Hi Chris

If you want the type of chillies as the restaurant use which is the type sold in Indian grocers just buy a few and dry them on a rad or remove the seeds and put them in an airing cupboard for a week or two and then plant out, I must say I have had great success from packets of dried chillies, where I am SW France the summers are hot so they grow really well here just as wel as chillies are hard to get fresh and so expensive you would not believe!!!!!
I also grow lemon grass, corriander and ginger, but chillies are my favourite, purchased lots of different dried chilies last year so will have a large variety this year (fingers crossed)

regards

Hi Tempest

I have grown chilli plants from dried chillies so pop along o your local Indian shop and buy some dried chillies......simples tskkkkk!!!!

regards

fridgedoc

Hi All

read all the posts and watched the video, I have in the past worked in many a BIR not as a chef may I add but seeing as my father was a chef a lot has passed on to me, and I love cooking inc curry, right back to me working in the kitchens, I was a refrigeration engineer and as a lot of the work involved being there for 2 to 4 hours I saw a lot of what went on and believe me each chef in each BIR had his own way of doing things, yes lots of things where similar but I doubt if 2 where exactly the same, re the aluminium pans as stated best to buy in Indian shops and the reason they use them is cheapness and it's what they are used to in India by pure luck they also work well for what they want, BIR kitchens tend to be small with a table in the middle the cooking ranges (normally second hand) big old cast iron ones on one side and the refrigeration on the other side hence why I saw and learnt so much.

Hi All

What a great site wished it was about 40 years ago

That was when I first started making curries, nothing like what is available now!!!!
thought I was pretty good until I found out about curry base which was reasonable but nowhere near as good as now, used the Bruce Edwards base last Saturday and cooked for 15, Chicken Korma, Chicken Madras, Medium Pork, Pork Vindaloo (special request) and aubergine curry plus onion bhaji's and 45 samousas followed by Almond Kulfi, all went down a treat especially as 6 of the guests where French and had never tried curry before.
Still got a lot to learn (every time I know ALL the answers, some bugger changes the questions)and will be a regular visitor to this great site.

All the Best