I always cook for four, as we eat the curries as a family.  I notice most recipes are single portions.  What are the pros and cons of trying to cook a larger batch?

Quote from: DalPuri on May 01, 2013, 02:30 PM

Quote from: DalPuri on April 30, 2013, 07:11 PM
I wouldn't recommend this book to anyone even for 77p, but it does list most of the BIR's along the curry mile and gives a "kind of" review.

http://www.amazon.co.uk/tips-CURRY-HOUSES-Manchester-ebook/dp/B0061E13UK/ref=tmm_kin_title_0

I can try and add it to dropbox later, but have to go out now.

Cheers, Frank. 

I'm retracting my earlier statement which was a bit unfair. I hadn't really looked through the book properly a few months ago when i first got it and mustve happened upon the worst pages on a brief flick through.
I had another read last night and for anyone needing a good/bad tour guide of Manchester curry houses, this book is a good buy at 77p  (half of the reviews are quite a few years old now, 10 year span)

I tried and searched for hours for ways to get the file uploaded for members, but as it was delivered by whispernet, i dont actually have the physical file.  : Sorry about that.




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Quote from: goncalo on April 30, 2013, 06:45 PM

Quote from: JerryM on April 30, 2013, 04:19 PM
The Alchemist,

i'm not far away. i quite like a walk through when i'm near.

do you know the restaurants - i ask as i've stopped going a good few years ago having been mainly disappointed. i know there are top notch places there but find them has been near on impossible without word of mouth knowledge.

getting some kind of demo/liaison with a restaurant would certainly push me in favour.

I think Julian mentions either in his book or in one of his many videos a restaurant that he really likes from the curry mile. I had a quick glance on the book and couldn't find mentions to the exact restaurant.

However, tripadvisor is generally a good benchmark:
http://www.tripadvisor.ie/Restaurants-g187069-Manchester_Greater_Manchester_England.html

I seem to remember in one of his videos he mentions a place called Kabanas...

Quote from: JerryM on April 30, 2013, 04:19 PM
The Alchemist,

i'm not far away. i quite like a walk through when i'm near.

do you know the restaurants - i ask as i've stopped going a good few years ago having been mainly disappointed. i know there are top notch places there but find them has been near on impossible without word of mouth knowledge.

getting some kind of demo/liaison with a restaurant would certainly push me in favour.

No, I've never been, hence looking for someone who knows the best places to go.  I like your idea of a demo in a restaurant, definitely one to try and include....just waiting for a few more comments and recruits to get the one off the ground now!

Will Chris turn out to be the Penn and Teller of the the BIR world or just another Ali Bongo?  I can't wait to find out!

Good luck, sounds a real challenge, but will be worth it.  Keep it simple and make it fun!

Quote from: Stephen Lindsay on April 28, 2013, 02:22 PM
I'm in NE Scotland - I'm a "maybe".

Just need someone from Wales and we are sorted 

Quote from: goncalo on April 28, 2013, 11:01 AM
Given enough time for planning such an event (I live in Ireland) I would be very keen on it.

Cool...hopefully will get some more interest and then I will look to sort out a date later in the year that suits as many people as poss...just you and me bro at the mo...but early days!

Has anyone ever suggested a bit of a get together along the Manchester curry mile (for those close enough)?  Basically meet up, have a chat about curry over some beers, have a wander along the mile, choose an Indian, chow down, talk about curry, drink some more, talk rubbish, talk curry some more, go home!

I know, meeting people in the flesh is always a scary thought, but it would be awesome, I'm sure.

I've been thinking about the heat factor recently, especially as I'm cooking on electric and the heat is just not as intense as a decent gas burner.  Three things I have done which have really helped get "that" taste:

1) added some jaggery sugar with the spices, as sugar helps to raise the temperature
2) added my ingredients in stages, so not to overload the pan and reduce the heat
3) once all gravy added, in stages, just let it blast on full and not been tempted to touch it until ready, I found it really caught on the bottom, but no burning at all, just a fantastic BIR taste.

Hope this helps others who are not lucky enough to be "cooking on gas" or a shopping trolley for that matter!