Topic: New videos from Curry2Go in Chorley

[DalPuri]

So much has changed eh Chewy   
It was against the law NOT to order a prawn pathia and puri starter  ;D
It used to be one of the tastiest things on everyones menu. I wouldve loved to have had it as a main dish back then!
I never ever felt the need to order any other starters because i would buy all the tandoori items and bhaji's, samosa's etc quite regularly from the takeaway places.
Going to the restaurant or picking up a takeaway was special. 

Not many specials on menus either. AND the days when you had to order a Pasanda 24 hours in advance  hahaha

There was always two dishes on most menus that was a 24hour pre-order.
Murgh .... ? not makhani. Any ideas?

Frank. 

[Curry Barking Mad]

There was always two dishes on most menus that was a 24hour pre-order.
Murgh .... ? not makhani. Any ideas?

Frank. 

Hi Frank,
Could it have been Murgh Massalam or Kurzi Chicken or Royal Murgh,
all using a whole marinaded chicken or whole leg of lamb.
Cheers,
Mick

[DalPuri]

There was always two dishes on most menus that was a 24hour pre-order.
Murgh .... ? not makhani. Any ideas?

Frank. 

Hi Frank,
Could it have been  or Kurzi Chicken or Royal Murgh,
all using a whole marinaded chicken or whole leg of lamb.
Cheers,
Mick

Yeah, Murgh Massalam sounds about right Mick  ;D

It was either that or a pasanda that i ordered when i got my first credit card

Cheers, Frank 

[chewytikka]

Hi Frank
24hr pre-order they still do round here
Raan of Lamb, Murgh Kachchi Biryani and Staff Curry
All on the bone.

I've just scoffed a delicious staff curry I cooked and I'm in the middle
of writing a recipe for it.

Much easier bloody cooking it, than writing about it. :

cheers Chewy

[DalPuri]

Much easier bloody cooking it, than writing about it. :

cheers Chewy

And waitin for it 

The only thing i Dont miss about meat curries of days gone by, is the gristle!
Guaranteed to at least get one piece. 
It was like a game of Russian Roulette ;D

Doesnt bother me anymore 

[Peripatetic Phil]

Could it have been Murgh Massalam ...

Ah, "Murgh-e-mussalam" : those were the days.  It was on the "specials" section of an Indian restaurant I used to have lunch in regularly when I was working near Orpington, and as it was a little more expensive than a normal dish, I asked the waiter whether it was intended for two (or more).  "Oh no, Sir", he said, "just for one".  So I ordered it.  Imagine my reaction on being presented with a whole spring chicken, stuffed with boiled eggs and minced lamb (at least two eggs, maybe three), lightly spiced, and being expected to see it all off by myself.  Never again !

** Phil.

[JerryM]

jb,

much apprecite you continuing to alert to new video.

pathia / patia - i'm not actually sure which is the real fav of mine. a local TA had it spot on and i had nothing else for several years.

the closest i've got is using the ashoka recipe (tom sauce 1 tsp, mango 1 htsp per portion). the curry2go is something i will need to try out.

i'm not clued up but have always thought the patia to be sweet and hot where as the pathia to be hot sweet & sour.

the one ingredient in the fav dish from the local TA that was different to most TA was i think a small scattering of chives just before serving. seemed to sit well and bring the dish to life.

ashoka link http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg34558#msg34558

[curry2gochorley]

Hi there Curry Fans!
 
Here's the latest Ebook News!
 
The Ebook title is;    'The Secret to 'That Takeaway Curry Taste.'
 
The book is almost finished and should be ready for download in the next 3 weeks!
 
The purpose of this book is to,  reveal the 'secrets' that give Indian Retaurants & Takeaway Curries
'That Taste'  that we all love and that many wish they could reproduce in their own kitchen at home. My aim with this book
is to get the reader "into the Takeaway Kitchen..."  to see exactly how it's done!
Another purpose of the book is to "Plug the Gaps" that are sadly left by many of the 'Indian' Cookbooks on the book shelves.
 
