Quote from: Razor on December 26, 2011, 12:55 AM
Hi Julian,

Many thanks for answering the questions mate.  So just to be clear, are you using Rajah in the videos then>

Quote from: curry2gochorley on December 26, 2011, 12:43 AM
I'm From Manchester so could never support Man U!   

Tut tut tut, I'm an Audenshaw lad and have been a Red all my life (even when we were sh**) I go to most games but not away, not anymore.  That said, think I'll pay a visit to the City of Manchester council tax payers stadium, in Jan.  See if we can overturn that shocking 1-6 wollopin you lot gaves us


We just use Rajah mild madras in the mixed powder. The rest of the spices(corriander, haldi etc..) aren't always  Rajah. We make up our own blends too.
Joking aside mate, I'm loving what you're doing with the videos, and have bookmarked your webpage too.  Next time I'm on the way to Blackpool or camping in Croston, I may drop in to c2go

Ray

Thanks Ray for those comments. I do pop onto the site every now and then to see if anyone has any questions.

I have just launched a website(home jobby which my 14 yr old son helped me with!) have started posting recipes on there and will do that for all my videos. Also any question anyone might have I'll try to answer if you send it through the contact page.

Life is hectic at moment with our Takeaway, Youtube vids, 3 kids, wife(and oh yeh.. Man City matches..) I'm From Manchester so could never support Man U!   Might not always find time to answer the many comments on here will try from time to time.

Yes- I do use Rajah spices.  Yes do have some of my own blends(might do a video on those later?)
The garnishing the dish with garam masala/tandoori masala was a trick i learned from an indian restaurant chef-which is VERY effective!   For the best Garam masala read the review by me of Prashad on Tripadvisor.

Thanks for watching!

Julian

Hi there,

Thanks for watching the vids. Will be posting some more soon...

Bhuna:  There are 2 variations of Bhuna(that I have seen over the years) the one I demonstrate on the Youtube video which just used onion finely diced to create a thicker sauce and the other follow the same method but adds some finely chopped green pepper which adds a slightly different taste. The one I was taught(by an Indian chef) didn't use the green pepper and having made it both ways I prefer to do it without,  simply because it too close to Balti(balti has larger pieces of chopped onion & green pepper) At our place we sell more Bhuna than Balti. Sometimes simplicity works better!  I've found this with a number of curries.


Naan Bread: We do not have a tandoori oven at Curry 2 Go, we chose to opt for a chargrill because we do not cook Tandoori chicken. We cook our chicken Tikka & seekh kebabs on the chargrill and get better results. Tandoor ovens cook everything at about 450 degrees- which is great for Naan bread which cook in seconds but I have found they tend to dry your meat out if you are not carefull . On the chargrill we find our chicken tikka is moist rather than dry so prefer this method. With regard to naan bread it's true that you can't beat a tandoor oven but when we weighed it up(space restrictions too) we decided to do without, this left me with a problem as to develop a recipe that would allow stove top cooking for naan- I learned of a recipe from an Indian chef making them on the Tawa but he used a very wet dough mix, almost too wet- this is what we copied and it does actually get great results not quite as good as the tandoor but not far off and we and we sell more naan's that chapati's.

Madras: I read a comment that said,  "I used too much Garlic/Ginger paste?  Our Garlic Ginger paste is blended with a little oil & a little water(so may appear that I'm putting a lot in - there is a reason for the water & oil.  When I was taught(by an Indian Chef) to make Garlic Ginger paste he taught me that adding water stops the mixture burning in the pan which when your in service and have 3 curries on the go all at once and another 5 following can easily happen the water slows the burn  process and allow more room for error, and as you are no doubt aware  nothing will kill the flavour of a curry more than burnt garlic! Also, the water in the mix creates a sizzle when it hits the pan and once the sizzle stops you know that the water has evaporated and your now cooking the ginger and garlic. I don't brown the garlic in madras because the flavour is sharp but I do in garlic Chicken. The oil in the Garlic & Ginger preserves it.

Obviously, everyone may have their own method and prefer different results, I just judge by the response from my happy regular customers.

Hope that helps

Julian