Just read this article online at the SUN website thought it would be of interest.


School of Curry' restaurant plea

INDIAN restaurants are calling for a School of Curry as immigration rules keep good chefs out, it emerged yesterday.
There are now 27,000 vacancies for curry house cooks in Britain ? more than two per restaurant.

Hundreds have already been forced to close, it was claimed.

Restaurants are campaigning for a London School of Curry to train chefs over three years.

Nur-Ur Rahman Khondaker, of the Bangladesh Caterers? Association, said chefs who move to Britain must now have qualifications, hygiene certificates and good English.

He said: ?You can?t expect that from a chef coming from Bangladesh. It is killing restaurants.?

Mr Khondaker, who represents 12,000 curry houses, called for Government help for a school.

He said restaurants employ 110,000 and contribute ฃ3.8billion to the economy, adding: ?This will open up the industry. I know many white British people who want to do the job.?

I guess one or two members on this site might want to sign up if this school ever opened. 

I don't usually cook prawn curries but the Monsoon season is here at the moment and it hasn't stopped now for 3 hours and the only meat I have in the freezer are King Prawns, anyway how are they cooked in a BIR, once thawed are they marinated in something or are they just washed then thrown in raw whilst cooking the curry or are they precooked in some way and then added at the end of cooking, I should add that I am cooking a Korma tonight, hopefully I can get some suggestions in the next few hours but any suggestions for future reference would be appreciated cheers.....Gary.. Thailand   

Does anyone else remember the Sharwoods Packet Nan bread, going back about 17 years ago I used to cook a curry after the pub shut on a sunday afternoon for myself and a couple of mate's and always used to cook fresh Nan under the grill and they were spot on and better tasting than the pre cooked one's that they sell in those sealed packets in the supermarket now, I've often wondered why they stopped selling the mix as they were so easy to make, I actually can buy frozen garlic and coriander nan's in one of my local supermarkets here in Pattaya Thailand but they still feel a bit heavy and cake like than what I used to produce from the mix, thinking of giving one or two of the recipes on this site a go, anyone have any thoughts on the best results that they have got from the one's posted......Thanks

Can't find a recipe for BIR Butter Chicken, if I have missed one can someone give me the link, I did see one listed under the Authentic Recipe's, has anyone got a BIR one? 

What can be substituted in the Base Sauce Recipes where this ingrediant is listed, are the Knorr stock cubes acceptable?

I keep reading in some of the recipe's the term Chef's Spoon, can anyone tell me approx what measurement this is?, same apply's to the Chef's Ladle amount as well.