Had my first evening in the takeaway last night,it was fantastic.I got there about half past four,just before opening and actually left about ten o'clock.It was quite busy so I had the opportunity to not only pick the chef's brains but to look over his shoulder as he cooked the various curries.The normal chef was absent,but he did phone the takeaway half way through the evening,I managed to speak to him and he's actually took my number to catch up and organise further lessons.I'm tempted to ask him to do some one to one lessons in my home like I had before.
There were actually two chefs,one using the tandoor and one cooking the curries.Both spoke quite good English,and both were very keen to show me what they were doing and answer my questions.I actually made a folder full of my curry pictures to show them,they seemed pretty amazed at my results.I managed to name all of their ingreidients they had at their work station which they thought was quite a feat.
There was so much going on at times but I tried to make a mental note of everything as best as I could.The thing that struck me was that eveything was done in much the same way as I've seen in other BIR
kitchens.As the chef kept pointing out,there's no right or wrong way in making things such as gravy or mix powder,just a chef's interpretation of doing these things.There were a few nifty little tricks and short cuts he used,and a few ingredients I've not used before,such as kewra water in his massala paste.
The gravy he used was a two stage method.The first stage was the usual boiling of onions,carrot etc and then a bargar was made of tomatoes,mix powder and oil.Nothing spectacular or magical,it just confirms to me that we have been right all along,most of the gravies on this forum follow the same procedure and will give similar results.
The chef used plain veg oil to start his curries,not a drop of ghee or spiced oil in sight.He also used just garlic to start his tarka,as opposed to blended ginger and garlic,also the garlic was quite lumpy still,not the smooth paste I'm used to using.Neither did he flame any of his pans,the curries were just cooked on a fairly high heat and for some length of time.
The big test was when the chef asked me to cook him a curry so he could see if I could cook.After a bit of a panic I calmed down and cooked just a basic chicken curry.No-where to hide doing this,not many ingredients and no pastes or anything to hide behind.Have to say the finished curry was very tasty indeed,the chef smiled and gave me a ten!
Definately making a return visit,have to say there wasn't anything I saw in the takeaway that couldn't be done at home.I think we may dumb our results down somewhat on the forum sometimes,most of what you need to a decent curry lies within here,the big thing is the technique and cooking the curries correctly.
Topic: Another base gravy sample (read 53,551 times)
