Topic: The Secret to That Takeaway Curry Taste

[chef888]

just read Julian's book well worth the 8 quid some great tips and wonderful recipes and the new vids are a good watch to well done Julian m8

[George]

I think the best thing that anyone can say is that, in life, no matter what the subject matter, you never stop learning.

You and SL make some very good points and, as a result, you've succeeded in making me understand why one can probably never have too many books. I'd be very interested to 'benchmark' c2g's food to see if it has the type of taste I'm after. If not, I'm sorry to say everything else becomes irrelevant. If I lived closer, I'd pay an anonymous visit myself.  I fear the risk with a 'social' visit, is that it might effect the cooking!  The Fleet place is further ahead on that front, because it's been validated and came highly recommended by one or two members. We still don't know if the Fleet reputation translated into demos and recipes which can be replicated to the same standard at home.     

[haldi]

I had to buy it
I've got to try the base

Actually there is a very interesting pressure cooked rice recipe
It's great up to the point of adding Kashmiri Masala oil
Hmm
I've seen rice, prepared many times, but that's a new one on me
I'm not saying it wouldn't be nice but it's not a local recipe
And I like my local's rice

[Micky Tikka]

I liked it so much I brought two  ( Pressed a few wrong buttons and no brain)
Any way George If you want one I can pass it on ?
signed or unsigned  ;D

[jb]

I actually read the book properly today,I think Julian's done a great job and it's a very good price as well.It would be nice if someone can actually visit his place soon to see what we're trying to recreate.His tips/method of cooking the onions certainly caught my attention and I've just been looking through his recipe for stock.He actually takes the residue from cooking his chicken and then adds this to some spices/water to make a stock.I've often wondered what restaurants do with this leftover liquid,I was never convinced that they would throw it away.Although Julian doesn't actually add this stock to his base gravy I'm now wondering if some places do this.When I had my takeaway lesson I noticed a big tub of some sort of chicken stock;when I asked about it they were very cagey and wouldn't say anything more,perhaps it did go into the gravy but they didn't want to admit it because of vegetarian issues.

[Whandsy]

Chewys pressure cooker thread and now julians book has convinced me to buy a pressure cooker, its not to SD's standard but picked one up today and on with the bangladeshi base. Got a 6l cooker and using the 3l recipe, I dont have enough freezer space to make the larger quantities.
 As with other peoples comments, i'm happy to keep learning, trying new recipes along with bases tips and tricks etc. Thats why i bought the book

W

[curry2gochorley]

Hi Julian,

Hi Ray

Just to let you know we are closed from wednesday for easter hols but I am open this saturday as normal. Don't want anyone wasting a trip out.

We are open from 10.30am - 5pm

That's great, I'm not over there until the 1st week in June (Mon 4th June to be precise) really looking forward to meeting you.

Just had a new tivo box installed with access to youtube on it.  Me and my mate spent most of Saturday night watching the videos from c2g.  I was amazed and he, even more so.  He'll be coming along with me if you don't mind.  He's a blue like yourself only he's not so 'vocal' as he was earlier in the season ;D

All the very best mate, and good luck with the book although I'm sure luck won't come into it.

Ray

No worries look forward to meeting you. Man U may falter yet...

Julian

[Razor]

I've not had a chance to read the book from start to finish yet but I have jumped to subjects that are of particular interest to me and I've liked what I've read so far.  For me, Julian covers quite a few 'debated' points that we have had on cr0 such as the 'science' of boiling onions and how technique is ever so important.

I think that the title of the books is perfect, there are still secrets that we have yet to discover.  I think that possibly the biggest secret is 'be consistant'.  We have all, I'm sure, had one or two 'eureka' moments but have we been able to recreate that moment say, 10 times in a row?  Also, this book isn't just directed at cr0 and other forum members, it's available to everyone and anyone who has an interest in BIR curries.  I'd be willing to wager that quite a few restaurateurs and takeaway owners will possibly buy this eBook, if only to keep an eye on the competition?

I'll be judging this book only after I've replicated the recipes using only c2g ingredients and methods.  What will satisfy me is if a) I can make a stonking good curry using Julians recipes and b) if the recipes taste anything like Julians own curries, which I'll be finding out in June.  That's not the reason for my visit to c2g by the way but I would really love to meet the man who has actually followed his dream, and seems to be making a success of things.  I think I would just like to shake that guy's hand and say....well done fella

Ray

[curryhell]

I've just finished a session in the kitchen and have a bloody hot Zaal phall ( i obviously cooked the chilli properly ;D) with pilau rice to be eaten.  The last two days the forum has been quiet which i think is due to many members reading, digesting  and mulling over what is in Julian's book, myself included. 
If only a book like Julians had been available 20 or so years ago along with the instructional videos when many of us had begun our quest   .  For anybody just starting out on the journey this book is invaluable and they have it easy compared to many of us.  For many of us die hards the book has a few gems and reinforces much of what we suspected as well as that which we now take as given.
I have to take my hat off to this man.  To do what he is doing, not just running Curry2go but producing quality instructional videos for keen BIR enthusiasts to learn from and to produce an e-book  just shows his passion for BIR food and a considerable amount of balls.  I did knock your naan breads and question the simplicity of your bhuna but, for what it's worth, you've certainly earned my respect.  You had a dream and you've made it come true.   I hope that C2go continues to thrive and flourish, there are more vids to follow and look forward to another volume or two on your take of BIR cooking (BIR sides and starters would be excellent  ).  After the effort you've put in to this, you really do deserve it mate.  Your contribution on this site is very much appreciated by many.
I'm trying to resist the temptation to launch into a curry2go frenzy as i still have much to work on with the Zaal experience but i will get round to trying much of the contents.  One of the main learnings for me of 2012 so far is exactly as Ray said.  One, if not the main secret  centers around technique and the ability to consistantly produce the same results time after time.
All the best Julian.  Keep up the good work.

[Micky Tikka]

HERE HERE