How much would you be willing to pay?

[Secret Santa]

you cant do it, its in the fabric...
you need to buy the carpets and furniture.

Yes I'd have to say that we're (or at least I am) not talking about the smell of the restaurant. It's the smell of the curry itself. In the old days there was no mistaking it but now, well it seems to have disappeared. RIP "taste" and "smell".

[Secret Santa]

The chef where i worked made his own garamasala this is very important...

And yet the restaurant where I was given a tour of the kitchen had no garam masala whether of the bought kind or the home made kind. Strange.

[chilli head]

santa, it maybe that the garama masala was in the base sauce?you'r all looking for the secret ingredient,its the basic one's made right that is needed.how many of you use garam masala?
   all the best,andy
     

[Graeme]

Hi,

Andy asked "how many of you use garam masala?"

If the book says plonk it in i will.

Have we forget a garam masala can be
whole spices too and not the powder we all
have come to know.

[haldi]

how many of you use garam masala?    

Hi chilli head
               I've only come across one chef who used garam masala
He added just a pinch onto the curry, when it was in the takeaway carton.
It was packet stuff as well
East End or Natco
All the other chefs I've known add a pinch of coriander/cummin mix instead

This talk of paying to learn properly is very interesting
If you could be sure to learn how to do it all
Curry gravy,precook methods,spice mix and finished curry
Then I guess I would be interested, but I have seen loads already, and still can't do as well as they do.
I think this needs to be demoed at someone's home, because something doesn't reproduce.

Ages ago, when I first started calling at takeaways, and asking for recipes,
I was told that you could never get the "masala" right
(he meant the gravy)
I think that this is still my problem
Is there anyone out there who actually believes they can get a consistant & perfect result?

[lorrydoo]

Hi Haldi, I think if enough people on here come forward and agree to be part of the project, then that would be a good starting point.  You never know, if enough people get on board it just might work.  At the end of the day, money talks.

[haldi]

At the end of the day, money talks.

Well at the moment, I think only four of us have expressed interest
Perhaps 100 pounds is too much
How many would pay 50 pounds?
I would, who else?

[Yousef]

Hi Team,

I will put in 50 GBP in as well so, this would be very interesting.

Stew

[onion]

I would willingly pay 50 or 100, having said that, Parker21's thread on the Rajver base is damn close.

Anyway you can count me in.

Onion

[haldi]

Haldi, if this BIR (Bombay Style) has the taste, then this is the type of place we would need approached with an offer they cant refuse for guaranteed BIR curries at home.

I could approach them but I would need to know how much cash we have raised and if they could demo at home
If we have a demo at the takeaway then I feel we won't be able to do it on domestic equipment.
I think we have 150 pounds so far