Quote from: curryqueen on April 13, 2005, 02:24 PM
I must see if I can get into another restaurant kitchen in the near future. How about you?

I have nowhere lined up.
If I could find a chef who would take a "bribe" it would be best.
If you pay for it, then you have a right to be shown, exactly what you want.

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You've seen this done in a indian restaurant from raw ingredients to finished curry?

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No one,except Bruce Edwards (curry house cookery extracts) has seen it.
I don't see how anyone ever will.
I asked at another curry house recently and I got the "why should I tell you my secrets" bit again.
He said even the barman, who had been at the restuarant for 18 months, didn't know.
He couldn't speak English very well so I would have to have watched to understand.
The trouble is that it takes so long.
You will have to be there for 3-4 hours

Quote from: curryqueen on April 13, 2005, 10:03 AM
? Oh, by the way, never heard back from Bengal, did you?

No I didn't.
I've been thinking.
Being as we both had the curry base made in front of us, and it missed the taste.
(Or did you feel that demo meal had the taste? Mine didn't)
It can't be anything to do with their cookers.
It must be a tecnique or ingredient.
Yes?

Quote from: George on April 13, 2005, 10:52 AM
Doesn't anyone have a firm idea what leads to 'that smell'? One certainly does not produce a smell anything like that when making traditional (English) chicken soup, also by boiling a chicken.
Regards
George

I believe that smell to be the meat and chicken being cooked for later use.

Quote from: adamski on April 12, 2005, 09:01 PM
He mentioned that he had managed several outlets in the country and that all of them worked off a very simple recipe for the base sauce of onion, garlic, ginger and spices, and maybe the odd extra ingredient, but nothing very special.

If the base is so simple, why can't we get it exact?
I really don't understand
I would love someone to tell me exactly what I am doing wrong.
That is what I want.
Maybe you could get this restaurant owner to add some of his recipes (including a base with "the taste")  to this site.
I believe that getting the base right is the most important thing.
Several of us have now seen the curries made and they are not that difficult to do.

Quote from: curryqueen on April 12, 2005, 08:09 PM
Have been waiting to hear with baited breath whether the vegetable vindaloo tasted the biz? Please post and let us know.

The veg vindaloo was very good.
It didn't have the taste though.
I made a veg vindaloo using a curry base (with salvaged oil from about eight curries) and I also added the chicken jelly.
That was the closest I have ever been.
Very very good.
I hated making it, but I will be doing the chicken jelly stock again.

Quote from: ghanna on April 12, 2005, 07:09 PM
Please remember a lot of people? are watching and reading what we wright .specially people from the press.
ghanna

Maybe I am being naive, but why do you think we are being watched?
I would rather we lost all the data on this site than harm the curry houses.

Hey Curry King!!
They've named a place after you!!!

Quote from: Keith on April 12, 2005, 07:15 PM
Ok I'm sorry to have questioned anything on this tight knit forum . I'll keep my posts to a minimum .
Keith

Please input as much as you can.
Question, requestion and answer.
It's the only way we can move forward.
Whenever I see that there has been a new post, I am really eager to read it.
(It's quite sad how important this site has become to me)
All I want to do is make an exact copy of a Veg Vindaloo.
And this site will get me there!

Quote from: Keith on April 12, 2005, 06:31 PM
they've also told me the practise of putting chicken jelly in the pots is long out of date .
Well thats my tuppence worth . shoot me down or ignore the post .
Keith

The chicken jelly adds a deep rounded flavour.
What would you substitute it with?
Even if you used stock cubes, it's pretty much the same thing, isn't it?
Chicken oxo is dried boiled chicken bits with added flavour enhancers.
It might even be less healthy.