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On the curry side of things, it seems to me that he gave a "home version" of the lesson.I would have thought that a base sauce would be a must, whether they are a takeaway, or a sit-down, whatever.Did you get any specific recipes?-- Josh
Hi Emin, glad to hear you enjoyed it Please would you confirm the naan recipe and how they made and inserted the Peshwari filling?Thanks,
Quote from: joshallen2k on August 09, 2009, 12:47 AMOn the curry side of things, it seems to me that he gave a "home version" of the lesson. I would have thought that a base sauce would be a must, whether they are a takeaway, or a sit-down, whatever.I agree. I'm sorry to say I fear the lessons were dumbed-down an completely modified for the purpose of showing the visitors anything except the real thing. That's why I suggested in another thread that before agreeing to pay much money for a lesson, it seems almost essential to draw up a contract or sound understanding of some sort.Take the CTM - I guess if it tasted great (as good or better than the normal restaurant output), then who cares whether a different recipe/approach was used. Did these dishes taste the same as the normal restaurant output?
On the curry side of things, it seems to me that he gave a "home version" of the lesson. I would have thought that a base sauce would be a must, whether they are a takeaway, or a sit-down, whatever.
emin-j,well pleased u all had a real good day.surprised they had black salt (more pink than black). i'd put my recent purchase in the bottom draw but will now get it back out as i've not tried it yet.it matters not to me but the "no base" does not sit well at all - just on the practical front. i'm not saying the make from scratch won't produce a top notch result -i know that's not the case as i've made from scratch before myself. i just don't see how it would work in a busy restaurant unless there are a lot of staff. for example if 4 people order different dishes do they make a 4 portion base and then split it.anyhow as i say it matters little to me as i have no intention of not using base. it's the beauty of it for me - in simple terms - make big base pot/lot's of effort then make each dish/little effort.main reason for the post was did u spot anything else that was not as u'd have expected.[/quoteHi JerryM Yes the Restaurant have four Chef's permanently cooking and can produce meals very quickly.I to was a little disappointed not to see a big pot of base on the side of the hob but after watching the cooking of the CTM my Curry cooking practices have been taken up a level .The ingredients used to ' create ' what eventually becomes the sauce are basically the same as you would use making a Base Sauce, BUT, this sauce is created using all FRESH ingredients no pastes here ! Green Chillies/Ginger/Garlic all their Spices are what they grind themselves,how,by using all these fresh ingredients not produce the best possible tasting Curry ? Curry Base is for Speed and Convenience NOT quality . Just think about when you make your Curry from a freshly made base - always better than the ones that follow I'v found.
What we were shown IS the proper way to make a Curry
You've only got to look at their menu (e.g. Baby Squid, Rabbit Varuval, Organic Black Cod, Achari Venison, Sea Bass Fillet, etc, etc, and NO Madras, Phal, Jalfrezi, Dhansak, Patia, Dopiaza, Kashmiri, Ceylon, Korma, Passanda, etc) to realise that this is a very upmarket Indian restaurant and not typical of you run-of-the-mill BIR.It probably isn't too surprising that they don't use traditional BIR cooking methods...for better or for worse...depending on your personal preference, of course....I think their prices probably reflect this too (being perhaps twice what you might pay for a run-of-the-mill BIR dish).
Quote from: emin-j on August 09, 2009, 11:41 AMWhat we were shown IS the proper way to make a CurryI know what you mean but I suggest there's no single 'proper' way to make a curry and what you were shown is almost certainly not the BIR approach, which is what this forum is mostly about.>they shake their heads when I talk about Curry BaseI know people associated with top notch Indian restaurants, both in this country and in India - not your typical BIRs. My understanding is that they use base sauces much of the time. Perhaps your chap stands out and, if his curries are even better for it, then great, i.e. if his restaurant really does cook from scratch and he has the time to do it, before customers get tired of waiting.>they use all their own ground SpicesThey would say that, wouldn't they!>Curry Base is for speed and convenience NOT qualityI partly agree with you. My best curries, in absolute terms, are still those made from scratch, using recipes from Madhur Jaffrey et al. But they are not BIR curries. That's the difference. BIR curries may not be as good but I still like them, hence my interest in this forum.
what we had was not what you would normaly get from your usual ( although still very tastey ) Restaurant or T/A..all this put their Curry way above any Restaurant / T/A i have visited and thats a fair few...when I make one at home It will be a proper Curry.
