Ah i missed that post!

Just another takeaway. It wasnt BAD.. just nothing different, which i was expecting it to be after all the hype.

Quote from: DalPuri on November 12, 2015, 10:32 AM

Quote from: ScottyM on November 11, 2015, 02:30 AM
All had an odd background taste

I said the same 2 years ago when my family had a meal from there and everyone enjoyed the food that day.
But my sister went back last year and had a very poor meal.  :

Quote from: DalPuri on September 29, 2013, 11:06 AM

Now even though i would go back, there was a very odd flavour coming through in the curries that i didnt like at all. It was a Very sweet medicinal flavour and quite overpowering.

Agreed!
Chris made a mistake of hyping everything up when it is just another takeaway and unfortunately a fair few people fell for it.

Quote from: George on November 12, 2015, 09:08 AM

Quote from: ScottyM on November 11, 2015, 02:30 AM
If it is i have lost interest in any "secret" recipes as the food was not for me.

Well - surprise, surprise. As I've said before, the approach of too many people on here is irrational by getting excited about dishes (or photos/videos of dishes), when you don't even know whether they taste any good. Many thanks for your report.

I call it as i see it mate. Straight shooter

Quote from: Micky Tikka on November 12, 2015, 09:32 PM
Dippy

That's a bit strong  scotty   

Quote from: Secret Santa on November 12, 2015, 01:19 PM
So have Chris and his ebook disappeared from the face of the Earth?

My theory is he originally was making one but he dug himself a grave by talking about all these secrets and special recipes and knows he cannot live up to the expectations

Maybe ask Sam directly as this Chris seems a bit dippy.

Shams Uddin, Burnley (on facebook)
Or premier curries facebook page

Yea it was an odd.. star anise, aniseed type flavour that was overpowering. And all very weak in flavour.

We had spinach bhuna, madras, samber, one called south indian garlic or somthing like that...and rice, onion bhajis, bombay pots, tsrka dahl and naan

Very very oily. And very little difference in taste to be completely honest.
The south indian garlic was just infused with a BITTER burnt garlic flavour.
The naan was fine..as was rice but the curries a no go for me.

Quote from: Secret Santa on November 11, 2015, 10:06 PM

Quote from: ScottyM on November 11, 2015, 02:30 AMAll had an odd background taste...

That'll be the magic paste then...or maybe the secret, seasoned oil.  ;D

Quote...and were weak..almost watered down tasting with LOTS of oil.
Nothing compared to what i get here in leicester.

And yet Chris must have thought they were the bee's knees judging by his rapturous descriptions of them!

Just shows you how varibale things are in this game.

By the way, which ones did you get?

Is this by any chance the TA that the happychris bloke is friends of?

I was in Burnley this weekend visiting friends and they ordered from here as it is there local and i went with them when they picked it up and had a serious feeling of dejavu. And after looking on youtube just now it does look like it...from what i remember. I wasnt paying that much attention at the time.

If it is i have lost interest in any "secret" recipes as the food was not for me. All had an odd background taste and were weak..almost watered down tasting with LOTS of oil.
Nothing compared to what i get here in leicester.

Looks good mate!
Feeling hungry now

Quote from: chewytikka on November 11, 2015, 12:52 AM
Heres a BIR chefs special from the 90

So i currently live in Leicester but have no clue where to find good curry and its not like we are limited for choice here. Other than very good Kayal..and famous paddys Inn i dont know where good BIR is. So any recommendations would be great.

Also where do you leicester people get your spices and cooking kit?
I usually use falcon cash and carry and the odd indian shop of the golden mile but happy to hear from anyone with more experience with the leicester scene.

Cheers!

Good job! Lets see some pizza pic porn!

Quote from: fried on June 25, 2015, 05:38 PM
Noone's yet managed to answer my question of why you can't add the oil to the wok cold and then heat it to the required temperature. I've been told chefs 'do it like that' but I can't see the science behind it.

I only stopped pre-heating my pan or wok because it's not recommended for induction.

Preheating the wok to smoking and then adding oil burns a thin layer onto the surface (patina) and essentially seals the woks material from contact with whatever your cooking.. It wont create a patina if you add oil to a cold pan and heat it up. The reaction between the two is not the same.

It is explained in simple turns at catering college as
Heat a pan to warm and splash in some water and watch it sit in the pan and boil...thats your food sticking.
Now heat the fuck out of it and splash some water and watch it dance over the surfsce as if it is hovering and not making contact...thats your food frying