Hi,

You cannot scale down. When will this get through. If you could scale down we would not produce in the quantities we do. What would be the point.

Andy

I will re-phrase that.

What we do in business has nothing to do with anyone else. If we supply information to a third party that is our business. If we dont that is our business. That is all i have to say on the matter. End of story

Andy

Thanks D/B.

Andy

ck.

Thanks for saying that. Hope your hat tastes good. According to you then no bir will use the same recipes. Mmm must all taste different therefore everyone is chasing a different bir taste. Feel sorry for the industry.
To say the paste is crap is quite offensive but hey i dont care what you think. I will let the chef's know for you. All i can say is that we use it, i know of 5 others that use it slightly differently depending on their slant of cooking, i know of some that dont use it. Their choice, our choice.
You have no need to use it or the recipes. It is not my loss at all.
I would not tell a chef how to cook as i would not tell a mechanic how to mend my car.

When you say something is not quite right. Dont know what you mean?
You seem to have this thing with natco for some reason.

It seems that some people on here dont want to listen to the chef's in the industry, some want to be instant chef's. Life is not like that. Some people want to listen and learn.

Constructive comments always welcome.

CP HURRY UP WITH YOUR HOUSE I NEED A REST.

Andy

Hi

An interesting post. First of all our base has nothing to do or resembles the Natco one and is quite different if you were to produce them side by side. The natco one uses red onions, tin of tomatoes which together take on a completely different flavour themselves. One of our ex chef's however quite some time ago provided some information to someone associated with them but that is all i will say. :-X  This curry business history goes back a lot further than natco does.
This secret paste they mention, it is no secret been known for years, good selling point though, but missing the tandoori masalla powder for colour. I can give you 5 other ones that have or are being used in different establishments that are virtually the same but with minor variations all producing slightly different flavours. Chef's choice. ;D

Regards

Andy.