It's great up to the point of adding Kashmiri Masala oil
Hmm
I've seen rice, prepared many times, but that's a new one on me
I'm not saying it wouldn't be nice but it's not a local recipe
And I like my local's rice
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I liked it so much I brought two :o ( Pressed a few wrong buttons and no brain)
Any way George If you want one I can pass it on ?
signed or unsigned ;D
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I actually read the book properly today,I think Julian's done a great job and it's a very good price as well.It would be nice if someone can actually visit his place soon to see what we're trying to recreate.His tips/method of cooking the onions certainly caught my attention and I've just been looking through his recipe for stock.He actually takes the residue from cooking his chicken and then adds this to some spices/water to make a stock.I've often wondered what restaurants do with this leftover liquid,I was never convinced that they would throw it away.Although Julian doesn't actually add this stock to his base gravy I'm now wondering if some places do this.When I had my takeaway lesson I noticed a big tub of some sort of chicken stock;when I asked about it they were very cagey and wouldn't say anything more,perhaps it did go into the gravy but they didn't want to admit it because of vegetarian issues.
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Chewys pressure cooker thread and now julians book has convinced me to buy a pressure cooker, its not to SD's standard but picked one up today and on with the bangladeshi base. Got a 6l cooker and using the 3l recipe, I dont have enough freezer space to make the larger quantities.
As with other peoples comments, i'm happy to keep learning, trying new recipes along with bases tips and tricks etc. Thats why i bought the book ;)
W
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Hi Julian,
Hi Ray
Just to let you know we are closed from wednesday for easter hols but I am open this saturday as normal. Don't want anyone wasting a trip out.
We are open from 10.30am - 5pm
That's great, I'm not over there until the 1st week in June (Mon 4th June to be precise) really looking forward to meeting you.
Just had a new tivo box installed with access to youtube on it. Me and my mate spent most of Saturday night watching the videos from c2g. I was amazed and he, even more so. He'll be coming along with me if you don't mind. He's a blue like yourself only he's not so 'vocal' as he was earlier in the season ;D
All the very best mate, and good luck with the book although I'm sure luck won't come into it.
Ray :)
No worries look forward to meeting you. Man U may falter yet...
Julian
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I've not had a chance to read the book from start to finish yet but I have jumped to subjects that are of particular interest to me and I've liked what I've read so far. For me, Julian covers quite a few 'debated' points that we have had on cr0 such as the 'science' of boiling onions and how technique is ever so important.
I think that the title of the books is perfect, there are still secrets that we have yet to discover. I think that possibly the biggest secret is 'be consistant'. We have all, I'm sure, had one or two 'eureka' moments but have we been able to recreate that moment say, 10 times in a row? Also, this book isn't just directed at cr0 and other forum members, it's available to everyone and anyone who has an interest in BIR curries. I'd be willing to wager that quite a few restaurateurs and takeaway owners will possibly buy this eBook, if only to keep an eye on the competition?
I'll be judging this book only after I've replicated the recipes using only c2g ingredients and methods. What will satisfy me is if a) I can make a stonking good curry using Julians recipes and b) if the recipes taste anything like Julians own curries, which I'll be finding out in June. That's not the reason for my visit to c2g by the way but I would really love to meet the man who has actually followed his dream, and seems to be making a success of things. I think I would just like to shake that guy's hand and say....well done fella :)
Ray :)
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I've just finished a session in the kitchen and have a bloody hot Zaal phall ( i obviously cooked the chilli properly ;D) with pilau rice to be eaten. The last two days the forum has been quiet which i think is due to many members reading, digesting and mulling over what is in Julian's book, myself included.
If only a book like Julians had been available 20 or so years ago along with the instructional videos when many of us had begun our quest ???. For anybody just starting out on the journey this book is invaluable and they have it easy compared to many of us. For many of us die hards the book has a few gems and reinforces much of what we suspected as well as that which we now take as given.
