You can here Greg Wallace now.... Cooking doesn't get tougher than this!

Of course its all open to interpretation but for me, the IG is affording me the secrets (which they still maintain are not secrets) of the food I wish to cook. Their food being the standard by which I judge all others.

Any differences in procedure and ingredients will prevent me from reaching the goal. So the IG mix is now the only mix I will use. That doesn't mean that other spice mixes are not as good, but using a different mix will not enable me to replicate the IG dishes.

I had chicken hearts in a curry once, they were actually quite tastey. But that was a different ball game all togther. Hehe, gerrit?

.....i'll get my coat. ;D

Joking aside, the ingredients look revolting but the finished dish disguises them well.

Welcome to the forum Misterboom. I have seen the paste's you refer to advertised and have been tempted, you will find some paste's in my fridge.

But for me now, I feel that using paste will not provide the insight into how it is done. Or rather, how it used to be done.

He's obviously got a genuine reason but it's anyone's guess. Perhaps he's got alot of happy cutomers that have asked for this or maube he's a YouTube junky? he'll certainly be getting some hits on YouTube, so perhaps he's see's this as an opportunity of some kind.

But I do find it equally bizarre that he doesn't show the 'proper' cooking process. I think it was his naan recipe I watched and thought to myself, that's not cooked as he's folding it up in the bag. Why do that? Anyone that knows cooking will spot this and anyone that doesn't and attempts his recipes will be put off, surely?

It will be good when/if he replies to CA stating his methods, at least then we will all know.

Did anyone watch tonight's episode?

They cooked for the Maharaja at the Umaid Bhawan Palace in Jodhpur. What a fantastic opportunity for three amateur chefs! They even asked for seconds on the main course too, well done to all three of them.

The Palace is is quite something.

SS, no need to apologise, its all good.

Quote from: Secret Santa on April 05, 2010, 07:28 PM
I have to disagree with Jerry, Mikka and axe as to the quality of this guys curries.

Please don't include me amongst his followers. I have already said I think he's very much New Wave, which I have explained to be a lazy approach to cooking BIR. All the dishes I have tried of his so far, have been poor. As much I have commented on and have not once rated any of his recipes to date. :

But I don't want to keep posting objectionable comments to his videos, like the mint sauce and onion chutney which I also think is poor. Horses for courses I guess.

Quote from: Razor on April 04, 2010, 06:00 PM
I have posted all the links now to the who kushi CTM, and you will see that they use both Mustard oil and english mustard.  They differ quite a bit.

Thanks for putting them up Ray. I'll see if I can find this oil, just for curiosity.

One of the things that going to the IG Kitchen has taught me, is just how much goes on in the back ground. The most important thing I have learnt, is not to make assumptions.

I like my onion cooked through, but you won't get the textural balance if it is cooked too much.