Quote from: jb on August 19, 2012, 07:59 PM
I followed Ifindforu's method for pre-cooking potatoes,the smell was terrific,it was almost like a BIR bombay aloo in itself.The surplus oil was out of this world,if this is like the famed used bhaji oil that's discussed on here then I'm hooked!!

Hi JB
Can you point me in the right direction for this pre cook recipe?
Thanks

I can honestly say that I don't know where to buy an indian takeaway that still has "the taste"
There has been a sudden change of old places being taken over, or new places coming along
The whole flavour of curries has changed
They are generally bland and some are only equal to the flavour of a supermarket curry sauce

The final nail in the coffin, was the closing of the takeaway Bombay Style, on Alfreton Road
All the old school chefs are gone

I used to drive myself crazy at why my curries were sub standard taste
Well, now the're not
But for all the wrong reasons

I'm still trying "new" places, perhaps luck will favour me in re finding my curry nirvana
But the classic takeaway scene is clearlyly vanishing
Ironically, I would guess it's from improving hygene standards

Well perhaps life will be longer due to these changes
Longer but not richer
I remember eating cold classic curry for breakfast
I have even thrown "new" curry away

I live in Nottingham
Does anyone know of anywhere that still does the old business?

Quote from: emin-j on April 23, 2012, 09:50 PM
Do BIR's not use their base gravy's immediately after cooking and store in the fridge to allow the spices to infuse,I don't know 

I know several places that cook the base, then fridge it when cool
They use it for three days (unless extra busy)
It's not used fresh

I made the Zaal base, and several curries from it
I thought it was average at the time, and froze a few curries
When I reheated one, in my microwave, I thought it was restaurant quality
Extremely good
Very pleased

There are so many recipes, on Cr0  to try
I keep getting sidetracked
I must do some more Zaal recipes

Quote from: natterjak on July 28, 2012, 07:53 PM
Hi chewy, I think I bought the garlic powder after reading speculation on here that it might have been added to BIR curries in the 80s

Hi
The only time I saw garlic powder used in a takeaway, was for garlic mayonaise
It's used as a dressing, with salad, on naans sometimes

I've had half a packet of this stuff setting, a couple of times
I thought it was because it had got damp

Quote from: curry2gochorley on July 27, 2012, 10:39 AM
My favourite recipe is Vindaloo.

Thanks for posting
I take critisism badly too
Never mind

I would really like to try one of your curries
But I live too far, to just pop in
Nottingham is not near you, so it would be a special journey
What are your opening hours, and are you there anymore?

I wish I had known of these, before I bought my ebay BIR hob
This looks so much better
Flame failure as well
Mine is made of cast iron, so it is permanantly "dirty"
It sort of rusts, shortly after it's cleaned

Quote from: michael.t on July 21, 2012, 01:17 PM
Balti  Pataks paste in the curry
I know we use them in marinades
Does any one else use them straight in to a curry wth success

Yes I know two places
It's really popular going into many curries other than Balti
You get a background aroma /taste from it
It subtley brilliant
I manage to buy it in a small jar

Quote from: jb on July 20, 2012, 08:55 PM
I'd forgotton about this guy,wonder what happened to him and if he's still cooking....is this what you're thinking of Haldi??
https://curry-recipes.co.uk/curry/index.php?topic=143.msg597#msg597

Yes that's the chap
But he had a word document which was knocking around
I don't have it any more but have a printed version of it
The Tikka Marinade mentioned in this says :-
Tikka Marinade this is only used for marinading in one of the restaurants. Ratio of 6 to 1 yoghurt to paste (pataks again in the big jar- they don't do this one in a small jar, if you cannot get pataks Tiger tikka paste is also really good) and no colouring required. This is what you see when you are served yellowish tikka chicken

In my first post on this thread, I got the ratio wrong
So if you want to copy Pacman, use this quoted recipe
His posts were brilliant, I don't know if the word document is posted on our site
It was a real first for us here
Since then the recipes have been consolodated by many other demos

Can anyone recall Pacman's Restaurant experience document?
His version of Tikka was simply Patak's Tikka mixed with yoghurt
Ratio 1:5, I think
It was also coloured yellow
That recipe, although quite "subtle" tasting, has no bitterness
All his recipes were genuine BIR

Blades recipe (and mine) are not really BIR
They have too strong a flavour

I enjoyed the video
I love watching these chefs weave their magic

It's truly amazing that videos like this are now available to watch
When CR0 first started there was nothing but our badly documented demos
In one of my first reports, I remember being amazed at a gas ring having two concentric circles of heat
How green I was

Thank you so much to Curry Barking Mad, for all his video work
You can watch these videos again and again,noticing new things each time
and of course thanks to Julian
This video is a cracker
I notice the "seasoned" oil is used again
How much it effects things is controversial, but you just can't get away from that one, can you?