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Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: jb on February 13, 2012, 08:02 PM

Title: Base from Zaal Restaurant in Fleet
Post by: jb on February 13, 2012, 08:02 PM
This is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.

The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.

First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.

(continued...)






Title: Re: Base from Zaal Restaurant in Fleet
Post by: jb on February 13, 2012, 08:29 PM
(continued)

Next get a medium saucepan on the boil and add a few Cinnamon sticks,a small handful of green cardamon pods and about six bay leaves.Leave to boil for about ten minutes then strain the mixture and put the strained water into the original onion and carrot base.Az explained you could just add the whole spices to the original mixture but you would have trouble trying to fish them out.It actually looked like the spices had been roasted but amazingly Az said they reuse these same spices in water for up to a week.

Then get a frying pan on.Add one heaped chef spoon of veg ghee,one chef spoon of ginger/garlic paste and cook until the mixture goes slightly brown.Add half chef's spoon mix powder(will post this shortly),a tiny amount of chili powder,three quarters chef spoon of turmeric and four chef spoons blended tomatoes.After cooking for a couple of minutes add to the blended onion mixture.Bring the mixture to the boil and then leave to simmer.As it simmers on the stove top oil will gradually rise to the surface.

Hopefully that makes sense.Not much difference to base gravies already discussed on this forum.The spiced water is something new to me as is the revised ginger/garlic ratio.The gravy we made was slightly sweet with just a mild curry flavour so it could be used in everything from Curryhell's phal to a tikka massla.There was no bhaji oil,spiced oil or coconut.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: PaulP on February 13, 2012, 08:42 PM
Thanks for the post jb. Interesting the 60:40 ginger/garlic ratio as the base posted by Terry (ifindforu) from his TA also used more ginger i.e. 2:1 ginger/garlic. When the final curries are cooked the g/g paste used is then 3:1 garlic/ginger. You wouldn't think they would bother to make up 2 different g/g pastes.

Cheers,

Paul



Title: Re: Base from Zaal Restaurant in Fleet
Post by: ifindforu on February 14, 2012, 02:24 PM
(continued)

Next get a medium saucepan on the boil and add a few Cinnamon sticks,a small handful of green cardamon pods and about six bay leaves.Leave to boil for about ten minutes then strain the mixture and put the strained water into the original onion and carrot base.Az explained you could just add the whole spices to the original mixture but you would have trouble trying to fish them out.It actually looked like the spices had been roasted but amazingly Az said they reuse these same spices in water for up to a week.

Then get a frying pan on.Add one heaped chef spoon of veg ghee,one chef spoon of ginger/garlic paste and cook until the mixture goes slightly brown.Add half chef's spoon mix powder(will post this shortly),a tiny amount of chili powder,three quarters chef spoon of turmeric and four chef spoons blended tomatoes.After cooking for a couple of minutes add to the blended onion mixture.Bring the mixture to the boil and then leave to simmer.As it simmers on the stove top oil will gradually rise to the surface.

Hopefully that makes sense.Not much difference to base gravies already discussed on this forum.The spiced water is something new to me as is the revised ginger/garlic ratio.The gravy we made was slightly sweet with just a mild curry flavour so it could be used in everything from Curryhell's phal to a tikka massla.There was no bhaji oil,spiced oil or coconut.
This is called bagar in bengali
Title: Re: Base from Zaal Restaurant in Fleet
Post by: natterjak on February 14, 2012, 03:02 PM
This is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.

The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.

First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.

(continued...)

My video of the first part of this recipe is here:

Indian Restaurant Base Sauce Lesson (http://www.youtube.com/watch?v=Lf1sdL2j-3U#ws)

No video of the final stages sorry.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Whandsy on February 15, 2012, 10:57 AM
Hi JB / Az curry chefs :D

When you make your own Zaal base sauce, is there any chance you could video/photo the end process, ie the spiced water and the G/G tomato frying and the blend. This will then give us an idea of the final quantity the gravy produces.

thanks

W
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on February 15, 2012, 12:06 PM
Hi JB / Az curry chefs :D

When you make your own Zaal base sauce, is there any chance you could video/photo the end process, ie the spiced water and the G/G tomato frying and the blend. This will then give us an idea of the final quantity the gravy produces.

thanks

W
I think Solarsplace may have some footage of the finishing of the gravy.  He will confim and no doubt post in due course.
I think we agreed the pot we used was about 8 litres in size.  Time we'd finished we ended up with a full pot minus and inch of so from the top ;D.  You can see it bubbling away in the phall video
Title: Re: Base from Zaal Restaurant in Fleet
Post by: emin-j on February 15, 2012, 07:58 PM
Really surprised how little veg oil goes into this base considering the 400 - 500 ml that goes into many base recipe's on the forum.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: ELW on February 15, 2012, 08:57 PM
Really surprised how little veg oil goes into this base considering the 400 - 500 ml that goes into many base recipe's on the forum.
Hi emin-j, I noticed hardly any oil going in as well, although it does get 1 x heaped chefs spoon veg ghee to fry the tomatoes to 'bhagar' the gravy. Not sure what that makes the total equiv?
ELW
Title: Re: Base from Zaal Restaurant in Fleet
Post by: jb on February 15, 2012, 10:06 PM
You're right there wasn't a lot of oil in it,although when it was cooked and simmering on the top I noticed the oil started to float to to surface.Note there were no corriander stalks in the gravy either.I asked Az about this and although he didn't say it's wrong he didn't use them in his base.It's interesting that Ifindforu recently mentioned the bagar technique of the gravy,this is exactly how Az did his.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: George on February 15, 2012, 10:28 PM
You're right there wasn't a lot of oil in it,although when it was cooked and simmering on the top I noticed the oil started to float to to surface.Note there were no corriander stalks in the gravy either.I asked Az about this and although he didn't say it's wrong he didn't use them in his base.It's interesting that Ifindforu recently mentioned the bagar technique of the gravy,this is exactly how Az did his.

