Quote from: namtin on April 13, 2014, 06:21 PM
I bought the first one and wasn't really impressed first off with the results and secondly with the clerical mistakes that were eventually corrected, i would buy the 2nd one if i could obtain ONE recipe that's as good as a good take-away,

I haven't bought either of them, and it's difficult to take your argument seriously

Thanks Haldi!
As mad as it sounds I'd pay 50 quid for a cookbook that divulged the little tricks etc and I'm not that fussed on lots of recipes tbh I'd like 4 or 5 max a Balti Madras Vindaloo Garlic Chill and the like cos if i could reproduce these I'd be well happy, you recommend the Glasgow pdf is that on this site Haldi?

Thanks again!!      ps sorry for late reply my internet was gone!

Quote from: JamesJeffery on April 19, 2014, 06:38 PM

Quote from: namtin on April 19, 2014, 02:39 PM
Thanks Haldi!
As mad as it sounds I'd pay 50 quid for a cookbook that divulged the little tricks etc and I'm not that fussed on lots of recipes tbh I'd like 4 or 5 max a Balti Madras Vindaloo Garlic Chill and the like cos if i could reproduce these I'd be well happy, you recommend the Glasgow pdf is that on this site Haldi?

Thanks again!!      ps sorry for late reply my internet was gone!

What book was this mate? Care to share public or PM? I have Julians books, they're awesome. But would love to get that book you're talking about.

Thanks

I'm not trying to sell this book,but I rate it very highly
Perhaps it's just a combination of good recipes and finally learning the proper technique of cooking the curry
There are probably recipes as brilliant as this one already on this site
Maybe even some posted by me
But if you don't get it all the cooking method correct, then you will get varied or disapointing results.
If you do get this pdf make sure you follow the instructions to the letter, and watch the videos on youtube.
Two very important points for me was the Green chilli paste
This added to various curries and adds a real lift in flavour
And also the length of time to cook the onion base for
It's about four hours and it NEEDS this
The flavour really changes
A lot of my "failure" curries were wrong for several reasons
They lacked a flavour
and they had flavours in that weren't wanted
These Glasgow recipes are very simple and run very close to what I have been trying to achieve for years
One other thing of note is the length of time to cook the finished curry
In a takeaway the cooker heat is really intense, so unless you have a big burner cooker, make sure the curry gets a final boil for at least 5 minutes, and use an Aluminium pan
You willl notice a very familiar aroma coming from the curry, on this last stage
Give the curry very little stirring
Just scrape occasionally to stop burning

I got the book by emailing to this address
alexwilkie12@yahoo.co.uk

and all his videos are linked to this
https://www.youtube.com/watch?v=8D7tAuZt8Iw
A lot of the videos are actually in a BIR kitchen
They are genuine

For ?2.50 how can you go wrong?
Even if you only like one recipe (and you will) it's well worth it

And to top it  off Alex is a really nice guy - and friend
If there are any problems and he was emailed im sure he would reply with an answer

best, Rich

All these places are the same, and it is a VERY messy business
Splashes of sauce & oil everywhere