Topic: The Curry Book

[Cory Ander]

Jethro's restaurant recommendations moved to here:  http://www.curry-recipes.co.uk/curry/index.php/topic,2291.0.html

Other related off-topic posts deleted

for crying out loud, will you stop call me Jethro, I have standards you know.

;-)

Ooops!  So sorry Jeera, of course you have! 

Well, it begins with a "J" doesn't it! 

[Secret Santa]

I'm as much to blame (if not more) for keeping this thread going but I stand by what I said at the start of this. The more we talk about it, the more it publicises the book and RCR, and there really is no such thing as bad publicity.

And woks up I'm 100% with you but you're starting to sound a bit mental mate. Andy just can't lose, and every extra word we write, good or bad, just helps his cause.

[Woks Up]

youre right there secret santa im as mental as a march hare in hell  :

and errrr why do you keep writing then?  :

[haldi]

Still planning on buying the book, Haldi?
Regards
George

No, I'm not
I decided a while ago, in view of our discussion
I would love to buy a book written by a restaurant chef
I would gladly pay twenty pounds for the real thing
Even if the recipes don't work out at home, it's still somehow an insight into how it's done
I don't regret buying the "kushi" cook book or the "100 best baltis"
If I was Andy, I would say "I am genuine, and this is the name of the restaurant.Here is a picture of it, and that's me helping in the kitchens"
For that matter what on earth does he do there?
Ten years watching other people work?
Is he the driver?
Maybe he does the phone, or helps with leaflet drops?
He isn't an actual cook is he?
I wish he would say

[Secret Santa]

and errrr why do you keep writing then?  :

Bit of a catch 22 isn't it?

[George]

Here's the content of page 4 from the Curry Book demo:



Has anyone here ever heard of Supreme curry powder? Or is it a bit like the pursuit of a dream for the perfect hi-fi system? If a hi-fi magazine reckons a new loudspeaker cable produces MUCH better sound quality, due to it containing diamond dust or some other "new" ingredient, mixed in with the copper - some idiots go and spend a fortune, actually believing it.

Regards
George

[Graeme]

George and BIR members.

The Supreme brand may be hard to obtain now
see below for info from http://www.food.gov.uk/enforcement/alerts/2005/aug/supremesudan

I myself have never heard or used Supreme
but something tell's me I aint going to forget it 

.............................................................

A product withdrawal has been issued in respect of Supreme brand Coriander Powder, Hot Curry Powder and Mild Curry Powder, due to contamination with the illegal dyes Sudan I and IV.

Sudan I and IV are not permitted colours under the Colours in Food Regulations 1995. They are considered to be genotoxic carcinogens and their presence, at any level is not permitted in foodstuffs for any purpose.

The affected products were packed by Lubna Food Ltd, which has undertaken a product withdrawal of the affected items.

The products being withdrawn are:
Supreme brand - Batch Code 031201
100g Coriander Powder, BBE Dec 06
400g Hot Curry Powder, BBE Dec 06
400g Mild Curry Powder, BBE Dec 06
100g Mild Curry Powder, BBE Dec 06
100g Hot Curry Powder, BBE Dec 06

No other Supreme Brand products are known to be affected.

A copy of the Lubna Foods Ltd point-of-sale notice is attached to this food alert.

[Cory Ander]

To be fair Graeme, we should probably point out that the notice was issued in August 2005.

I presume that this particular issue would have been resolved long ago. 

I have also never heard of, or seen, "Supreme" products.  That doesn't mean to say that they don't exist, or aren't used in BIRs, of course.

I see that they are a small company, based in Bradford, owned (or represented) by a MR A EBRAHIM: http://www.alibaba.com/company/10383790.html

[chinois]

To be fair Graeme, we should probably point out that the notice was issued in August 2005.

I presume that this particular issue would have been resolved long ago. 

Yeah i saw that on google too. Pretty much all of the spice companies had to discontinue items it seems.
I think i saw a couple of supreme spices in banglacity, east london. They were only in 5kg sacks. They make cheap table salt and their logo isnt anything to do with india or spices. Could well be another company as i'm only certain the salt was supreme.
Other than that i havent seen it in the rest of the shops, of which there are huge amounts.

[George]

The restaurant may well use Supreme curry powder and/or other Supreme brand ingredients, which then begs a few further questions:

How come it's suddenly mentioned that Supreme powders are used? Andy started posting here, making out he was revealing all from 10 years connection of some sort with a restaurant. There's never been any mention of more than one restaurant. Why didn't he mention Supreme ingredients before?

How many recipes does this guy have for each dish whether it be base sauce or each finished dish? He made out here, that his were the established recipes used by the restaurant. It isn't feasible, in my view, that so many new recipes would suddenly be introduced by the restaurant, within such a short period of time. If the Curry Book recipes are the 'real deal' then he may have been deceiving us here - fobbing us off with other recipes when he knew the 'real' ones were being held back for the book. Either way, it doesn't look good.

He also maintained it was essential to make huge batches of base sauce, as per his recipes, and that smaller quantities (scaled down pro-rata) would simply not work. I never did buy this idea, but he insisted it was crucial. I bet the Curry Book uses smaller quantities, faced with the commercial realisation that most potential buyers of the book will simply not want to make industrial quantities of base sauce or anything else.

Regards
George