Topic: British Indian 2 go

[Willyeckerslike]

All the best on your venture.  I hope you make a success of it.  I might pop in for a few curries sometime soon too!

Will

[Aussie Mick]

I am so relieved that 2 of the people that I most admire on this site, and have influenced me the most have given their "blessing" so to speak. I am talking about Chewy and CA!!!! There are plenty more on this site that have influenced me, but I won't go into names for fear of missing anyone out. We all like different base gravies/mixed powders/finished recipes, but between Chewy/CA and Julian at C2go, I have found my favourite.

I was really worried about making this post,and that I might have an adverse reaction.

I really never intended to do any of this when I stumbled across this site, but after feeding countless mates over the last few months/years, they were  unanimous that I should go into business.

I have just turned the big 50 and my knees and back cannot cope much longer with the pressure of my job (plumber/tiler). So, I thought why not give it a go before I am too old to do anything?

I am using a combination of Chewy's and CA's bases with an addition of cardamom powder and fenugreek powder...seems to be working. Cooked in 25 ltr pressure cookers.........all good. I use Julians mixed powder. I use CBM onion paste. And I now use a few tips and tricks taught to me by Raj, our tandoori chef.

All I can say is thank you, thank you and THANK YOU to ALL members of this wonderful site.

I promise I WILL share everything that I learn.

[Cory Ander]

Hey Mick, you're brave enough (like Julian from Curry 2 Go) to dare to tread where many of us dream of, and talk of, but few of us dare to go!

You deserve the very best of luck in your endeavours (and your bravery); I hope it all works well for you (and I take my hat off to you)!

PS:  At least you're "North of the River" which is largely inundated with Poms! 

PPS:  I reckon we might be able to get a posse of expats to come and give your curries a go! 

PPPS:  No mention of a free curry then!? (I'll have Chewy's too!) 

PPPPS:  "loveitspicy" (Rich) is also doing something similar in Thailand...brilliant!  Love his packaging too!  ...you might want to swap notes?

[Aussie Mick]

Hey Mick, you're brave enough (like Julian from Curry 2 Go) to dare to tread where many of us dream of, and talk of, but few of us dare to go!

You deserve the very best of luck in your endeavours (and your bravery); I hope it all works well for you (and I take my hat off to you)!

PS:  At least you're "North of the River" which is largely inundated with Poms! 

PPS:  I reckon we might be able to get a posse of expats to come and give your curries a go! 

PPPS:  No mention of a free curry then!? (I'll have Chewy's too!) 

PPPPS:  "loveitspicy" (Rich) is also doing something similar in Thailand...brilliant!  Love his packaging too!  ...you might want to swap notes?

Thank you CA. 

My friend, you are welcome to a free curry anytime you feel like venturing north. It is the least I can do for what you have taught me.

Just bear in mind that at present, we are operating as a takeaway only. I have purchased tables and chairs, but still need to get crockery, cutlery etc.  We are hoping to be operating as a "sit down" place early next year.

And yes, you are right. We chose the location because of the high proportion of ex-pats. We have had loads of repeat customers already. The Phall and NIS are very popular.......

I would say our biggest selling dish is Rogan Josh and I am proud to say (apart from base and mixed powder) ....it is MY recipe.....YAAAY. Balti is also v popular along with "your" CTM and Korma.  Chewy's Madras also goes down  a real storm too.

The vindaloo is a concoction of yours and Julian's with a bit of tinkering from me.

I will keep you all updated with our progress re: restaurant facilities, and give me a week or two and I WILL get Raj's seekh, tandoori and naan recipes on here for you all to try.

[Aussie Mick]

Forgot to say, I am now in contact with Rich via Facebook. He has done really well, and I hope to learn more, and share some stuff with him.

 I agree, he looks very professional.

[StoneCut]

Looking forward to see your own takeaway recipes posted here soon

[Secret Santa]

Congratulations Mick, I hope you continue to do well.

Can I ask a practical question? How do you pay your delivery people...is it by the number of deliveries or what?

[Aussie Mick]

Congratulations Mick, I hope you continue to do well.

Can I ask a practical question? How do you pay your delivery people...is it by the number of deliveries or what?

Hi SS

I have a good arrangement.

Next door to us is an Italian deli. They are open from 7am to 7 pm 7 days a week. They hold a key to our place and delivery guys can get the key and put the stuff in our cool room. They leave an invoice and we direct credit the payment into their bank account. There isn't a delivery charge, as the people we use are also delivering to many shops in our complex.

Hope that answers your question mate

[curryhell]

The Phall and NIS are very popular.......

Ah, the NIS make Oz (a little bit of Grays and Spice of India in Perth, jb will be equally pleased) ;D  Nice to know it's going down well over there along with the array of other dishes you already have on the menu
Wishing you the very best of luck Mick.  I'm sure there's going to be a lot of happy expats in your neck of the woods soon and a few expanding waist lines too.   Hope your bank balance expands at an equal or better rate 

 

and I WILL get Raj's seekh, tandoori and naan recipes on here for you all to try.

Look forward to these when you're able to tear yourself away from the stove 

[beachbum]

Wow, incredible news. When are you going to open a branch on the East Coast?  ;D
When you've had some time to get away from the stove and try the opposition's curry varieties it will be fascinating to get a report on the main differences between BIR as practiced at your place and the AIR variations currently available.

I've recently moved to Taree NSW and there are a couple of Indians in town but I haven't had a chance to suss them out yet to get some TAs and do a "side by side" with my current efforts, so it will be interesting to hear reports from a professional on the ground.