I left my email with them too.
I hope the book isn't too pricey
I want to be economically fleeced.
It must be good for basics though
I am sure it will also confirm a lot of things we wonder about
This author really must know what's what
I have a sneaky feeling that the "taste" we chase, is something that the restauranteurs are unaware of.
It just happens in the kitchen environment.

I would love to know these recipes, but they are going to be a con aren't they?
They will give a base sauce like we already know
They will give a "secret" spice mix
They will give precook tecniques
But even though I am sure I am right and believe WE are now the experts
I still want to buy it (just in case)

Quote from: Mark J on June 11, 2005, 03:00 PM
Just had a cooking lesson from Pat Chapman
Tarka Dhal - This was gorgeous, I'm not a big fan of this dish as I find it too sour however this one was superb.
Afterwards I asked Pat about reproducing the restaurant taste, he said he had been in a number of such kitchens and is sure there isn't a secret ingredient although some use MSG, very interestingly he did wonder if it was the smokey atmosphere from the Tandoor infusing the gravies.

I would love the tarka dhal recipe too.
I am a little dissapointed that he said some restaurants use msg.
At the demos I saw perhaps, what I thought was salt, was in fact msg
If that was the case, then it went in at the start with all the other spices
I see the tandoor idea has raised it's head again
But how dissapointed would I be, if I bought one and still didn't get the taste?
You are saying he cooked on a powerfull  electric cooker aren't you?
Are you saying that the "taste" wasn't in the curries?

I probably will try it sometime.
What worries me, is that your enjoyment seems to be from it's chilli heat
I like hot things, but 20 birds eye chillies would be hotter than I could take
Without the chilli what does it taste like?
Here are some pics of my pickles

Quote from: DARTHPHALL on June 10, 2005, 10:31 PM
but lets enjoy this journey & not rush its end my young apprentices.
? ?yours? ? DARTHPHALL.

I've been trying for over ten years.
I have got very close, but never seem to get the last part of the way
My worry (seriously) is that I will die without ever knowing.
And I really want to do this.
I don't know why , but this has got really important to me
Apart fom chicken stock, using less spices and, ideas on tandooried onions, we are no closer than six months ago.
Most worrying, is that any new reports, simply state what we know to be short of the mark already.

The tikka was great.
Actually, we didn't finish it all
It's one of those leftovers that dissapear in an evening (yet nobody had any)

They turned out well.
I was so sure they would give off the restaurant aroma
They didn't, but everyone liked them

The shape held well
I thought they might fall off

I made two recipes from the Bruce Edwards Curry House Cookery
Chicken Tikka & Sheek Kebab
I started the kebab off on the barbeque but was worried that it might not be cooked totally through
So I finished that in the oven.
The tikka started in the oven but I finished that on the Barby

Quote from: DARTHPHALL on June 09, 2005, 10:44 PM
Too many people on this site are looking too hard, you think its the smell of the whole resteraunt that gives the taste but nobody has mentioned that it may be just something simple as an extra or omitted ingredient. ;D ;D ;D

Well there was this thread
https://curry-recipes.co.uk/curry/index.php?topic=170.0
Although nothing was really solved, we discussed the frustration of making the taste