Hi,

The pans may be the problem in the bitter taste.
I bought a very large 14" Wok which is heavy cast iron and made by "Bodem". It comes with a glass lid.
It is the best kitchen tool I have ever bought. It has a very thick heavy base and it gets mega hot, doesn't stick and nothing burns in it at all.
It is also almost big enough to take the full contents of Darths 30 Onion base! Although it cost ?40 I don't think you can beat it for curry making.

Regards

Ray

Quote from: George on November 24, 2005, 08:15 AM

Quote from: raygraham on November 24, 2005, 07:13 AM
And don't forget folks the Kushi website has a help and support section where it claims queries will be answered.

That's where my question? was sent. It was never answered.
Regards
George

Hi George,

I e-mailed the book info line this morning and got an answer back in less than 30 minutes. My question was
" Can you let me know how to cook a Jalfrezi as I am dissapointed it is not in the book". The answer came back

"Many thanks for your message.
If you look at the website www.baltibook.co.uk and click on the "more recipes" section, you'll see that the first extra recipe will be for Jalfrezi - which is a happy coincidence!? It'll appear sometime in the next week or so.

We hope you enjoy the book,

Kind regards,
Mohammed Ali Haydor and Andy Holmes"

Hopefully, the more input we give them perhaps the more output we will get back. They are obviously enthusiastic about their book at the moment so if we give them plenty of feedback, questions, etc they may show a similar enthusiasm with their customer support.

Regards

Ray

And don't forget folks the Kushi website has a help and support section where it claims queries will be answered.
Hopefully some of the additional questions thrown up on this site might get resolved if they are directed to the Kushi site??
May be worth a try! My first question to them is to give me a recipe for Jalfrezi which isn't in the book.

Ray

Hi All,

Well, even if this book doesn't produce the answers for us it has certainly set a debate off and I am sure has inspired many into the pursuit once again.
To me it does give us a few new ideas to play with. Mace for instance is used in many recipes in the "Bombay Brassierie Cook Book" ,Garam Masala for instance. However, isn't a common spice on the shelves at the Asian supermarkets which leads me to believe not widely used by the BIR chefs.

I do agree with Pete in that the recipes are nearer ( or look nearer ) to authenticity than most we see and can understand why he says this book should have been around 20 years ago but I also heartily agree with George how dissapointing Pat Chapmans recipes were even though the books looked the part.

It is interesting that a sort of "Bouquet Garni" of spices is added to muslin then cooked in the base as is the case with certain bases in the "100 Best Balti Book", so puts this book closer to the real thing than most as well.

I believe Blondie rates these recipes fairly highly as he has tried some out. We need to get cracking and at least give this publication a fair crack rather than condem it to the bin before an Onion has been sliced.

As for the Vindaloo. Phall debate do we know actually what difference there should be in taste between these anyway?
I can stand a Vindaloo and know there is a distinct difference in taste in this to a Madras. However, I am not a fan of the Phall but was always led to believe that this step up in strength was only due to increase of Chilie powder alone and not taste as such.
I would be interested to hear from the Phall lovers what differences in taste they are expecting from the book rather than just added amounts of chilie?

The book doesn't have the Jalfrezi which I like but never mind I can live without it.
I shall get cracking soon to see what results can be achieved. If it gives us anything near the curries we are already producing it can't be a bad thing and worth the money we paid.

Ray G

Right then.......I deserved all that didn't I?

Well, seeing as it's full moon and Uranus is rising it's time to drop my trolley's up the aisle.

Hope I don't bum-p into security cos they will soon roll up and hear my tissue of lies and wipe the smile off my face.
I hope they turn the other cheek and don't booty me out of the store! It will be Charmin if they do!

Butt, then again they might see the funny side, not split hairs, dump the charges and kindly arske me to leave!!!

Ray

Hi Steve,

Yes, there is a lot on this site, and that's what makes it stand out from the in2curry site which has just about been dead and buried!

I found my first experiences of this site gave too much info and started to confuse me. The trick is to focus on one thread or recipe and follow it along before jumping on to the next

Regards

Ray

Hi All,

Reading one or two posts it seems the Kushi Balti Book is due for release today and with a bit of luck those of us who have shelled out the money in advance should soon be recieving it!!!

I don't want to be too cynical but if I get my copy this week I will show my bum in Sainsbury's!

But joking aside will anyone who gets one on the mat this week (or whenever) post the fact to us all so we at least know it is finished and on it's way.

Regards

Ray

Quote from: Ian J on November 20, 2005, 11:35 PM
The base looked more substantial than the KD base, the final dish (Chicken Balti) looked very like the kind of thing I'd expect in a restaurant.

Hi Ian,

I find the base quite similar to the K.D. one, simple and fairly bland but a good starting point to build on for getting that good final result. The Chicken Balti is very good as is the C.T.M. and gets good comments from all I have served it up too.

I might keep harping on about it but this base and subsequent recipes are great for the novice or first timer as they are uncomplicated and also smell, look and taste good enough to impress your family and friends.

Certainly worth an afternoons effort grafting over a hot cooker in my opinion.

Regards

Ray G

Quote from: Ian J on November 20, 2005, 11:55 PM

The ginger is not peeled, even though the ingredients page says that it should be.
Can anyone else who has seen the disc confirm this.

Hi ian,

That's an interesting obvservation! I am not certain if I remember the narrator mentioning peeling and grating the ginger on the tape but assumed that's we are meant to peel and roughly chop it first which is what I do. Can't see the point of eating the skin as well!

Interestingly in one of Mridula Balkejar's books she tells you how to make Ginger Puree in a blender and say's there is "no need to peel it first"!!!??? Whatever floats yer boat but my preference is to get rid of the skin first.

Ray

Hi Steve and welcome.

There is also Darth's base ( he's from the post above) which I have made and give a hearty thumbs up.
Also the Balti Kitchen Video makes a nice tasty and uncomplicated base which I think is good for a new starter. You can P.M. me if you would like a D.V.D. copy sending.

Regards

Ray Graham