Topic: How many portions does a BIR cook in one pan at once?

[Bobby Bhuna]

I'm of the belief that one large portion per pan is the only way. At least it is for me with my equipment and skill level. However, in really big BIRs etc, I just cant imagine every curry done separately. It takes what, 5 minutes to cook a curry...

Do you think that BIRs cook two or more of the same type of curry in the same pan?

[adriandavidb]

I wouldn't be surprised!  I once had a chicken madras that tasted distinctly 'prawny'.  I wondered if the chef had done double the sauce perhaps keeping prawns in one half and chicken in the other?  Killing two birds with one stone as it were...

[Cory Ander]

I once had a chicken madras that tasted distinctly 'prawny'.  I wondered if the chef had done double the sauce perhaps keeping prawns in one half and chicken in the other?  Killing two birds with one stone as it were...

Hmmmm, sounds fishy to me...maybe it was a prawn fowl?  ;D

[Bobby Bhuna]

Hmmmm, sounds fishy to me...maybe it was a prawn fowl?  ;D

Hahahaha ;D

[joshallen2k]

From looking at the Malik's video (correct me if I'm wrong) but it was one at a time. Multiple orders on the go meant multiple pans on the hob.

That said, I could sure see some corners being cut during a dinner rush with the odd double-up, or even mixing meats like in adriandvd's experience.

[adriandavidb]

HEHE!

[haldi]

I saw a chicken and lamb madras cooked in the same pan
It was for the same customer order
Chef counted how many pieces of each went into the curry and kept them on seperate sides of the pan.
As he spooned off the indiviual portions, he eaxplained that some customers compare curries.
This is why he cooked them together
He wanted the quality of the two curries to be identical
(He double checked the number of meat/chicken pieces for each portion at the end too)
I've never seen more than a double cooked

[chinois]

I've seen double portions of the same curry cooked in a few places. This seems fine as it doesnt totally overcrowd the pan. Cooking single portions would be preferential though i'm pretty sure.
I've seen a triple portion in one pan and that looked dodgy. The heat intensity was lame and it was like warming up a soup rather than blazing a curry. I imagine a discerning customer would notice the difference.

[Panpot]

Bobby I watched the assistant chef at the Askoka cook large multi portions in one pan for the Buffet due the evening I was there. I have noticed at my local TA that they use a number of pans at once to cook multiple orders and they make it look so easy.