Quote from: John on December 08, 2005, 11:44 PM

Quote from: raygraham on December 08, 2005, 10:27 PM
It?s also a technique which rather pre-dates the Balti culture, which is a comparatively new restaurant cookery technique.

Are they saying that this technique was used before balti arrived one the scene ?

Hi John,

I took this comment to mean just that.
It seems to be saying that the use of re-claimed oil has been around a long time ( longer than Balti cooking itself ) and that Balti is a relatively "new invention" not using the re-used oil technique.

From my own point of view I am still a bit mystified when this Balti fad came into being or exactly when and where it was invented. I can't put my finger on when it arrived in Britain, it seems to have been around a long time now. But it is apparent nearly every restaurant you look at carries the "Balti" logo either on the shop front or plastered all over the menu.
Maybe it materialised as an idea to increase otherwise flagging sales and introduce a new modern product to breath some new life into the curry restaurant trade.
Might be interesting to try and find out the history behind it all.
Whatever, it's certainly here to stay!
Ray

Hi All,

I contacted the Kushi Restaurant via e-mail about the question of the use of re-claimed oil in the final curry dish.

I have asked a number of questions since recieving the book and each and every one so far has been very promptly answered so I can only say "Thank's Kushi" for that!!
I also sent them a photo of the finished dishes I made which I also posted here and they have added them to their website.

My latest question has been about the use of re-claimed oil in the final dish and they have written their answer below. I think it makes an interesting read so have included all they have written to me.

My original e-mail said...................


Hi Andy and Mohammed,

I have just seen my Balti and Patia photo in your help and support section and it looks great, thank-you for using it.

I do have a further question which I hope you may answer.

It is " when you cook in the restaurant do you use fresh oil in each dish or do you use oil that has been taken from previously cooked dishes that has the flavours of the curry infused in the oil?
I have heard that oil added from previously cooked dishes gives a more authentic restaurant style flavour and wonder if I save some oil back from a previously cooked meal or from the base sauce this might enhance the flavours of the next dish I make. Can you offer any advice for me? I am going to try another two recipes from the book this weekend.

Regards

Ray Graham

Keighley, West Yorkshire

The reply was..................


Dear Mr. Graham,

Thanks for your email - and thanks again for the photo, which is great!

In terms of the 're-using oil' question, we've had a couple of other queries about this - as it's clearly a technique used by some curry restaurants.? However, it's not a technique Mr. Haydor uses in his restaurant due of customer demand.? One of the hotly-debated differences between Balti and traditional curry cookery is the issue of Baltis being "fresher" - and using 'clean' oil gives that end result.? (Although there are, no doubt, Balti restaurants, which DO use re-use oil.)? Below, I have copied part of a reply which we sent to another reader who asked just the same question about oil re-use, which I hope is useful to you.?

Having said that, there's nothing wrong with trying it yourself (using extra oil in the base sauce or finished dishes), and keeping some back for future dishes.? You may find it makes the result even better for your particular taste.?

I know that's not the most complete reply in the world, but I will look into this more over the coming months, and I'll let you know what I find out.

I hope that helps - (to a certain extent!)

All the very best, and good luck with future dishes.

Kind regards,

Andy Holmes
Authentic Balti Curry


This is the extract from a separate query about using extra oil to re-use in future dishes..............

"The technique of using a lot of oil in base sauce is not one which Mr. Haydor uses in his restaurant, simply because of customer demand, and that?s what we?ve tried to reflect in the book. It?s also a technique which rather pre-dates the Balti culture, which is a comparatively new restaurant cookery technique.
From personal experience the use of this technique varies from restaurant to restaurant, and in various parts of the country. Because of the fact Mr. Haydor doesn?t use this technique in his restaurant, it wouldn?t be right for him to recommend how to do it ? but what we would recommend is that you experiment with it ? just to satisfy your own curiosity.
It sounds like you?re quite a confident cook, and it?s the best way of learning!"

So there you have it folks. Hope this sheds a little more light on things for us all.

I don't know who this last reply was sent to but I wouldn't mind betting it was one of us from the cr0 site!

