Very interesting indeed.Hopefully he'll keep the videos coming as promised.Not sure about his bhuna though,looks nothing like what I expect a bhuna to look like...thick sauce onions/peppers etc...anyway enough moaning is it me or does the base sound like the one in Dave Lloydon's undercover curry???   Slow cooking on a very low heat,18 key ingredients,cabbage,emulsion,spiced oil etc...

Quote from: George on November 18, 2011, 06:09 PM

Quote from: Cory Ander on November 17, 2011, 01:16 PM
FFS!!!!!!!!!!!! 
We'll soon have Andy (It's good self!) back as well...greeted with open arms, no doubt!    :

Now that would be a step too far.

I'm delighted that Darth is back. I always wondered where he, and a few others like MarkJ and Ghanna got to. I'm shocked that he was possibly duped, and definitely banned, by the sound of it.

Darth - your 100% Madras clone and Pilau rice recipes (under a different name) are still as good as anything I've made  - thanks again.

Ghanna now that's a name I haven't heard it a long time...Remember some of her posts really started me off in my curry quest...agree wonder where those old names have gone,perhaps they've found the curry holy grail after all!!

Quote from: natterjak on November 17, 2011, 06:13 PM

Quote from: chriswg on September 27, 2011, 04:32 PM
It would be good to hear you guys thoughts on it. Is ?50 too much or too little? The meal is probably worth ?15 - ?20 so ?30 - ?35 for 4 - 5 hours hands on lessons sounds like good value to me. I could probably negotiate a CR0 discount if a few members fancy coming along at the same time. Actually - that would be a fab idea. Anyone up for it?

Here's a similar idea from a BIR in Walderslade, Kent - the video description gives the details of the lessons but no price:

taj cooking lesson

QuoteCooking With Chef Monsur
Taj master classes with our head chef Abul Monsur take place every Sunday. The sessions are a unique opportunity for amateur cooks of any ability to get inside a restaurant kitchen, pick up some tips and learn some of our Taj dishes to replicate for their friends and family at home.
The cookery class will run from 11.00am until 1.30pm. The day starts with tea/coffee at 11.00 am followed a small talk on basics of Indian food, the spices used and methods of cooking and then cooking a three course meal followed by guests enjoying a lunch at the restaurant.
Lunch will be served by 1.30pm.
Please call 01634 686648 for available dates and prices.

Might be of interest to a few folks.

Thanks for that,I know that area about 30 minutes from where I live,think I may have to take a trip down there.

Quote from: ifindforu on November 08, 2011, 08:54 PM
Ok I know some of you like to make meals quickly and not comercial way so ill give you this recipie
after watching the take aways bosses wife cook it in front of me,and I eat it later
MUST BE AN  ALIMINIUM FRYING PAN
1 onion chopped fine 3 tomatoes cut into pieces 4 chillies cut up, 1 tablespoon garlic ginger paste 80% garlic 20% ginger
do not peel the ginger when making this paste ,Put into frying pan and with half cup of oil,start frying
when all is on the go frying add half desert spoon of kashmir masala now it needs 2 desert spoons of eastern star curry powder keep frying and moving about not to burn.It must be fried until its like paste all fried down,now add your pre cooked meat and finish off with some fresh coriander hope you ENJOY

Thanks for posting another recipe Ifindforu.You did say you were going to post some new information on your revised base gravy recently including one very big secret that we're all missing.....hope you haven't forgot.....thanks

























5

Looks wonderful,a restaurant near me used to do a wonderful bhuna-sweetish,smokey with a wonderful flavour.Alas no more like most places it's totally different.This is another recipe I must try....Never used rapeseed oil before,does it give a particular flavour??? The inclusion of star anise is unusual I have a big bag of them but I only usually put them in rice,I actually found the remains of a black cardomon in a bhuna recently have you tried adding one of these???

Quote from: natterjak on November 07, 2011, 08:02 AM
Guys I'm having some thread confusion here, did I miss a recipe for that splendid lookin curry dish and what does NIS stand for? There's a restaurant called spices mentioned - where is this please?

Confused am I

Sorry bout that took my own onion bhaji thread off course a bit.

I discovered that Curryhell and myself actually live close by and we both enjoy NIS(North Indian Special) from a restaurant called Spices in Grays in Essex.

Quote from: curryhell on November 06, 2011, 11:50 AM

Quote from: jb on November 05, 2011, 06:17 PMThe guys are really friendly in there-They actually made a mistake once and it come served on a plate and I sent it back-no problem.I showed them the pictures of my bhajis...they were very impressed....One guy always asks how my cooking is going.I always get on the subject of the chef's base gravy but he says only the chef knows what goes in it. Must get a takeaway tonight ;D good luck with your cooking(pictures please!!)

Back in business now.  I can post pics again.  Last nights NIS -  mmm, delicious

That looks spot on to me Curryhell if it tastes as good as it looks then you've cracked it...compare your top picture to the original from the restaurant.....Looks just as good if not better

Thanks guys I'll give that a go......

Quote from: curryhell on November 05, 2011, 07:28 PM
That looks so damn good .  Whose recipe was the onion bahji?  They are a great crowd of lads alright.  I'm trying to get in the kitchen to see how chef does the saag bahji.  He managed to get it dry but oh so tasty.  I'll let you know how i get on.  I won't let on i know too much, they may be a bit reluctant otherwise. I'll just use my eyes. I'll post a pic of my NIS before i serve it up.  I'll have to use the other computer for that as i can't seem to post pics on here now for some reason .  I have some to post of Abdul's madras - definitely worth the effort, although only a madras ;D

Get in that kitchen!! see what you can find out.I've tried myself without success but I'll keep pestering.The red(pakora style) sauce they serve with the poppadaoms is very tasty,love to know how the chef does that.

The bhajis were inspired by Mick(CBM)..many thanks by the way.....couple of subtle changes and hey presto (nearly) perfection.

Cooking a decent madras has always eluded me,love to see your pics.Seems so long ago that Abdhul was in my kitchen sharing his curry wisdom.

Quote from: curryhell on November 05, 2011, 11:19 AM

Quote from: jb on November 05, 2011, 09:57 AM

Quote from: curryhell on November 04, 2011, 07:45 PM

Quote from: jb on November 04, 2011, 06:43 PM
Off to Spices tonight NI Special as usual!!  Wife said she won't go anywhere near me tomorrow!!

Was in there Tues and last night and had NIS on both occasions.  Tues was very dry though .  Soon rectified last night though.  Let me know if yours comes up dry tonight jb as my friend had it last night and hers was  a bit dry.  Better still, take a pic.  Enjoy
[/quote

Very dry??  Never had that.They do have an annoying habit of presenting some main dishes already served up on your plate as opposed leaving it on the table in a dish.I always have been served up sizzling in a karahi dish.Here's last night's offering...blooming nice it was too...

Now that is exactly how i've come to expect it jb.  Looks brilliant .  But that's not how i got it on Tues nor how my friend got it on Thurs - hers too was on the plate and not in the dish and certaily didn't have the normal amount of sauce either  . Inconsistancy goings on in the kitchen.  I'm going to do one for tonights supper with plenty of sauce  ;D ;D

The guys are really friendly in there-They actually made a mistake once and it come served on a plate and I sent it back-no problem.I showed them the pictures of my bhajis...they were very impressed....One guy always asks how my cooking is going.I always get on the subject of the chef's base gravy but he says only the chef knows what goes in it. Must get a takeaway tonight ;D good luck with your cooking(pictures please!!)