Topic: Just had a cooking lesson from Pat Chapman

[Mark J]

Hi folks,

Blondie - Ill check and get back to you

I dont think he knows any more than I said in the previous post, as I have said before my gut feeling is the taste is down to technique, high heat and leaving the curry after you have cooked it to let your nostrils calms down!

Cost is ?250, mail link is on his site www.patchapman.co.uk

I didnt mention this site, too many people dissing him on it 

[pete]

I wouldn't want to upset Pat
His books got me started on this curry game.
People are only annoyed because he gave a promise that wasn't delivered
Quote from Indian Restaurant Cookbook

"Before long you will be inventing your own dishes and entertaining your friends to fare that no restaurant could hope to equal"

Well I would be happy, if I could just make four dishes to the standard of my local takeaway.
I've been trying for over ten years

I bet that Pat is a decent bloke and probably a good chef too.
Let's face it, the curry I had cooked in front of me at Bengal Cuisine (with freshly prepared base) didn't have the taste
If they can't get it right, who can?
It's because we're so close to the taste that I feel so frustrated
I think that some of us can do it.
I'll be trying a recipe from Blade and Darth as soon as I can.
They seem satisfied with results and (silly though it is) I do have hopes for this new book coming out!!

[Mark J]

I had a think about the tandoor infusing the gravy idea and I think its a non starter, my local takeaway is open plan and the tandoor is not close to the burner where they cook the base and there is not a heavy smokey tandoori atmos so I cant see how it would affect the non tandoor cooked meat dishes?

Blondie, pasata is added on top of the base gravy