There's another video on Youtube...

The Curry Pan

very interesting indeed

Quote from: ifindforu on November 29, 2011, 10:27 AM

Quote from: Whandsy on November 29, 2011, 09:43 AM
I have got some mixed powder from a takeaway and I have to say it is a lot milder and more fragrant that the mixes I have tried off this site. The only problem is I don't know whats in it.
Come on terry don't be shy share the knowledge!!

Wayne

You vanot buy the ingredients  unless you are comercial so no good telling you

Sorry mate load of rubbish the internet is a wonderful place to find elusive things such as 'secret' spices or things not for sale to the general public.You tell me what goes in your spice mix and I bet I could buy the ingredients over the internet in no time at all.

All we want is for you to finally give us some of those 'secrets' you claim to know from your time in your takeaway,not talk in riddles.

Really don't know why this guy keeps talking in riddles(sorry Ifind4you but I have to be honest).First the secret is in the gravy that no Bangladeshi chef will mention,now it's in the 'secret' mix powder.Come on mate no one knows your identity or where you work so why not just post what you know.Your presence here on the forum tells me that you're genuinely interested in what we're doing here,so why not share your knowledge instead of teasing us cryptic posts?  Sorry had to be said...

Just can't imagine how long it would take to fully cook a 40ltr pot of onions on a low light,
without at least bringing it to the boil first.

Good point didn't think of that I guess some of these gravy pots are huge.

Just been watching the new videos again that were kindly posted on Youtube recently by Julian from Curry2go.

The base sauce one is very interesting,almost all the base sauce recipes on here and elsewhere call for an initial rapid boil of the core vegetables(onions,pepper,carrot etc) whereas his recipe calls for the pot to be put on a stove on a very low heat with oil and a little water.The only other base sauce that does it this way(I think) is from the Undercover Curry Book,the author actually makes a point that this is one of those secrets that the chefs don't tell you about.

My question is does it really matter???  Could it be one of those little tricks that BIR chefs actually do,I remember seeing on a video elsewhere a base sauce pot ready to go litterally filled to the brim with onions simmering away on a stove.

Thanks for joining and taking the time to reply to our questions.The videos look great by the way...You have a perfect job-cooking curries everyday!!

Quote from: Razor on November 23, 2011, 04:55 PM
Well, just watched his base Gravy vid on youtube and noticed this;

Quotethanks for that(and for your other videos).BIR cooking is notoriously secretive with most chefs keeping their recipes close to their chest.Please post more videos!!! There is a discussion forum cr0.co.uk talking all things curry it would be great if you could join us.
caistervet 8 hours ago

Reply 
UserRespond to this video... thanks for that. Had a look at the cr0.co.uk site this morning, might venture a comment, however noticed a few negative comments on the forum
Anyway, thanks for watching my vids.
leviteish 2 hours ago

So, before he has even got started with cr0, it seems he's already hessitant to make an appearance

I really hope that he does show because there is so much I want to ask.

Ray

That was me(caistervet) inviting him to join.I hope he does post on here,wasn't trying to be negative in my posts (I guess it did come across that way),I hope he does come on board.   

Quote from: Phil (Chaa006) on November 23, 2011, 12:06 PM

Quote from: jb on November 23, 2011, 11:39 AM
Surely if he's offering some sort of curry menu it would utilize meat from a tandoori oven...there must be chicken tikka massala on the menu...

It's age, Jb, it's age   When I started eating BIR curry, no-one had even /thought/ of inventing Chicken Tikka Masala, and to find a tandoor was itself an exciting rarity (I ate regularly at the first restaurant in Birmingham to get one); now every tuppenny ha'penny take-away has its own tandoor, and if you can find a Chef's Special that /doesn't/ involve pre-tandoored chicken (or other pre-tandoored meat or fish), you are doing well indeed.  For myself, I still live in the 70s, mentally speaking : I like my curries as curries, and my tandoori/tikka as tandoori/tikka, and ne'er the twain shall meet ...

** Phil.

Fair point,I just assumed that anyone offering BIR food these days would cook naan breads in a tandoor oven.Not criticizing,I think the videos are great.It would be great to know his background and where he learnt his trade.

Quote from: Phil (Chaa006) on November 23, 2011, 11:11 AM

Quote from: chriswg on November 23, 2011, 10:44 AM
Finally, if you are running a curry establishment you gotta have a tandoor. Most of his food will never get above average without one.

I really have to disagree with that one, Chris.  If he is offering curries, and not tandoori chicken, chicken tikka, seekh kebabs, etc., then what need has he of a tandoor ?

** Phil.

Certainly need one to cook naan breads to a take-away/restaurant standard,the ones he cooked on the tawa didn't look that great. Surely if he's offering some sort of curry menu it would utilize meat from a tandoori oven...there must be chicken tikka massala on the menu...

The method he showed to cook the naan breads was on a tawa pan,I thought that was just to show people how they can be done at home..surely he has a tandoor oven in there somewhere?