After recent events, it has really got me thinking, call it a conspiracy theory but, here's me opinion.

The owner (who set up this site with the best on intentions) now sees himself with a good source of income. The more posts, the more advertisers, the more advertisers, the more revenue, the more revenue, the higher $$$$$ value of the site if it's to be sold. No doubt, this site would be worth a good few grand if sold tomorrow.

Do any of you frequent other website forums? Do you know any other forum as large as this one that has only one moderator that has any power? I certainly don't.

Do you know any other moderator that constantly stirs things up to create debate/arguments.....then tends to take a backseat??? No, me neither.

Do you know any other forum that welcomes (known) [banned from other sites] trouble-causers with open arms and then not only stands by and watches these trouble causers continue to spout sh1te, but the moderator actually joins in/encourages them to? Nope, me neither.

It's still a great source of info here, but the sh1te is growing in proportion to the good stuff daily. IMHO, it's now a money making venture first and foremost with some useful info if you look for it. George is there to stimulate debate/argument to increase posts..............and boy does he do a good job.

Three or four other posters on here (who have never contributed a recipe between them) continue with the insults/snide remarks and get away with it. Ask yourself why? because they have very high post numbers.....bringing in more revenue. They can always be relied upon to stir up crap without contributing anything worthwhile.

IMHO, either, the owner will sell and make some money out of it (good luck to him if he does). Maybe the new owners will sort this place out. Or, it will implode. Too much crap, and most people with any common sense will look elsewhere. If i wanted to talk sh1te with people, I'd go to a "talk sh1te" kind of forum. If i wanted to learn/share cooking experiences on a certain food culture, I'd look for a forum that concentrates on recipes/experiences.

Just my opinon 

Bye folks.

Just a thought with recent developments on the forum.

Which members do you all think have made a worthwhile contribution to this forum ie actually posted recipes that have been tried/tested and recommended by the forum users?

Not to say that if you haven't posted anything you aren't a worthwhile member. Some people are here to learn and are very new, and may feel silly posting a recipe that has basically been done before by other more "senior" members. Then there are others that seem to have been around forever, and have contributed little or nothing, and some just constantly seem to want to cause trouble.

My curry gurus on this forum are....in no particular order

- Chewytikka
- Stephen Lindsay
- Jerry M
- Bengal Bob
- Razor (whatever happened to him?)
- Unclefrank
- Curryhell
- JB ( his base alone makes him a curry guru in my books)
- H4ppy Chris
- And....yes .... Cory Ander. His recipes stack up....simple as, regardless of what you've heard/read/formed an opinion of. if you haven't tried his stuff because of bad publicity from certain members on here, then you are really missing out.


Some more notable newer members:

madrasAndy
Littlechillie

both 10/10 for effort. Zero for tact and diplomacy on another forum.

Also the guy who gave us the Glasgow base....superb.

I'm sure I've missed out more than a few names that have guided me on my way, and if i have I apologise.

So, who, in your opinion, is worthy of a "Top man" badge in the curry world?

Just a few pictures for anybody interested. Apologies for the quality, but they were taken on my iphone. I don't own a camera, so it's the best I could do.


The engine room




My view



The organised area



Charcoal fired tandoor



Recipes still up on the wall. I had to refer to these quite a lot in the early days, but no longer need them now. I left them up, just incase i wanted/needed a night off and a staff memeber could jump in, but nobody wants to.

The only downside to this lifestyle is that you are not allowed to be ill. I've had to drag myself into the shop feeling like cack a few times. Other than that it's all good.

Raj taught me this, I have had this twice a week since he taught me, so time to share....it's really good, but not BIR.

- 1-2 tbsp ghee
- 2 dried chopped kashmiri chillies
- 1 tsp crushed coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp Ajowan seeds
- some sliced garic (couple of cloves)
- 1 large finely diced onion
- 2 largish finely diced tomatoes
- 1 tsp each mixed powder, curry powder, tandoori masala, turmeric, coriander powder, salt, chilli powder (to your taste)
- Precooked meat/veg/paneer
- A few sliced chillies
- Chopped coriander stalks
- Pre-cooked onions and peppers
- Pinch garam masala
- Water or base

-In a wok, melt the ghee and add the seeds and chopped dried chillies
- Add the onion/garlic and cook well constantly stirring (should be well cooked but not burnt)
- Add tomatoes and cook right down
- Add powders and cook (add a little water if necessary)
- Add pre-cooked meat or veg or paneer/prawns/fish...whatever
- Add some chopped coriander stalks, sliced chillies, and some pre-cooked onions and peppers
- Traditionally now would be the time to add some meat stock, but we add a litlle curry base and heat through instead, coz we don't keep any stock.
- Add a pinch of garam masala and a tsp or so of your favourite pickle/naga pickle etc.
- Garnish with plenty of chopped coriander

I hope some of you try this, it really is very tasty. The individual flavours seem to jump out at you. Be good to get peoples opinions.

