Chewy stop being a dick on this forum please, always so negative

Nothing negative in my Welcome or question Gazman, be quiet and mind yours bud. :

Quote from: chewytikka on March 02, 2014, 10:46 PM
Nothing negative in my Welcome or question

I disagree which is why I deleted the most offensive elements. Your 'welcome' was no way to speak to a new member in my opinion, and gazman's too, by the look of it.

Interesting slant on moderation there George.  Are you sure you got the right post?

Rob 

Hi Rob, Soooooo bitchy on here isn't it? lol. It doesn't phase me people i will just ignore childish comments and concentrate on those who appreciate my input  :-X

Just to clear something up! Curried Away is in the process of moving to our new premises which incorporates a 60 seater restaurant, which is why some of the filming was done at one of my other premises  ;D

ok so, The mix powder I personally always use and the one that is used in my videos and at Curried Away is as follows:

Haldi / ( Turmeric)  1  1/2 parts
Jeera / ( Cumin )    1 part
Dhania / Coriander  1 part
Paprika                  1/2 part
Mild madras curry powder ( Rajah or East End ) 1 1/2 parts
Fresh ground garam masala   1/8 part


As for Julians videos, when filming at curried away or with me we used the above which gave great results, although i believe Julian personally favours the Bassar type when cooking at curry2go. Why not try both and see which of these you prefer or of course you can try your own mix
Feel free to drop me a line anytime:
adeypayne@live.com

Welcome to the forum, Adey.  Having seen you in some of Julian's videos in the past, I have often wondered how you and he got started in the BIR business, as it's still fairly unusual to find BIRs that are not owned and staffed exclusively by sub-continent expatriates (it is only in the last month that I have encountered English waiters in a BIR, or in this case, in two BIRs in Tenterden).  Can you tell us anything about you came to find yourselves in this business ?

** Phil.

Cheers for that Adey.  Keep meaning to revisit Julian's bassar mix as well. Good stuff.  I'll also be putting your seasoned oil recipe through its paces later today.  Like the sound of it.  Don't forget to remind Julian about the starters and sides.  Definitely need more starters. Two e-books and all we've had so far is a sheek kebab, onion bhaji, and a bloomin' mushroom pakora. 

Rob   

Hi Phil, Long story mate but this should help a little

https://www.youtube.com/watch?v=c7ECknztiVk

Any further questions just shoot

Rob, fire me a list of things you want and when i get time i'll drop a few recipes n ideas on here, i've got hundreds!!! lol

Dont burn the spices when making the seasoned oil buddy

Excellent Adey! Good man.  Reckoning on no shortage of help making a list from other forum members. Top of mine would be a Pakistani sheek kebab recipe, and how they achieve the rubberyness.  Can't beat a Pakistani kebab in my opinion.  The Bengali lads don't even come close here in Birmingham.

Rob 

Quote from: Bengali Bob on March 03, 2014, 10:13 AM
Cheers for that Adey.  Keep meaning to revisit Julian's bassar mix as well. Good stuff.  I'll also be putting your seasoned oil recipe through its paces later today.  Like the sound of it.  Don't forget to remind Julian about the starters and sides.  Definitely need more starters. Two e-books and all we've had so far is a sheek kebab, onion bhaji, and a bloomin' mushroom pakora. 

Rob 

Julian's Bassar mix powder is good. I use Al Noor brand but I think he uses Supreme.  It works well in his ebook 1 madras recipe.