Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - bart09

Pages: [1] 2 3 ... 6
1
Lets Talk Curry / Re: Bohemian Rhapsody
« on: February 24, 2007, 04:27 PM »
this is man but good love it lol ;D

2
Just Joined? Introduce Yourself / Re: Good shop in Newport or Cardiff
« on: February 09, 2007, 05:52 PM »
hi mick,
i`m from the cardiff area and i get all my spices from tudor road near the millennium stadium,they got indian and chinese shops their.
depends what part of south wales your from mate or try this website out.
www.spiceswarehouse.com
good luck

3
Just Joined? Introduce Yourself / Re: Chicken Capsilla
« on: January 29, 2007, 09:02 PM »
hi old gazza,
i done a search on google and came up with two differant restaurants with information on the dish your looking for,both in which are differant i hope this helps.

 Capsilla Chicken
Chicken pieces in a medium bhuna sauces, garnished with onion and mushroom topping.

30. CHICKEN CAPSILLA - Breast of chicken cooked with coconut milk, mixed ground nuts & cream garnished with shredded eggs and cream.

4
Lets Talk Curry / Re: Recipes. 10 year curry etc
« on: January 24, 2007, 04:22 PM »
hi andy
same here mate thanks for all the hard work your putting into this,my i suggest that when you postsed the base sauce/gravy at the end of it you put a list of all the recipes,would it be possible to keep to the list that you typed. it`s up to you and what ever your happy with.

5
Lets Talk Curry / Re: Lets Carry on- 10 years curry house experience
« on: January 20, 2007, 06:41 PM »
well good news andy mate i`m glad your staying with us  ;D

6
BIR Main Dishes Chat / Re: Hybrid curries - House specials!
« on: January 17, 2007, 04:06 PM »
36) Chicken Bemisal ?8.95
This dish is from princely cuisine of the Nawabs of Avadh,
the most passionate patrons of gastronomy in golden age -
Tikka culled from chicken supreme simmered in a smooth
onion and garlic tomato puree an evocation of cinnamon
and clove. Aptly described by royal guest of Nawab Wajid
Ali Shah as BEMISAAL meaning incomparable,

hi cp i found this on a website i hope this helps you so you know what type of dish it is.
i`m looking on the net to see if i can find a recipe for it.

7
Lets Talk Curry / Re: Too hot
« on: January 16, 2007, 03:16 PM »
this might help you, slice a lemon then add to the curry and stir then taste it first before serving,the acid in the lemon should solve the problem.
i saw this on a programe last year on bbc 2 called trade secrets by an indian chef.

8
Cooking Methods / Re: 10 year curry house experience-Curry cooking methods.
« on: January 15, 2007, 09:18 AM »
hi andy
just to let you know that i`ve done your,
(1). base sauce.
(2). pre- cooked meats and vegetables.
(3). curry cooking methods.
(4). the pre- cooked paste.
(5). onion bhaji`s.
all without problems,all i done was read anything to make sure i understood everything and bought all the ingredients and done it without problems.
cheers mate.

9
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Tandoori Masala (or "Tandoori Spice Mix")
« on: January 14, 2007, 01:04 PM »
hi ca
i have got alot of indian cook books but only one on pat chapman called bangladeshi restaurant curries.
it has  a bangladeshi style garam masala
panch foran 3 recipes on this one (it`s a mixture of five-six spices in all 3 recipes)
cox`s bazaar hot sprinkler
akhni stock (a clear stock)
and many curry recipes

10
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Stew?s Base Curry Sauce
« on: January 12, 2007, 09:47 PM »
ok mb no problems

Pages: [1] 2 3 ... 6

  ©2024 Curry Recipes