Topic: Chef Sam's Live Interview

[Peripatetic Phil]

Welcome back, Mick.  Noli illegitimi carborundum, as Michael.T so correctly observed
** Phil.

[Aussie Mick]

Well done AM
Don't let the B******* grind you down  ;D
Haven't been cooking too many curries recently
Basically been buying too many  but the cooking season is now aproaching ( dark nights )
I will give your Karahi dish ago Mick
I should also give your naan ago with me having a Tandoor

Thanks mate.

The naan isn't my recipe as such. It is our tandoori chef's recipe. I eat it 5 days a week, and it suits me....bloody lovely.

[Aussie Mick]

Thanks Phil, and thanks again peeps for the messages.

Although I am quite inactive, if I can answer any questions I will, just ask away.

I am not proffesing to be as knowledgable as many members on here, I am still on a learning curve all the time. There are many, many members of this site that are much, much more knowledgable than I am.

I am still enjoying every second of every day running my own takeaway/restaurant and will share anything useful. Sometimes, it's hard to get motivated after very long busy days, but please ask if there is anything I can maybe help with.

[Micky Tikka]

Hi Mick
whats the most curries you have cooked in one day  ;D

[Aussie Mick]

Hi Mick
whats the most curries you have cooked in one day  ;D

200 is our limit Michael. We only open from 5pm - 9pm.

Many, many times, we have to stop taking orders around 7.30 pm.

Churning out 200 curries is horrendous with only me cooking, but I still really enjoy it.

It gets very awkward when we get lots of orders for Rogan Josh, Bhuna, Jhalfezi, Balti type curries. Just adding onions, peppers, tomatoes...then pastes, pickles, bunjarra etc takes so much thinking about and time....seriously.

Worse still is when we get several orders for the same dish with different contents...ie veg Jhal, lamb Jhal, beef Jhal, CT Jhal....very awkward at busy times. At least if we get 4 orders for chicken Jhal, we can cook them all together in one big pan.

Last night was extremely busy and our first table order came in at 6.00pm

- Lamb Phall
- Chicken Tikka Phall
- Chicken Kamikaze
- Beef Kamikaze
- Fish Kamikaze
- Chicken Jhalfrezi
- Lamb Jhalfrezi
- Prawn Jhalfrezi
- Prawn Madras
- Chicken Tikka vindaloo

It may not sound bad, but some certain dishes are readily prepared and easy enough to do, but ALL of these had to be cooked from scratch. Add to that the fact that we had 20 takeaway orders stacked up, and due out in the next 15 minutes, and the phone constantly ringing, well it can get a bit mad.

We normally have a "general base" prepared (my invention) which saves a lot of time preparing some dishes. probaly won't be of any use to cook at home folks, but if you would like to know, just ask.

Not complaining though......I love it....

[StoneCut]

I'm very interested Mick, please share!

[Peripatetic Phil]

200 is our limit Michael. We only open from 5pm - 9pm.  Churning out 200 curries is horrendous with only me cooking

Simply gobsmacked.  By the time I've prepared one main course, one vegetable dish and one rice, I am finished; the idea of serving 200 covers in one evening would result in a nervous breakdown before I had even opened the kitchen door.  My wife wanted (maybe even wants) to open a restaurant, and knowing my interest in Indian and Chinese cuisine, thought I could work in the kitchen.  "Not in a million years", I had to say; "front of house, yes, that I can handle, but production line cooking is /absolutely/ not for me".

** Phil.

[Graeme]

Good on you Mick. I always enjoy your posts :-)

[Les]

Did anyone try the Karahi recipe I posted? If not you are missing out on a VERY nice curry, not BIR, but extremely tasty.....do it.

Where is the recipe Mick?

Les

[Aussie Mick]

Fella's there's a lot of shortcuts that have to be taken to get the food out.

Without Raj (our tandoori chef) we would have folded within a week. He has taught me so much and I will be forever in his debt.

I will share all info you ask for, but at 3.50 am, it's now bedtime for me.

Just ask and it will be shared.

Nothing new for the folks in the know, but if you want to cook in bulk, it may be handy.