I'm just about to post the recipes for the base gravy and masala paste in their approprate sections.
I have to say I had a fantastic time last night.As well as cooking I also had the chance to watch the chef and his assistants at close hand cooking their dishes. I had my chef's whites on as well,the bonus with this place is that it has an open kitchen so while you order your food you can see the chefs cooking...I certainly got some funny looks from some people peering over the counter!!!
There were a few important things I observed.
First,no specific spiced oil was used.I asked the chef about spiced oil and he just shook his head.Every dish was started with a chef's spoon of oil from a tin on the hob.It was in fact half and half of plain veg oil and ghee,but definetely no spiced oil.He did scoop a little oil from the top of the gravy from time to time when he was making a main dish,this was just for extra flavour he said.
Second,whilst everything(including masala and korma) was cooked very vigourously on a fairly high heat there were virtually no flames or flambe.The chef explained that the most important thing is technique.He's doing this every night and can do it with his eyes shut.No need for industrial burners.Yes a fairly high heat but nothing that your biggest hob on your gas cooker cannot achieve.The Manager was aware of what I knew and my experience(he was very impressed I have to say!!),he kept telling me that every I was seeing in the takeaway kitchen can,with a lot of practice be done at home.There are no magic or secret ingredients,just talented chefs who know their craft.I had a good look around in the kitchen,including the back storeroom,there was nothing I hadn't seen before.Arranged on the side were the usual spices,the only thing that go my attention was the chef's home made balti paste and the fresh chiili sauce that goes in his madras and vindaloo(both of which he's promised to show me next time)
The funny thing is,even though I was in the kitchen for about three hours my smell sense got so used to the place I couldn't detect any BIR aromas in he kitchen,my senses were well and truly blunted.It's only when I drove home with my goodies that I got that familiar aroma.
All I can say is the base gravy I made is nothing like I've made before.It's quite subtle and versatile enough for a korma or a madras.It does though have that smell and that moorish taste that I've never been able to achieve before.I cooked it in the take-away kitchen so in theory I should be able to do it in my own kitchen.I'll be back in the take-away soon,the manager has said I'm welcome any time.
Topic: Some lessons in my local takeaway (Read 12208 times)
