Quote from: RobinB on October 04, 2008, 02:38 AM
I think the "wok hei" or (whatever its called) flavour that re-using the pans gives, definitely helps towards the taste

My own gut-feel is that no pan coating, residue, wok-hei or whatever you want to call it, could possibly contribute more than about 1% to the final taste.

Quote from: Jeera on October 04, 2008, 10:39 AM

I actually think this is a complete urban myth. Don't get me wrong, I completely see the value of seasoning a wok (to keep it non stick) and very high heat to blast the ingredients which definatly produces a flavour enhancement.

But there is no magical flavour coming from the seasoned wok...it doesnae compute captain.

Spot on jeera, especially with chinese wok cooking. The wok hay is about getting the wok up to furnace heat, that's where the 'extra' taste and flavour comes from.

How about this for a curry! Sugar, coconut powder, tons of cream, raw onions boiled in this and added mix veg (I think). There was no base used, or spices, puree etc., just what I have described. The final result was pure white! Has anyone ever had a curry like that?

Actually, having now looked at their menu, it might be vegetable pasanda. It must be the mildest curry on earth!

Quote from: haldi on October 05, 2008, 09:00 AM
It's fascinating to watch this, but I really can't tell what's going on
The chef is so quick and I'm not sure what ingredients are what.
There seem to be ingredients I've not seen before, but that may be because the colour is a bit weird and they look funny.
I can't identify everything in the tubs
They have more than most places I have seen

I do hope our members who live quite close will check this place out a.s.a.p., to try and establish a taste benchmark, like how good is the food? If it doesn't taste very good, we may be wasting our time!

Make the most of it while we can because I fear that when they realise the level of forensic interest, the web cam may be taken down.

We may not know what many of the ingredients are but I still feel it's incredibly revealing and informative. By a process of elimination, it's possible to have a good guess as to what many of the ingredients are. I've considered myself lucky, over the years, to watch bits of food preparation for curries I've ordered at open plan take aways. I never knew what the ingredients were there, either. The Maliks video is more revealing than anything I've ever seen live.

Quote from: parker21 on October 05, 2008, 09:43 PM
hi guys
just seen them blending the base sauce after a while he emptied the other pot  which was on the cooker in to the other pot it had the curry oil from the previous base
gary

So they add old to new?
I saw that once before and Mark J reported it too.
Perhaps it's essential

BTW I tried recording the live cam, but I can't
The image gets distorted and unviewable
Has anyone else managed to get any more saved?