I have to take my hat off to this man. To do what he is doing, not just running Curry2go but producing quality instructional videos for keen BIR enthusiasts to learn from and to produce an e-book just shows his passion for BIR food and a considerable amount of balls. I did knock your naan breads and question the simplicity of your bhuna but, for what it's worth, you've certainly earned my respect. You had a dream and you've made it come true. I hope that C2go continues to thrive and flourish, there are more vids to follow and look forward to another volume or two on your take of BIR cooking (BIR sides and starters would be excellent ;) ). After the effort you've put in to this, you really do deserve it mate. Your contribution on this site is very much appreciated by many.
I'm trying to resist the temptation to launch into a curry2go frenzy as i still have much to work on with the Zaal experience but i will get round to trying much of the contents. One of the main learnings for me of 2012 so far is exactly as Ray said. One, if not the main secret centers around technique and the ability to consistantly produce the same results time after time.
All the best Julian. Keep up the good work.
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HERE HERE
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Here here, definitely. I've bought a printer today to have this to hold after really enjoying the read. Shame the 121 pages will not fit into the binder, doh! Busy kitchens all around I think! :D
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If only a book like Julians had been available 20 or so years ago along with the instructional videos when many of us had begun our quest ???
I was thinking that very same thing myself, CH.
But then if that had been the case, this forum probably wouldn't exist (at least in the same way it does now), we wouldn't be having this conversation or meeting of like-minded fanatics, and I wouldn't be spanking so many hours here when I should be working. ;D
I'd also be considerably richer, as I'd already have bought all the essential equipment and wouldn't be considering remortgaging the house to acquire a pressure cooker forged from hyper-duplex stainless steel and adamantium.
Indeed, employing the chaos theory (or 'butterfly effect') here, had Julian produced this book 20 years ago the world as we know it would be a completely different place. Domestic kitchens countrywide would be exuding 'that smell' and permanently spattered with the joyful juices of constant curry production, their walls resplendent with the golden hue of turmeric... Pressure cooker manufacturers would be luxuriating in the rarefied upper environs of the Fortune 500... I may never have chosen to wear flip-flops to have a go in my mate's new motor... Tony Blair may never have been prime minister...
My brain has just exploded with the enormity of the implications and multiplicity of possible outcomes involved in such a scenario, so I'm going to have a lie down...
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SD
i love it - made me chuckle here - thanks
best, Rich
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The title refers to the secret. But is it still a secret or are you all chasing your own tales? Good luck to Julian with his book but if any of the previous books had truly delivered, why should there be so much interest in Julian's book, like it really is the breakthrough everyone has been waiting for. I don't understand. Is the consensus that previous books didn't really deliver what you are looking for? And, despite the excitement at the time, neither did the Fleet cooking lessons?
Everyone must have their idea of the best-tasting dishes you've ever had in, or from, a BIR. Are you saying that NONE of the previous books, or recipes on this forum or tips picked up from the Fleet lessons have quite got you there but you hope that Julian's book will finally deliver or get you closer? Or that you simply enjoy buying a new book, even if it's no great breakthrough? Fair enough, I guess.
Well said George
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I have just made the pilau rice this morning and the pressure cooker method does work well, lovely separate grains
Off to buy some freezable microwave cartons this morning as indian base and rice coming out my ears!
W
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SD your gonna have to write a book, you'd make a fortune
You funny bugger ;D ;D
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SD your gonna have to write a book, you'd make a fortune
You funny bugger ;D ;D
I've always been a fan of Nietzsche, who said "It is my ambition to say in ten sentences, what others say in a whole book."
So it would be a very (very) short book.
Besides, I need to acquire some life experience first, MT - I'm only 53.
Then of course I'd need to address my various addictions, which somehow conspire to rob me of spare time. This forum being one of them.... Then there's the motorcycles, brewing, pub pool team nights, women, Container Ship Spotters' Society meets, drugs...
