What a load of tripe 

Seriously though if this is really added in to the gravy how can they sell a vegetarian curry?

Ive seen takeaways that make their gravy up the night before yet other resturants I know for a fact make it the afternoon before the night its going to be used.? The thing is the quantities of curry that they make with the gravy would suggest that its not going to be around for days at a time and that the fermented taste comes from putting old oil and dirty spoons in the gravy pot?

He didn't bring anything with him when he came round I told what I had and he said thats fine, as I said in my original post he even used my spice saying that'll do.? He didn't go into detail as to why we can't reproduce it at home but I'm gonna ask him next time I speak to him.?

The curry he made when he was round, as Ive said before the first taste wasn't there but I put this down to it just being made, second and third tastes definitely had a hint of "the taste".? I do think a lot of it is down to technique, he knew exactly what to put in from sight alone, he didn't measure anything, this to me rules out the fact that were a small amount out of anything.

Have you tried making the base and curry that I posted?

I can tell you now I wasn't lied to, for one the guy that showed me doesn't even work in an indian restaurant anymore he said he might go back to it one day when hes kids are older but why does he care if I know how to make up a similar curry to him at home?? Its not he's livelihood and im certainly not going to stop him earning money from it in the future!??

Another reason I know the bloke is genuine is why would he offer to come round my house and show me!? Why not just fob me of with some half baked gravy and vindaloo recipe and then go laughing to all his chef mates??? He gave up hes time to come round and show me, why?

Quote from: George on April 06, 2005, 02:03 PM
why nobody has made money from a genuine Curry Secret book which really works, or from cooking lessons which enable us to produce curries identical to the best of a curry house.

As said before, you can't without actually setting up and running a full on indian restaurant out of your kitchen!!?

Pete try leaving the base in the fridge for a couple of days and then make the vindaloo exactly has specified in my recipe and see if thats any different.

cK

Quote from: George on April 06, 2005, 11:06 AM
I respectfully suggest that he's having you on. A restaurant kitchen is walls, floor and ceiling with certain equipment, methods and ingredients. It must be perfectly possible to recreate it 100% at home.

Says who?? No disrespect intended but have you spoken to any restaurant chefs that have told you that you CAN replicate it exactly at home and if I was lied to how come what I was shown was almost identical to what Pete was shown a year or so ago??

Quote from: George on April 06, 2005, 11:06 AM
The chefs almost certainly know 'the curry secret' but they are not letting on.

So your suggesting that every single restaurant chef in the country are sworn to some pact to take "the curry secret" to there graves??

The amount of oil, ghee and salt should be enough to tell you its not the most healthy of foods. 

He did say that to me though, that you can't reproduce it at home, he even tried himself and coudln't do it exactly the same.  The vindaloo ive been making with that base IMO does have an element of that taste, yes its not as good as some restaurant currys ive had but its better than others and I would put money on that. 

How did you make the curry Pete?

Nice, I panicked then, I thought we had an in2curry moment and lost 4 months of posts 

Its true and i think mainly because its unhealthy and they prefer authentic curry, thats what more than one chef has told me.