Topic: Maliks Indian restaurant LIVE CAM!

[George]

No swirling of the pan ? all spoon action. Leave the spoon in the pan and let it boil away with the occasional long stir.

Suggestions have been made in the past on the vital importance of a fusing type technique where the spoon is used in a special way on the spices, or something.  I always did consider such ideas to be absolute drivel and, after watching the Maliks chef, I'm reinforced in my opinion. The way in which the Maliks chef stirs and generally deals with the pan is just like every other BIR chef I've ever watched, as far as I can recall.

[Jeera]

I think those yellow blobs are big lumps of ghee. I couild swear I seen them melting - but the connection was bad last night.

Haldi, ref you comment about stuff we are not doing - one big differece is after he blends the based he fries up a load of oil, garlic, ginger and spices in a wok and adds to the almost completd base.

ie same idea as Tarka Dhal... and we know how nice that smells when you do the final stage.

[Bobby Bhuna]

I think those yellow blobs are big lumps of ghee.

I think you're right. Is that it in the container on the top right?

[chowie]

I think those yellow blobs are big lumps of ghee. I couild swear I seen them melting - but the connection was bad last night.

Haldi, ref you comment about stuff we are not doing - one big differece is after he blends the based he fries up a load of oil, garlic, ginger and spices in a wok and adds to the almost completd base.

ie same idea as Tarka Dhal... and we know how nice that smells when you do the final stage.

I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what. The stuff on the right I would bet on being Garlic Butter or something, it's used for some curries and brushed on to some nan breads.

Do you have a link for this Tarka Dhal.
Thanks,

[Jeera]

[quote author=chowie

I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what. The stuff on the right I would bet on being Garlic Butter or something, it's used for some curries and brushed on to some nan breads.

Do you have a link for this Tarka Dhal.
Thanks,
[/quote]

Actually I did notice that tub of butter stuff on the back right. You're right, he occasionally adds it to some dishes - he adds to Special Egg Fried rice (more like a Chinese egg fried rice version though). I also seen him brushing it on a silver tub of what looked like Chicken Tikka - I wonder if they do this before reheatting/microwaving.

Tarka Dhal -> http://www.curry-recipes.co.uk/curry/index.php?topic=320.0

[Secret Santa]

I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what.

If you are talking about the pot on the right of the lower shelf it is definitely ghee. The solid blocks are just solid ghee which melts eventually.

[Secret Santa]

Interesting viewing just now. They have this extra pot on the go and there's something huge and solid in it. They pulled some of it out and it looked like a full chicken carcass. I'm sure they are making a stock of some sort. They had it on full boil for ages!

[chowie]

I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what.

If you are talking about the pot on the right of the lower shelf it is definitely ghee. The solid blocks are just solid ghee which melts eventually.

Thats what I thought but don't understand why some nans were brushed with it and others not, which made me think it may have garlic in it.

[Secret Santa]

1.I can't make out when the tom puree is added - is it behind the chef. A lot of the dishes appear to change to the redder colour late on (except for CTM which is straight away)
2.Cleaning of pan done with fresh oil then scraped onto cooker. No water used.

The stuff that goes in to the ctm has to be tandoori masala, it's not puree there's just too much of it. There has been very little in the way of cleaning pans that I've seen. The curries are cartoned up off cam and the pan goes straight back on the shelf. If you watch for long enough you'll see that when they need a new pan they sort of have to look at each pan to see which one they want for the next curry. Obviously they will take an old korma one for the mild curries and one which had a hotter curry in for the madrases etc.

[Jeera]

1.I can't make out when the tom puree is added - is it behind the chef. A lot of the dishes appear to change to the redder colour late on (except for CTM which is straight away)
2.Cleaning of pan done with fresh oil then scraped onto cooker. No water used.

The stuff that goes in to the ctm has to be tandoori masala, it's not puree there's just too much of it. There has been very little in the way of cleaning pans that I've seen. The curries are cartoned up off cam and the pan goes straight back on the shelf. If you watch for long enough you'll see that when they need a new pan they sort of have to look at each pan to see which one they want for the next curry. Obviously they will take an old korma one for the mild curries and one which had a hotter curry in for the madrases etc.

Yeah, I noticed that - I assumed there was a slot up there into the where the dishes & pots are cleaned in an adjacent room. I wonder if it is just a shelf as you say - no cleaning.