just checked
it's 85 miles away
too far, shame

I can't find it
what is ali's spice mix?

brilliant video

thanks

these videos are so good
ten years ago you couldn't see this stuff for love nor money and now................
it's a better world!
Thanks bigboaby1

Quote from: spice-vindaloo on February 17, 2015, 09:21 PM
Hi I have found a cash and carry place they must be selling stuff to BIRs.

http://adamscashandcarry.co.uk/index.php?route=common/home

It would seem that BIRs in this area are big fans of EAST END spices.
East End is very popular in Nottingham takeaways


I reckon that the oil that's BIR use is more refined and has a much better taste.

Nearly always KTC oil

Have you seen BIR use palm oil?.


Never seen this stuff in a BIR kitchen
It's a Caribbean thing

All the places I have been to, use White Tower Tomato Puree in the curries, but tinned plum tomatoes go into the curry gravy

I'm still not getting a result I'm totally happy with, but I have tried using puree and blended in my curries

I guess if I want to achieve the flavour if my locals, I should stick to pureeI

Quote from: Garp on March 12, 2015, 07:05 PM
Who's Andy?

whoops!
I meant Adey (with the restaurant)

Quote from: prawnsalad on March 12, 2015, 02:30 AM
some  BIR chef to make it his No.1 priority in teaching precise methods

that's what Andy is offering

Quote from: commis on February 23, 2015, 09:26 AM
Hi
MM you may wish to consider besan flour for the samosa skins.
Regards

I tried using besan flour and it had very little stretch to it
Maybe I did it wrong
Would love to hear someone else's results

Jerry you need to open a cafe or restaurant
I really think it's the next step for you
You could work out all those nagging details, that can only be solved by practice on a large scale
I bet your place would be really good, too
If it was within 100 miles, I'd even come and buy a curry