British Indian 2go

[Aussie Mick]

Just a few pictures for anybody interested. Apologies for the quality, but they were taken on my iphone. I don't own a camera, so it's the best I could do.


The engine room




My view



The organised area



Charcoal fired tandoor



Recipes still up on the wall. I had to refer to these quite a lot in the early days, but no longer need them now. I left them up, just incase i wanted/needed a night off and a staff memeber could jump in, but nobody wants to.

The only downside to this lifestyle is that you are not allowed to be ill. I've had to drag myself into the shop feeling like cack a few times. Other than that it's all good.

[Naga]

Thanks for posting the photos and info, Mick. It's more than interesting to get your perspective from the other side of the counter. As far as I can make out, you're the only regular member (apart from, maybe, BB1) who actually works in, never mind owns, a proper commercial kitchen. More power to your elbow!

[Peripatetic Phil]

Thanks for posting the photos and info, Mick. It's more than interesting to get your perspective from the other side of the counter. As far as I can make out, you're the only regular member (apart from, maybe, BB1) who actually works in, never mind owns, a proper commercial kitchen. More power to your elbow!

I think you'll find that Bob ("976Bar") also works in "a proper commercial kitchen".  Sadly the days are long past when our universities did not think of themselves as commercial enterprises ...

** Phil.

[loveitspicy]

Hey mate leave the recipes up - when i get over (eventually) they will help me to cook

nice one mate

best, Rich

[Aussie Mick]

You're welcome anytime you like Rich

[Jenk]

Just wanted to say Hi as I live close-ish to your restaurant and have had take-out from there a number of times.  Great food!

If you fancy taking on a work experiance gal please let me know as I would love to learn how to cook some more dishes

Emma

[loveitspicy]

Well Emma why dont you call in and ask - and if you have some talent cook your own dinner under guidance of course -
hey but work experience starts with peeling and chopping 60 kilos of onions a day and then the rest of the time in the pan wash - washing up - that's how i started then worked onto the pans

best, Rich

[Willyeckerslike]

Now that I live in the country where prisoners were once deported to.. I did have the pleasure of eating in Micks restaurant and having a a few minutes in his very busy kitchen for a chat.  The food is very very good along with the service, so why not pop in and ask him or his lovely wife?

[Aussie Mick]

Thanks for the interest Emma.

I have sent you a PM.