Quote from: Phil [Chaa006] on April 14, 2013, 01:25 PM

Quote from: Curryking32000 on April 14, 2013, 01:12 PM
Looks lovely CH.  I love hot curries too and cook a mean Phall.  Pretty much mastered it now and exactly like me local takeaway.  Will get around to posting a video soon and share my knowledge.

Just a recipe and a textual description would be great in the meantime, CK :  vides are good for illustrating technique, but a nice simple verbal description can get 95% of the way there ...

** Phil.

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I certainly will phil, hopefully this weekend when I have time.  Just started a new job today so knackered.  The phal is basically the one that CBM filmed at Adeys Curried Away.  I was nearly there but not quite, until I saw this video and realised I was using half the amount of tomato paste that was needed.

Cooked a great Chicken Jaflong (Manzil recipe from one of Julian's videos) yesterday for the first time and what a discovery.  Definitely one of my top 5 favourite curries now.

My wife's a vegetarian and believe me they can smell meat from a mile off.  They would certainly know if a dish contained a meat product.

"My local BIR which i've eaten from for 25 plus years always manages to have a wonderful tomatoey taste to their vindaloo.  However, this isn't overpowering and there is no way it is achieved by tomato paste / blended tomatoes alone.  It has a unique flavour which i've never experienced in any other restaurant.  It can only come from one of two things I believe.  More on this when i have had time to experiment a little."


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I know that some restaurants and TA's use other more unusual 'condiments' in their cooking to obtain a more unique taste and to differ from other establishments.  These condiments have not been mentioned in any video I've seen although it might have been mentioned before in this forum.  For example, some places use Maggi liquid seasoning on their tandoori dishes and Maggi stock cubes in their curries.  I've used them bore myself and they have a very distinct flavour which I have detected in some places.

No longer buy supermarket curries since I started to make BIR at home, however I do recommend lidl's frozen curries and in my opinion one of the best and even the Iceland ones, particularly the beef madras.

I have tried using flavoured oil or onion bhaji oils as its sometimes called and just plain veg oil and found no discernible difference to the taste in a curry.  Does anybody feel like me that its just an excuse to use up old oil rather than throw it away as the cost of cooking oils has increased dramatically over the last few years?

Quote from: acrabat on April 09, 2013, 07:09 PM
I am sorry to hear that you did not find a decent curry in Glasgow, but it I would expect as much. I'm just outside of Glasgow and in my town there are only two places out of dozens that are worth ordering from. I find your comment about ginger spot on. In the two places I buy from the chefs are a lot older than in most places, perhaps just more experienced or more old school I dont know. It does worry me that when these chaps retire I won't know where to find a good bhuna within ten miles of my home.
I gather though that I am not alone and would bet most members here would say that, regardless of where they live, it is getting increasingly difficult to find a good curry.

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I'm wondering if the quality if establishments have taken a dip across the board due to the governments policy on immigration.  I know the industry is suffering and in bad shortage of experienced chefs due to many of them not being able to renew working visas.  Always wondered why Dipuraja1 stopped posting videos on YouTube a couple of years ago, maybe he's a victim of this policy and had to leave.

Looks lovely CH.  I love hot curries too and cook a mean Phall.  Pretty much mastered it now and exactly like me local takeaway.  Will get around to posting a video soon and share my knowledge.

Looks great, will try this one today.  Just one point that I don't think was mentioned is that the chicken needs to be sliced lengthways rather than cubed.

fair enough curryking and I didn't know you were a forum member longer than me. I assumed you were one of the recent joiners because of your recent introduction. Regardless, you are clearly more experienced than I am, as I only started cooking curries in late last year, right after joining the forum.

I do agree with you that even if the book doesn't offer the exact thing we are all looking for and that chris claims it to be offering, that there is a higher chance of it offering something new that most can learn from. However, I'm not sure how his recent video that he claims is a proof, can serve as a proof to any of us for obvious reasons. That was the sole reason why the bickering erupted and I apologize for pissing off a number of the people who contribute to this forum and that I respect.
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Thats ok, i've only just become an active member.  I spent a number of months last year travelling India meeting family and friends in Chennai and Ponducherri and again for a month this year and only got back a month ago after travelling to Goa and then to Satara (where my relatives live), Pune, Mumbai, Jaipur and Udaipur in Rajhistan.  Yes i can understand why people are slightly narked about this book and the proof will be in the reading.  Myself, i'll probably wait to see the reviews before committing to a purchase.  I just think that he's taken the initiative to make some cash from something which he is passionate about and good luck to him. I just think its really unfare to rubbish it before anyone has even read it.  If people don't like the result of the review's they don't have to buy it.

Quote from: goncalo on April 06, 2013, 04:49 PM


I respect your opinion curryking, I know you are new to this site, but I have occasionally stumbled on the various youtube comments that you have left in various curry related videos, as it does seem you have a genuine interest for curry cooking. However, you also seem to be relatively new to this community, in which case, it's a bit harsh to be calling a long-time member as SS a troll, simply because he is more 'vocal' about the h4c's dodgy marketing ways. I for one dislike chris tactics and as a community of people roaming in the same direction, we should try not to support people trying to monetize on top of our desires and needs. It's just a shame that with all the shrink-wrap around it, it sounds more like snake oil pitch.

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I'm sorry goncalo and to SS and yes you are right I didn't mean any offence and I appologise for any harm caused , I just thought that SS was being a little bit too cynical and harsh.  i understand that some people may look at Chris' book as a money making cash in from other peoples ideas but I'm willing to take him for his word.  Call me naive but maybe he has something in his book that everyone can learn from?  I am new in the community, however i did join this community 7 months before yourself and i'm not new to Indian cooking as I've pointed out in my previous posts.  I know alot about BIR and have over 4 years experience but I particularly specialise in real Indian food as many of my family are from India.