I wondered if any of our members in the UK would have any info about manufacturers of gas cookers.

I am hoping to get one shipped down here to Perth to replace our old cookers (They are a b'stard to clean)

I did manage to find this 

http://www.rotoquip.co.uk/cooker.html

They are happy to ship to OZ, but it is not exactly what I am looking for. I am looking for 6 burners on the front, 2 or 3 on the back, storage shelf on top for pans AND the storage rack for spices to sit in bain marie trays.....

Any pointers would be mucho appreciated.

Cheers

Agter trying C2go, CBM, and countless other pre cooked chicken recipes, I finally settled on the one that our tandoori chef taught me.

We simply boil chicken and add to the water salt and turmeric. It's easy and it works.

Boil until "just" cooked, or even slightly undercooked.

Sometimes simple is best, please try.

This is the base gravy we use.

Mainly based (no pun intended) on CA and CT gravies.

This makes 25 litres, so scale down

- 1.5 kg fresh tomatoes

- 2 green peppers

- 1/2 bunch celery icluding leaves

- 1/2 white cabbage

- 4 generous tbsps garlic/ginger puree, plus an extra 30 % of garlic cloves

- 2.5 tbsps salt

- 6 good sized carrots

- 10 heaped tbsps tomato paste

- 2 litres veg oil

- 7kg onions

- water

Usual method, boil till soft (we use BIG pressure cookers) then add

- 6 tbsps mixed powder

- 2 tbsps curry powder

- 1 tbsp cardamom powder

- 1 tbsp fenugreek powder

- a big handfull of coriander stalks/roots

Boil up for a few minutes and blend to a smooth consistency adding water as required.

Let it simmer till oil starts to seperate and then......................cook curry

This is the recipe (taught by Raj) that we now use:

this makes a large pot (about 16 litres) so you will need to scale it down

- 4 tbsps Coriander powder
- 4 tbsps Cumin powder
- 4 tbsps salt
- 2 tbsps Cardamom powder
- 2 tbsps chilli powder (kashmiri)
- 1 tsp hot chilli powder
- 1x3kg tin tomato paste (catering size like you buy in cash and carry)
- 1x3kg tin tomato puree

- Pour about half a litre of oil into a heavy bottomed pan and heat.

- Make a paste (with water) with all the spices and salt and add to the oil and cook

- Add tomato paste and puree. Then add about half as much water (ie one 3kg tin of water) and cook this until oil rises to the top.

- Add 500g butter. keep cooking until the mixture has thickened.

This is basically it. When we get an order for butter chicken, we add 300ml of this mixture to a pan, heat it through, then add a good dollop of cream and heat through, then add chicken tikka and heat through.

Serve with flaked almonds, coriander and a swirl of cream.

This is how Raj makes the mint sauce that we serve

I apologise if some measurements are a bit vague, as he doesn't have set measurements

We make up a 5 litre pot

- Mince/chop finely a mixture of fresh mint and coriander at 80% mint 20% coriander
- Add enough yoghurt to make it into a paste
- Add a good handfull or two of salt (to your own taste)
- Add about a cupfull of tomato sauce
- Add a handfull of mango Powder
- One handfull of tandoori masala
- About 2 tbsp of mint sauce
- A good handfull of Kasmiri chilli powder
- A cupfull of lemon juice
- A splodge of mustard oil won't do it any harm, but don't overdo it.

Taste and adjust as necessary. it is NOT BIR, neither is it authentic Indian, but IMHO it is much much better than BIR.

Rememeber this is about 5 litres, so adjust accordingly

This is how we do our rice.

Firstly, buy the best rice you can afford. We use "Aeroplane LA Taste". Expensive but you get what you pay for.

Wash the rice several times and soak in hot water for at least 20 min's

Boil up water (this is the excessive water method, so make sure you have plenty in there) and add some lemon juice, salt and oil to the water.

