Topic: ?The BIR style wagon?

[abdulmohed2002]

Hi Abdul
I made your enhanced gravy yesterday and would just like to say that the resultant curries I made were some of the best i have ever made. Its not often i make a base sauce and manage to get the oil floating on the top, but i succeeded with your recipe

Many many thanks

mick
 ;D

ps it would be interesting to see your restaurant recipe for 100 naans!!!

Hi
I am happy that it turned out so well! I hope other members will also give it a go and share their experience.
100 naan recipe; again it is not written down, once I have then I will post if you like. Mind you if you do make an attempt without training it will be difficult for you to make it come out right.

Abdul

[976bar]

Hi Abdul,

Are you in a position to offer a session one day like Az is going to provide in his restaurant?

I'm sure there would be a lot of interest....

Please let us know

[Whandsy]

Abdul's own website offer's one 2 one lessons from 25 quid for 1 hour. I don't know where he's based though

[mickdabass]

My good lady wife bought me a charcoal tandoor for christmas last year and since then I have tried lots of naan recipes but so far i havent had much success in producing a bir style naan. Its been (and still is) good fun experimenting tho! I was just a bit concerned that you might alter the restaurant recipe to make it more suitable for cooking in a domestic oven rather than a tandoor

[abdulmohed2002]

Hi Abdul,

Are you in a position to offer a session one day like Az is going to provide in his restaurant?

I'm sure there would be a lot of interest....

Please let us know

Hi 976bar,

The lessons I offer are home based. But I am talking to a few people to use the restaurant facilities during the daytime, so I can offer day courses also. Once it has been finalised I will put it on my website and also let you know on cr0.

Abdul

[abdulmohed2002]

Abdul's own website offer's one 2 one lessons from 25 quid for 1 hour. I don't know where he's based though

Hi Whandsy,

I am based in Essex.

Abdul

[abdulmohed2002]

My good lady wife bought me a charcoal tandoor for christmas last year and since then I have tried lots of naan recipes but so far i havent had much success in producing a bir style naan. Its been (and still is) good fun experimenting tho! I was just a bit concerned that you might alter the restaurant recipe to make it more suitable for cooking in a domestic oven rather than a tandoor

Hi Mickdabass,

Charcoal tandoor is one of the best tandoors to have, your very lucky you have one at home!
Just a little tip with naan bread, (Incase you have not done so) I am not sure how well you make your mixture, it is most important that you allow the naan dough to settle for about 2-3 hours before you start making them
Once you make them into small naan doughs, again, let them settle for an hour or two, then start making them. Make sure your tandoor is very hot (350-500).

It is very important to allow the dough to settle.

You do not need to alter the restaurant recipe.

Abdul

[976bar]

Thanks Abdul,

I look forward to it

[mickdabass]

Hi Mickdabass,

Charcoal tandoor is one of the best tandoors to have, your very lucky you have one at home!
Just a little tip with naan bread, (Incase you have not done so) I am not sure how well you make your mixture, it is most important that you allow the naan dough to settle for about 2-3 hours before you start making them
Once you make them into small naan doughs, again, let them settle for an hour or two, then start making them. Make sure your tandoor is very hot (350-500).

It is very important to allow the dough to settle.

You do not need to alter the restaurant recipe.

Abdul



Thanks for the tip Abdul.
I don't normally let the dough rest for any more than an hour.
Next time I will prepare the dough before I light the tandoor.
It takes a good 2 hours to get it up to temperature.
I wont say any more about it in this thread otherwise it may go off track.
But thanks again for the advice and the continued openness with all of your knowledge

(btw the only alteration I have made to your enhanced recipe was to reduce the salt to 2.5 teaspoons and adjusted the amount to taste at the tarka stage).

Cheers
Mick
 

[parker21]

In English you might call it sauteing, stir frying, a quick light stewing or even a combination of all three.
But as Abdul replied, Bhagar is the correct Bengali term for this. (The Horse's mouth, so to speak)

hi chewy if you read the Bruce Edwards curryhouse cookery article available in the downloads section he cooks are tarka and then adds the gravy to the tarka!
to enhance the gravy.
http://www.curry-recipes.co.uk/curry/index.php?topic=108.0  on part 3 of the article

opinions vary
regards
gary