Topic: New videos from Curry2Go in Chorley

[natterjak]

http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16823

[Peripatetic Phil]

http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16823

"Welcome" PM sent.
** Phil.

[Razor]

http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16823

"Welcome" PM sent.
** Phil.

Any response yet Phil?

[Peripatetic Phil]

Any response yet Phil?

Not so far : he's either in the studio recording another video, or busy in the kitchen keeping all of his customers happy, I expect ...   It's only we retired old gits that have time to faff around on curry fora during the day !

[Razor]

Well, just watched his base Gravy vid on youtube and noticed this;

thanks for that(and for your other videos).BIR cooking is notoriously secretive with most chefs keeping their recipes close to their chest.Please post more videos!!! There is a discussion forum cr0.co.uk talking all things curry it would be great if you could join us.
caistervet 8 hours ago

Reply 
UserRespond to this video... thanks for that. Had a look at the cr0.co.uk site this morning, might venture a comment, however noticed a few negative comments on the forum
Anyway, thanks for watching my vids.
leviteish 2 hours ago

So, before he has even got started with cr0, it seems he's already hessitant to make an appearance

I really hope that he does show because there is so much I want to ask.

Ray

[PaulP]

Hi Ray,

You beat me to it. I was just on his youtube channel. Today he has added an interesting onion sauce video. I don't mean the base sauce either.

Pity about the negative comments thing....

Paul

[Peripatetic Phil]

So, before he has even got started with cr0, it seems he's already hessitant to make an appearance   I really hope that he does show because there is so much I want to ask.  Ray

Well, chefs are notoriously touchy.  I was in regular e-mail contact with the author of a well-known book on BIR, and all was going famously until I suggested that the book was padded out with pointless repetition, simply replacing the "Chicken" in "Chicken Madras" by "Beef" and then pretending it was a different recipe ...  After that, complete silence.  OK, I know, I should have bitten my tongue ...

** Phil.

[Razor]

Hi Paul,

Pity about the negative comments thing....

Paul

Yeah but It would be good if he could come on and answer some of our questions.  I remember when Dipuraja first come to light and to start with, he faced the very same negativity, but after a while, more and more members tried his recipes, gave them a little tweak, and found what they have been searching for.  I always use his mint sauce recipe, and quite often make his tikka's.

Unlike Dipuraja, Julian (curry2go) has registered an account, so with a bit of luck, he can/will answer his critics, and shed some light on a few things.

As for his naan bread, I don't really like naan anyway but to be honest, I would try this recipes because he says that they use it for their kebabs, and by that, I assume he includes donner kebabs too.  They look very similar to an old kebab shops naan's I used to use 20 years ago, and theirs were the only naans that I ever liked.  Thin and crispy and not doughy whatsoever, unlike many TA naans nowadays.

Ray

[Razor]

I should have bitten my tongue ...

** Phil.

NO no no, In the words of the famous Roy Walker of Catchphrase fame;

"Say what you see, If you see it, say it!" ;D

Ray

[curryhell]

I should have bitten my tongue ...

** Phil.

NO no no, In the words of the famous Roy Walker of Catchphrase fame;

"Say what you see, If you see it, say it!" ;D

Ray

I agree with this comment.  My negative comments re. his naans were about appearance and not the taste or the recipe used.  The recipe is basically the same as most of the naan recipes i've ever read for a BIR verion.  Maybe when not under pressure and being filmed his naans turn out as good as those pictured in UB's thread on the subject.  As for the bhuna, not sure what it would taste like, but having seen bhuna dishes in "the flesh" and just read the descriptions on many  of my local BIR / TA menus, there's  a lot more going on in their bhunas than there is in his.  So i stand by my original comments but i am always open to being persuaded otherwise given some hard tasty evidence  ;D.  I do hope he gets over our enthusiasm for knowledge and realises that whilst we're not BIR chefs, we actually do know a fair bit about the subject but are always thirsty to know more :-X