Quote from: Peripatetic Phil on October 26, 2023, 10:40 AM


Incidentally, the word "giblets" is something that I so rarely type that I have not once, while typing this comment, been able to type it correctly at a first attempt — each attempt comes out something like "gliblets" ...

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** Phil.

Gliblets, those witty little bon mots that you can never remember the next day.....!

how restaurants price things out in the US: 30/30/30/10

30% of the cost is materials
30% labour
30% overhead
10% profit

Allowing for restaurants getting better deals due to bulk, the implication is that you should be able to replicate that 20 quid curry for around a third of that price, or around 6.50 to 7 quid.

If someone is acquainted with this level of detail of pricing in UK restaurants I would appreciate their input.

I make no allowance there for you bulk buying, taking advantage of sales or discounts, etc.

context?

Quote from: Secret Santa on September 23, 2023, 10:09 PM

Quote from: bhamcurry on September 23, 2023, 01:35 PMthe problem is a texture rather than moisture problem ...

Ah right, that makes more sense. I wonder if this this is similar to people who think coriander leaf is the bees knees while others can't abide it, saying it tastes like soap. In other words no matter what you do they're going to detect something that most other people won't so there's no winning.

Oh, and back to your original question, the obvious red lentil curry is dhansak. Have they tried that? What did they think?

I like dhansak, wife and kiddo not so much. I am going to try making a curry lentil soup at some point just to see if it's an inherent texture thing!

Quote from: Secret Santa on September 22, 2023, 09:29 PM

Quote from: bhamcurry on September 22, 2023, 04:06 PM
My wife and son don't like tarka dal - they find it "too dry".

Not being funny but just add water. Any daal can be thick like paste or thin like watery soup, it's just down to the amount of water you add. Can't help feeling I'm missing something in what you want though as the solution is too obvious.

I've tried that, they still say it was "too dry". Darn near soup, "too dry", which implies to me that the problem is a texture rather than moisture problem, hence looking for a lentil curry idea 

thanks, George 

My wife and son don't like tarka dal - they find it "too dry".

I was wondering if anyone had suggestions for a lentil curry that I could cook instead of tarka dal?

Quote from: mickdabass on September 19, 2023, 04:41 PM
Ive made the Dishoom Biryani a few times and really enjoyed it , but this recipe looks even better. I will give it a go this weekend I think.
Thanks for posting bhamcurry

Regards

Mick

It was recommended by my wife's Indian colleague. That's when you know it's good 

I was ambiguous, Phil - watched the video, transcribed, spent around 90 minutes making the biryani!

George, my wife's colleague made it with bought biryani spices. That'd cut about a third of the prep time off right there.

It's not as fast as a BIR-yani, but it's way faster than the old fashioned way!

https://www.youtube.com/watch?v=uygb9O-MDPw&ab_channel=YourFoodLab

Subtitles on, unless you understand Hindi. Took me about 1.5 hours start to finish, but that included waiting time and making the Biryani Masala. Next time I make it I'll be faster.

Makes a nice medium - hot biryani, if you want a milder one you know what to cut back on.