I found a vid tonight and it was by Mikka1 who is a member of this forum but not been on for a while.

It's made me wonder if my approach to making the odd Ruby is all wrong, I'm virtually attacking the curry whilst making it.

As someone pointed out to me there is no need to go like the clappers as this is whats seen of the restaurant chefs because they need to cook a T/A fast.
Mikkas has a very laid back way of doing things, in the vid he/she? is using a non stick, now I wouldn't take things that far. But are all the sparks and flames the way to go once you know what you're doing?
Vindaloo restaurant style

I too viewed this video today, and noted the intention of setting up a  forum for members by invite only .  Work through the recipes here TT and read the many threads and make your own mind up.  We are fortunate and don't have to turn out dishes quickly.  We can take our time to perfect our technique.  As for the non-stick pan, again read the threads and decide for yourself as to the pluses / minuses for their use.  All the info is here on this site, one just needs to read it, inwardly digest it and apply it as appropriate.  Happy cooking mate

Hi TT,

Two thing to note are that Mikka:

• lives in America (or Canada, I can't remember which)
• always appeared, to me, to be more interested in more traditional Indian cuisine, rather than BIR cuisine

I think these two points significantly influence Mikka's thinking accordingly.

Having said that, I think that perfectly respectable curries can be made using "hot and fast" or "cool and slow" methods.

But, if you want to replicate BIRs, then it needs to be "hot and fast".  Even during slack periods, they are unlikely to resort to "cool and slow"

To my mind, if nothing else, the flames that BIR chefs often get when cooking BIR curries clearly indicates the high temperatures they use to cook their curries.

But, what you don't want to do, when using "hot and fast", is to burn the spices (or anything else, for that matter).

PS:  In my opinion, there is nothing particularly wrong with using a (quality) nonstick pan.

I normally cook in a cast iron wok thought when I am doing two curries at a time I use a cheapo non stick frying pan - I can't tell the difference to be honest. I tend not to cook on high heat mainly because it makes less mess but also because I am cooking on an electric hob now and it's no way near as good as cooking on the gas hob that I had in my last home.

Quote from: curryhell on June 07, 2012, 01:28 AM
I too viewed this video today, and noted the intention of setting up a  forum for members by invite only . 

I'm pleased to see you used the downcast face thing, hopefully to indicate you wouldn't be happy to see a closed forum set up by invite only. As it was posted 2 or 3 years ago, the idea doesn't appear to have taken off. Treason on Mikka's part? Most BIRs are closed with employment by 'invite only', so I suggest it's the last thing we need for this area of special  interest. I must log on to youtube so I can mark down the video, like several other people have done. It's so boring with no sound, text or anything - a bit like watching paint dry.

Thanks Lads,
You have confirmed what I suspected, the food certainly looked good to me but that was not what was in question.
I have never been so laid back near a saucepan since the last time I tried to boil an egg.

Now don't get me wrong here as most of the time I only have myself to look after so I'm not always out to get perfection.
As in most of the vids I have viewed, most of the time there is always something to learn in it.
It just seemed so clinically clean, not even a bit ended up over the cooker.
My walls have never looked the same over the past month!

QuoteI think these two points significantly influence Mikka's thinking accordingly.

Having said that, I think that perfectly respectable curries can be made using "hot and fast" or "cool and slow" methods.

But, if you want to replicate BIRs, then it needs to be "hot and fast".  Even during slack periods, they are unlikely to resort to "cool and slow"

To my mind, if nothing else, the flames that BIR chefs often get when cooking BIR curries clearly indicates the high temperatures they use to cook their curries.

But, what you don't want to do, when using "hot and fast", is to burn the spices (or anything else, for that matter).

This has still to be resolved TT. Problem is we can't taste tutorial video versions, which always seem to be easy slow Sunday fry up methods. I've never ever had success with this approach & only ever heard from 1 forum member who has.  There is a pattern on cr0 where new members or anyone new to some of the recipe variations who find they are the best ever or better than their t/a versions straight off. Initiall as with the K Dhillon book, I also thought this. The thing is, the recipe's in that book, when followed, produce nothing like the t/a's where I live in Glasgow. Looking at the time & effort recipe's  & enthusiasm CA has put in, from way back before it we were famous,  :)he's still asking the same questions as other forum members & myself. There is a (minor)fact still to be established which recreates bir@home. It would be great to get the really experienced home bir cooks concrete views on this (no names)

Regards
ELW