I was hoping to get another demo from a chef last week but hes since told us that he's boss has said he can't show anyone how to make curry as its more than hes jobs worth.  I don't wether thats true or just an excuse from him.  Another restaurant ive started going to has a window in the car park that looks right in on the kitchen so I will be peering through there over time and hopefully see whats going on 

Is that the FAQ site from uk.food+drink.indian newsgroup?

I just used normal cooking onions, it really didnt smell very pleasant and there was no taste to it that I thought would have.

Yeah it had a soapy taste I think down to the fact that the onion is blended raw and with the water all froths up.  I cooked it for ages until it was thick like bread dough and it was very green 

To me the final product didnt taste of much and thats exactly what I thought of it in the curry, nothing special 

I don't remember him from in2curry but then again if it was an emailed recipe I might not have been sent it.

Has a anyone tried making one of the currys from scratch using the red onion gravy, spice mix and onion paste?

I have just tried adding the "special" onion paste to my regular vindaloo and to be honest it gave it a funny tang, not right at all.  It maybe because I didnt make the gravy and the rest but the paste itself didnt taste anything special 

Quote from: Blondie on July 13, 2005, 03:36 PM
And as for there being "many" forums and websites that deal with restaurant style Indian cooking, I haven't seen many of them. Has anyone else?

There's a couple of curry and Indian cooking forums but CRO not included I have to agree with Natco they are lacking somewhat, especially in2curry.? Although in fairness to East End they don't promote themselves as a forum for restaurant style curry, it just ended up like that and I suppose if it wasn't for their curry chat page we wouldn't have this forum as it is now?

Quote from: Admin on July 13, 2005, 02:50 PM
I swear i have made that curry sauce before, i remember using red onions. ? That is definalty ripped from somewhere else.

Do you remember if its actually any good?

Who is the mysterious "M"? :

Its seems similar to Prashad with the separate boiled pastes but I don't think Ive seen this before, especially not the red onion gravy!

http://www.natco-online.com/acatalog/Holy_Grail.html


Also posted in the main curry chat forum, please post followup's here:

https://curry-recipes.co.uk/curry/index.php?topic=383.0