I can't wait for the book to arrive.Ok,it might be taking some time but this is probably because Chris wants it to be absolutely spot on.Indeed he's even invited another impartial forum member to try his ideas and the results were encouraging.He's teased a us little with a few snippets of information,but at the end of the day if the book proves to be a dud I'll be the first to say so.I've got enough curry books at the moment so one more won't hurt!! No-one knows for sure though until it does come out,so I would urge people to try to stay calm,the last thing we need is for Chris to get the hump and abandon ship!!

I remember ages ago an initial post and curry photos from Chris advocating the necessity of high heat when cooking curries but since his involvement with this curry chef I'm pretty sure he's said that a high flame is not necessary,I may be wrong.I've got a sneaking suspicion that pre-made spiced oil plays a major part in this book(sorry Haldi I know I've doubted you but I'm now sure you were onto something).On one of his recent threads he has a picture of some spiced oil that was made,not old bhaji oil but custom made spiced oil.On Sunday I had the privilege to have a lesson with a genuine BIR chef in his kitchen.The one thing that caught my attention was the tin of spiced oil that he used,not only to start his curries but also to add or 'season' his curries halfway through cooking.Not only did Chris describe this method,the picture of Chris' oil was remarkably similar to the one I saw in the restaurant kitchen.

'You need flames/high temperatures to achieve BIR food at home'

This,along with spiced oil has got to be two of most controversial subjects on this forum since I joined when the forum was launched.Granted there is a lot of footage available of chefs achieving high flames when cooking,but can true BIR food be made without a sheet of fire?

A couple of years ago I managed to get myself into the kitchen of a local take-away where I spent the whole evening observing the chef churning out a multitude of dishes from jalfrezis to bhunas,madras etc.I've had food from there a number of times and I know it's very nice,the point is at no time did he flame the pan,everything was cooked on a sensible heat.If he can do it I know it's perfectly achievable at home on a domestic hob.

 

I agree some very tasty curry pictures indeed!! Here's a comparison of my Elachi NIS from last night.It's from the take-away from where the dish originated.As you can see they are very similar indeed,if anything yours looks better!!



It's strange I've ordered this dish a couple of times recently and it's not as good as it used to be.I think they may have changed their chef;it's a shame when that sort of thing happens.

That's looking delicious,well done.Just sitting here thinking about what dish I should order and now you've made my mind up,Elachi NIS it is!!

Quote from: curryhell on March 10, 2013, 08:23 PM

Quote from: haldi on March 10, 2013, 05:48 PM
I made the special rice & mushroom rice ,using the Viceroy recipes which are absolutely fantastic
Check those recipes out they are world class.
You can watch again and again to see all detail

So glad that others are enjoying the BIR recipes from  Ali at the Viceroy.  I hope you gave hime  a thumbs up Haldi and left a  positive comment    But for him I would not have cracked my dry saag bhaji quest 

He's a busy lad,there's a few more that have appeared....

http://www.youtube.com/watch?v=hf-KsuULHqk

http://www.youtube.com/watch?v=MmlDP4mhUJY

http://www.youtube.com/watch?v=MDvCkJfV-N4

Quote from: George on February 25, 2013, 05:52 PM

Quote from: jb on February 25, 2013, 11:35 AMAll I really want is to cook bog standard recipes that you get in your average take-away,nothing fancy just the stuff that we all love to eat....

It doesn't sound too much to ask but didn't you have lessons before? In hindsight, did they fail to deliver?

A good question,I wouldn't say they failed to deliver,however there's a distinctive aroma,smell and taste that I get from some take-aways that's hard to replicate.Making curries with my own spiced oil has helped me somewhat in achieving this,and I have a sneaking suspicion that the new e-book has something to do with purpose made oil.

I can't wait for the book.I've been disappointed before,but for some reason I have a sneaking suspicion that this is going to be different,I really hope so.

As for recipes,for me the simpler the better.All I really want is to cook bog standard recipes that you get in your average take-away,nothing fancy just the stuff that we all love to eat....

bhuna,madras,pathia,jalfrezi,tikka massala,sag aloo,bombay aloo,pilau rice,onion bhaji etc.......

If you've cracked a 'real' bhuna than I will be seriously impressed!!!

I did say to myself I wouldn't buy any more curry books but I have to get this one.The video doesn't show anything we haven't seen already I agree but I still like watching them.I'm still intrigued what the magic technique we've been missing but all will be revealed soon hopefully.

Hurry up and choose a title!!!  I need to find out exactly what you've discovered!!  The suspense is killing me!!

Quote from: h4ppy-chris on January 26, 2013, 05:04 PM
Thank you everyone for your replies.
I have had a word with the chef, he has agreed to work with me on an Ebook.

I will try to answer some of your questions now;

How will i know that i am buying the real thing?.
how do you know the chef is not holding ingredients back?.
how do you know what he is showing you is right?.

When i asked him about doing a book i was blown away by his answer.
Answer "What for? no body is going to want it" You try to figure that out.

He spent 5 hours at my house in the kitchen cooking.

First thing to make mixed powder. Nothing special went in but, the different quantities was an eye opener.

Base gravy, now this is were the magic starts. From this point on I knew something special was going to

happen in my kitchen. It's not made like any base on here, in any book i have read or video watched.

The spiced oil is made, not scraped of the top of the base gravy. The oil on its own is worth its weight

in gold.

pre cooked chicken, again the real thing. cooked and made in a way i have never come across. It is to

die for. If he had only showed me how to make this, i would be a long way down the BIR road. 

The curries, there is two main things to get right, again i have not seen anywhere.

To some it up the real BIR was achieved in my kitchen and can be in yours.
You do not need a big burner, it is not where the BIR is coming from!

anyone interested?

Very intriguing indeed.Is the chef the guy who cooked the south indian garlic dish in your recent video??
If so how did you manage to persuade him to come to your house??  Well done indeed.Hopefully everything will all be revealled pretty soon,I know I can't wait!!