Topic: How to cook a vindaloo - Maliks Indian Takeaway

[JerryM]

sorry not managed it - timings were out and ended up driving past when it was closed (albeit a few miles west on the M6).

interesting camera angle. quality is much better than the cam. it is maliks for sure. the cook is an impostor though - he's not the chef. i'm also not convinced that what's being shown is what they do to sell to customers.

it's a red hearing in my book.

[JerryM]

UB,

many thanks for posting this. i realised a few days later that the video cam angle is quite useful - albeit they have moved most of the containers around. i was interested in what was behind the wall that u can't see from the web cam.

the original pic http://www.curry-recipes.co.uk/curry/index.php?topic=3009.msg26649#msg26649 items 14, 15, 16, 17 are what i'm interested in. i think there is a 21 to the left of 13 and a 22 and 23 behind the corner.

at the mo i haven't a clue what 14, 15, 16 or 21 are. i think 17 is almond powder. 22 is either pataks paste or green chilli paste and 23 is onion paste.

on the vindaloo video i think a tub of chilli sauce has crept in from the back desk just to complicate matters.

anyhow many thanks UB give me a few more scraps to go.

[commis]

Hi

Not the best TA I've been told but not the worst. I'm not sure what there hygiene rating is but can find out. There are much better than that locally. Lahore Kebabish they just have an open kitchen but no cam, shame as very high standards and a two minute walk from Stoke station.

Regards

[JerryM]

commis,

i had hoped to try out this week but weather put kibosh (we go to waterworld now and then).

u're thoughts are real interesting. i'd not been interested in what the curries taste like - only the technique and timings of ingredient. saying that - it looks from the cam a real good place.

it would be real interesting though to be able to compare with a topnotch (say the Lahore - i have no knowledge of it). also i guess what led to the opinions of those trying both.

from the cam - for me - they only have 1 chef who would be missed on his nights off. they do dollop the spices a bit to question how consistent the curries are. they also leave the curries for long periods without stirring. something i'm going to follow up - i'm twitching regularly to stir the dish long before they get to it.

[commis]

Hi
JM when you next go to WW make sure you have plenty of space in the car. As you may know there were eight Asian grocers/supermarkets close to there, well there is now one more and a nan bakery. Best nan ever much better than the Asians can cook these guys are from Iran. Well worth a visit.
Regards

[JerryM]

commis,

thanks for heads up. did not know of the local area. won't be sitting in the car park from now on (except in summer when open pool is good).