Quote from: chewytikka on October 07, 2013, 01:35 PM
G'day.
200 curries in 4 hours, thats good going Mick, from a hobby, too hard graft pan bashing.
The cream turns to milk very quickly, when reality kicks in.

Did you sort out your Bradford Burners yet, a friend has just had an extra
4 burner made up, which looks very good.

I could get the companies details for you if you like.

Curry On M8
cheers Chewy

Thanks Chewy.

We did a lot of research into this, but it looks like it won't happen. The gas pressure in Oz is 50% lower than UK, so there would be issues in getting the imported items licensed to use.

Plus with import duty, it was all getting very expensive. At the end of the day, we have good, reliable commercial cookers already installed, but they are a real pain to keep clean. That is the only downside to things.

We'll just have to keep going with what we have and clean them every couple of days, as we have been donig.

Thanks for your help anyway mate.....much appreciated.

Quote from: natterjak on October 07, 2013, 09:28 AM
Time to think about franchising the business mick. In 5 years time there could be a "British Indian" in every Aussie town and you could be semi-retired and rolling in cash.

Have thought about it mate, but it won't happen. Too old to take risks like that. We're just happy the way things are at the moment.

We get 2 days off each week and it's all under our control. Can't be doing with the headaches that come from letting things out of our control.  Been there and done it...never again.

As i said last night, we have a "general base", at the ready, which we really couldn't keep up with demand if we didn't.

I have a pan so large that is sits on 3 - 4 gas rings, so it is like a big ally fry pan.

I add:

50 tbsp oil
50 tsps garlic ginger and cook
50 tsps methi and a chef spoon of salt
50 tbsps tomato puree
25 portions of base gravy
50 tsps mixed powder
50 tsps madras curry powder.
Further 25 portions of base gravy

Once this is all cooked up, it is stored in a 20 litre bucket. I will always have 3 of these ready on Friday, Saturday nights, it saves so much time. When an order comes in, I ladle 360 ml into a pan, and add everything else to it.....and it works. There are some dishes that it cannot be used for obviously korma, tikka masala (but we have buckets of these already prepped too)

I fry kashmiri chilli powder in a mix of oil/base gravy, and keep this in a tub, and add it to each dish according to how much is needed

Madras, vindaloo, phall etc are all cooked from scratch.

Like I said, no use to most members, but if anyone is going to cook in bulk, try it.

Quote from: curryhell on October 06, 2013, 09:38 PM
  Maybe, to ease the pressure you'd consider hiring in one or two of us for a week or so, just to relieve the pressure?  Obviously, we'd pay for our own flights  ;D ;D

Yes please.

We can't get anyone here that is interested in learning to cook.

As Raj quite rightly pointed out, we couldn't employ an Indian to cook this food, as they would always add a bit of this and that and they would change the taste completely (not intentionally, but it is how their taste buds work.)

We had a mate over form UK a few months ago, and he couldn't believe that we were paying our kitchen hands $20/hour. At the time is was equivalent to about 14 quid an hour. But that is what we have to pay here to get anyone.

We now employ a few youngsters for weekend shifts, but they still get paid better than a lot of workers at Tesco.....lol

Quote from: Les on October 06, 2013, 08:48 PM

Quote from: Aussie Mick on October 06, 2013, 03:38 PM
Did anyone try the Karahi recipe I posted? If not you are missing out on a VERY nice curry, not BIR, but extremely tasty.....do it.

Where is the recipe Mick?

Les

This is it Les, don't be shy with the ghee (butter) or the salt.

https://curry-recipes.co.uk/curry/index.php/topic,12218.0.html

Fella's there's a lot of shortcuts that have to be taken to get the food out.

Without Raj (our tandoori chef) we would have folded within a week. He has taught me so much and I will be forever in his debt.

I will share all info you ask for, but at 3.50 am, it's now bedtime for me.

Just ask and it will be shared.

Nothing new for the folks in the know, but if you want to cook in bulk, it may be handy.

Quote from: michael.t on October 06, 2013, 07:19 PM
Hi Mick
whats the most curries you have cooked in one day  ;D

200 is our limit Michael. We only open from 5pm - 9pm.

Many, many times, we have to stop taking orders around 7.30 pm.

Churning out 200 curries is horrendous with only me cooking, but I still really enjoy it.

It gets very awkward when we get lots of orders for Rogan Josh, Bhuna, Jhalfezi, Balti type curries. Just adding onions, peppers, tomatoes...then pastes, pickles, bunjarra etc takes so much thinking about and time....seriously.

Worse still is when we get several orders for the same dish with different contents...ie veg Jhal, lamb Jhal, beef Jhal, CT Jhal....very awkward at busy times. At least if we get 4 orders for chicken Jhal, we can cook them all together in one big pan.

Last night was extremely busy and our first table order came in at 6.00pm

- Lamb Phall
- Chicken Tikka Phall
- Chicken Kamikaze
- Beef Kamikaze
- Fish Kamikaze
- Chicken Jhalfrezi
- Lamb Jhalfrezi
- Prawn Jhalfrezi
- Prawn Madras
- Chicken Tikka vindaloo

It may not sound bad, but some certain dishes are readily prepared and easy enough to do, but ALL of these had to be cooked from scratch. Add to that the fact that we had 20 takeaway orders stacked up, and due out in the next 15 minutes, and the phone constantly ringing, well it can get a bit mad.

We normally have a "general base" prepared (my invention) which saves a lot of time preparing some dishes. probaly won't be of any use to cook at home folks, but if you would like to know, just ask.

Not complaining though......I love it....

Nothing ground breaking Mike, but in volume 2, there are some very, very tasty recipes.

Thanks Phil, and thanks again peeps for the messages.

Although I am quite inactive, if I can answer any questions I will, just ask away.

I am not proffesing to be as knowledgable as many members on here, I am still on a learning curve all the time. There are many, many members of this site that are much, much more knowledgable than I am.

I am still enjoying every second of every day running my own takeaway/restaurant and will share anything useful. Sometimes, it's hard to get motivated after very long busy days, but please ask if there is anything I can maybe help with.

Quote from: michael.t on October 06, 2013, 03:59 PM
Well done AM
Don't let the B******* grind you down  ;D
Haven't been cooking too many curries recently
Basically been buying too many  but the cooking season is now aproaching ( dark nights )
I will give your Karahi dish ago Mick
I should also give your naan ago with me having a Tandoor

Thanks mate.

The naan isn't my recipe as such. It is our tandoori chef's recipe. I eat it 5 days a week, and it suits me....bloody lovely.