Topic: New videos from Curry2Go in Chorley

[Les]

I just went on you-tube to ask him to join us, But I see someone has already beaten me to it
Just hope that he dosen't take offence that we already have all his video's on cr0

HS

[chriswg]

I agree with what a lot of posters here have said. This guy didn't learn his trade on the back streets of Mumbai, he learnt them from cookbooks and forums - I'm almost certain he will have registered on CR0 at some stage. His recipes and techniques are very similar to what we were discussing here a couple of years ago. Maybe that's coincidence but there is a reason he talks about BIR style, mix powder, base gravy e.t.c. You could ask 100 proper Indian chefs what BIR means and I doubt any could answer correctly.

The videos are a good quality and there is some good narration. The Madras recipe looks okay and the base gravy is fairly standard fare. Personally I think he used too much g/g paste in the Madras and he didn't cook it out enough. I only use garlic paste in my Madras's and about half the amount he used. I cook it until it starts to brown then in go the spices and tomato dilute (much runnier than his) and cook that out too.

Finally, if you are running a curry establishment you gotta have a tandoor. Most of his food will never get above average without one.

[jb]

The method he showed to cook the naan breads was on a tawa pan,I thought that was just to show people how they can be done at home..surely he has a tandoor oven in there somewhere?

[Peripatetic Phil]

Finally, if you are running a curry establishment you gotta have a tandoor. Most of his food will never get above average without one.

I really have to disagree with that one, Chris.  If he is offering curries, and not tandoori chicken, chicken tikka, seekh kebabs, etc., then what need has he of a tandoor ?

** Phil.

[jb]

Finally, if you are running a curry establishment you gotta have a tandoor. Most of his food will never get above average without one.

I really have to disagree with that one, Chris.  If he is offering curries, and not tandoori chicken, chicken tikka, seekh kebabs, etc., then what need has he of a tandoor ?

** Phil.

Certainly need one to cook naan breads to a take-away/restaurant standard,the ones he cooked on the tawa didn't look that great. Surely if he's offering some sort of curry menu it would utilize meat from a tandoori oven...there must be chicken tikka massala on the menu...

[PaulP]

I've noticed that Julian has posted on the other forum introducing himself.

If he reads the posts on here he might decide not to join in.

Cheers,

Paul

[Peripatetic Phil]

Surely if he's offering some sort of curry menu it would utilize meat from a tandoori oven...there must be chicken tikka massala on the menu...

It's age, Jb, it's age   When I started eating BIR curry, no-one had even /thought/ of inventing Chicken Tikka Masala, and to find a tandoor was itself an exciting rarity (I ate regularly at the first restaurant in Birmingham to get one); now every tuppenny ha'penny take-away has its own tandoor, and if you can find a Chef's Special that /doesn't/ involve pre-tandoored chicken (or other pre-tandoored meat or fish), you are doing well indeed.  For myself, I still live in the 70s, mentally speaking : I like my curries as curries, and my tandoori/tikka as tandoori/tikka, and ne'er the twain shall meet ...

** Phil.

[Les]

  For myself, I still live in the 70s, mentally speaking : I like my curries as curries, and my tandoori/tikka as tandoori/tikka, and ne'er the twain shall meet ...

** Phil.

Could not agree more Phil, Love the old curry's, wish someone still made them now as they did then

HS

[Peripatetic Phil]

[D]oes the base sound like the one in Dave Lloydon's undercover curry???   Slow cooking on a very low heat,18 key ingredients,cabbage,emulsion,spiced oil etc...

Similar, but not identical ("influenced", I would suggest) : + paprika, - cumin, - hing.
** Phil.

[jb]

Surely if he's offering some sort of curry menu it would utilize meat from a tandoori oven...there must be chicken tikka massala on the menu...

It's age, Jb, it's age   When I started eating BIR curry, no-one had even /thought/ of inventing Chicken Tikka Masala, and to find a tandoor was itself an exciting rarity (I ate regularly at the first restaurant in Birmingham to get one); now every tuppenny ha'penny take-away has its own tandoor, and if you can find a Chef's Special that /doesn't/ involve pre-tandoored chicken (or other pre-tandoored meat or fish), you are doing well indeed.  For myself, I still live in the 70s, mentally speaking : I like my curries as curries, and my tandoori/tikka as tandoori/tikka, and ne'er the twain shall meet ...

** Phil.

Fair point,I just assumed that anyone offering BIR food these days would cook naan breads in a tandoor oven.Not criticizing,I think the videos are great.It would be great to know his background and where he learnt his trade.