If the naans fall off, it's not hot enough
If the back of the naans are burnt, it's too hot
I'm afraid you just have to work out, how it performs
My tandoor is gas, and takes about three quarters of an hour to get to "naan" heat
Even though I've been cooking with it, for seven years, I still get hit and miss results on the breads
The tikka is comparitively easy
Most of my Asian friends cook, the majority of chicken tikka, after the tandoor is turned off
This is because it burns very easily
They normally cook, 24 hour marinated half chicken breasts, on skewers
It's heated up as required in a microwave
They do cook fresh, if they run out, but that is quite unusual

Quote from: curryhell on November 28, 2012, 10:44 PM
Base used was C2G bangladeshi as per Julian's e-book

What do you reckon to this base?
I made it last week
It's very gingery
I used the pressure cooker for some of the recipe (as instructed)
I got a lot of compliments about the paneer bhajee I made with it
I couldn't tell if it was good, I'd been cooking all afternoon
My taste buds were gone by then
I froze some base and I'll use it again, to see what I think

I wasn't too sure about Julian's recipes, but I reckon he was right about a lot of things
The onions really need to be cooked a long time in the gravy
The flavour does change
The aroma does go vinegary

I was in a takeaway kitchen last Tuesday
On all the cooked curries, the pan is left just sitting on the heat without stirring for maybe three miniutes
This would be the roasting technique he talked of

I don't know about his idea of using very little water in the base gravy
But it certainly does no harm
And it's also amazing how much water comes out from the onions
It was half a cup of water in Julian's pressure cooker base
I thought it would burn
But it didn't even catch

Let's face it, if he wasn't any good , then his place would have shut in a month
Well, I guess it is closing
But not for that reason
Someone on this site could probably buy it
6,500 pounds ,I think
And I did think about it, too
I wouldn't want that as a job
The novelty would be gone in two days

Quote from: Phil [Chaa006] on November 04, 2012, 10:00 AM

Quote from: haldi on November 04, 2012, 09:42 AM
You know, add a bit of chilli for a vindaloo, more chilli for a madras

Are you sure you have that in the right order, Haldi ?!
** Phil.

Yes
Weird I know
But round here, a Vindaloo is a standard mild curry
NOT hot
On the other hand, a Madras will take your head off!!

Quote from: stevejet66 on November 03, 2012, 02:11 PM
Hi martin. no not getting mixed up with the final dish taste, but i can asure you that the base gravy i tryed tasted exactley like a final dish, the madina takeaway and the rose of bengal gave me the opportunity to try the base gravy, as the chef cooked my chicken curry takeaway he added base sauce to an pan, simmered for 5 mins, added the chicken/corriander simmered again topped up with more base gravy and finished with gara masala, nothing else was added, for bhuna/madras i know they do add the addition of garlic/g pepper/chilli etc. so what i had from the gravy pot was it. this is what im trying to achieve. as we would cook a stew we dont add it to another pan and throw all we can in it to make it better!.
steve

I'm so glad someone else has seen this
I was having the best curries of my life, at one place
It's now closed
But their curries were just base with a few minor things added to change them to all the different curries on the menu
You know, add a bit of chilli for a vindaloo, more chilli for a madras or add some fried garlic paste & peppers to make a rhogan josh
The base on it's own was an absolute knockout
This is the 70's & 80's style curries I am talking about
The secret?
Well, it's been well covered and it's very controversial
But it's the oil used in the base
It's deeply flavoured by everything that's been cooked in it

The base is really just onions and water, but with this amazing oil
I have been there, when it's been prepared
The onions are boiled with water, a little spice and salt for a couple of hours
Then the oil is added and it's cooked for another couple of hours
And Wow!
You should smell this cooking when the oil is added
It's an immedate effect
It's the aroma that fills your car, when you are driving home with your takeaway
It's the smell that's on the takeaway bag
Wonderfull stuff
They scoop off oil as much as possible, after cooking and this is kept back for frying curries
And the boiled onions are blended to make the finished onion gravy
And it tastes absolutely amazing
If I could make that, I would die a happy man
This is why so many of us here, have struggled to find the "missing" flavour
We've all tried the "adding spices" idea, and all that will do is take you further away from what you want
It is so simple and impossible to copy without cooking huge volumes of fried foods
It CAN'T be done at home
And I have really tried
All this new style BIR food is made with fresh oil
And let's face it, that's a really good idea
It's a lot healthier, but unfortunately tasteless

Well Tommy
This is an interesting one
You are not the first to mention, that blending a curry gravy, kills aroma and flavour
You almost have it
then it's blended and gone
Using curry gravy oil to cook curries with, is done a lot by "old school" chefs
I really want to try your recipe
The picture looks great

This was a byriani recipe demo I saw years ago
It may be of interest to you
https://curry-recipes.co.uk/curry/index.php?topic=906.0

The only time I chuck an onion, is when it gone slipperry and semi transparent

Actually I boughts some great onions the other day
They were English, a good size and really sound
One pound fifty for a sackfull (about ten kg)

They keep months if they are kept cool and in daylight

Quote from: Secret Santa on October 06, 2012, 09:31 PM
Is there a recipe on the forum for the tarka that some RJs have?

Hi SS
I posted this, when I used to be called Pete
It's the last part of the recipe you want
It's headed ingredients 2

https://curry-recipes.co.uk/curry/index.php?topic=834.msg7711#msg7711

1972
I took my mum for a curry, with my first wage packet
I'd never had anything like it in my life
The music, the decor, the accents, the aromas,  I was in a state of severe culture shock
The only part of the meal I can clearly remember was Bombay Duck
Duck but it's a fish?
The restaurant was on Portland Road, South Norwood
I can't remember it's name

My next major stage in Asian culture, was seven years later when a friend started taking me to Indian cafes
No cutlery!!

Quote from: loveitspicy on September 15, 2012, 10:22 PM
Would you believe it

Sorry if this sounds a little rude, but I feel you should be totally aware of food hygiene methods, before even thinking of opening any food outlet.
People should be able to trust your cooking unreservedly