Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jb on August 12, 2012, 10:54 AM
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I was in my favourite local restaurant on Friday.The food is top notch,it's actually the place that Curryhell also eats at and from where he based his original North Indian Special dish.The staff are really friendly,they're always keen to hear about my curry cooking skills.Anyway I was explaining how I was about to cook another feast and was asking one of the guys about the chef's naan bread dough.He couldn't be exact but he knew it was quite simple,definetely self raising flour and baking powder,no yeast.He the proceded into the kitchen and came back with some uncooked dough for me to take.Not only that but he also gave a portion of gavy!!
(http://www.curry-recipes.co.uk/imagehost/pics/7b87a96c587b4b7a423930726d0d3d43.JPG)
It had quite a nice aroma,nothing fantastic or overtly spicy but then as he explained this base is used in all of the dishes,from kormas to vindaloos.It was also very very oily,most of the aroma was actually from the oil.It then struck me that the taste and aroma was actually identical to the base I made from CBM'S Little India video.If you put them side by side the only difference would be the oil content.
(http://www.curry-recipes.co.uk/imagehost/pics/37b950830df50eca559a0a0f3a6f1414.JPG)
The two at the top is the restaurant dough.As you can see quite similar to my own dough on the tray.The texture was the same as mine,like marshmallow.Believe it or not I had more success with my own naan bread dough than I did with theirs,I'll try and post some pictures later.
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Can't wait for the update on this jb. What have you done with the gravy??? ;D
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jb how do you think this "marshmallow" texture is achieved? Do you leave the dough sitting for some length of time?
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Can't wait for the update on this jb. What have you done with the gravy??? ;D
It's still sitting in my fridge.Not sure what I'm going to do with,once my curry senses have returned to normal I may make just a plain chicken curry and compare it to one made with my own base.When you're in there ask for some gravy,I'm sure they'll oblige.Not sure if you've been there recently but someone from the wine bar above kindly let a tap run all night and the whole restaurant got flooded,they were actually shut for a few days.
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From what I understand from a few people the dough must be rested overnight and then brought back to room temperature.Not sure if there's a scientific reason but my latest naan breads were as good as any T/A.
See this link...
http://www.curry-recipes.co.uk/curry/index.php?topic=1870.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1870.0)
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Glad to hear you're having success on the naan front jb. The "wine bar" upstairs. Is that what it is ::) Was in there a couple of Sunday's ago and am due a visit shortly. Let us know how the medium curry goes. I'll ask next time i'm in. I really want to see the chef cook the saag bhaji ??? ;D
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Thanks for the link, gong to try this one after i've got through my massive batch of frozen c2g naan dough, appears that the c2g one uses the same ingredients and method except there is yoghurt in julians.... i wonder what difference the yoghurt or lack of it makes?
I take my frozen dough out and leave it in the fridge to defrost overnight before using next day straight from the fridge, maybe that's where I'm going wrong as they're not very marshmallow-like at the moment.