Quote from: DalPuri on February 10, 2013, 02:44 PM
Mick, Have you cooked or been involved with AIR curries since you started your own BIR?
And if so, how would you best describe the difference, if any?

Cheers, Frank. 

p.s. That Naan looks perfect!

Hi Frank

My only "involvement' with AIR curries is the fact that I have lived down under since 1996. I was pretty upset with the standard of curries generally available down here. There are some good places around, but not like back home. i couldn't believe my luck when I stumbled across this forum, and couldn't believe the results that I was getting when cooking this food. we have fed it to LOADS of mates and they all said that we should open up a shop .............and well, basically, that is what we did.

I am not a chef, I'm a plumber, but I am really enjoying the change. We have massive debt, i work about 80 hours a week, and I haven't been paid since we opened in early November.

But, hopefully, it will all come good. Any profit we have made has all gone back into the business to buy things we need. We have had very quiet spells, which are worrying, but i'm sure we'll do OK. Word seems to be getting around.

On our night off (tuesday) we occesionally go and check out the competition, and we are still mostly disapointed.

So, to answer the question mate, I haven't really cooked AIR. I understand it is based on 3 or 4 base gravies, rather than our "one pot". There are some good places around, and some average ones.

Overall to my taste buds BIR wins hans down

This is the recipe (taught by Raj) that we now use:

this makes a large pot (about 16 litres) so you will need to scale it down

- 4 tbsps Coriander powder
- 4 tbsps Cumin powder
- 4 tbsps salt
- 2 tbsps Cardamom powder
- 2 tbsps chilli powder (kashmiri)
- 1 tsp hot chilli powder
- 1x3kg tin tomato paste (catering size like you buy in cash and carry)
- 1x3kg tin tomato puree

- Pour about half a litre of oil into a heavy bottomed pan and heat.

- Make a paste (with water) with all the spices and salt and add to the oil and cook

- Add tomato paste and puree. Then add about half as much water (ie one 3kg tin of water) and cook this until oil rises to the top.

- Add 500g butter. keep cooking until the mixture has thickened.

This is basically it. When we get an order for butter chicken, we add 300ml of this mixture to a pan, heat it through, then add a good dollop of cream and heat through, then add chicken tikka and heat through.

Serve with flaked almonds, coriander and a swirl of cream.

Thanks again CA.

Once again, as I've said before, if I can share ANY knowledge, i will. I did post the seekh kebab recipe as promised, but nobody seemed interested, so i haven't bothered since. Plus, i don't find this forum as easy to navigate as the old one, it's all a bit confusing.

I will get Raj to write down his tandoori chicken mix and post it. it's very nice, but maybe it needs a tandoor to get 'the taste".

Oh and I have an Aussie butter chicken recipe too if anyone is interested. TBH, I've had better butter chicken, but it is still pretty good.

Wow.

Thanks fellas. I am glad that the food was acceptable.

It was great to briefly meet you both. Apologies for not really being "with it" I was very tired after a very busy saturday and Friday. I'd been working 14 hours per day for those two days. I'm not complaining though....i love it.

I wish you had made us aware of who you were first though, as you would not have been paying for the food. Next time.............

My night off is Tuesday, so if you fancy meeting up for a curry or beer or both somewhere, just say. I'd be well up for it, i can pick your brains further..lol

Thanks for trying us out, and hopefully see you both soon. Glad you liked the naan. This is the recipe that i posted on here a few weeks ago. I was always a garlic naan person, but now, I only have plain naan...it's fecking gorgeous. the garlic ruins it for me now....

This was my supper last Friday night.

Plain naan with chicken Punjabi Masala:

Is Joe Blob on here yet?

very true mate.......very true

Sorry to be different, but i really can't see why you people like this. I find it pretty dull. Tried it a few times thinking it was maybe me, but....really sorry it's horrible.

Hi mate

Why do you say not to use turmeric to colour the rice?

I know plenty of people that do. I think it's a personal preference. Personally I'd rather use a spice than a chemical concoction anyday. just a thought......

I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ........

Quote from: getonthegarabi on December 24, 2012, 06:37 PM

Quote from: Garabi Army on December 24, 2012, 06:00 PM

Quote from: Cory Ander on December 24, 2012, 03:39 PM
You're right, great looking curry and LOVELY looking chips too! 

PS:  To put things totally into perspective, how hard is it to cook realy good chips!?  Bl**dy hard!

Yeah, it can be if you go by the top chefs, triple cooked chips? what's all that about? 
Medium sized chips, not too thick, and a cheap olive oil, sprinkle of salt, ... sorted 

Cheap olive oil?  A proper chip requires fresh quality spuds and a good quality sunflower/vegetable oil, or beef dripping.  It needs to be very hot.  The moisture of the chips also needs to be removed as much as possible before cooking.  Lay the chips out on paper towels and agitate them, vigorously.  Them, more paper towels.  As my mum told me, if you dont, the chips will be soggy, and it will also ruin the fat.  You are spot on about the fancy TV chefs.

Rob 

Or lard. That's what I was brought up on.....lol

All the best to all of you