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Author Topic: i spoke to my resturant owner last night  (read 63,086 times)

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Offline ghanna

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Re: i spoke to my resturant owner last night
« Reply #70 on: April 17, 2005, 08:48 PM »
Hi, MARK J
Thank you
I was always using lemon juice.
I am going to try the different acidic fruits.
Wish me luck
I will report back
Thanks
ghanna
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Offline ghanna

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Re: i spoke to my resturant owner last night
« Reply #71 on: April 18, 2005, 07:56 AM »
Hi, All
Please don't re-use the marinade . Only once.
It is very dangerous.
Thanks
ghanna
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Offline ghanna

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Re: i spoke to my resturant owner last night
« Reply #72 on: April 18, 2005, 03:59 PM »
Hi, ALL
In the very near future i am going to meet with a very very good top Indian chef.
I invited him for lunch.
I am preparing my questions , any one want me to ask him any question please do send it.
All  my family are very exited  about this , they even want to record the whole thing ,but of course we are going to ask his permission before.
Wish me luck
Waiting for all your questions.
Any one is welcome.
Thanks
ghanna
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Offline Curry King

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Re: i spoke to my resturant owner last night
« Reply #73 on: April 18, 2005, 04:02 PM »
Quote from: ghanna on April 18, 2005, 03:59 PM
In the very near future i am going to meet with a very very good top Indian chef.

Is he a BIR chef or authentic style chef?

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Offline Yellow Fingers

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Re: i spoke to my resturant owner last night
« Reply #74 on: April 18, 2005, 04:04 PM »
Hi ghanna,

I was just looking at yout tikka marinade post. It looks very complicated for a tikka recipe. Are you sure this isn't a tandoori marinade?
I know these days some restaurants use the same marinade for tikka and tandoori recipes. Anyway whichever it is, when I get the time I am going to try it just because there are so many spices involved.
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Offline ghanna

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Re: i spoke to my resturant owner last night
« Reply #75 on: April 18, 2005, 05:56 PM »
Hi, Yellowfingers
They use the same marinade for both.
In the chicken tandoori , they keep the chicken pieces UN-boned
In the chicken tikka  , they use boned chicken breasts..
The spice blend is a very good one , the dry onion give it a very nice odour without making it taste of onion.
Please try it and come back and tell us all.
Thanks for your interest.
ghanna

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Offline Curry King

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Re: i spoke to my resturant owner last night
« Reply #76 on: April 18, 2005, 06:14 PM »
Quote from: ghanna on April 18, 2005, 05:56 PM
In the chicken tandoori , they keep the chicken pieces UN-boned
In the chicken tikka , they use boned chicken breasts..

Shouldn't that be the other way round?
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Offline pete

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Re: i spoke to my resturant owner last night
« Reply #77 on: April 18, 2005, 06:31 PM »
Quote from: ghanna on April 18, 2005, 03:59 PM
In the very near future i am going to meet with a very very good top Indian chef.
Waiting for all your questions.
Any one is welcome.
Thanks
ghanna
If we could just get the curry base right, with "the taste" I would be happy for life!
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Offline ghanna

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Re: i spoke to my resturant owner last night
« Reply #78 on: April 18, 2005, 07:02 PM »
Hi, Pete
Me to.
I will try my best
Wish me luck
Fingers crossed every one
Thanks
ghanna
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Offline ghanna

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Re: i spoke to my resturant owner last night
« Reply #79 on: April 18, 2005, 07:49 PM »
Hi ,Curryking
Honestly i don't know if he did work for BIR before or not .
He is working now in a top Indian restaurant

Chicken tikka is a boneless chicken breast cooked in the tandoor and then  used  in the famous curry  CHICKEN TIKKA MASALA.
Chicken tandoori is un-boned pieces of chicken cooked in the tandoor and served as a starter or a main course.If you ordered it as a main course they usually serve you with half chicken,if you want it as a starter they usually serve a quarter of a whole chicken.

This is what they do in the restaurant that i go to,i don't know what they do in other restaurants around the country .
Is it the same in your area ?
Thanks
ghanna
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