Hi All.
My wife has booked us into a hotel for a couple of nights as part of an early birthday weekend, starting today. Tonight will be my first ever time in Manchester's Curry Mile. Can anyone recommend somewhere of decent quality as I understand it can be hit and miss. Any recommendations by 6 pm would be really helpful.
Cheers
Mick

I've just watched this.
Quite an interesting looking dish.
The comments are also quite revealing.
Mick
Chicken 'Mogul' from Manzil

Hi All,
This is a video of Little India's Red Masala Sauce.
This is what the chef uses for his Tikka Masala dishes.

The effort and ingredients that go into this sauce are remarkable and not least a little surprising.
I certainly haven't seen a masala sauce/paste like it.
There are simpler ways of making a Red Masala Paste as we know but this is a bit special.

I hope you enjoy it.
Click on the link below.
Cheers,
Mick

Little India Red Masala Sauce/Paste

Hi All,
The latest video from Little India.
Me Cooking the Chicken Bengali Mirchi,
A great tasting curry with a bit of Naga kick.
I will try and breakdown the making of the Chef's Tamarind Sauce soon.
I hope you enjoy the video.....and yes the chef's jacket was a tad short in the arm  ;D
This was late on in the evening so I apologise for the onion debris on the floor and the rest of the stuff in the under burner trays including the prawn tails.
Clink on the link below.
Cheers,
Mick

My Chicken Bengali Mirchi

Hi All,
I have finally managed to get round to editing the Chicken Vindaloo video from Little India.
Chef Baba's Vindaloo is quite a simple affair with no great surprises.
I hope you enjoy the video.
Clink on the link below.
Cheers,
Mick
Little India Chicken Vindaloo

Hi All,
For those that are interested here is the Little India Mix Powder recipe.
Cheers,
Mick

Chef Baba Mia's Mix Powder
2 parts Coriander Powder
2 parts Cumin Powder
1.5 parts Curry Powder
1.5 parts Turmeric Powder
1 part Garam Masala
0.5 parts Paprika Powder
0.25 parts Chilli Powder

I apologise to everyone for looking for assistance from George by starting this thread.

George, I have asked for some assistance from you in this and I don't know why you won't respond to a contributing member of this forum.
I don't believe I'm asking too much or that I'm being awkward. Maybe you have just missed both posts...
It's not terribly important but if possible it would tidy up the thread.
If you don't mind George can you advise me either way please.
By all means, when you can advise me then delete this thread if you wish.
https://curry-recipes.co.uk/curry/index.php?topic=8196.msg73160#msg73160
Thank you,
Mick

Hi All,
I spent over 2 hours in the kitchen with Chef Baba Miah as he prepared for the evenings business.
He made his base gravy. The chef was obviously more concerned with getting the job done than me and my video efforts.
On more than a couple of occasions he caught me out when I wasn't quite ready with the camera. However, I have got everything covered.

There were a couple of surprises,
No green pepper in the base,
The addition of moong dhal in the base.

His base is a 3 stage process.
1 Boiling the onions, carrots etc
2 Make a Akhni stock, similar to the Curry Mahal method.
3 Blend some plum tomatoes and cook with Mix Powder and Veg Oil. Then add the blended base to that.

This made a great base with a hint of sweetness.

I hope you enjoy the video.
Click on the link.

Little India Base Gravy

Cheers,
Mick

Hi All,
Just a short video from the kitchen of Little India of the tandoor chef making a plain Naan bread.
Although I haven't got the recipe yet I was told it is a 'No Yeast' recipe.
The dough is soft and pliable.
Fantastic expansion rate in the dough when cooking.
Cheers,
Mick

Hi All,
Here is part 3 of the overview videos from Little India and it's real restaurant chefs.
I hope you enjoy the video.
Cheers,
Mick

Hi All,
Another overview video from the kitchen of Little India.
Thanks again to Rob and his chefs.
And yes, the Lamb Shank is for one.
I have managed to embed this video elsewhere but for some reason I cannot embed it on here.
Anyway, I hope you enjoy the video from real restaurant chefs.
Just click on the link below.
Cheers,
Mick
BIR Little India Part 2.wmv

Hi All,
For those of you that don't venture onto RCR then here are a couple of overview videos from a new kitchen that I have gained access to.

The first video from Little India.

Just to make a few points........

This chef is very active in his pan and spoon action, bits of onions flying allover on occasions

You will notice debris under the burner range, this builds up during the evenings cooking. The trays are removed at the end of the night for cleaning. (Just in case anybody thought it was always like this  :

You will also notice his Sag Bhaji has no gravy at all added and the Mushroom Bhaji has the smallest amount.

You will see how dark the chef allows the residue in the pan to get, this is deliberate on his part. He did it with all the side dishes that I saw him cook. Having tasted a couple of them I can see why. They weren't burnt but had a fantastic smoky taste to them.

And watch for the the little mishap.............

Anyway, enough of all that, I hope you enjoy the video.....

Cheers,
Mick

www.youtube.com/watch?v=oCnALQiliBg

Vimeo video replaced with youtube equivalent on 24 April 2012 by George upon request by CBM

Hi All,
Yesterday while in the Asian shop I bought 300 grams of Naga Morich (Bhut Jolokia) (Ghost) chillies, call it what you will.

I fancied making my own Naga paste. So I set about it this morning....




I simply fried them in some veg oil until they were softening.
I added 1 tsp of salt
1 tsp of sugar
2 tbsp of spirit vinegar

And blitzed them up, then into sterilised jars.

The paste does taste very nice but holy mother it's powerful

Cheers,
Mick

Hi All,
Had a bit of a cooking session this afternoon.
All good fun and the food was pretty good if I say so myself.
Cheers,
Mick

Chicken Tikka Starter


Lamb Tikka Starter


Chicken Tikka Masala


Chicken Dopiaza

Curry Gas... No not what you were thinking ;D

Curry Gas

The thought had struck me recently....

Would you invite a cantankerous, over opinionated misery to dinner?

Not likely.

Any resemblance to real persons, living or dead, is purely coincidental. ;D

Hi All,
Many of you will be aware of the two Indian takeaway webcams that are currently in use....

Maliks
and
East

There will soon be another. Maliks is opening another takeaway called Currys4u in Crewe. This takeaway will also have a webcam in the kitchen and opens on the 8th of August.

Mick

Hi All,
Just a couple of curries for last night.
Not too bad,
Cheers,
Mick


Chicken Vindaloo


Chicken Jalfrezi

Hi All,
Just some pictures of my last use of my tandoor.
Cheers,
Mick

Hi All,
For those who may not have seen this elsewhere.
The first kitchen that I was allowed to film in.
I hope you enjoy it.
Regards,
Mick

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