Quote from: chewytikka on April 26, 2015, 03:48 PM
Thanks Mr Punter
I'll have a look at it later, Looks like a converted Pub?

A step up from normal BIR

Having Aspirations, not a bad thing

cheers Chewy

Yeah was a pub.  Manpreet took the place over about 4 years ago and opened up as the Cinnamon Culture.  About 3 miles away we've recently had Atul Kochhar open up Indian Essence.  I think Cinnamon Culture knocks spot off Atul!  So he's. You could say it's a step up from a normal BIR.

Sometimes I get fed up with the 'prices' or 'posh nosh' and long for the old school/yesterday year currys...  Hence I'm on here learning but I can't find a cheap old school restaurant, just an expensive old school restaurant that's very good depending which chef is on shift called Tamasha, Bromley. I'm gonna try and get in their kitchen too! It's been there for 30 years, very colonial, feels like your in Singapore.

Quote from: Phil [Chaa006] on April 26, 2015, 12:47 PM
That's within travelling distance for me.  I wouldn't mind helping to make up a CR0 party to try it out ...
** Phil.

Count me in Phil.....

Quote from: chewytikka on April 26, 2015, 11:14 AM


Interesting, Whats the name and location of this restaurant please.

Hi Chewy

It's the Cinnamon Culture, Bromley. 4 mins walk from home. It's a posh one. We'll run back & front. Trying hard for a Michelin star. Michelin chefs often in there. And they don't use Pataks for Tandoor marinade!  Very good but very expensive. I had the Tandoor grill then Chicken Makhani. Pillau and a few beers and dropped

Quote from: Onions on April 26, 2015, 10:36 AM
How big were the 'bags'? It sounds like a lot of salt / sugar! Relative to the size of the base of course.

Hi Onions

I was referring to their base in their kitchen and trying to find out how much salt & sugar they put in thei base.

When I got back home last night to finish off my base with the second stage, I'd had a few bevvys and thought this is time for "twist or bust"   When I mixed stage 1 with stage 2 I also whacked in a huge amount of salt & sugar.

This morning it's still warm so I've just removed the oil and tried it and WOW......  First base I've made that tastes good!  Very good!  Keep wanting more, doesn't even taste like I've put a monster amount in!

I've had a strong suspicion for a long while that salt & sugar are the missing ingredients in the right quantaties!   I just didn't know when or where to put them in plus when you've spent hours making the base it's very hard to do the naughty thing and stick a pile of sugar and salt in it.   No wonder they don't want anyone to know, they'd have empty restaurants! 

Just got to prove this with a couple of curries now but it's raining outside and I'm barred from the kitchen!

Quote from: JerryM on April 21, 2015, 06:46 PM

Quote from: Stu-pot on April 18, 2015, 05:37 PM
that I don't really like the taste & aroma of base. 

Its key to turn that around before doing anything else.

Before blending any base should taste so good you can stop wanting to taste it. Other than perhaps a slight perception of too much salt. After blending it should taste completely different - i know it as moorish.

OK. Been working on this and trying to 'turn it around' - My problem is I dislike many vegetables so i decided to make a base using vegetables I do like, keeping in mind some basic rules of making stocks.

I boiled/simmered for 4 hours:  4kg Onions, 2 Parsnips, 3 Carrots, 5 Sticks Celery, Handful of Coriander, Salt & 250ml Rapeseed oil. - 3 hours with lid on and plenty of water, 1 hour lid off to reduce.

Left it to rest for 2 1/2 hours while I popped out to an Indian restaurant I use and have had lessons previously. Sat and ate at the Bar and told the owner what I'd been upto and he took me into his Kitchen and let me try their bases!  I got lucky!  It's an Indian Restaurant and they had 5 bases on the tops, different dishes require a different base he told me.  I've no idea at this point which goes with which but I'll work on that...  The Gravys went from Onion based and being light'ish to Tomato based and being heavier, richer but all had that very familar base aroma & taste that we all know and make at home!  The Chef said the vegetables I put in (above) is OK, he said you have a free run at that stage and can put in almost anything you like!  It's what you do next that counts... He didn't go any further on that, shame.  So with all this in mind, I got home last night at 23:00 and made the second stage of my base which was:  Heat up 500ml Rapeseed oil.  Add 3 tbsp G&G fry out until just starting to change colour.   Add  3 dsp my Mix Powder and cook out (Rajah and the usual extras).  Add 600ml Passata, cooked out for 10 mins till I knew it was cooked.  Then I poured my pur

Hopefully weather good for you..  Bad in South. Rain and wind all day and maybe snow next week! 

Garp... You could be right...  Onions Naans are looking rite up there. 
Every time I see Andys Naans they are fantastic,  I haven't seen many of Onions but looking forward to seeing more 

Those Naans... 

Quote from: Gav Iscon on April 25, 2015, 08:11 PM
Pork in a bbq sauce tonight for me 

Is tha Pork out of your Tandoor though ?

Cruel  ;D ;D ;D.   They are still the best on here though...