I think we might hit a problem, with getting it right at home
After all, these chefs would never have used curry gravy in a home curry
It would be their first time
CK and I both had home demos
I was shown a curry gravy and chicken vindaloo
That was about three years back, I think
It didn't taste right
I can see a few problems if we aren't exact in what we ask for too
If we shell out cash, and don't get what we want, I think we might have a major bust up

Quote from: lorrydoo on November 25, 2007, 06:08 PM
Haldi, if this BIR (Bombay Style) has the taste, then this is the type of place we would need approached with an offer they cant refuse for guaranteed BIR curries at home.

I could approach them but I would need to know how much cash we have raised and if they could demo at home
If we have a demo at the takeaway then I feel we won't be able to do it on domestic equipment.
I think we have 150 pounds so far

Quote from: Cory Ander on November 26, 2007, 02:25 PM
Where do you keep your tandoor Haldi?

Perhaps you should start a drive-in?  Drive-in....garage...never mind  ;D

I have a storm porch at the front of my house
It's enclosed with double glazing
This is where the tandoor resides
Draped in coats and waiting for ignition!!

Quote from: lorrydoo on November 25, 2007, 06:02 PM
At the end of the day, money talks.

Well at the moment, I think only four of us have expressed interest
Perhaps 100 pounds is too much
How many would pay 50 pounds?
I would, who else?

Hi CK
     I'm afraid it's just the cooker in the garage
I have tiled round it though!!
I've put a small work surface to the right of it too
When I eventually move, people will really wonder what happened here!
It will be a bit like the Stonehenge mystery

Quote from: chilli head on November 25, 2007, 10:25 AM
how many of you use garam masala?    

Hi chilli head
               I've only come across one chef who used garam masala
He added just a pinch onto the curry, when it was in the takeaway carton.
It was packet stuff as well
East End or Natco
All the other chefs I've known add a pinch of coriander/cummin mix instead

This talk of paying to learn properly is very interesting
If you could be sure to learn how to do it all
Curry gravy,precook methods,spice mix and finished curry
Then I guess I would be interested, but I have seen loads already, and still can't do as well as they do.
I think this needs to be demoed at someone's home, because something doesn't reproduce.

Ages ago, when I first started calling at takeaways, and asking for recipes,
I was told that you could never get the "masala" right
(he meant the gravy)
I think that this is still my problem
Is there anyone out there who actually believes they can get a consistant & perfect result?

Now that I am cooking in my garage, I can make as many garlicky,spicy & deep fried things as I like
And I don't get any complaints!!!!
No more " you've made my coat smell" or having to leave the kitchen window open at night
You should see some of the flambeeing I have done too!!
I reckon some flames were about two foot high
You get it best when you add the tomato paste or garlic ginger puree to the hot oil.
Incidentally, I somehow managed to singe my eyebrows the other day
So care is definitely required (can you buy eyebrow toupes?)
I cooked a few sauces yesterday then went on to make some pakora
I served them hot and fresh and they were absolutely gorgeous!!
Where would we be without onions?

I can't work this out
I am 100 per cent sure that Gary's recipe is accurate
But I'm not getting a result, I am totally satisfied with.
Not using this or any recipe
I think this "extra" sauce recipe is the hardest thing to make
If you make a complete curry, then it hides missing flavours by adding others.
I am getting a very tasty curry sauce but it's not quite there.

Have you had an exact result, Gary?
I took the recipe a little slower this time
I got what you describe as the "toffee" aroma
When I made it the first time, I didn't remove the pan from the heat and overcooked the garlic.
That makes a big difference to the end result

I want to be able to put a bought sauce next to mine, and say there is no difference.
I can't do that, and I am at a loss to know why
The only thing I can think of, is the curry base has extra qualities that become only apparent when cooked
You think you have matched it, but haven't

Sooner or later I will have to try a full size base to test the "making in large quantity" theory

By the way I think the "secret santa" spice mix is spot on

Hi
  The best takeaway in Nottingham is "Bombay Style", 473,Alfreton Road Nottingham.
The owner/chef is Mammood and has been cooking for 30 years
All his curries have the "taste"
It's in the curry gravy

Curryqueen and I went to a cooking demo at Bengal Cuisine, Brick Lane, London
If you want to go, here's the link
http://www.bengalcuisine.net/default1.php?id=4

We were both shown how to make a scaled down curry gravy and a cooked curry too.
In both curry gravy recipes they DID use vegetable ghee

I have never seen it used on a full sized gravy
Perhaps, as George said, they used it like a spice
If you put it in the gravy, it "sets" when it's gone cold
Definitely less healthy than oil!!