Put the rice in and stir. Keep a close eye, it won't take long because it has been soaking. When it is "al dente" strain immediately, put into a large enough container and work a bit of oil through the rice (stops it clumping together. Add some Shan Pillau Biryani mix. (If you are cooking enough for 4 servings, you will only need about a quarter of a packet). Then fry up a tarka of cumin seeds, Indian bay, cardamoms, cassia bask and whatever else takes your fancy ie cloves etc. Pour this into the rice.

Then make a mix of rose water with your favourite food colouring. Pour this into the rice and allow the colours to "set" for a couple of minutes. Mix thoroughly and ENJOY.

G'day everyone

I got Raj's naan recipe tonight. No real surprises except one...maybe

This is the batch he makes so you will have to scale it down....sorry

- 10kg self raising flour
- 4 or 5 eggs (depending on size)
- good handful of salt
- good handful of sugar
- 250ml milk
- 4 good chef spoons yoghurt (about 20- 24 tbsps)
- a bit of oil on your hands while working/kneading

No need to sift the flour. Mix it all up, add enough water to make a runny-ish, sticky dough mixture. Knead and put in container. Cover and then leave overnight in the fridge. This is the main tip. it needs an overnight rest for the yoghurt to do it's work. It CAN be used after an hour or two, but best to leave it overnight.

Raj puts this mixture into a 20 litre bucket and fits the lid loosely, and places it in our coolroom. When I come to the shop in the morning, the dough has pushed the lid off, and is creeping down the bucket onto the floor, so make sure you use a big enough container.

We obviously then cook it in the tandoor, so you can use your own cooking methods.

If using a tandoor, i am sure you are all aware that you need to wet the back of the dough with salty water to make it stick. No need to put any oil on the face of the naan before cooking.....unless you want to.

Good luck. More recipes coming soon

G'day folks.

It's been a while since I was last involved here, but I do have a good reason.

I have set up a takeaway/restaurant here in Perth, Australia, called British Indian 2 go. Check out our Facebook link.

https://www.facebook.com/BritishIndian?ref=hl

If you can find it in your hearts to "like" our page it would be a massive help.

I originally set it up with a mate, but I am in the process of buying him out (long story....partnerships are not a good idea)

I've been trading for 4 weeks and it's bloody hard graft..........but very rewarding. We have many, many repeat customers, and it is great when people take the time to phone up and say that they enjoyed the food. We have had a bit of negative feedback too, but no business can please everybody..........some people are just (moderated) ..lol.

It has been a steep learning curve. I employed an Indian guy "Raj" to work the tandoor, and thank christ I did. Without him, I would have folded within a week. He has taught us so much, and continues to do so. But, by the same rule, he has learned a lot from us too. He had never eaten BIR food, and he is now a fan.

He cooks excellent seekh kebabs with no pastes..........recipe will be revealed soon (I haven't had the time to observe yet). His tandoori chicken is bang on too. Recipe also to follow. His naan bread is made without yeast. he uses no baking powder, just yoghurt and it is also excellent. Once again, when I have time to watch/learn, I will share.

If I hadn't found this excellent site, I wouldn't have been able to do this. Massive thanks to people who share their knowledge. I have tinkered around with different peoples bases/recipes, added a bit of this, taken out a bit of that and finally came up with my own recipes, that seem to be working..... so far.

There are loads of Brits here in WA who complain that they can't get a decent curry....well now they can. I am providing a public service  lol, and also (hopefully ) making a living at the same time. I am in big debt with the bank, and haven't managed to draw a wage yet, but given time, I'm sure it will start to pay it's way. We are managing to pay the rent, staff wages, and all suppliers, so the only way is up from here...hopefully. 

Thanks Cr0

Can't believe it's took me so long to get around to trying this. I've had the recipe printed out and on my 'to do" list for ages.

We had friends round for curry yesterday. I didn't have any peppers or tomatoes in the fridge, and I couldn't be bothered going shopping, so it had to be curry without these two ingredients.

CA's vindaloo was a winner as always along with CTM phall. But my favourite was the Achari Gosht. Very quick and easy to make, I'll definitely be having this on a regular basis.

Anyone else tried this?

Just thought I had to share this with you all as it works. 

If you are going to make lamb kebabs on the barbie, ie souvlaki, mash up a kiwi fruit and marinade the chopped lamb in it for 20 minutes....NO MORE!

It really does tenderise it. Leave it for 25 minutes and you have a "mush", so do keep an eye on the clock. Wash off the kiwi fruit residue, then make up the marinade for your kebabs and carry on as you would normally. It really does work!!