The list goes on. It's a nightmare....
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Well you make laugh ;) and I think it would be fair to say the forum would be a duller place with out you
Now what else can get you to buy Mmmm . To be fair I wont feel part of this forum until I start posting pitures need a camera looking at the Nikon D300s
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Here here, definitely. I've bought a printer today to have this to hold after really enjoying the read. Shame the 121 pages will not fit into the binder, doh! Busy kitchens all around I think! :D
This what i do it's called a Comb Binder
(http://www.curry-recipes.co.uk/imagehost/pics/a249af31a1f025b70408079ae7e2c87f.jpg) (http://www.curry-recipes.co.uk/imagehost/#a249af31a1f025b70408079ae7e2c87f.jpg)
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Well you make laugh ;) and I think it would be fair to say the forum would be a duller place with out you
Now what else can get you to buy Mmmm . To be fair I wont feel part of this forum until I start posting pitures need a camera looking at the Nikon D300s
Great camera Michael easy to use - having said that ive used the Nikon from film till now and do have the D300s stuck with Nikon even when the rest of the guys went with Cannon because of the huge difference in resolution but having all the lenses all 2.8 right up to 300mm i stayed the course and Nikon came true and improved the resolution which helped enormously for sport and celebrity pictures well all round to be honest -
anyhow nice camera mate buy it
best, Rich
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Well you make laugh ;) and I think it would be fair to say the forum would be a duller place with out you
Now what else can get you to buy Mmmm . To be fair I wont feel part of this forum until I start posting pitures need a camera looking at the Nikon D300s
As a lifelong Nikon man, it's a great choice of camera, Michael (I have a D300s and a D700). There are plenty of great secondhand deals to be had - and Nikon are due to replace it soon with the D400, so prices will fall even further.
But this is way off topic, so do PM me if you want to chat about cameras.
Cheers
Gary
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Thanks guys another cheap hobby NOT :-\
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I've just finished a session in the kitchen and have a bloody hot Zaal phall ( i obviously cooked the chilli properly ;D) with pilau rice to be eaten. The last two days the forum has been quiet which i think is due to many members reading, digesting and mulling over what is in Julian's book, myself included.
If only a book like Julians had been available 20 or so years ago along with the instructional videos when many of us had begun our quest ???. For anybody just starting out on the journey this book is invaluable and they have it easy compared to many of us. For many of us die hards the book has a few gems and reinforces much of what we suspected as well as that which we now take as given.
I have to take my hat off to this man. To do what he is doing, not just running Curry2go but producing quality instructional videos for keen BIR enthusiasts to learn from and to produce an e-book just shows his passion for BIR food and a considerable amount of balls. I did knock your naan breads and question the simplicity of your bhuna but, for what it's worth, you've certainly earned my respect. You had a dream and you've made it come true. I hope that C2go continues to thrive and flourish, there are more vids to follow and look forward to another volume or two on your take of BIR cooking (BIR sides and starters would be excellent ;) ). After the effort you've put in to this, you really do deserve it mate. Your contribution on this site is very much appreciated by many.
I'm trying to resist the temptation to launch into a curry2go frenzy as i still have much to work on with the Zaal experience but i will get round to trying much of the contents. One of the main learnings for me of 2012 so far is exactly as Ray said. One, if not the main secret centers around technique and the ability to consistantly produce the same results time after time.
All the best Julian. Keep up the good work.
Thanks for that feedback very much appreciated!
Thanks to all the other the curry enthusiasts for there feedback too.
While I appreciate your positive comments, I am well aware that though I have done my best to make things as clear and concise as poss, inevitably some things may need some elaboration and clarification, so I just wanted to add this post to say; I am happy to use this forum the discuss the recipes , techniques or just any questions that anyone might have. There have already come to light one or two oversights; like the cumin seeds missing from the Pillau Rice recipe (Dohh!) but you'll notice they are there on the accompanying video (don't know how that happened as the book was proof read numerous times?)
