Jealous! 
Filthy Jealous.

Quote from: Admin on October 16, 2007, 04:37 PM
Good find George, this is a must see for me...any behind the scenes footage of a local curry house is a must watch.

Stew

from the beeb's website:
"The search starts at his local curry house in Cookham but soon takes him to Delhi where he tries to unravel the complicated roots of this dish"

He'd find out much more about CTM by staying in his local BIR but hey! let's have a free trip to India at the licence payers expence Can't stand the stuff myself - wonder where it was invented tho? some say glasgow some say the east end?

Kev.

Quote from: brum_57 on October 16, 2007, 06:47 PM
from the beeb's website:
"The search starts at his local curry house in Cookham but soon takes him to Delhi where he tries to unravel the complicated roots of this dish"

I must admit, seeing something like that when you know very well that it was invented as a quick lash up for someone who thought he should have a sauce with his tandoori chicken, it does make you wonder. If the stories are true he'd be better visiting the local tomato soup factory instead. Still should be a good laugh.

Quote from: Secret Santa on October 16, 2007, 07:08 PMIf the stories are true he'd be better visiting the local tomato soup factory instead. Still should be a good laugh.

I just watched the broadcast and, as they say: every little helps - knowledge, tips, ideas I mean. Heston B is a top, Michelin star winning chef who does a lot of research and tries to apply science. But, of course, much of the footage was there to make a good TV programme. It could have been even better but I look forward to trying his recipes, which will certainly be in the new book and may even be on the BBC's web site. The decor of the curry house confirmed it was the one I've been to but he was in and out like a shot, which was the biggest disappointment, given that CTM is known to be a UK derivative. Instead, he spent most time tasting butter chicken, etc in Delhi.

Just to mention that I've posted the recipes for the CTM and Naan bread under 'main dishes - resturant style'. I look forward to trying these recipes.

Quote from: George on October 16, 2007, 09:36 PM
...Instead, he spent most time tasting butter chicken, etc in Delhi.

Yes I noticed that too. I think his premise was that the CTM is a derivative of butter chicken, which is authentically Indian, and I tend to agree with him on that point at least. The most interesting thing he did was brining the chicken for six hours! I'm definitely going to try that.

Oh, and the barbeque tandoori was a great idea.

Quote from: Secret Santa on October 17, 2007, 10:44 AM
Yes I noticed that too. I think his premise was that the CTM is a derivative of butter chicken, which is authentically Indian, and I tend to agree with him on that point at least. The most interesting thing he did was brining the chicken for six hours! I'm definitely going to try that.Oh, and the barbeque tandoori was a great idea.

What with the DIY barbeque tandoor idea, I reckon there were more helpful ideas in this single episode than in the entire series of certain other programmes, like that Indian woman's recent run.

I agree about butter chicken. As for brining, I can vouch for the fact that it certainly works. He introduced it in the previous series for cooking the perfect roast chicken, so I thought I'd try it for the Xmas Turkey and it worked a treat! Everyone said how succulent this dirt-cheap Lidl turkey was, whereas Turkey is "normally so dry"! I should have told them it was a premium free range bird from Fortnum and Mason, whereupon my guests might have said: "you only get what you pay for" - a concept I seldom subscribe to, as it happens.

Regards
George

Also i really liked the idea of roasting a whole garlic bulb in tin foil then squeezing out the pulp straight into a dish....maybe this gives the smokey sweet flavour.

I still feel this show produced a dish that is not representative of what you would get in your average british indian takeaway.  I mean i just cant see them taken an hour or two make the red sauce.
Interesting all the same.

Stew

butter chicken is the nearest you will get to CTM in authentic Indian cuisine, The dish originates from the Punjab area of India/Pakistan - Watch "Delhi Belly" if it ever pops up on repeat it's a great show and worth watching just to see Reza Mahammad - the guys a star

Kev.

more curry on wednesday and thursdays programs - the welsh guy who cooked a BIR style lamb curry on thurs prog got hammered by the judges - how not to make a BIR curry.

Kev.