Hi Josh

As a young lad, if someone would have told me, that when you grow up you will likely find yourself jealous of another persons cooker - I would have thought they were absolutely barking....

Superb pictures and report! hope to see more.

Cheers

Hi TT

Welcome

Interesting you should mention flavoured oil! - recently a number of forum members had some cooking lessons at an Indian restaurant. We asked the chef about the use of such oils. He said he knows of chefs that did use it but he has never done so, and therefore was not able to show us.

So you make your base gravy with an abundance of oil and then re-claim much of this to start of your dishes with?

Cheers

Quote from: Wickerman on March 25, 2012, 07:19 PM
What a brilliant thread!
Excellent work to all involved.

Totally agreed - splendid effort chaps!

Regards

Hi Colin

Some people & restaurants go to quite a lot of trouble to pre-cook their potatoes.

I remember a post on this forum by Curry Barking Mad where he shows photos of pre-cooking in a restaurant using the same method as described here - https://curry-recipes.co.uk/curry/index.php?topic=7825.msg68452#msg68452 - unfortunately cannot find that link now.

If you are not able for what ever reason to go to this much effort, then potatoes boiled in salted water with a little turmeric are a more than reasonable effort and still very enjoyable. Just remember to very slightly under-cook them so they do not disintegrate into your curry!

I always find I need to keep testing the potatoes every 30 seconds with a fork near the end of cooking, fine line between too under and over cooked!

Cheers

Hi Mick

Hope it all goes well for you!

What sides and / or rice are you doing?

Cheers

Hi Stephen

Great idea indeed!

How many sittings would you plan to do in one evening? probably best to start modestly and see how it goes with perhaps one?

A factor that would concern me if I were in your position is dealing with a possible unwanted guest, drunk or anti-social bad apple etc. Just something you might want to make a kind of contingency plan about how you would deal with the situation.

Also make sure you have liability insurance up to the eye balls in case one of the diners decides to have an issue with something.

Its a sound idea and who knows where it could take you!

Cheers

Hi Jerry

Do you make Madras much / ever?

ChewyTikka's madras is highly regarded and a personal favourite: https://curry-recipes.co.uk/curry/index.php?topic=5634.0

CHeers

Hi CH

Sorry, not sure about the particular brands you are asking about, but just in case wondered if you would be interested in any Tilda pure original basmatti rice?

I don't know if all Sanos are doing this deal but the 2 near me are selling 4Kg bags half price. Think they are down to 5.99 or something like that.

It certainly does make lovely plump separated rice!

Hi Everyone

AFAIK, the vinegar based mint sauce is the type of mint sauce that is generally used. It is the type I use myself and also the type that was used by Az in the Zaal restaurant cooking lessons.

Disclaimer: I am not saying that all chefs, establishments, recipes etc. will require this. But if its used by Az in his Tikka and I have used it to great success the countless times I have made Blades Tikka - then it can't be far wrong, if indeed it is wrong. There, that should hopefully cover it




Cheers

Hi Rich

I really think that is very... oh I lack the words, but making your own fresh dried mint, that is very splendid.

Nice one!