To be honest I am not a fan of the Harlequin chain. A place is only as good as the chef on the night, and the mood he is in, but I have had to many poor experiences in their places. Too much of a get-them-in-and-get-them-out attitude, especially with places like Mr Singhs who cater more to big office parties and groups of football players, than your fine diner.

The wee curry shop is excellent, and the one further down on Byres road is excellent as well. Then you have mother india and mother indias cafe by the same owners. Best curry places in Glasgow by a country mile.

Come join the Chillis Galore forum for chile specific stuff.

http://www.chillisgalore.co.uk/phpBB3/

all sorts of preserving ideas

i only have two fruit 

You just need to pick any recipe and make a few of them.

From personal experience you will NOT get the same effect from trying to make a portion for 4 - a restaurant will make 4 individual dishes - and this is what this site tries to recreate.

The point of the base sauce is you can make lots of individual currys quickly if you are serving many people.

You have your base sauce and precooked meat and each dish should only take a few minutes to make, keeping hot in the oven till you get the others ready.

I HAVE been able to get a decent double portion of curry with practise, and you may be able to get a double portion as well meaning only needing to do two batches, but if you try and make 4 portions you will most likely get something edible, but not of british restaurant style curry we all know and love.

That was not in the original book though. I am really sorry, but all this secret ingredient stuff is pie in the sky - there is NO secret ingredients. 

way too much sugar in it. I will just use cream thanks 

I use 250ml base for a curry.

If you are using korma I would maybe make that 200ml to allow maybe 50ml of cream personally.

looks good.... do they have any of the iron ones in the place?

Quote from: adriandavidb on July 19, 2008, 01:30 PMI DON'T believe I'm an expert, and what I have learnt has largely been due to this site, BUT I REALLY BELIEVE THIS QUESTION OVER USING HIGH OUTPUT BURNERS IS BARKING UP THE WRONG TREE!

Your entitled to your opinion, but I believe you are so wrong on that. High heat and shorter time definately impacts a different flavour than using lower heat for longer durations. If this was the case then surely the same would also apply to wok cooking? I got a much high power heater in my new house than I had at my old house - which was still gas the quality and taste of my curries dont even compare - only different being a better gas cooker. I am sorry if you have a electric cooker or a poor gas cooker but no need to shout about it.

I think the heat from the tandoor is a massive player in how far the marinate gets cooked into the meat as well.