CP

thanks for clearing that one up! 

I will now sleep at night again  ;D ;D

KP(V)

VL -

Not my buisness really, but I would suggest that it might be worth talking to them about the curries they cook at home and the differences to the ones they produce in the restaurants.

Maybe even invite them (and their families) around on a Sunday for a curry lunch that you all will contribute to, either in the cooking or preperation.

Building business links is usually a good thing in the long term. You may make a really good friend!!!

Just my 2P

KP(V)

Just wish we knew *where* it was.....

KP(V)

Heheheh.....no rush at all, just interested if it is not the Bhut or Naga.

KP(V)

IMO the taste does not come from chicken or any other meat. It might help if you are preparing a meat dish, but other than that it's not important.

I say this with conviction as my local BIR has both a normal and vegetarian gravey in the kitchen and either will produce 'the smell' and 'the taste'.

KP(V)

Quote from: Williammealyea on January 05, 2007, 11:26 AM
Yeah I did think it was too simple an option. I guess I will just have to throw out the washing machine and replace it with a tandoor lol.

YEsterday on the radio they were talking about the new 'self cleaning' clothes that are being made. Maybe the washing machine really could now be replaced by a tandoor (with industrial fire proof extract to boot). : : :

KP

Cory,

Seems like you and I have been duplicating effort over the last 20 years ;D ;D

I remember a chef once telling me to fry some garlic and ginger to add into the final dish. It should be finely chopped and added just before serving.

Other flavour enhancers for the final dish include,

fresh corriander
RAW garlic and ginger puree
Cumin powder
Tandoori marinade (you know, tandoori paste with yoghurt and other stuff)
Tomato and garlic paste

I have twice managed to replicate my local take away, but was merrliy pissed and can't remember a thing about what I did (maybe a good thing).
I have never got near the restaurant's I would like to imitate.

For me it's not about cooking at home instead of going to the restaurant. The restaurant has it's place in my social and eating life, but I do eat other things 

For me it is the knowledge and challenge that are important (as well as the fact that one day I may be living in a foreign country a long way from any indian restaurants, even bad ones! - there a quite a few on this site who are already in this situation.)

There are thousands of 'indain chefs' here and many of us have been into the restaurant kitchens and been shown things, but still we can't do it. Why???

If one good thing comes out of this it will be to de-mystify indian restaurant food and will likely increase the customers to their restaurants.

I say this because we had several cases here last year where BIR's were closed down by the EHO and this hit the local press on the front page. BIR's here suffered several drops in thier income after this. If they can dispel the suspicion that it is dirty or unclean techniques that produce the flavour then so much the better for them. Hiding behind a veil of secrecy is not something that is good for business. After all, what have they got to hide???

KP

If anyone will buy my king prawn tandoori sizzler, I can be a bonafide caterer. Just need some letter head and business card and I'm away.......!

(OK seriously, what evidence do they need when joining these places?)

So what's it called then CP? where is it from and where do businesses get it from?

KP

Is it the green or yellow one that the bir's use?

perhaps we should buy a big pot and split it up umongst ourselves and see what the results are. A big tub would last me years and likely be gone off by the time I get half way down the pot!

KP(V)