hi emin-j
the chef at the mouchak uses the oil from the top of the gravy only because it is there, but 1 minute before the end of cooking the dish he adds about 1tsp of melted butter ghee this gives the dish an extra lift imho. i do it and when i asked why he sad the british love their buuter so a little is added to most of the dishes. their curries are fab. and they have 3 other restaurants mouchak is the smallest, the raja of kent which i drive past to get to mouchak and is always packed! the raja of maidstone and they have 1 in dartford that seats 200 people! so they know there stuff.
regards for 2nite
gary

hi emin-j
it's a great buzz and it feels totally surreal, doesn't it! you can't really take it all in especially on your first visit. you should ask if you can film him making the food, you never know! but i know how you feel you can't stop thinking about it. good luck for your next visit mate.
regards
gary

hi e-man
you could try my Rajver vindaloo sauce from 1 of my demos, follow the recipe to the t and just before the end add 1tsp melted butter ghee! this is a tip from another chef from the Mouchak in ST Michaels in kent. and the method and ingredients are just as simple as bruces'
regards
gary

hi peeps
i visited Mouchak my new local and spoke to them about ths forum, they seemed quite taken aback by what i was saying, so i said i would cook them a some food next time. as i left i ask which dish was their favourite the guy that carried the bag to the door said chicken madras. for a week i panicked and thought what am i doing? but i trusted my ability to do it. so last tuesday i began my preparation, my take on chicken tikka so marinated 1.5 kg that done i could relax for at least 24 hours or more. and to decide what recipe i would use to cook the madras...... ;D?
i will post the rest of the story as soon as i can sorry to leave you in suspense
regards
gary

hi kris dhillon states on her curry secret website that adding worcester sauce to the base sauce can improve the base. it did come up when i posted about it last year or earlier this year. it may have been when we found out about the new book coming out1
regards
gary

hi domi i too would love the thought of a tasting session, but the problem is that if you made it central uk then most peeps would have to travel 200 miles or more. if you made it regional ie kent/sussex/surrey/london go to one location and then post observations and midlands etc scotland, wales and so on. therefore cutting down the mileage/costs/inconvenience etc. i know CK and UB and chinois are realatively close to me down here in the weald of kent, so maybe that would be possible. and if peeps are able to get to the chosen location for each region because they can travel the long distance then that would be good too! so lets get it moving!

lets all get our heads together and start tasting ;D
regards
gary

hi josh great work mate and 2 outstanding curries! what would they have said if you had blind tested them? as we are all fooled by our eyes. :
regards
gary

hi shawn i got this virus but it was google that told me i had a unregistered copy of this on my computer, i tried everything but ended up rebooting the whole computer with a disk wiper.because even mcafee anti-virus 2009 did not detect it. and i did not buy the avg but had the free edition which also didnot detect it.
regards
gary

hi andy i mainly cook vindaloos, but i have made madras/ctm(my mate loves it)/korma/ chicken chilli masala/phall/chicken tikka( my wife and daughters aged 6 and 9 love and are always saying when am i next making it, actually my 6yo asks everytime i get chicken out of the freezer  ;D)/bombay aloo/mixed veg bhaji/curry, mushroom bhaji/aloo gobi( my wife seems to be enjoying the side dishes more and more lately) mainly just use precooked chicken but when i have made any chicken tikka and there is any left i will make all of the hot curries using this( wifes fave is chicken tikka vindaloo
regards
gary

hi andy it takes me about 5 mins that is cooking on a 2.0kw camping stove, normally a vindaloo, or side dishes. mind you when you cook a curry nearly every night it sort of becomes second nature, i only use my chefs spoon to measure the spices/chilli/methi/salt/tom puree. but the base must be either just boiled or very hot (booiled 30 mins before and put lid on the saucepan to keep heat in.
regards
gary