Hi ,Curryking
It look and sound very nice .
I will try it and let you know.
I liked the idea of roasting the spices.
Thanks
ghanna

Hi, Darthphall
Please tell me if you do fry the whole spices in oil or not,as well in what stage do you add the cumin seeds ?
Which cumin seeds do you use is it the black cumin seeds that usually used  in the biryani or is it the normal cumin seeds.?
Darthphall  all your cooking is simple and easy and very quick, i print every recipe you type.
Waiting for your reply
Thanks
ghanna

Dear ,Kathi23
Sorry i never heard about  Gosht niche.
Please tell me more about it may be i can get you more information.
By the way i got a lot of relatives in AUSTRALIA it is very nice over there.
Have a Good day
thanks.
ghanna

Hi , CURRYKING
They need to be roasted only lightly,not more than 2 minutes in high heat while moving them in the pan all the time
Please remember that during grinding their temperature will increase specially if you are going to grind them in an electrical spice grinder. (over heated )
Their taste is going to turn bitter and burnt if you did the combination of  roasting them for long time and then grinding them .
Please allow the spices to cool completely and then grind them.
I hope i helped
Thanks
ghanna

Hi ,ADMIN
Thank you very much for your e-mail today .
Thank you for this site you made a lot of people happy.
Cheers
ghanna

Hi ,all
I spoke to the restaurant owner today. During the lunch hour they open and it is like an open buffet.
I confronted him with all my worries.But in a very professional way  and without hearting his feelings.
He was shocked, he wanted me to tell him who told me all that? He thought one of the chefs or the kitchen staff, he was in a very bad mood,but kept talking to me .
He didnot deny any thing,he promised me that a lot of things is going to change.
He was very afraid that i am going to report him to the health inspectors.I will never do that it is against my nature and i told him that.
At the end of the day all of us want to enjoy the curries.We don't want to loose them.
I prefer to keep quite about the questions that i asked him for a simple reason there are some things  in there which is really awful and disgusting.
At the end of the day all of us are human and we do mistakes.
He said a lot of things is going to be changed from tomorrow one  of this things he is going to buy another  curry gravy pot i.e from tommorrow there will be 2 curry gravy pots in the kitchen.
I am very very happy for this achievement and i wanted to share this with you all.
I think that he only talked to me because he don't want to loose the money that he gets from ( business lunches, parties , business meetings   ......etc )  from my organization and other  organizations that  are linked.
I felt very sorry for him and tried to comfort him as much as i could , All of us are human.
Thanks
ghanna

By the way i only had chicken tandoori and salad today , it was very hard not having my usual,but fingers crossed tomorrow is another day.

Dear Pacman
Thank you
I am very glad to hear that such restaurant exist .
I wish that all  the restaurants become like that.
I love curries and i am addicted to it , i want to feel safe  when i am eating out specially when my family are with me.
But from what i heared i feel very bad about the whole experience of eating out.
I will be cooking and enjoying restaurant style curries at home, i know that i will be missing  that very special  taste , but tell me what else can i do ?
Could you please give me the names of these restaurants  ?
Thank you
ghanna

Hi Mark J
It is a very good point , just surf the internet and look at some of the Indian restaurant menues.
Very clever restaurant owners ?never mention the word vegetarian curries ,they always call the curries by their names, you know way ? Because if any trouble happen latter ?they don't want to face the hand of the law in this country.
Some innocent restaurant owners don't know this trick and call their curries vegetarian curries ,or may be it is vegetarian any way.
Thanks
ghanna

Dear George
The curry gravy always stays on top of the cooker it is never refrigerated,when the kitchen staff arrive at 4:00pm ?the first thing they do is boil the gravy , switch ?on ?the tandoor ?, start pre- cooking the chicken ,lamb and defrost the prawns in boiling water chopping the coriander leaves , onions,garlic, ginger.......etc, make the rice,defrost some onion bahja in the microwave, defrost some samosa ( may be some other time i will tell in details about samosa and onion bahja )
The gravy pot ?stays on ?top of the cooker say from midnight until 4:00pm the next day i.e for 16 hours or may be 2 or 3 hours less
No fridge will take the big pot ,it is really big.
It does not finish in one day ,may be 3-4 days
During the restaurant hours of business the kitchen is very very hot it can reach up to 100 F specially if the tandoor oven is on.
This is an idea about the kitchen

Thanks
ghanna

Dear Curryking
Honestly i didnot understand what do you mean in the first line of your comment, it starts woot!!!!.
Could you please explain it more clearly.
Thanks
ghanna