Quote from: Phil [Chaa006] on April 28, 2013, 08:58 AM
Hmmm, there seem to be Arjee Bhajees all over the place; where is yours, Haldi ?
** Phil.

It's here:-
Arjee Bhajee
07805579624
Crowthorne Gardens
Nottingham
NG5 5AQ

I've never actually been there
I get my food through the "fill my belly" website and it's delivered to my house
One of my kids was home the other week
He tried them and was so taken that he ordered four times over two weeks
And each time he ordered two curries with rice for himself
They were running a ?10 offer on that

We had the whole family order from Arjee Bhajee last night
Absolutely amazing again
We had
Chicken vindaloo (extra hot)
Vegetable Madras (flipping hot)
Sag paneer
Paneer Rhogan Josh (mega garlicky)
Pillau Rice
Poppadoms
Naans

Everything was perfect
But there is this extra aroma the curries have
I reckon it's a garam masala
I can't put my finger on what it is, although I've tried and made many GM's

That rhogan Josh sauce was to die for
Honestly, I have never tasted better in any decade
If only I could make that
The depth and layers of flavour are perfection

Oh and the rice was wonderful
Fluffy, colourful and flavoursome with cummin seeds dotted throughout
I can't wait to buy again

It's mainly because of this place that I have stopped cooking so much
I couldn't even get close
It's completely crushing

ditto

Quote from: Whandsy on April 20, 2013, 07:20 PM
Has anybody got any interest in sourdough bread making?

Funny you should say that
I got interested about a month ago
I made the starter over a week
Just plain flour and water, adding a little more flour every day
I didn't have much confidence in it working, but it did
I couldn't follow the recipe exactly
The dough needed to be cooked in a heavy duty lidded oven pot
It steams for part of the cooking
I guess this is what makes it so crusty
You use a similar steam method to make crusty cobs
Anyhow I cooked it in a stainless steel stock pot, and it stuck on the base
When I say stuck, I mean more like fused with the metal
I got the bread out, ok
But I lost the lovely shape it could have been
And it tasted great
We ate everything we crowbarred out
I'll definitely give sourdough bread another go, when I've got a better pot

hi happy chris
I want to buy your pdf and really can't wait
so HURRY UP please!!!!

But truth be told I have had a lot of time in takeaway/restaurant kitchens

I've been allowed to cook my own curry several times and they have turned out perfectly

So I know that my technique is fine
It's my home cooked ingredients that are wrong

ie the oil, the base and precooked veg/chicken

I'm hoping that's what your book will put right

In particular it's the restaurant oil that intrigues me
I've tried so hard to duplicate it but it's just not in the same class
The oil is in everything
Without it you are still not at restaurant quality
It contains the aroma and flavour

I've bought all the so called curry at home cook books and they all fail to 100% deliver
Even Julian's
Why his doesn't achieve it, is beyond me
He ran a takeaway, it should be right
I have only got the perfect BIR taste a couple of times, and that was when I got some manky old oil from a kebab shop and used it in my curry gravy
And man! you should have eaten those curries
As soon as you added the curry gravy to the pan you knew you had something special
There was just this totally different aroma
And the curries all had this second wave of flavour
Even cold they smelt right

But let's face it, getting old oil from an unknown source is a pretty stupid idea
I was probably lucky to not get food poisoning

Quote from: bigboaby1 on April 09, 2013, 09:25 AM
Glasgow pre cooked lamb...

Thanks BB
Looks good
Filming and one handed cooking make a difficult dance
Thanks so much for posting

Quote from: michael.t on April 07, 2013, 08:41 AM
I came home thinking If i could cook a curry like that I would die a happy man 
So Ive decided to try and get into the kitchen
Any helpful tips on how i would achieve this ?
Cheers Michael

That was exactly my sentiment about ten years ago
Since then, I have been in Indian Kitchens countless times
I made friends with several chefs
A couple of them even ring me up for a chat
I've made the curry gravy and cooked the curries in their kitchens
But what can I say?
Try it at home, and it just doesn't work
Totally puzzled and don't know why

The best way to get in, is to start by asking to see your curry being cooked
Once you have achieved that, just build on the relationship
Remember that these people DON'T drink
So don't ask favours if you are under the influence

I've been turned down for demos, but succeeded at a third of the places I approached

how long how much?

Quote from: Garabi Army on April 04, 2013, 08:00 PM
I don't think you get to know everything you need to know to cook a great BIR style curry.
Cheers,
Ken

I'm going to buy his pdf, so I hope I will
I hope it's ready soon

I checked out some of his youtube videos
There is no doubt that this chap is genuine
The first recipes he posted were perhaps not 100% accurate, but he clearly has knowledge and experience, which he is keen to share
I don't see why that's a problem
He doesn't have to post anything
and I , for one, am glad he still does