Anyway, I have sent a thank-you to the Kushi for their advice who seem on the face of it to be fairly willing to offer some help and advice.

I think it now perhaps clarifies for us that re-claimed oil is certainly used as a "taste enhancer" in some restaurants. It also clarifies that "Balti" varies in tastes and techniques from the "BIR" methods and should now be accepted as having it's own deserved? place in the recipe books in it's own right.
The Kushi Book is a "Balti Book" and as such has differences to the taste's we want to achieve.
It suggests there are variations in taste dependant on style and location so our site members may all be experiencing different tastes to one another which make's the task of finding the answer even harder, if indeed a general answer exists.!

But whatever the answers are it is clear that the curries we all enjoy are so very diverse in their preparation, methods, techniques and tastes that we have all got such a lot of information to go at and a lot more to come before we are all satisfied we have reached that ultimate goal!

Definately "food for thought" !


Regards

Ray G

Hi All,

I contacted the Kushi Restaurant via e-mail about the question of the use of re-claimed oil in the final curry dish.

I have asked a number of questions since recieving the book and each and every one so far has been very promptly answered so I can only say "Thank's Kushi" for that!!
I also sent them a photo of the finished dishes I made which I also posted here and they have added them to their website.

My latest question has been about the use of re-claimed oil in the final dish and they have written their answer below. I think it makes an interesting read so have included all they have written to me.

My original e-mail said...................


Hi Andy and Mohammed,

I have just seen my Balti and Patia photo in your help and support section and it looks great, thank-you for using it.

I do have a further question which I hope you may answer.

It is " when you cook in the restaurant do you use fresh oil in each dish or do you use oil that has been taken from previously cooked dishes that has the flavours of the curry infused in the oil?
I have heard that oil added from previously cooked dishes gives a more authentic restaurant style flavour and wonder if I save some oil back from a previously cooked meal or from the base sauce this might enhance the flavours of the next dish I make. Can you offer any advice for me? I am going to try another two recipes from the book this weekend.

Regards

Ray Graham

Keighley, West Yorkshire

The reply was..................


Dear Mr. Graham,

Thanks for your email - and thanks again for the photo, which is great!

In terms of the 're-using oil' question, we've had a couple of other queries about this - as it's clearly a technique used by some curry restaurants.? However, it's not a technique Mr. Haydor uses in his restaurant due of customer demand.? One of the hotly-debated differences between Balti and traditional curry cookery is the issue of Baltis being "fresher" - and using 'clean' oil gives that end result.? (Although there are, no doubt, Balti restaurants, which DO use re-use oil.)? Below, I have copied part of a reply which we sent to another reader who asked just the same question about oil re-use, which I hope is useful to you.?

Having said that, there's nothing wrong with trying it yourself (using extra oil in the base sauce or finished dishes), and keeping some back for future dishes.? You may find it makes the result even better for your particular taste.?

I know that's not the most complete reply in the world, but I will look into this more over the coming months, and I'll let you know what I find out.

I hope that helps - (to a certain extent!)

All the very best, and good luck with future dishes.

Kind regards,

Andy Holmes
Authentic Balti Curry


This is the extract from a separate query about using extra oil to re-use in future dishes..............

"The technique of using a lot of oil in base sauce is not one which Mr. Haydor uses in his restaurant, simply because of customer demand, and that?s what we?ve tried to reflect in the book. It?s also a technique which rather pre-dates the Balti culture, which is a comparatively new restaurant cookery technique.
From personal experience the use of this technique varies from restaurant to restaurant, and in various parts of the country. Because of the fact Mr. Haydor doesn?t use this technique in his restaurant, it wouldn?t be right for him to recommend how to do it ? but what we would recommend is that you experiment with it ? just to satisfy your own curiosity.
It sounds like you?re quite a confident cook, and it?s the best way of learning!"

So there you have it folks. Hope this sheds a little more light on things for us all.

I don't know who this last reply was sent to but I wouldn't mind betting it was one of us from the cr0 site!

Anyway, I have sent a thank-you to the Kushi for their advice who seem on the face of it to be fairly willing to offer some help and advice.

