Quote from: Secret Santa on June 22, 2014, 03:19 PM

Quote from: vinnyderloo on June 22, 2014, 10:19 AMI was in my local takeaway, and the pans to be used for the next orders were above the cooker on a shelf.They were lent back against the wall, some had red paste in them,some yellow paste!

Vinny that 'paste' could just be the remains of the previous curry as some restaurants don't wash the pans between each curry.

SS point taken but it looked like the powder paint we used to use at school in the sixties. It looked new!!
Won't be going there anymore if they don't wash their pans! Regards vinny

Quote from: rshome123 on June 03, 2014, 10:04 PM
Hi Jerry,

I'm not sure I can add much to the base gravy discussion, as you are much more scientific and analytical than I.  Looking forward to another visit to the restaurant.  I think it's a key point that they use what we agreed are 'secondary' bases/pastes for specific dishes (I was surprised too), so the primary base is unsurprisingly simple and pretty much just onions.  So, the secret lies in the 'secondary' bases/pastes for the restaurant.

I think you are right about the pastes! I was in my local takeaway, and the pans to be used for the next orders were above the cooker on a shelf.They were lent back against the wall, some had red paste in them,some yellow paste! Also I watched the chef has he stirred the Garabi, he did this a few times, and when he lifted the ladle out,there was a round thing in it. I'm pretty sure it was an onion, but could have been a spice ball?? This is my first post and not sure if I've done it correctly. Cheers Vinnyderloo