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I somehow just stumbled upon this site, and what a fantastic place it appears to be!I grew up in Glasgow in the '70s and my first flat was on Otago St at the corner of Gibson St ? curry central at that time with renowned classics like the original Koh-i-Noor, Shish Mahal, Shalimar and Himalaya literally on my doorstep.I bought the famous Shish Mahal cookbook when it was published in 1983, and it has remained my curry-bible until now. I've been pretty happy with the quality of my curries following the book, especially since moving to Canada in the late '80s. Restaurant curries here are good but don't compare to BIR.Another curry hotspot in Glasgow at that time was The Goodies, a small TA on Great Western Road. It was a favourite stop off after the pubs shut (at 11 pm in those days), and I'd watch in fascination as the cooks put together the curries right before my eyes in the open kitchen. I realise now from looking through this site that it was the famous KD1 method they were using, so I've just bought the book and can't wait to get to it!Great to be here and look forward to some spicy adventures!
Quote from: JonG on December 08, 2020, 04:32 PMA kitchen at 6C is a splendid feat of energy efficiency! The fridge will consume no power at all, no money is being spent on gas central heating for that room,It extends further than the kitchen, actually. I discovered about 10 years ago how I could save around
A kitchen at 6C is a splendid feat of energy efficiency! The fridge will consume no power at all, no money is being spent on gas central heating for that room,
It must be a Northern hemisphere device. Room temperature at my place is well above spreadable butter. I can make my own ghee on the bench.
Hello guys.. i do apologize that I am unable to continue to this forum, due to capturing videos, editing then uploading, sharing on social media. everything on my neck. i have read all the comments and i will take it on board. my vindaloo and madras i am going to re-do it again in a proper way on my aluminum pan with the breast chicken. also, i am going to do My Special 'KILLER PHAL' Very soon. and some of my previous videos i was extremely nervous as i never created any videos like this before. hopefully, with more practice, i will be more organized. also i am working on updating my recipes to a written version. thank you, stay safe
Well, if he were using "all the same techniques as at the restaurant", he would be using a 10kW wok burner for a start, and taking far less time that he takes using his domestic hob. So given that my wok burner is still lacking an HP propane cylinder and regulator, and that I am therefore also using a domestic hob, I am quite pleased that he has adjusted his techniques so as to be more accessible (and relevant) to the typical home chef ...** Phil.
Quote from: noble ox on June 05, 2020, 08:53 AMDoes anyone here know the molecular structure of 1/2 tspn of garam masala ?Or the maths equation to caramelise an onion ?I dont have a clue or care at all. But I like to spend time cooking and enjoying a curryNo, but even Syed said fresh Garam Masala is better than store bought. Fortunately, I made fresh.There is no secret. I spent all day in the kitchen. It is done. No missing 5%. No secret ingredient (although I did use the coriander root). This man has given it up to everybody and anybody who cares to follow instructions.Best curries I've ever cooked, without a doubt. Syed's base gravy, roasted powder, Chicken Tikka and the rest is easy.
Does anyone here know the molecular structure of 1/2 tspn of garam masala ?Or the maths equation to caramelise an onion ?I dont have a clue or care at all. But I like to spend time cooking and enjoying a curry
