ok heres the link to the website article

http://www.thisissouthwales.co.uk/displayNode.jsp?nodeId=161366&command=displayContent&sourceNode=232793&home=yes&more_nodeId1=232808&contentPK=18584165

Kev.

so what do you think he's cooking? my guess is butter chicken

reasons -
the use of butter
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish

probably barking up the wrong tree lol

Kev.

Quote from: Cory Ander on October 13, 2007, 03:23 AM
Hey Brum!

This is a REALLY interesting video! 

The only concern I have is knowing how good the curries are? 

Do you know which restauraunt it is?  If so, has anyone tried it?  If so, how good are the curries from it?

The restaurant is in clydach, swansea and has just got into the cobra good curry guide which is what prompted the article in the local rag - so it must be pukka grub I cant find the article on the website now it's been moved, shame as it was a good read - the chef is a bangladeshi who came to britain aged 1. In the article he was complaining about young asians not going into the curry buisness which is leading to a shortage of young talented chef's. I havent used the place yet as it's right over the other side of town but I know a few people who live over that way so I'll do a bit of digging around.

Kev.

if you look very closely in the video I posted, the chef does in fact use two pans - a black iron fry pan and an aluminium pan the iron pan is the one he whacks with his spoon (ding!)

Kev.

my fault, I posted it in the wrong section

Kev.

yep - it's chicken stock notice as well lots of flaming - erm now who was it that said flaming is load of tosh 

Kev.

Good article on the local swansea rag's website about a BIR owner and an interesting behind the scenes video - I guess this is just a temporary link so enjoy it while it's there.

http://content.thisis.co.uk/south_wales07/cookeryclass.wmv

Kev.

hi - stainless steel pans are not cheap lol or I would have a set I do take your point about the iron pans and the possibilty of burning the spices - Yes the pans you seen were probably cheap aluminium saulte pans, worth a try I guess.

Kev.

first time I have heard of coconut milk used in a base sauce - wonder if the chef is from the south of India ?

Kev.

Yeah it can turn out lumpy if you are not carefull - I add a good measure of stock and leave it overnight in the slow cooker on auto warm which also brings a nice deep pool of oil to the top ready to skim off.

Kev.