hi, ADMIN
may be he was not telling me the truth when he mentioned fermentation, i don't know .
thanks
ghanna

hi,all
the taste in the curry that all of us looking to produce at home,Indian chefs and staff don't like and will not eat or even put in their mouth.
a friend told me this. is this true ?
why  they do not eat the curry that they made themselves ?
i am very surprised ,does any one know the reason ?
thanks
ghanna

hi,all
i just finished a  chicken tikka masala, i followed MARK J idea of  adding creamed coconut to the curry . it was fantastic, it made it more creamy and gave it a nice not over powering coconut taste.
please try it.
thanks
ghanna

hi,all
in  every restaurant and takeaway i have been to , i tasted that special  missing taste  that all of us are looking for .
there is some variation  of course , the  restaurant version  is more  stronger than the takeaway, but both has the taste.
i cannot describe enough how lovely is this taste ,it is some thing out of this world .
i wonder if we ever will know how to produce it, i tried and tried for ages but i couldnot.
what are they doing to produce this beautiful taste i don't know.what are we doing wrong ,i don't know
thanks
ghanna

hi,ADMIN
yes you are right ,this is nature.it will ferment badly until all the sugar in the onions and tomato is finished.
but in the restaurant they keep the gravy hot all the time they are cooking, only at night they will switch off the fire .
did you leave your gravy all the time cold on top of the cooker ?
please come back and tell us.
thank you for doing this experiment  in behalf of all of us, it is very nice to know what will happen if we leave the gravy out for 3 days.
   could you please tell us what other things did you notice  in the gravy  i.e  texture, colour, smell .

thank you in advance
ghanna

hi,Barry
thank you
ghanna

hi,
i don't know . sorry
if you did know ,can you please come back and tell me ?
thanks
ghanna

hi.
i heard  it is very lengthy and difficult procedure.
main ingredient is split pea , they make it into a dough ,but because there is no gluten in this dough they use a  special kind of machine
they add a spice blend ( every maker got its own ,and will not tell the other or any one else ).
garlic , chillies , black peppercorns can be added if there is a market for them.
they make them into thin disc's and they dry them by spreading them on the floor of a big yard under the sun.
this is what i know, i hope i helped
thanks
ghanna

hi,all
i tried  with the owner to let me watch the whole procedure of  the curry gravy making (4 hours )as i have been told but he refused with a lot of excuses (don't want to waste my time , kitchen very hot , chef will not accept , i am going to be in tears because they peel  and cook a lot of onions, my clothes will smell bad .........etc )
i tried to convince him of bringing my curry gravy and the chef cook me a meal from it and i will pay for it (.i wanted to know if the high heat factor is true or not ) ,guess what was his answer no.. no it is against the health and safety regulation we cannot do that
may be some one else can  try with their restaurant or takeaway, i will not loose hope  i will try again.
thanks
ghanna

hi, all
any one tried any of these two recipes ?
thanks
ghanna