Quote from: DARTHPHALL on April 08, 2005, 08:25 PM
Right at the beginning when you boil all the onions ect & it turns green ish. only thing is when its done its the best base of all.

I used to get this problem.
It was to do with the garlic puree.
I contacted the makers of my blender and they said to add a little salt to the puree.
It worked.
No more green colours when I boiled it

Quote from: ghanna on April 11, 2005, 11:07 PM
I am very glad to hear that such restaurant exist .
I wish that all the restaurants become like that.
ghanna

Hey Ghanna,
                  I've been in quite a few restaurant kitchens now.
They all were clean.
No grease or rubbish around.
I think as long as the curry gravy is reboiled it will get rid of any bacteria.
That is the only questionable area.
I have never had a bad tummy from eating restaurant food.
(unless it was my own fault with loads of chilli)
I don't think you need to worry about hygene.

When I first moved to Nottingham in the eighties, I used to go to a indian vegetarian restaurant sometimes.
I never thought about it at the time, but the curries always tasted home style.
Totally vegetarian=not the restaurant taste.
It's gone out of business now.
I have been told many times that you can't reproduce the restaurant taste at home.
Apart from being very fiddly to make, there is a great deal of skill involved too!
I take my hats of to these chaps, who can turn ordinairy ingredients, into something quite extraordinairy.
I just hope getting the curry gravy right is the most difficult part!!!

I guess chicken bones are not that unusual to cook with.
It was a first for me, though!

The takeaways are doing nothing wrong.
The stock is a standard cooking procedure and nothing actually bad is in it.
It makes me a bit uncomfortable but that is a personal thing.
I do have a few problems cooking raw meat (it can give me wobbly legs!)
But this style of cooking is like your grandma used to do.
It is of a previous generation.
Passed along chef to chef over five decades.
If you want food without these methods, then there is a growing number of new style indian restaurants coming along.
There is one near me and they frown on the takeaway style meals.
But, I believe, their food will not have "the taste" because a bulk of the flavour comes from the added stock.
So far, it's only me and Ghanna, who have made the jelly.
Ghanna didn't believe it made the difference.
I did.
Someone else have a go.

Quote from: Curry King on April 11, 2005, 12:58 PM
Now you've tried it Pete is it worth the extra hassle?

Definitely yes.
It really adds something
I'll make the jelly up in a large batch, then freeze it in portions

Quote from: ghanna on April 10, 2005, 09:21 PM
The curry gravy pot look to me as a garbage pot.

Would you still buy it though?
I am a "casual" vegetarian but I love restaurant curry so much.
I am sure I will still get my veg vindaloo regularly.
In fairness to Pat Chapman.
In his "Favourite Restaurant Curry" book, he mentions on numerous occasions the adding of stock.
It's this book which has the "Akhni Stock" recipe.
It is similar to what I was told although not boiled as long, no Black Cardomons and is used as a liquid rather than a jelly

I never intended the chicken jelly information to upset anyone.
This information was from one person.
Maybe it is incorrect.
Perhaps you can get a similar taste from something vegetable.
Some people feel that we have had mis-information before.
So please don't get too upset, as it might be wrong.
It is what I was told.
I have always assumed that the vegetable dishes at an Indian takeaway, were suitable for a vegetarian.
My favourite meal is Vegetable Vindaloo.
In fairness though, it says nowhere that the dish IS vegetarian
But remember noone else has substantiated this report.
I for one would like denial or confirmation from other chefs.

Quote from: ghanna on April 10, 2005, 10:55 AM
Dear Pete
I am very pleased that you at last produced that taste that you were after for long time.
Congratulations Pete
I am really happy for you.

Thanks Ghanna, but I'm not quite there yet.
I want it closer.
If I can, exact

Quote

Did it have the "taste" ? Im tempted to try it but im not sure about putting that jelly into my nice fresh pot of gravy.
I do think my currys now have that taste just I can't taste it

Quote

I want someone else's opinion.
There is definitely the taste in it.
From three sources we have concluded that the restaurants are certainly making a stock.
I still felt that the curry sauce I bought was a little better.
That really bugs me.
But I consider the use of the stock as the first major step forward for about? six months.
It beats the Bengal Cuisine "help"
I still think the answer to making restaurant curry lies in the base.
If you've got that right, to make a vindaloo, all you would need is precooked ingredients and chilli powder.
You may have "the taste" in your curries because you are cooking with chicken anyhow.
Ironically, the meal I dream to make is a vegetable vindaloo.
The reason why my results have left me disappointed could well be that I never included chicken as an ingredient.
I think one serious problem, when we are lucky enough to talk to chefs, is getting them to understand what we want.
I don't think they would have a clue what we mean by "the taste"
Certainly, when I got this stock recipe, the chef didn't understand the word "stock".
He called it soup.
That's why seeing these things done are so important.
I wish I could figure out a way to see the base done at a restaurant.
You have to be there for hours and you are really in the way.
The kitchens I have been in are really cramped.
If there is a missing ingredient it is something very simple.
Something accidentally forgotten.
I don't believe it is hidden.