Topic: New videos from Curry2Go in Chorley

[Razor]

Hi Rich,

I posted earlier - WHY DOSENT SOMEONE TRY AND CONTACT JULIAN AND INVITE HIM ONTO THE SITE - after all he is striving to make curries like the rest of us -  I cant seem to get a PM through to him on youtube!best, Rich

I have sent him a pm and pleaded with him to become active on the forum, so the ball is in his court, so to speak.

Ray

[curry2gochorley]

Hi there,

Thanks for watching the vids. Will be posting some more soon...

Bhuna:  There are 2 variations of Bhuna(that I have seen over the years) the one I demonstrate on the Youtube video which just used onion finely diced to create a thicker sauce and the other follow the same method but adds some finely chopped green pepper which adds a slightly different taste. The one I was taught(by an Indian chef) didn't use the green pepper and having made it both ways I prefer to do it without,  simply because it too close to Balti(balti has larger pieces of chopped onion & green pepper) At our place we sell more Bhuna than Balti. Sometimes simplicity works better!  I've found this with a number of curries.


Naan Bread: We do not have a tandoori oven at Curry 2 Go, we chose to opt for a chargrill because we do not cook Tandoori chicken. We cook our chicken Tikka & seekh kebabs on the chargrill and get better results. Tandoor ovens cook everything at about 450 degrees- which is great for Naan bread which cook in seconds but I have found they tend to dry your meat out if you are not carefull . On the chargrill we find our chicken tikka is moist rather than dry so prefer this method. With regard to naan bread it's true that you can't beat a tandoor oven but when we weighed it up(space restrictions too) we decided to do without, this left me with a problem as to develop a recipe that would allow stove top cooking for naan- I learned of a recipe from an Indian chef making them on the Tawa but he used a very wet dough mix, almost too wet- this is what we copied and it does actually get great results not quite as good as the tandoor but not far off and we and we sell more naan's that chapati's.

Madras: I read a comment that said,  "I used too much Garlic/Ginger paste?  Our Garlic Ginger paste is blended with a little oil & a little water(so may appear that I'm putting a lot in - there is a reason for the water & oil.  When I was taught(by an Indian Chef) to make Garlic Ginger paste he taught me that adding water stops the mixture burning in the pan which when your in service and have 3 curries on the go all at once and another 5 following can easily happen the water slows the burn  process and allow more room for error, and as you are no doubt aware  nothing will kill the flavour of a curry more than burnt garlic! Also, the water in the mix creates a sizzle when it hits the pan and once the sizzle stops you know that the water has evaporated and your now cooking the ginger and garlic. I don't brown the garlic in madras because the flavour is sharp but I do in garlic Chicken. The oil in the Garlic & Ginger preserves it.

Obviously, everyone may have their own method and prefer different results, I just judge by the response from my happy regular customers.

Hope that helps

Julian

[Peripatetic Phil]

Many thanks for responding to our many comments and questions, Julian : much appreciated.
** Phil.

[loveitspicy]

AT LAST - WELL DONE MATE!!!!! hope everything works out for you in your venture - glad to have you on here - ive been trying to contact you via the PM on youtube to get you to join this forum - unfortunately some things some times dont appear to work the same from South East Asia - if you understand what i mean - anyhow great to have you on here and keep up with the vids mate

best, Rich

[Unclebuck]

Good on you feller, if i could point you the right direction of "non tandoori naan" this would be it

http://www.curry-recipes.co.uk/curry/index.php?topic=6282.0

Kind regards.

[Les]

Welcome Julian, Glad you decided to join us here at cr0, Excellent Vid's my friend keep em coming,
Hope you do well with Curry2Go,
Happy Cooking

HS

[jb]

Thanks for joining and taking the time to reply to our questions.The videos look great by the way...You have a perfect job-cooking curries everyday!!

[PaulP]

Hi Julian,

Thanks for posting here at cr0. It would be great to hear how you got into cooking curries in the first place.
Good luck with your business venture.

Cheers,

Paul 

[chewytikka]

Hi Julian
Welcome to curry cR0
Good vids, I bet you had a mixed reaction from your indian friends about setting up a Gora curry shop.
I lost a few, when I did a similar venture back in the nineties. but hey!.

You'll find a mixed bag of people who usually post on cR0, lots of Beginners, Seasoned Cooks and a few who argue Night is Day.
But if curries in your blood and you've got broad shoulders, its all good.

Be good if sometime you could share a more exotic curry, that you've learned over the years.
Cheers Chewy - and good luck.

[Razor]

Hi Julian, and a very warm welcome to cr0.

Tikka & seekh kebabs on the chargrill and get better results.

I totally get this as my local TA does the very same and they get perfect results, every time.  I think that they must cook their naans in a pizza oven as they are massive.

Looking forward to reading your posts and watching your videos,

All the very best,

Ray