Unique Features: The book will have links to over 12 New Exclusive   Videos that will not only compliment the recipes in the book, but also demonstrate those all important techniques .necerssary to create, 'that Takeaway Taste.'

The BIG one! The book will reveal 3 different Base Gravies used to create different tastes. The book reveals the;  "vital cooking technique needed to get the right  taste from the Gravy.."

Key Ingredients: The book has a chapter dedicated to 'Key Ingredients' that are vital to that 'Takeaway Curry Taste'
 
My story. Many people have asked me; "How did you get into cooking Indian Cuisine?" In the book I tell that story including some of the HUGE learning curves I had to get around,  to; "Crack The Code." including some of the mistakes I made, but also at the same time, some discoveries! 

How I ( without a real professional cooking background) took a passion for 'Indian Food' and ended up opening my own outlet that has many Asian customers who recommend our curries to their friends and families.
 
Inspiration: The Indian Restaurant scene in the UK is in crisis!  Why?  A shortage of qualified Chef's.  The Industry as ever is booming,  and our love of Indian Food is stronger than ever,  but many Indian Restaurants are struggling to find Chef's!
Now, people from non Asian backgrounds are looking at becoming 'Indian Food Chefs' and doors are just beggining to open. In my book I give advice on how to go about opening your own Curry Business or perhaps getting a job in an Indian Restaurant?
 
Recipes: The book will reveal 'authentic Restaurant recipes' for many popular Curries like, Jalfrezi, Korma, Balti, Rogan Josh, Chilli Chicken Masala, plus much more!
One of the most requested topics will be covered in depth in the book which is;  'How to Make Perfect Pillau Rice-Every time!'  Also, how to make delicious soft Chapatis & Naan Breads? There will also be recipes on some popular starters.
 
More to come..  Writing this book over the past few months made me realise that this subject could not be covered in just one book, so there are plans for at least 2 more books.
Cost of the book?  This was a difficult thing to evaluate. I didn't want to price the book too high because I want as many as possible to get hold of it, but I also didn't want to price it too cheap because of the years of effort and expense that has been involved in collecting this information plus the time involved in created 12 New videos just to compliment the book.  I was advised to price the book at ?14.99 but I wanted to keep the book under ?10, so I am going to release the book for a limited time at just ?7.99 and once most of the loyal subscribers on Youtube and many other friends and followers have got a copy, I'll put the price up. 

The book will be in pdf format.



Thanks to everyone who have sent me emails and really nice comments on Youtube, they are very much appreciated believe me!

I have been overwhelmed by the interest these videos etc.. have generated and the volume of emails and messages I have received! I want to sincerely apologize to anyone that hasn't had a reply, this is simply due to the fact I have been overwhelmed by so many and as this is practically a 'One Man operation' I am doing my best to get back to everyone. Please keep sending emails I will in due course
get back to you and try and answer your questions.
Once the book is ready I will be in touch.
Again thanks for all your support and interest
Kindest Regards

Julian Voigt

[emin-j]

The Ebook title is;    'The Secret to 'That Takeaway Curry Taste.'

I think your a week or two too late Julian 

[Peripatetic Phil]

Cost of the book?  This was a difficult thing to evaluate. I didn't want to price the book too high because I want as many as possible to get hold of it, but I also didn't want to price it too cheap because of the years of effort and expense that has been involved in collecting this information plus the time involved in created 12 New videos just to compliment the book.  I was advised to price the book at ?14.99 but I wanted to keep the book under ?10, so I am going to release the book for a limited time at just ?7.99 and once most of the loyal subscribers on Youtube and many other friends and followers have got a copy, I'll put the price up. 

The book will be in pdf format.

Dear Julian -- Much as I admire your enthusiasm, enterprise and entrepreneurship, I do think that any hopes that you may entertain of being able to raise the price after your launch will be of little avail.  Once one unscrupulous customer has bought the PDF for GBP 7-99, he (or she) will upload it to a BitTorrent site such as "The Pirate Bay", at which point its real value will drop to a few pence.  I very strongly recommend that you decide a selling price and then stick to it, bearing in mind in fixing your price that pirating PDFs via BitTorrent is both commonplace and virtually unstoppable.

** Phil.