Hi Stephen,

That's more like it, but the ones around here (Manchester) a lot redder (just like our football fans )

Ray ;D

Axe,

Didn't see it mate, will get it on catch up.

Ray

SS,

I've no idea?  He's making no money out of it, potentially damaging 'Dial a Curry's' reputation, and doing his own rep no good.

I'm beginning to wonder if he actually is the chef there or not.  Does he own the place?

Is it some elaborate advertising campaign whereby he thinks anyone visiting the north lakes or Cumbria, will seek the place out?

If he really wants to spread the 'gospel according to Dipurajah' why doesn't he just do a book?

I really can't fathom this out?

I feel pretty awful slating the poor guy like this, if he is doing it all for genuine reasons, but there is no logic to whatsoever!

Ray

Hi SS

Quote from: Secret Santa on April 05, 2010, 10:12 PM

Quote from: Razor on April 05, 2010, 08:47 PM
I just don't trust his 'cold cook' method.

I thought he was just doing that because it was a short demo. I'm not so sure now. Does he really use that same method to cook the curries...I really hope not!

I really think that this is his style of cooking.  He never tries to explain that this is not is usual method and that he is doing this because of youtubes 10 min limit.  Even so, 10 mins is plenty of time to cook a curry from start to finish, especially when you've got all your pre-cooked ingredients to hand.

It's very bizarre to say the least!

Ray

Quote from: commis on April 05, 2010, 08:52 PM
Hi
Domi, aftert what others have said. Do you have your own teeth?

Hi Commis

Quote from: commis on April 05, 2010, 08:39 PM
Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards

This build up that you speak of, isn't it called 'patina' or 'wok hey'?   It was my understanding that this is exactly what you are trying to build up on your wok?  It not only provides a natural non-stick coating but, seals in all the flavours of every dish cooked in it!

Ray

Guys,

Quote from: 976bar on April 05, 2010, 06:59 PM
That looks the worst Bhuna I have ever seen in my life!!! Bhuna should be a Medium, Rich, Thick consistency!! this looks more like SOUP!!!!

I also agree with you 976, my understanding of a Bhuna is that it's one of the more drier curries on the menu.

Quote from: Mikka on April 05, 2010, 08:05 PM
Has anyone actually tried this recipe?

I haven't tried any of his recipes yet, and to be honest, I'm struggling to find the motivation to either.  I just don't trust his 'cold cook' method.

I also saw a review  whereby the poster say, "Avoid this place, food was terrible, and was over an hour late. AVOID, AVOID, AVOID!"  Now this was the only review, and I guess the customer was a little disgruntled that his grub was an hour late, but, there was no positive reviews either!

I'm not knocking the bloke, after all, he is giving up his time and secrets for all of us, and I'm grateful for that, even if I don't sound like it, I just wonder what his background is, how was he trained and by whom and where?

Incidentally, dial a curry does seem to be the only place of it's kind in the Penrith area, so no competition, no-one to keep him on his toes, so to speak!

Sorry for the negatives,

Ray

Hi Mikka,

I agree, I wouldn't use it as my every day pan, but once or twice a week, I think must be harmless?

Ray

Jerry,

The mint sauce is exactly as I would expect it but the onion chutney falls way short of what I'm used to.  Everything was there except, my TA doesn't put mint in it, he uses coriander instead, and wait for it.........tommy ketchup....a reet good squirt of the stuff ;D

Ray

Jerry,

This technique is what I was trying to explain to Axe for his keema naan's.  Add the keema before rolling it up in to a swiss roll, then proceed as Dipuraja does, making a spiral and rolling out again.