As far as im aware the oil and gravy will keep for as long as you need it, just don't freeze it while its still hot. ? I will freeze a whole batch and it will be used within a few weeks ?;D ?

I do now think though that the taste suffers a bit if you are using frozen gravy, the first couple of currys I made out of a fresh batch of gravy at the weekend were spot on. ?I made some sauces up last night and although nice were missing something and it could have been they way I cooked them but I think it was beacuse the gravy was frozen.

Do you know if they make all their currys using balti paste then?   

Quote from: PACMAN on March 02, 2005, 09:38 AM
am trying to get the jalfrezi to perfection then i will post it.

Looking forward to it 

Quote from: George on March 02, 2005, 09:59 AM
I know everyone doesn't agree with this, but I reckon 90% of UK Indian restaurant curries taste more-or-less the same, i.e. all Rogan Kosh dishes taste almost the same, all Chicken Korma's taste almost the same, etc. Throw in a Tesco or M&S chilled version in a blind test and it would stand out a mile.

I agree to a certain extent they are all similar but take the two restaurants near me, I have the vindaloo from both and one is a very hot tomatoey flavor while the other is not as hot or tomatoey and I'm sure theres a hint of nut?? Both very nice but slightly different and I think this is down to each chef having their own particular recipe for the gravy and vindaloo.

Have a look at the attached.

cK

Quote from: PACMAN on February 28, 2005, 05:36 PM
Trading Standards rules should be robust enough to get all the restaurant taste claims removed from their web site and the pots of sauce. It's as fraudulent as selling painted iron as gold. Claiming that taste is subjective should not be a good enough excuse, if any reasonable person can tell an immediate and significant difference. It's a shame these crooks will probably make quite lot of money with their scam.

What about Pat Chapman and Kris Dhillon, I wouldn't say ive made anything from their books that was "the" restaurant taste, close yes, but not right? ?

I made this last night and it was very nice.

I used my own spice mix instead of a packet curry powder and didnt add any precooked onions.  Im not a pathia eater myself but even I thought it tasted ok, a bit sweet for me so it must have been right!  I didn't have any batteries in my camera so I couldn't take a pic but it looked the business.

Cheers
cK

Quote from: Dylan on February 24, 2005, 02:28 PM
That's interesting. Both the chefs you saw added the tom puree before the base sauce. I wonder if it's significant?

Yeah I think it adds to the richness if the tom puree goes in early, fry it with the garlic/ginger puree just before adding the first spoon of base sauce.  I used to put tom puree in towards the end either bought puree or belended tinsned toms, i think the blended toms taste better but the puree gives the right colour. 

Quote from: Blondie on February 28, 2005, 09:46 PM
Just one thing that I found a pain and took me more time than I would have liked was fishing out the whole ingredients before blending.

Ive been there, spent enough of my time fishing out pods and stick.

You could add half a teaspoon of garam masala instead.

Quote from: PACMAN on February 28, 2005, 06:52 PM
I am fortunate enough to have a tandoori and have been taught tandoori cooking in 2 restaurant kitchens.

Did you get taught anything else while in the kitchens ?