Also has some of you may have notice I mucked up the editing on the Base Gravy video part 2 hence a little bit of the video got lopped off ( I was over my 16 minute Youtube allowance) hence I quickly made a follow up video to compensate you can watch it here: http://www.youtube.com/watch?v=6WjkCvKjDk4 (http://www.youtube.com/watch?v=6WjkCvKjDk4)
So feel free to ask any questions or let me know what your thoughts are it may take a few days to answer the query due the time involved in running Curry 2 Go caring for three kids and embarking on a follow up book, time may escape me.
Some things to look out for...
I am still planning more YouTube videos with recipes and tips etc, so as I find the time I will upload those.
I have also just started working with a 'seasoned' Pakistani Chef who will be working along with us occasionally at Curry 2 Go and revealing some who his recipes for Pakistani dishes. I also hope to work with another 2 Pakistani Restaurants, so hopefully extract a wealth of knowledge from these!
I do really believe that the best South Asian cuisine is right here in the UK! If anyone has ever been to an 'Indian' restaurant in the USA you will know what I'm talking about! The UK has become a melting pot for so many culinary influences and fusions, unlike anywhere else in the world!
Having entered this Industry in the past couple of years it now seems that things are really beggining to open up; what I mean by that is more and more south Asian chef's are happy to reveal their closely guarded secrets and work with non Asian chef's and organisations (maybe because of the curry crisis?) For example Mumtaz in Bradford are working along with Bradford college (you might of seem my video on that?) and other restaurant are cooperating too. My aim is to plug into that and obviously share that knowledge with other like minded curry fanatics.
Julian
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There have already come to light one or two oversights; like the cumin seeds missing from the Pillau Rice recipe (Dohh!) but you'll notice they are there on the accompanying video (don't know how that happened as the book was proof read numerous times?)
Also has some of you may have notice I mucked up the editing on the Base Gravy video part 2 hence a little bit of the video got lopped off ( I was over my 16 minute Youtube allowance) hence I quickly made a follow up video to compensate you can watch it here: http://www.youtube.com/watch?v=6WjkCvKjDk4 (http://www.youtube.com/watch?v=6WjkCvKjDk4)
Think you'll be forgiven Julian. Best laid plans of mice and men and all that ;D. I caught up on the missing bit this morning. God only knows how you're going to fit everything in but the very best of luck and i'm sure i speak for most when i say we look forward to updates from yourself as they become available.
No good, couldn't resist the temption for long ::). Been to the shops and plan to spend the afternoon in the kitchend doing the gravy and a couple of other bits.
One question though, regarding
" 4 - 5 2 inch chunks of root ginger"
Is this literally 5 pieces of ginger of 2" in length or are we talking about 4-5 slices of the stuff, as shown in the video which is considerably less? i'm a bit hesitant to add the former ;D
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I'm glad this video has been added as I got to the last part of my Gravy recipe and was eagerly anticipating the correct texture part as promised and then it ended :(, Having watched it my gravy is probhably still a bit too thick.
Thanks for correcting Julian ;)
W
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I can't seem to get the pilau rice tri-coloured the way it shows on the video, it comes out a very,very pale colour for me - unfortunately the video doesn't make it clear if the rice should be cooled to 5 degrees C before colouring, or to colour while it is still warm straight out of the pressure cooker before adding the ice packs to cool it.
Any tips on the rice colouring? I'm using the small bottles of liquid food colouring from Asda if that's the problem.
P.S. Has anyone else had a devil of a job trying to locate Kashmiri Masala paste in the supermarkets, I ended up ordering online from Rajah as Pataks don't have an online webshop.
Cracking recipe for the pilau though, the taste is just right, just need to get the look now!
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I can't seem to get the pilau rice tri-coloured the way it shows on the video, it comes out a very,very pale colour for me - unfortunately the video doesn't make it clear if the rice should be cooled to 5 degrees C before colouring, or to colour while it is still warm straight out of the pressure cooker before adding the ice packs to cool it.
