Topic: I hate promoting books but.....

[George]

I wouldn't worry about it mate.

Worried about what?

Worried that your fact finding sounds encouraging?

Worried because site admin warned that contributors may not always be everything they seem?

Worried because I said I was sure you don't come into that category?
 
Worried because other books have all failed to come up to expectations?

Sceptical, yes. Worried, no.

Regards
George

[Blondie]

Although you have agreed to not indulge the recipes Blondie Would you say that this book has brought to light a few new ingredients & methods that may end our quest or at least bring us closer to Curry Heaven ?

Hi Darth,

The base sauce is achieved in a way that has been talked about here and the way in which many people would like to go for health reasons, with very small amount of oil.

The main difference between this approach and any other that i have read here, or anywhere else for that matter, lies in the producing of a second curry which is different for differing main ingredients. ?This is where the main flavour and introduction of the floating red oil happens.

The base sauce is very simillar to others I have tried but this is not where the magic lies. ?There is only one ingredient in the base which I don't think I have seen in a base before, but I do not think that this makes very much difference anyway. ?There is no chicken stock or jelly in the curries at all, except for what comes from the actual chicken used in chicken dishes.

As I have said more than once the "secret" lies in the production of the secondary curry sauce that the main ingredients are cooked in.

Please do not think that I am trying to be difficult but I think that it would be wrong of me to give away any more than this,

Keep The Faith,

Blondie

[DARTHPHALL]

Thanks Blondie .
Never thought you were being difficult at all, i believe your have integrity & that you are sincere in you posts.
A big RESPECT to you & for not going off on one when i have a little fun .
Have tried again for some Videos sorry no luck.
Check your messages Blondie got a suprise for you.
 

 Respectfully yours DARTH" were is a that bloody lightsabre " PHALL.

[pete]

Hey Blondie
                 I think you are doing the right thing by keeping your promise.
We'll have to wait.
I am really puzzled at what they do differently
As long as it's different to what we know, it WILL be a step forward.
I get the feeling that this forum won't do anything until this book comes out.
There is a feeling of anticipation.
We've got to wait months, though
This is going to drive me crazy!!
When we've got the book, I bet there will be twenty posts a day!
The hottest topic ever.
It will be like a collective demo that we all can go to!

[Blondie]

Hi all,

A couple of points come to mind.  One is that I don't know how much experience we collectively have of authentic restaurant Balti curries as opposed to BIRs that simply put thier usual curries in a Balti dish and sizzle them, but, this book from the Kushi is dealing with authentic Balti dishes.  The only experience I have had prior to the Kushi, is in the BIRs sticking the curry in a Balti dish.  The methods used at the Kushi and hence in this book, may be, the way it is done in other authentic Balti houses.  Maybe worth finding one of these and finding out more, or, maybe these methods may take us away from our primary goal.

The other better news is, that when I spoke to the writers of the book on Thursday, they were hopeful that the book MAY be ready in less than 10 weeks, and also the price MAY actually be a bit less than ?10,

hope this helps,

Blondie

[pete]

On the book website it says

"Although the recipes are those of highly experienced chef, Mohammed Ali Haydor, the book's co-author, Andy Holmes was a complete novice when it comes to Balti cookery until they started writing the book.  Now, even HE can make a Balti Lamb Pathia to rival Mr. Haydor's."

If this is true it will be amazing

Mind you Pat Chapman said " you will be inventing your own dishes and entertaining your friends to fare that no restaurant could hope to equal"

and Kris Dhillon Curry Secret said

"Kris Dhillon reveals all and offers you the opportunity to reproduce that illusive taste in your own kitchen"

but nearly all of us feel we are a little short of what we want
I don't think I could do better
I have been greatly helped by this site
The exchange of ideas and information has been invaluable
But to actually get a 100% result would be what I have searched for years
Maybe this time..........

[blade1212]

Blondie, this is torture, spill the beans man !!!

Seriously though, tell us everything

How close to a BIR would you say this version is ? Is a quantum leap from what we have today ? Give us a score out of 10 ?

PS. Any chance of emailing the author and getting hiim to post a final dish recipe to help advertise his book ?

I for one will buy it - I have all the others - although pls tell him I won't buy it unless he posts a sample recipe

[Mark J]

I made the base sauce and a chicken balti. On only the second attempt at the finished dish it tasted to myself and my partner exactly like the one that I had eaten in the restaurant.? I say that this book WILL guide you to produce baltis exactly as they taste at the kushi Balti House. I therefore suggest that lessons won't be needed,

Blondie, I presume the extracts you had were recipes for base sauce, pre cooked meat and final dish? or not?

[Blondie]

Hi Mark J,

You are correct,  I have the recipe for the balti base sauce, the Chicken meat sauce, the Restaurant Masalla or Kushi spice as they call it , and the instructions on how to combine all three to produce the final Balti.

For everyone else,  I seem to be repeating myself here, but on the second attempt, I created an exact copy of the food they serve in this particular restaurant.  As I have said before, I do not have a great deal of experience of "Real" Balti restaurants, but only of BIRs that put the curry in a Balti dish and call it a balti.  I am thinking that maybe you are all thinking that this Balti food may be the same as a standard BIR, but because of the method being so different from what we all seemed to be doing on this site, I am not sure that it is the same,

Hope you understand,

Blondie

[Curry King]

As long as it doesn't involve Patak pastes, ive had baltis with them in and ive felt like saying to them I could make it better