Thanks guys.  Brilliant vids Chewy. Made some last madras sauce last night.  Result!  I will post a pic in the piccy section.

Rob 

Yet more from Ali. 3 part vid on chapati making and this one using the same mix for their paratha.  I can see me botching chef Imrams dough rolling technique though.  Looks a bit tricky!  Lovely looking paratha.

How to Make Paratha-Indian Restaurant cooking-Chef Imran- Abbots Langley Viceroy

Rob 

Hi chaps.  Is there another link for CTs madras vid anywhere?  I cant get the one in the first post to run.

Cheers

Rob 

Quote from: stevejet66 on December 12, 2012, 07:26 PM

QuoteI question whether we're really being told the whole truth or anywhere near the truth in the videos.

George, i think exactly the same, im 100% correct that we are not seeing the real deal, ive watched that many videos, recipes/books plus tons of money spent and all turn out more or less the same, we had a takeaway tuesday night and my curry didnt  taste nothing like the takeaway one, i'll repeat myself untill im blue in the face any video with a bir name, ie zaals, viceroy, currys 2 go are all for there own free publicity. if these were the true recipes we wouldnt need this website anymore. We will claim victory!

I appreciate what you are saying Steve, but I think it is more to do with the chefs experience, overall skills, and flair.  Look at the state of those chips you made in one of your earlier posts.  All wrong greasy limp looking things.  For the right result. Ingredients:  maris piper potatoes and fresh oil.  Technique.  The chipped spuds need to be as dry as possible before frying; pat them down with a paper towel. The oil needs to be at the perfect temperature.  It takes practice to make proper chips. 

Rob 

Ali has posted a few more vids.  This one is on base (20 kg onion):

December 11, 2012 8:05 PM

Another shows the end end result.  There is also a new G/G paste (bucket) vid.

Rob 

Like!

Rob 

Made Chris' SIG chicken last night.  Very pleased with the result.  But I am in danger of curry/garlic overload.  Since my last post I have made and consumed 8 dry fry saag bhajis.  Also ordered from a new local TA tonight.  Methi Gosht (first time I have tried one; it is awesome!) and a chicken vinders, plus egg fried rice and garlic naan.  One of my kushi kebabs to start.  And I'm off out for more tomorrow!

Rob     

Quote from: DeadBeat on December 05, 2012, 09:10 PM
Thanks for the reply! Think we'll defo try this.

He he, I made a living playing in punk bands, so it's done me ok for the last few decades ;-p

Birmingham Ballroom this Sat looks to be a belter if you're into that thing.

Good stuff.  I used to be into it big time.  Siouxsie Sioux, and The Clash were my favs.  Saw them many times back in the day.  I am too old now, and a prog rock fan.  Hope you have a good time at the kushi.  I am no expert, but you can a lot worse in Birmingham, for sure!

Rob 

Quote from: DeadBeat on December 05, 2012, 03:48 PM
The wife adn I are in Birmingham this weekend for the big punk all dayer at the ballroom. Definitely want to try a Brum BiR whilst there...would you recommend this place for a sit-in meal on Friday? OR somewhere else?

Not had a sit down at the kushi yet, but intend to do so, with the missus.  Had three TAs so far and all have been very excellent, vastly superior balti to (almost) anything I have encountered in Birmingham, since moving here from Manchester some ten years ago.  Couple of things.  If you are into really hot curries then it would perhaps be an idea to specify this when you order.  The madras and vindaloo strength dishes I have ordered have been on the mild side.  So, the vindaloo was more like a madras, heat wise, I felt. Still superb though!  The kushi is not licensed to sell alcohol; you can however bring your own. There is also car parking at the back of the restaurant.  I have used the Lidl spaces opposite for my TAs. If you go would be interested to hear your thoughts.  Always good to have a second opinion.  I will be back on Sunday for another TA.  Btw, I thought punk was as dead as disco?

Rob 

Quote from: Salvador Dhali on December 04, 2012, 02:13 PM
You're dead right about the demise of the saag bhaji, though there are still some places that knock out a blinder. On which point, well worth visiting (or revisiting) CBMs excellent Little India footage to see a true exonent of the dark art of saag bhaji at work: https://curry-recipes.co.uk/curry/index.php?topic=8196.0

Yes, watched part 1 so far.  Almost spilled my cuppa when that lovely looking bhaji hit the deck! Will watch the other parts later.  Have to go to tesco and get some frozen leaf spinach.  Had some defrosting this afternoon, but just noticed they are chopped spinach blocks. No good.  Chopped as in chopped up fine, like sawdust.

Rob