Topic: Visit to owwner and chef of Glasgow Bir

[chinois]

Good work panpot 

Nothing specific for me. How they do their madras and tikka masala would be useful i reckon.

[Stephen Lindsay]

Put us out of our misery Panpot - did you get to your curry house yesterday?

[Panpot]

Guys, I have been really busy recently and have been away from the site for a wee while but the good news is the visit is tomorrow. I will do all I can to get as much info as possible and answers to the questions. Cheers PP

[Panpot]

I've just left the meeting and due to unforseen circumstancees the chef could not accomodate me today but has agreed to share next month.

The owner did explain why curries taste different today than the 70/80's and that is down to regulation and marination controls. cheers PP

[Unclebuck]

I've just left the meeting and due to unforseen circumstancees the chef could not accomodate me today but has agreed to share next month.

The owner did explain why curries taste different today than the 70/80's and that is down to regulation and marination controls. cheers PP

interesting PP... looking forward to next month mate.

[commis]

hi

PP, thankyou for your continued efforts. Now there is nothing to stop us leaving raw chicken sitting a marinade in a warm kitchen is there! By Jove I think you've cracked it.

Regards

[Stephen Lindsay]

Thanks for keeping us up to date Panpot, and I look forward to hearing how you get on next month.

[CurryOnRegardless]

The owner did explain why curries taste different today than the 70/80's and that is down to regulation and marination controls. cheers PP

Interesting, the 'elf 'n safety police strike again....


Regards
CoR

[chinois]

I've just left the meeting and due to unforseen circumstancees the chef could not accomodate me today but has agreed to share next month.

The owner did explain why curries taste different today than the 70/80's and that is down to regulation and marination controls. cheers PP

Very interesting. Any more details on what regulations? Did they give any hints?
I wouldnt be surprised if they left the meat marinating at room temperature. India is not known for having fridges in all kitchens (even today, let alone historically).
My question is - should that make it taste better? Well, i know that cold temps dull taste: Classic examples are cheese, red wine, tomatoes. However they regain their flavour when warmed up.

[two-sheds]

thanks for sticking with it Pan-Pot  look forward to your observations and report.