Topic: The Secret to That Takeaway Curry Taste

[curryhell]

Julian has indeed read the book and is quite open about it in the last section of his e-book which deals with the business opportunities that curry cooking could provide.  I doubt whether this practice is unique and Whandsy commented on in one of his threads about the chef adding something, it may have been garlic  powder, to the tomato puree.

[Salvador Dhali]

Julian must have bought ''Undercover Curry'' too 

similarities?

If you mean any padding of the book out by simply replicating all the chicken dishes by replacing the word 'chicken' with the word 'lamb', then no, Haldi  (I still enjoyed Dave Lloyden's book, though I thought it overpriced for the amount of content.)

Julian seems like an honest guy, and there are several places where he acknowledges Dave Lloyden as the inspiration behind him starting to do curry nights at local pubs before starting his takeaway business, but in terms of everything else it reflects his own experience as a curry chef who's learnt the hard way.

I like the way he's woven the narrative of his curry journey throughout the chapters, which gives the book that personal touch and makes for more interesting reading than just focusing on ingredients/recipes.

And to back it up with all those videos seals the deal for me.

As has been said, a tremendous amount of work and thought has gone into it, and while there are other excellent books out there, this is without question the most detailed and comprehensive book I've bought on the subject.

Well done, Julian - looking forward to the next two!

[976bar]

Julian must have bought ''Undercover Curry'' too 

similarities?

I'm going to go with similarities too. I am sure a lot of Indian restaurants do this along with lots of other practices, but they don't want to give their secrets away.

We have to remember here that just like any other thriving business, Indian restaurants will have their individual secrets to try and seperate themselves from the rest....

[Razor]

Amazing, just started to download the pdf and my pc crashed

I've got no idea how to get back to the download page.

Anybody got any ideas?

[PaulP]

Amazing, just started to download the pdf and my pc crashed

I've got no idea how to get back to the download page.

Anybody got any ideas?

Hi Razor,

Can't you just open the email again and click on the link to the download page? It says you get 5 goes to download it.

Cheers

Paul

[Razor]

Hi Paul,

I've only got an email from paypal mate?  I've emailed Julian with the invoice number to see if he can help.

I'll have another look.

Cheers Paul,

Ray

[Whandsy]

Hi Paul,

I've only got an email from paypal mate?  I've emailed Julian with the invoice number to see if he can help.

I'll have another look.

Cheers Paul,

Ray

I had that as well ray, when it did come through later on it went straight into my junk email folder, have you checked there?

[jb]

Just printed off a hard copy of the book(Wife's not going to be happy as it's in colour and I've used a lot of ink!!)  Hats off to Julian though he's certainly put a lot of time and hard work into this.

The base gravy technique is unusual and caught my attention straight away.Nearly every other base I've seen calls for a rapid initial boil of onions,pepper and carrots etc,whereas Julian's method involves the initial ingredients being slowly cooked on a low heat with very little water which he says produces a distinctive flavour.
I recall something similar to this was mentioned in the Undercover Curry Book.

[Micky Tikka]

Even if i find only one recipe or an idea in a cookery book,I feel its worth the purchase and I think theres a few in this one
I think in cooking its about balancing flavours( which I struggle with curries) so I  thank Julian for touching on that
subject and look forward to trying out his techniques
looks like we need pressure cookers 

[curry2gochorley]

Hey Wayne,

I'm gonna pay a trip to c2g myself in June, whilst I'm on a camping trip.  Do us a favour mate please, find out what times and days he opens.  I did pm him but he may have missed it?

Ray

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


Regards


Julian