Quote from: emin-j on July 06, 2010, 05:45 PMI would make 5 individual Curry's and store in takeaway containers , as it's your first attempt if you mess up ( burn the Garlic / Ginger or Spices ) you will only have to throw away one portion 

Very, very good idea indeed! - why did I not think of that?

Hi

Yes, I do use those ingredients as I always make it exactly to spec. However, I cannot confirm how critical those ingredients are to the end result because I never tried it without them.

This place is quite good for spices, and if you do a big order including a massive bag of rice every 3 months or so, then you can usually get the free delivery:

http://www.spicesofindia.co.uk/acatalog/Indian-Food-Natco-Mango-Powder-Amchoor.html#aISG060

http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Ginger-Powder.html#aISG014_2dp

But as you say, getting stock of a whole bunch of spices you don't usually use can be expensive. But this is a hobby - and a lot cheaper than most!

Hi Chris

CA's Tikka recipe is a personal favorite, having made it a lot, I personally find it really is very fast to make.  I don't think you will be doing it justice by substituting with a different masala powder or paste. That would almost not be the same recipe?

Just my humble opinion.

cheers

Quote from: moezus on July 06, 2010, 01:14 AMHad one question though, If I am cooking for 5 people do I still have to make the final curry in individual portions or is it safe to just keep adding base until I think I have enough gravy for 5 portions in one pot?

Hi

I personally always make CA's Madras or Vindaloo in a double portion - just 2x everything with approx 600ml of base together in one pan.

If you do this with some rice, naan and some side dishes such as aaag aoo and some bhajees you will easily have enough for 5 people. It is critical though that you observe all the usual cooking techniques that are discussed on the site though.

cheers

It's hard not to get the hopes up too high.

Wish I chose next day delivery rather than the free (slow) one now

But, seriously, how much free time does it take to join a forum? - Hope he does though!

Cheers

Well for ?8 its got to be worth a try....

Even if there is only a nugget or two of gold it will be worth it.

Ordering now!

Cheers

Hi Chris

Thanks for the tips. Must try Chutneys too, never been there. I'm always nervous to try new places for fear of disappointment so recommendations are much appreciated.

With regard to the Shomratt, I could not agree more, it is an excellent restaurant with very high quality food. It does take some beating! plus all the staff and the owner are very, very hospitable.

However; and this is a bold statement to make! - I have personally never in 20 years of actively loving BIR curries, had any curry, anywhere, ever, at any time, that I found to be nicer than the Mahaan in Farnham. (I am not affiliated with them in any way).

Make the journey - try the place. You don't need to go complicated to appreciate the quality - Just Vindaloo or Madras + Special rice and Saag Aloo.... Heaven.

The rest on my list should not disappoint either!, but the one above is number 1 on the list for a reason. Accepting the TA only at the top with is my local and fantastic to boot.

Hi

These are some of my favorite BIR's in the Aldershot, Farnham & Fleet area. I have been to these establishments many times and had consistently excellent food and can thoroughly recommend them.

The only special case I would say is the Shomraat. I always found their curry to be too mild.  Just ask them to make you a chicken tinadaloo and they will know who you have been speaking to

TA:

India Raj
181 North Lane, Aldershot, Hampshire, GU12 4SY
http://maps.google.co.uk/maps?f=q&source=s_q&hl=en&geocode=&q=181+North+Lane+aldershot&sll=51.479726,-0.292339&sspn=0.019484,0.045576&ie=UTF8&hq=&hnear=181+North+Ln,+Aldershot+GU12+4,+United+Kingdom&t=h&layer=c&cbll=51.250035,-0.742869&panoid=y-GtZ997ziGNVWPCZHoXDQ&cbp=12,279.55,,0,11.31&ll=51.250903,-0.739818&spn=0.003559,0.010278&z=16

BIR's:

Mahaan
The Mahaan, 13 East Street, Farnham, Surrey, GU9 7RX, 01252 71 81 71
www.themahaan.co.uk

Gulshan
53 Farnborough Road, Farnham GU9 9AJ, 01252 322 822
http://maps.google.co.uk/maps?ie=UTF8&q=gulshan+upper+hale&fb=1&gl=uk&hq=gulshan&hnear=Upper+Hale,+Farnham,+Surrey&cid=0,0,13458768219294721943&ei=QQYqTJuEJsK5jAe59qCtDQ&ved=0CBYQnwIwAA&z=16&iwloc=A&layer=c&cbll=51.234817,-0.78489&panoid=2wDiQ3Gc2hRkk5NyljHq6w&cbp=12,245.68,,0,6.4

Gulshan Indian Cuisine & Takeaway
Oatsheaf Parade, 264-266 Fleet Road, Town Centre, Fleet, GU51 4BX, 01252 615910
http://www.fleettown.co.uk/Gulshan-Indian-Cuisine-&-Takeaway-Fleet-Indian-Restaurants-75.html

Shomraat
133 Upper Hale Road, Farnham, GU9 0JF, 01252 735 175
www.shomraat.com

Hi

I expect, that you would need to see how popular the courses are before being able to comment, but do you think that in the future you would be able to organize any courses closer to the south east of England? However, I am sure that if the feed back is good and the content covers some of the staple recipes from our favorite BIR's then many people, myself included would travel many miles to attend.

Would like to suggest Base sauce, Vindaloo, Jalfrezi and Danzak to be included on the course agenda please

Thanks

Hi

I agree with you all totally that fresh spices absolutely key to producing the best curries!

A simple scheme that I have been using is to have around 15 or so of these air tight storage boxes which are for quick access and kept in the dark in the kitchen cupboard - http://www.spicesofindia.co.uk/acatalog/Lock-and-Lock-HPL805-180ml.html

Then to keep the rest of the spices sealed in the packets they came, normally 100, 250, 400g bags and stored in a sealed metal biscuit tin or two under the stairs out of the way and in the dark. Then ever so often top up the working containers in the kitchen.

It is amazing to see just how much the pungency of the spice has declined in the kitchen boxes even after 6 or 8 weeks let alone a year!

It is inevitable  unfortunately, that some spices are used so infrequently they just reach a point where they must be discarded and replaced.

BTW, this guide is handy for determining how much spice you can fit in the above containers - http://www.spicesofindia.co.uk/acatalog/Lock-and-Lock-Comparison-Table.html

I personally find that the smallest ones that fit around 100g are the best usage to freshness ratio, but obviously this depends on how much curry you cook!

cheers all.