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Messages - d14ryl

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Lets Talk Curry / Re: Interesting Read

« on: December 01, 2005, 09:28 PM »

interesting...i am just learning the one-pot method so it'll be a while yet

Lets Talk Curry / Re: Opening a restaurant

« on: November 30, 2005, 04:56 PM »

no jock patel of asian background i'm afraid....or not that i have met. there are tony singhs tho. doubt they christened anthony tho!

yeah loads of waiters and shopkeepers who are mixed asian-scottish with really strong scottish accents.

maybe it was a dream after all owning a c-house but if i still on cr0 in 10-15 years and it's came true i'll invite you all around for a curry....guaranteed..lol

d14ryl

Lets Talk Curry / Re: Opening a restaurant

« on: November 29, 2005, 12:09 AM »

Quote from: raygraham on November 28, 2005, 06:08 PM

Hi,

I don't know of anyone British who runs a BIR over here but a few years ago went to an Indian Restaurant on Ibiza and my wife was amazed to find the owners were two British people she used to go to school with in Yorkshire.

Funny you should mention that cos i had the same experience abroad. I made the mistake of going to Faliraki last year but i the one and only indian restaurant they had was run by an English family who had relatives in a part of Edinburgh we live near. I don't often go abroad but it was a strange sensation eating a vindaloo in the soaring heat. a very excellent curry was had there though i must say!

Quote from: vin daloo on November 28, 2005, 11:17 PM

Do they? I for one certainly dont - i want flock wallpaper, indian music, cosy surroundings and a decent curry, not all this new posh, al a cart, sterile, upper-class rubbish with no character. Its like having the traditional pub being modernised and ruined by the breweries innit!?

I agree with you there. The new establishments do have a "cold" feel to them. There just seems to me be more and more of these "style" restaurants opening up. Chances of a traditional style restaurant to come on the market are probably pretty slim as i'd imagine a lot are maybe family-owned and passed on perhaps?

Lets Talk Curry / Opening a restaurant

« on: November 28, 2005, 06:01 PM »

Hi all.

Dunno if this has been brought up before but has anyone ever had the thought of opening and running your own BIR? I think about it regularly as an ambition for me sometime in the future. Does anyone know of any indian restaurant that is owned/operated by someone of British origin? Is it popular? I think i would go for a contemporary feel rather than a traditionally decorated establishment...not because i personally prefer that setting but because i think that is the feel that most of the public want these days.

Lets Talk Curry / Re: Curry house kitchen photo

« on: November 26, 2005, 08:26 PM »

excellent. gave me a laugh. say cheese boys!

Just Joined? Introduce Yourself / Re: My 1st post

« on: November 26, 2005, 07:45 PM »

lol......was kidding with regards to paying for it to get chopped. my sense of humour i'm afraid. think i will be placing a review of the restaurant where i got it from shortly in reviews section.

Just Joined? Introduce Yourself / Re: My 1st post

« on: November 25, 2005, 05:33 PM »

ah-ha. generally two seperate bases. make more sense to me now. thanks to all for clearing that up for me. yeah i thought most of the base would have evaporated but i suppose the only way i'll find out is to get that blender blending and get cooking. have to visit asian grocers to obtain methi as i notice a lot of recpies use it on here. i have just checked the menu from the restaurant i got curry from and they charge extra for your methi to be chopped ;D i will be popping up in the forums shortly. c ya

Just Joined? Introduce Yourself / Re: My 1st post

« on: November 22, 2005, 09:48 PM »

thanks for the replies. ok, i have got myself a cheapo Cookworks hand blender from Argos for ?4.99 (cheers Mark J) which i thought, is a fair price for anything these days. i ain't used it yet as i don't have all the ingrdients i need although as soon as i am confident i will go out and get em.

i got a few questions regarding the base sauce. is the same base sauce used for all curries...ie. does a chef use the same base in a korma as in a vindaloo? i don't really understand why a base is used as i would have thought it just dried up in cooking. i think the base i shall be attempting is the kris dhillon version....here is stage two from the process that i think pete may have posted.

Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb.
Freezing. Freezing is best done at this stage.

can someone explain to me why four tablespoons would be reserved please....is it solely for pre-cooking the chicken or is it for use when i go to producing the actual curry?? ?with regards to the freezing stage....i feel stupid but i don't know why you would freeze at this point when u still have stage 3 to go?? i hope my questions make sense?

YellowFingers: The black bits in the curry are more like dark green shreds of something that i have seen used in curries before but i have not a clue what it is. I would have thought they were Fenugreek leaves but since i have never even seen them before that was a wild guess!? btw, why do all the major supermarkets not stock Fenugreek/Methi?

cheers guys n gals

Lets Talk Curry / Re: Amusing Blackpool curry house comment

« on: November 20, 2005, 03:50 PM »

lol....never thought of it like that but it's true if they were, i probably wouldn't be sitting here posting on forum. If my pilau rice came with tartar sauce sprayed over it i would automatically assume it was some sort of excellent sauce for rice that the restaurant has been developing over the years....not just plain old tartar.

Lets Talk Curry / Amusing Blackpool curry house comment

« on: November 20, 2005, 12:59 AM »

Around 7 years ago i travelled from Edinburgh to Blackpool with my dad to see UB40. I had a love for curries even back then so we sat in to have one in a restaurant near the promenade.

Within the last 3months i took a drive down again, purely for the drive and i noted the name of the restaurant so i could check out the website. Bad mistake. No website, just this comment from someone who lives near it. The bit about the Pilau rice is disgusting...the comment is here and the name of the place also so please avoid if you can http://www.knowhere.co.uk/3165_eatdrink.html

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