This is a favourite of ours in summer. It's light and simple and tasty and reasonably healthy.

Serves 4

- 3-4 good sized Chicken breasts sliced lengthways into about about 3 or 4 pieces per breast
- A good glug or 3 of EVOO and same amount of fresh squeezed lemon juice
- 4 or 5 crushed garlic cloves
- A few drops of sesame oil (probably 3 quarters of a tsp)
- Freshly ground salt and black pepper
- Fresh chopped herbs. Coriander, or parsley or thyme work well (not essential)

Method:

- Cut chicken and stab it with a fork to allow the mixture to penetrate
- Throw all other ingredients, and chicken into a non metallic bowl and mix well (by hand is best)
- Allow to marinate for a few hours in the fridge. Remove from fridge about 1/2 hour before cooking.
- BBQ and enjoy with a fresh salad, fresh pasta, olives and crusty bread lashed with Lurpack. We like to also BBQ some sliced aubergine brushed with EVOO and salt and black pepper

A nice light summer meal, and a change from curry....once in a while

Although I've lived in Australsia since '96, I am still a proud Pom.

It was brilliant to see England batter the hapless Aussies 4-0 in the recent one-day series. Pity the 3rd game was rained out, coz if we'd beat them in that one too, we would have been number 1 side in the world as well as being number 1 test team.

At this moment, it's great being a Pom in OZ. 

Following up on Haldi's big base thread, I was wondering whether anyone had tried to multiply a normal base. I have stated several times, I am a huge fan of CA's and Chewy's base gravies, and we often have people around at weekends to try out our new found knowledge.

A friend suggested that we cook up a BIG batch of gravy and feed a load of mates at the park opposite our house, by setting up a few BBQ's/camping stoves etc., and let people have a go at making a curry themselves. i think it'd be a fun day.

The thing I am concerned with is, say if I wanted to make 5 or 10 times the amount of Chewy's base, would I times everything by 5 or 10? I once had a Boxing Day party where I made Pat Chapmans "Pakistani Curry gravy" and I made 8 times the normal amount, so i added 8 x the normal amount of chilli.....well it was so hot it really was inedible. It was a huge embarrassment and an awful waste of food.

So, should I try it?

G'day folks

I wanted to try a different base gravy yesterday and thought I would try the Taz base after reading so many good things. I was tempted to add some coriander or carrot, but I followed the recipe to the letter so I could compare.  Now, i am still a realtive newbie to BIR and I was delighted with the visual result.

I have done a few CA and Chewy bases and they have all produced excellent results in the final curry dish.

But, I have never manged to get a good oil separation, only froth.

On the taz base, I got literally gallons (or so it seemed lol) of oil on the top of the sauce. It was a sight to behold. I forgot to take a picture in my excitement, but please believe me, there was LOADS of oil floating on the top of the gurabi.

Seeing as this was the first time that this has occured, i was unsure what to do with it. Should I spoon off the oil, or should I stir it back in and keep it in the sauce (I did the latter before splitting it up and freezing)

Thankf folks 

I had a quick "snack" of bhuna, before I foze it and it tasted very, very nice. ;D

Just curious if anyone has given this a go yet?

A mate of mine is coming round to ours next Thursday and we are going to cook up a batch of base gravy (he wants to see it done....in the flesh so to speak)

I have cooked up CA's and Cewy's base gravy's and they have both produced excellent results with the final curry dish.

I'm tempted to try Julians base, but don't want to complicate matters too much if my novice mate is here to learn. I know Julian stresses the point that we really do need all that oil and very little water to make the proper BIR taste, but as I said, I am very happy with the bases I've already made up.

I'm very interested to hear opinions of anyone who has made C2GO base.

Cheers Mick

G'day all

I was wondering whether oil separation makes a lot of difference in a base sauce. I have just made up my 3 rd batch of Chewy's base sauce. I followed the instructions religously, strained the sauce then put it back on the heat for a good hour. I lost over a litre in evaporation, but the oil still didn't separate.

The best I got was a foam on the top, not a "scum". Each time I have had the same result.

The sauce does make a fantastic curry, so I am not too worried, but I wondered what I was doing wrong

I think the only thing that I do use that is different is filtered water, as Perth's drinking water isn't the best, maybe that is why no scum appears.....i don't know. 

It would be nice to see all that oil on the top though!!