Well said ,and for me , for me for me.............. wheeeeeee ;D
CP

I have just read this thread (found it by accident).  I now understand why a few of you were so sensitive when I have broached certain subjects.  Oh dear! I shall be more careful in future.  Gob now taped up and hands now being tied behind my back!

Don't reply to this, we don't want another war going on  ;D ;D, just leave it as I now understand. :-X

CP

Paneer is easy to make, but has anyone tried adding any herbs, spices etc., with success?

CP

Curry king's order to pay ?40,000-plus.  Shock Horror news story for this Forum

Read the following revealing hot-off-the-press news story.

http://www.menumagazine.co.uk/archive/oct06/weekly/curry_king_cash.html

Sorry CK  ;D

Too late for me then  .  However, trawling through to the Menu Magazine I found this.  What we all knew - curries are good for hangovers; but not why..... read on and follow this link http://www.menumagazine.co.uk/archive/sept06/curry_cure.html

That will make Darth happy, but probably more rabid with his lethal curries  ;D ;D

CP (oooh! me 'ead )

On your last point Layne.  I was doing this as a passionate hobby, and have been for many many years.  It was because of a lot of encouragement from friends, family, and customers, that I ventured out as a proper business.  I would say that anyone can do this  once you have the confidence and have learned some of the basic techniques.  You don't need to have the holy grail either, just do your own thing!

We are only a small business by choice and rely mainly by word of mouth, we spend very little on marketing.  We have as much financial backing we could wish for to open a full blown BIR, but we are a little long in the tooth and want a quiet life now and indulge gently in our passion.  I was hoping my Daughter & Fiance and my son all of whom are professionals in the restaurant business would pick up the reins...   

But if you or anyone on the Forum would like some basic guidance on what to do and the pros and cons, I would only be too happy to provide what I know.  Maybe this should be by PM or email though in case we upset the mission orintated, and I mean this in a positive way

Trust in your Trip
CP

Wow Layne, that is a good idea, but I would have to get the Dark Lord's permission first as I am not fully trained yet.  Not sure if they have any kids though - all grown up and handy with a cleaver too  :.  Just a thought, if Mark agrees, I will try and borrow a videoa camera and then we can post the result.  Whooopee  ;D

Vita Veritas
CP

Yikes Beurre mani? this thread is getting better and better Yes you are quite right Ashes it's a popular thickening procedure for soups stews and sauces consisting of 2 parts soft butter and 1 of flour mixed together to make a kind of dough but you could use cornflour or better still Arrowroot.
Layne
[/quote]

Maybe, to pull this back to curry making BIR style, I would add one more comment.  There is a similar process to Beurre Manie in Indian restaurant cooking and I have had to use it myself.  The difference being that Besan (Chick Pea) flour is used, it is used in emergencies (and for one or two specialist dishes I think) to thicken as usual.  Besan blends in the flavours better.

CP

I am doing just that Gary.  My Indian Chef mate is going to pass on some more BIR recipes.   If I can translate them and type them up I will post them.  Also we are gouing to invite him round for a nosh and get him to do a demonstration in our kitchen for us.  So I have not forgotten the quest, but as I have explained none of the BIRs here would let me near their kitchens because they know I am competition!

Happy Questing
CP

Keep us posted George.  Maybe add some simple whole spices to your stock brew?

Happy Cooking
CP