excellent idea!!!

Don't recall it being done???

Prob would be a good idea to take a copy of ingredients in base to show the chef and ask to watch the curry being made so as to be sure they use your base...Maybe some other pointers needed from pro members...

No point in me doing it either, I'm in Brisbane Oz, "The worst curry capital in the world" 

Can't wait. The anticipation.... ;D

Hi Topconker
no probs mate made it easier to print off as well ;D

QuoteIs there any more or is this the definitive lot?

I think it might be the definitive... Some good peep here might know for definite.

Thanks UB

Hi
  I tidied up the Bruce Edwards Curry House Cookery pages a while back and converted to pdf. Here it is...Hopefully   

It's the update Parts 1-4

I to agree with all the comments about Bruce and his recipes....Put me down for a book, in fact put me down for a few hundred so I can hand them into the Indian restaurants around where I now live in Brisbane Australia  :

I asked this question about msg to the owner/chef of the restaurant I frequented. It's a copy paste from his reply in an email

8. Is MSG (Monosodium glutamate) used  as a flavour enhancer?

I have never used it, not in the house or restaurant. if you want to enhance your curry you can add more chillie or herbs.

But that is just one chef.... ;D

The owner of an Indian restaurant I frequented a lot let me into his kitchen and lo and behold large jars of Pataks pastes, Tandoori and a Tikka jars. When I asked what they were used for I was told for marinating chicken and meat . A mixture of both pastes with yogurt and some other spices the restaurant chef added for flavour. When I asked why, he told me it saved time and the two pastes were very good along with their own spice mix. I then asked if they used any other pataks pastes for their curries and was told no they freshly made the pastes used for their meals.

Quote from: curryqueen on February 08, 2008, 07:11 PM


Oh, and by the way, when is someone going to try out my pathia?  You won't be disappointed I can assure you.  CQ

Hi Curryqueen

would also like to try your patia dish but cant find it??? My wife and daughter loves this dish from Scotland but it's not on the menu in Oz. Made a dish that tasted like it (according to my wife) using tomato sauce, lemon juice, sugar and blended mixed fruit for taste that a chef I spoke to put in. Haven't been able to create it again as I didn't write it down...more fool me thought I would remember ha ha...

I got to know the owner of an Indian restaurant I used to frequent, they would buy in fresh whole chickens and the kitchen staff would clean and prepare them. They would then marinate the chicken in spices before freezing them. I managed to get a bag of the marinated frozen chickens and what a difference it made to the taste of a basic curry. I tried to find out what spices they used but all he would say is "this and that with some chili powder"  But yes it does make a difference.