Any tips on the rice colouring? I'm using the small bottles of liquid food colouring from Asda if that's the problem.
P.S. Has anyone else had a devil of a job trying to locate Kashmiri Masala paste in the supermarkets, I ended up ordering online from Rajah as Pataks don't have an online webshop.
Cracking recipe for the pilau though, the taste is just right, just need to get the look now!
Hi stephenperry, on my last batch i wanted to be in full control of the tri colours, the problem is that if you start to mix the rice around too soon after the colourings gone in, you risk the colours bleeding into each other and leaving lots of grains covered with lots of different colour.
This latch batch i separated 3 small pots and coloured them green red and yellow and coated all of the grains, later when dried and cooled, I then reintroduced the grains to the remaining white rice. That way your in control of how much colored rice you put in ;)
Hope that helps :)
Ps i get my kashmiri masala from an asian shop so no issues sourcing it!
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Any tips on the rice colouring? I'm using the small bottles of liquid food colouring from Asda if that's the problem.
P.S. Has anyone else had a devil of a job trying to locate Kashmiri Masala paste in the supermarkets, I ended up ordering online from Rajah as Pataks don't have an online webshop.
Cracking recipe for the pilau though, the taste is just right, just need to get the look now!
Kashmiri paste is normally found in most asian stores if you're lucky enough to have any in the vacinity. I am very lucky and have several ;D
First tip is ditch the liquid food colouring and use powder - much more intense and easier to control. having just cooked the rice, using a cocktail stick, a tiny little pile in three areas of the rice, one spot of water on each, cover with a teaspoon of rice leave to cool and voila - done.
(http://www.curry-recipes.co.uk/imagehost/pics/4234b1dc0e297ce5e2088d8003139b01.JPG) (http://www.curry-recipes.co.uk/imagehost/#4234b1dc0e297ce5e2088d8003139b01.JPG)
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Just treat the powdered colourant like uranium, don't spill it. if you spill it, don't wipe it up with a wet sponge. In fact my missus won't even let me touch it and insists on doing all the colouring of stuff. If you saw me cook you'd know why. She even keeps it locked up in a small box.
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Just treat the powdered colourant like uranium, don't spill it. if you spill it, don't wipe it up with a wet sponge. In fact my missus won't even let me touch it and insists on doing all the colouring of stuff. If you saw me cook you'd know why. She even keeps it locked up in a small box.
A very apt analogy fried. To be treated with the greatest of respect as a very little goes a bloody long way. Especially when it's in the wrong places :o :o ;D
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Thanks everyone for the tips
No asian stores near here sadly :'(
For example I would like to buy a tandoor but certain online webshops charge ridiculous premiums for delivery to my postcode which is still part of mainland UK, I heard a rumour that this has or is being outlawed - I do hope so!
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A quick poll.... do you think that the madras in the youtube video gives a good representation of what madras tastes like in your local BIR?
I only ask because, like Dave Loydens book, it produces a very nice tasting result but my local BIRs madrasses seem to be devoid of tomato, lemon and garlic tastes and their differences between their standard curries, madrasses and vindaloos are just in the heat. I'd like to know what others reckon? Are my local curry houses poor or just different in their approach?
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Remembering that the book is not only pitched for cr0 members :), the amount of work gone into it is impressive. A real honesty in the writing style.
Top tip#3 regarding tomato puree is the most important piece of information in the book for me personally
He has also confirmed something I suspected about stock being used in certain dishes, resulting in chicken & lamb(sheep) karahi being two completely different dishes from one of my locals
A good reason is also given on why some dishes all taste the same from some places( i know of loads)
I would like to have got his views on the use of vegetable ghee, in bir
The mix powder amounts in c2g recipe's are double the amount of those commonly seen (which changed my approach a little)
Great book well worth the money
regards
ELW