Hi All,

I am at the point where I can produce a passable Madras and Vindaloo.  I can create a Balti that is exactly the same as the Kushi restaurant (I Know it is because I have eaten there) BUT it isn't like the Balti served at my local BIR which I much prefer.

I have not yet been able to cook the whole range of BIR dishes using one base sauce and the same / similar method for each dish.  THAT IS MY AIM.  So I can not say that the forum has run it's course by a long way.

If anyone can create a wide range of BIR dishes using the same base and similar method for all of them, please post them and I would be SOOOOOOO HAAAAAAAAAPPY,

Cheers,

Blondie

Quote from: Admin on July 04, 2006, 11:12 PM

The simplicity of the process was amazing, the wok had a very small amount of oil added to it and was placed on one of those very large blue hot gas rings, the bottom of the wok sort of sits nicely inside the ring.  The chef then used his finger to throw in, Turmeric, Cumin, Coriander and chili powder, he then flicked a little water into the wok, flames and steam could be seen.

30 seconds later in goes the chicken etc and 1.5 ladles of gravy.
A good shake for 2 to 3 minutes and job done.....so fast, so basic.

Hi Admin,

I just wondered what dish this chef was prepairing, do you know or was it someone else's order?

Cheers,

Blondie

Hi Les,

Haven't tried it yet myself, but you never know.

http://foodgeeks.com/recipes/recipe/4176,mushroom_bhaji.phtml

I like the idea of torching the finished dish to get the Smokey taste.

Cheers,

Blondie

Hi All,

thanks CurryCanuck & Haldi for the recipes.  I will try both over the next few days and post findings.

Cheers,

Blondie

Hi Admin,

Thanks for the recipe.

It is the one that I normally use, but doesn't really have the restaurant taste.

You are quite right about the mango powder (I don't put it in) it adds a strange taste that I have never tasted in a restaurant.

Thanks anyway,

Blondie

Hi All,

Does anyone have a GOOD recipe for Bombay Potato or Bombay Aloo as some choose to call it.  I have tried many from recipe books and none even come close to a BIR type dish.

I am pretty sure that one of you clever guys must know how to achieve what I guess must be a simple dish to prepair,

Cheers all,

Blondie

Hi all,

I've said this before and I will say it again, the results I have obtained using the recipes from the Kushi book taste almost exactly the same as the food I have eaten in their restaurant.

It is obviously not to everyones taste, and I will say this again IT IS AUTHENTIC BALTI FOOD AND NOT BIR.

Cheers all,


Blondie

Hi Ray,

Come on mate, all us old duffers know that 2s 6d is equal to 12 1/2 new pence, DON'T WE?

cheers mate,

Blondie

Hi all,

back in the days of in2curry there was a woman there that taught Indian Restaurant style Cooking.  From memory, I think her name was Janet.  She claimed that one of the main ingredients used in her cookery was spiced oil, which I believe she taught how to make. Did anyone do the course with this lady? was it of any use? and the main point of this post, could the spiced oil be the way to get the taste without re-using oil many times?

Just a thought,

Cheers all,

Blondie

Quote from: raygraham on January 09, 2006, 11:40 AM

On the program Joy of Curry yesterday

Hi Ray,

I haven't seen this Joy Of Curry Program of which you speak.

Can you tell me where I can catch it please mate.

Cheers Ray,

Blondie