I bought it and it is a revamped version of "secrets of the indian restaurant"
What a con

I like the idea, but I can't see it happening
I live in Nottingham
If we got together it would be great, if there was a chef, who was going to show us all something.
I've got problems finding one that speaks fluent English
I considered doing a London trip to Brick Lane, where there is a restaurant that gives a cooking lesson
But that is 120 miles away!!

Hi Curryqueen,
                     Here's the link:-
http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&category=11105&item=4519888178&rd=1

There is someone else selling it too

I had a go at David Smith's Prawn Rhogan Josh.
I think it's because I cooked it, but it tasted so plain.
I have never had a takeaway that seemed so flavourless
I'm sure the left overs will be better today.
Has anyone else had a major success with it?

Home made restaurant style curry + recipes

I was checking out ebay and found two people selling the above mentioned e book.
It says:-

ARE YOU A CURRY LOVER ?

IF YOU ARE THEN READ ON



Ever thought why the curries you cook at home dont taste like the ones you eat from your local Indian Restaurant or take away? Buy my e-book now and I guarantee that if you follow my secret tips you will be producing curries at home that are just as good as what the Indian cooks can cook. Your friends will be astonished



I am? 54 and have worked in Indian take aways for numerous of years, and have been a silent watcher when they make that pot of golden like syrup thats ready for the many recipies for the indian take away that evening, and during this time I have picked up many tricks and tips as you can imagine. Im a curry lover,and have spent most of my trying to cook the perfect curry until I discovered some simple secrets used by indian cooks? Now I want to let other people know how to impress their friends by serving up an authentic Restaurant style curry also many ,different curry dishes in their own home. You will love it when people, like my friend who bragged he makes a ‘great curry’, ask you how you get that restaurant quality.

all of the ingredients required should be available at your local supermarket. Just do as I tell you and you too will be cooking the perfect curry in next to no time.

If I’d had the opportunity to find out these secrets years ago I would have paid a fortune to learn them. This is a book of many curry recipes from the korma to the vindaloo,nan breads, the different rice dishes. It consists of manypages. You get the secrets? also the recipes. nearly 99% of a restuarants menu is in the book. Side dishes and main dishes

? ? ? ?It will be one of the best purchases you will evermake? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?It? !

e-book will be despatched via e-mail as soon as payment is received. Please note that I only accept payment via Paypal, no cheques accepted.


Does anyone know anything about it?
If it's new info, then I want it, but I've got burnt so many times for something which I already know

Covered, or it evaporates too much.
Even then I have to add a little water from time to time

I know it's a bit excessive but I simmered my curry gravy for another four hours on low.
The oil totally separates out and goes darker and sweeter.
The sauce also improves too
If you have the time, it's worth it.
You make need to add a little water or stock to it every now and then

Both places were takeaway only.
But that is all the spices they used.
They had also empty yoghurt cartons filled with:-
peas in water
chick peas in water
diluted tomato puree
finely chopped garlic
garlic ginger puree
finely chopped onion
chopped pepper

In their fridge they had a large sealed plastic container with precooked veg
another with precooked lamb
another with precooked chicken
another with thawed prawns in water

They had a deep pan fryer too

The tandoori chicken they used was fresh from the tandoor
It cooked in 15 minutes
They threaded about three large pieces onto a skewer and put 3 skewers in at a time

I've tried to get into another couple of places but they fobbed me off

The only whole spices were in cupboards,those are used only occasionally, as in the making of curry gravy.
The ground spices were chilli, coriander/cummin mix,curry powder mix.
The herbs were finely chopped coriander and dried fenugreek.
There was also salt.
These spices were all in white plastic cartons (from yoghurt) right by the cooker.
There was also a tandoori paste mix which I was told had a combination of "kashmiri masala" and "tandoori paste" by pataks and a bit of yoghurt.
Whatever these chefs do, involves very simple spicing.

Hi Curryqueen.
I got "The Restaurant Menu" book by Sonia Allison and it is basically indian home cooking and not like a restaurant would do.
The book has a menu at the start which is laid out just like a restauarant's.
It then gives the page you will find this meal on.
That part of the book is well thought out.
The recipes generally don't use any kind of curry gravy.
The spices are not like a curry house would use.
For instance the vindaloo uses
2 onions,2 cloves garlic,2 1/2 inch ginger,pork?,6 cardomons?,cinnamon,cloves?,nutmeg?,mace?,cummin,chilli,turmeric,vinegar?,
tomato puree,water,salt and potato.
I'm sure it would give a tasty meal but it wouldn't be like anything you'd recognise.