Quote from: Jeera on October 02, 2008, 08:10 PM

Quote from: Secret Santa on October 02, 2008, 08:05 PM

Quote from: JerryM on October 02, 2008, 08:22 AM

1.I can't make out when the tom puree is added - is it behind the chef. A lot of the dishes appear to change to the redder colour late on (except for CTM which is straight away)
2.Cleaning of pan done with fresh oil then scraped onto cooker. No water used.

The stuff that goes in to the ctm has to be tandoori masala, it's not puree there's just too much of it. There has been very little in the way of cleaning pans that I've seen. The curries are cartoned up off cam and the pan goes straight back on the shelf. If you watch for long enough you'll see that when they need a new pan they sort of have to look at each pan to see which one they want for the next curry. Obviously they will take an old korma one for the mild curries and one which had a hotter curry in for the madrases etc.

Yeah, I noticed that - I assumed there was a slot up there into the where the dishes & pots are cleaned in an adjacent room. I wonder if it is just a shelf as you say - no cleaning.

If there is a cleaner from that shelf he needs to be sacked  ;D some of those pans come back down from that shelf in a right state, I agree they seem to chose a pan that had a similar curry cooked in it last time. The seasoning  :-X

Quote from: Bobby Bhuna on October 02, 2008, 08:57 PM
It's all good by me. Seems perfectly hygienic. High temperatures, short amount of time it's sitting there. If it's quick, efficient and tasty... ;D

I agree. I'd eat stuff from there. I expect there's a lot worse.

Something else I saw yesterday was an apparent re-working of one dish already in its tin carton, ready for delivery. Did anyone else see this? He put the carton of chicken (I assume) and sauce on the stove and picked out each piece of chicken, placing the chicken in a new pan. He then proceeded to make up a fresh sauce with the 'old' chicken! I'm not suggesting any health risk, although the chicken may have been a bit over-cooked.

Quote from: George on October 02, 2008, 09:57 PM
He put the carton of chicken (I assume) and sauce on the stove and picked out each piece of chicken, placing the chicken in a new pan.

I'd be pissed off if that was mine, considering you're paying about 5 or 6 quid for a curry. You'd think they'd be aware of the camera and stay above board. They probably think that's acceptable.

This is one of the most fascinating threads i've read for ages,i'm really quite exited and looking forward to watching. do they just have one chef that cooks the main dishes or are there several?.

I certainly agree that the missing 5% could be made up partly from the "filth factor" but I don't really mind, most of these coooking practices i'm sure are commonplace in BIRs and won't do anyone any harm,they're not dangerous just a little dubious, we've asked for it really by watching so intently, never meet your heroes etc! or so to speak. My favourite restaurant shut down a few years ago after an invasion from our furry friends! I'd have it back any day!

The site is back up again, Phew!

Onion