What have you seen with your own eyes?

I trust my own eyes more than I do what little I've been told by BIR chefs.

I mentioned that I want to try coconut flour in chicken korma (and CTM).This idea came after I saw large sacks of the stuff being taken off a lorry for delivery to an Indian restaurant.

I've also seen huge tins of bog-standard vegetable oil round the back of several places, and visible in some kitchens. It's cheap and makes sense, rather than their using much ghee in anything.

Green peppers are something else I've seen.

What have you seen?

Regards
George

Huge tub of veg ghee next to a huge barrel of veg oil

Large plastic jars of pataks tandoori paste and kashmiri masala.
Dried fenugreek, garlic puree, pre fied onions and peppers, peas in water, chick peas in water, deep pan fryer, bottled mint sauce, plastic cartons with prawns in water, plastic cartons with precooked veg, plastic cartons with precooked lamb,chopped fresh coriander, orange spice mix, and a browny green jelly like substance which I believed to be the "taste".
I was told it was balti paste.
It was fried with the early ingredients.
But I know balti paste and it isn't like that

My local BIr told me they sometimes put Kashmir Masala in the base sauce to add flavor, i`ve used it & it made no noticeable difference.
Spring onions in the Vidalloo & Tindalloo !!!

Quote from: DARTHPHALL on May 28, 2005, 08:06 AM
My local BIr told me they sometimes put Kashmir Masala in the base sauce to add flavor, i`ve used it & it made no noticeable difference.

If Kashmiri Masala goes in at the early stages of cooking it adds flavour.
If it goes in late it adds aroma.
It seems to be the same for all the pastes.
I don't highly rate KM, but it is used.

I doubt if i`ll use it again unless for a substitute for curry powder for a quick curry, probably work well then.