Hi Everyone,
Finally got round to joining this site. A very good friend of mine has been running an indian tale-away and a seperate indian take-away/restaurant now for over 10 years. Being a curry lover myself, i have spent many many days and nights with him both learning, preparing, cooking (when staff were on holiday etc) his huge range of food from the menus over the last 10 years.
I have all the hand written recipes for all of the menu items as my memory could not remember on demand fast food cooking on busy nights.
Everything from the big pot of base sauce though medium curry, massala, vindaloo, madras, dansak, korma, patia, malayan, bhuna, rogan josh, dupiaza, sag, biryani, lankini, balti, jalfrezi, rices, side dishes, tikka, tandori, breads, starters, house specials and chefs specials etc etc etc...........
It is quite true to say that all can be reproduced at home if one has a tandoor of course or should i say most can be reproduced at home with very near tandoor produced items done in an oven/grill/pan.
There are of course methods adopted in the cooking to get that required consistant taste one expects and of course things like evaporated milk in Korma and tomato soup in chicken tikka massala and the very careful flavour enhancing in 90 per cent of all dishes.
When i get some time i will post some of the recipes and methods and i am sure you will all produce the right results.
Yummy
Andy....
Topic: 10 years curry house experience (Read 10978 times)
