Topic: andy's recipe's(again)

[jb]

Have to say they I think they make fascinating reading,love reading about everyone's results...Would love a chicken tikka massala recipe though-just to find out if they really do put tomato soup in it!!!!!!!!

[King Prawn]

Some do, some don't   
Depends on the owner and chef (not always different people!)

KP

[laynebritton]

Would love a chicken tikka massala recipe though-just to find out if they really do put tomato soup in it!!!!!!!!

Take my word for it Most Take Aways Do it's the easy way out make a fast buck and F**k the consequences weather or not the customer returns because unless it's a well established restaurant they are here today gone tomorrow I know loads of places that changes owners on a monthly basis because their Tomato soup Sorry CTM isn't foolin anyone robbing F**kers hangin to good for em 
Layne

[DARTHPHALL]

I whole heartedly agree Layne (where's my AK47 ). ;D

[Dragon]

i cooked cory ander version last night and it was spot on ;D

[Panpot]

Given all the unfortunate stuff that has occurred since Andy showed up and the good things that have arisen too I feel the need to post this. I wasn't sure where to put it though so here it is.

I have been back in Glasgow for a few days and was advised of a new takeaway that has opened in a village south west of Glasgow with an open kitchen set up. I went down there last night to have a look and ordered some food.

True enough all is on show and the staff are really friendly. I ordered a Tarka dahl and a Saag Paneer with pilau rice and a couple of chapatis.

At first the chef seemed to be aware of my above average attention to what was going on and came to speak with me thereby getting in the way of my view. He was genuinely friendly and delighted when I told him of my passion for cooking curry and our wonderful site.

I was able to see much of what was going on and it was interesting compared to what Andy has had many of us including myself doing.

The Chef put the pan which is identical to one I bought this week in an Asian cash and carry shop in Glasgow's west end costing ?3.99 on to a gas burner. I was unable to see whether any oil was introduced but it didn't look like it. He then added a tablespoon of what looked like tomato puree or Andy's paste and one of garlic and ginger paste. No suprises when he said that the garlic and ginger paste was critical although it doesn't seem to be part of Andy's approach.

Next he allowed the pastes to heat and fry in their own oil till smoking before pressing down with the back of the spoon as he vigorously stired round and round. He now added a Pre mixed and cooked lentil and onion looking chefs spoonful with a pinch of what I presume was methi leaves and again pushed down with the spoon stirring as he went. Scraping off the botton with the side of the spoon he then added the trusted base sauce. This was a bright yellow colour and at the same time he added two quarters of tomato.

He let this cook on for a few minutes before adding some more cooked onions and a sprinkle of some mixed spices that seemed very finely ground and a pinch of coriander and then all of it poured into the final container.

The paneer seamed to be from a freezer and was chopped into cubes and deep fried for five minutes. Otherwise the basic cooking was the same until he added a spinach pulp from a can. He added the cooked paneer towards the end

The rice came cooked came from what seemed to be a microwave and the chappatis were cooked on a hot tava.

I had a brief chat with the chef who explained that they prepared there own paneer with vinegar rather than lemon juice. He was amazed though that I new about the base sauce the pastes and the paneer.

He was busy so I could not get much more out of him.

The food was wonderful and I will go back sometime soon to watch and learn more.

If anybody else in the Glasgow are could head down to Kilmacolm we could learn more quicker since I am not back for as few weeks. I am delighted, Panpot

[Jeera]

Great post PanPot. That deserved its own thread....

I live near Kilmacolm... I'll go there and check it out.

[Curry King]

Great post Panpot!

See if you can get some recipes out of him next time 

As far as comparison to Andy's recipes\methods I agree, G&G puree is an essential part of BIR cooking, I'm sure that the majority of demos and chats that are posted here include it.  I'm not having a dig at Andy's recipes but they are not typical BIR recipes, half the stuff in them would not be used.  I would love to actualy visit Andy's restaurant and sample the currys first hand but I don't belive he has told anyone where it is?

cK

[George]

I'm not having a dig at Andy's recipes but they are not typical BIR recipes, half the stuff in them would not be used.

I agree. I'm sure there are some valuable elements within the recipes but, as a whole, they vary too much from what everyone was previously reporting from many different BIR-related sources. Previously, we had some consistrency which built confidence that here were a group of recipes with a bit of variation, but all 'in the frame' for producing BIR type dishes.

Regards
George

[merrybaker]

George, I was thinking about that last night.  In the two years+ that this site has been around, many members have questioned chefs, had private lessons, peered into BIR kitchens, and even observed from inside kitchens.  With small differences, they've all reported similar ingredients and methods.  Using these methods and ingredients, and tweaking them, some members have even reported achieving "the taste."  Most of the rest say they aren't quite there yet, but are closer than ever before.  So, I'm not sure it makes sense to start from the beginning again with a new sauce, paste, methods, and even cookware.  Too many variables at the same time.  Were we really that far from the answer?

mb