I think it now perhaps clarifies for us that re-claimed oil is certainly used as a "taste enhancer" in some restaurants. It also clarifies that "Balti" varies in tastes and techniques from the "BIR" methods and should now be accepted as having it's own deserved? place in the recipe books in it's own right.
The Kushi Book is a "Balti Book" and as such has differences to the taste's we want to achieve.
It suggests there are variations in taste dependant on style and location so our site members may all be experiencing different tastes to one another which make's the task of finding the answer even harder, if indeed a general answer exists.!

But whatever the answers are it is clear that the curries we all enjoy are so very diverse in their preparation, methods, techniques and tastes that we have all got such a lot of information to go at and a lot more to come before we are all satisfied we have reached that ultimate goal!

Definately "food for thought" !


Regards

Ray G

Quote from: DeeDee on December 08, 2005, 05:54 PM
Tandoori King Prawns with Cukey Raita (Nice one Ray! Is Tandoori King Prawn Marsala in KD's the same?)

Hi DD,

Any ideas where we can all get a cheap plane ride out to NYC cos if you do you might see 300 of us turn up for a platefull!! Have you got a big enough pot??

I was thinking more of using the recipe I made from the Balti Kitchen DVD which is pretty damn good only using King Prawns instead of Chicken.
Can you get Tandoori Masala Powder?
If so marinade Prawns ( fresh uncooked is best ) in this, per packet instructions with yoghurt and some lemon juice then hot oven bake for about 5-7 mins ( not too long or Prawns will dry out ). If prawns are pre-cooked then only oven bake for 3-4 mins.

Then use the K.D. base ( if that's what you have ) about 1 1/2 cups in a frying pan, add 1 Tbsp Veg oil to the base, 1 Dessertspoon Plain Yoghurt, 2 Tbsps Single Cream, 1 Teaspoon Concentrated Mint Sauce, Pinch Deep Orange Food Colouring and a quarter of a block of Creamed Coconut. Bring to a simmer. Add Prawns and chopped Coriander, stir for 1 minute and serve.

Onion Bhaji's

These are nice and from the e-book "Secrets of The Indian Restaurant Curry" which I believe happens to be an American book!

1 Large onion, fine sliced
4 ozs Gram Flour, sifted
3 fl ozs Water
1 Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Garam Masala
1 Tbsp Chopped Coriander
2 Pinches Salt

Add water, spices and salt to the flour and mix to a stiff batter.Add fresh coriander and onions and mix well. It should drop sluggishly from a spoon.

Drop 1 heaped Tbsp of mixture into very hot oil and fry for 3 mins. Press flat with the palm of your hand ( careful it's HOT! ). return to the oil and continue cooking for 2 mins or until golden. Drain on kitchen paper then serve.

Have a nice time, just jealous I can't be there!

Ray




Ray

Right then,

Thanks again George, CK and Mark J,

Here is my attempt following your instructions.



Sorry it's the same old photo but if successful at least it has shown me the way.


Ray

Hi DD,

Super pics and it looks really appetising. Just needs a bit of indian music in the background as well!

For your menu how about Poppadoms and Pickles, Onion Bhaji's, Tandoori King Prawns with your Raita, Cauliflower Pakora's, Veg Byriani, Prawn Patia, Chick Pea Tikka Masala, Garlic Naan's and a bucket of Cobra to wash it all down with. Lots of starters and two main dishes will keep everyone happy.

Most of these can be derived from the basic KD base.

Ray

I tried attaching a picture by pasting the url that was generated on the imageshack site as George suggested in the previous post but must have pasted it wrongly.

It is just a matter of trial and error as I am sure it has a simple solution.
I wonder why the facility on the site doesn't accept photo files any more?

Ray

Oooo errr! Iv'e done summat wrong!

See I told you!

Will try later cos I gotta go to work!

Ray

Hi George,

Like this!?



Sometime's the obvious isn't obvious, especially for computer illiterate's like me.

Thanks for the help.

Ray

Hi George,

So how did you manage to do that then?

Ray