However Az goes about it - for example, using less oil and no fresh coriander in the base - would you say his restaurant produces typical, decent BIR fare or would you say it's closer to 'top notch' cuisine, as served by the best BIRs around? Or perhaps it's difficult for any of Sunday's visitor's to say, if you were eating mostly dishes you'd cooked, rather than food which the restaurant's chefs had cooked.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on February 15, 2012, 11:14 PM
You're right there wasn't a lot of oil in it,although when it was cooked and simmering on the top I noticed the oil started to float to to surface.Note there were no corriander stalks in the gravy either.I asked Az about this and although he didn't say it's wrong he didn't use them in his base.It's interesting that Ifindforu recently mentioned the bagar technique of the gravy,this is exactly how Az did his.

However Az goes about it - for example, using less oil and no fresh coriander in the base - would you say his restaurant produces typical, decent BIR fare or would you say it's closer to 'top notch' cuisine, as served by the best BIRs around? Or perhaps it's difficult for any of Sunday's visitor's to say, if you were eating mostly dishes you'd cooked, rather than food which the restaurant's chefs had cooked.
Such positivity as always.  George, your top notch isn't the same as mine,.  I don't rate supermarket stuff full stop ;D. My top notch will be different from the next person.  Get my point? It's called subjectivity.  Bottom line we all cooked dishes that we all thought were as good as what we're used to from our own local BIR's and TA's.  Nobody will be more critical than us lot of the end results.  To do that, in itself is an achievement, although it may not quite reach your high standards.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: George on February 16, 2012, 12:37 AM
Such positivity as always.  George, your top notch isn't the same as mine

Thank you for your reply. It's the tone, and dodgy nature of your response which has helped answer my question, rather than anything specific which you've said.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on February 16, 2012, 01:06 AM
Such positivity as always.  George, your top notch isn't the same as mine

Thank you for your reply. It's the tone, and dodgy nature of your response which has helped answer my question, rather than anything specific which you've said.
Maybe you should read your posts several times before pushing the "post" button George and assess your own "tone" and the "dodgy nature" of some of your responses.  It's a very good practice to get into.  Think what you want to George.  You normally do.  And your opinion is so highly valued.  It's so great to have such a positive light as yourself contributing to the forum.
Maybe you should go along and try the food as Zaal's.  Then again, it probably doesn't measure up to the top notch stuff like Morrisons chicken saag, does it??
Enough said I think.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: 976bar on February 16, 2012, 09:00 AM
JB,

You might want to take a look at your initial post mate. When clicking on ingredients it takes you to a game about dressing up princessess!!! ;D

Not sure what you get up to at weekends mate, but at weekends do they call you Mandy?  ::) ;D ;D ;D
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on February 16, 2012, 10:15 AM
JB,

You might want to take a look at your initial post mate. When clicking on ingredients it takes you to a game about dressing up princessess!!! ;D

Not sure what you get up to at weekends mate, but at weekends do they call you Mandy?  ::) ;D ;D ;D
I only wish i could find this SP :o.  By the time i get there jb will have corrected it :(
Title: Re: Base from Zaal Restaurant in Fleet
Post by: jb on February 16, 2012, 11:40 AM
JB,

You might want to take a look at your initial post mate. When clicking on ingredients it takes you to a game about dressing up princessess!!! ;D

Not sure what you get up to at weekends mate, but at weekends do they call you Mandy?  ::) ;D ;D ;D
 

I can't find this,do you mean my initial post in this thread??
Title: Re: Base from Zaal Restaurant in Fleet
Post by: parker21 on February 16, 2012, 08:33 PM
hi this is very similar to my Mouchak base recipe :o cook veg 1st then add a tarka and spiced water! shame no has tried it until now :( well almost

regards
gary
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Unclebuck on February 20, 2012, 09:49 AM
four chef spoons blended tomatoes

Cheers JB,
Blended fresh toms or tin toms?
ill be getting on this one tonight

Spiced water mmm.. haven't heard that name in years
Reminds me of this old chestnut
http://www.curry-recipes.co.uk/curry/index.php?topic=2343.msg20192#msg20192 (http://www.curry-recipes.co.uk/curry/index.php?topic=2343.msg20192#msg20192)
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Unclebuck on February 20, 2012, 05:31 PM
Its bubbling away now i went with blended tin toms
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Whandsy on February 20, 2012, 05:35 PM
Its bubbling away now i went with blended tin toms

Hi unclebuck, are you using veg ghee?? I'm off to get some later this week to make this base!! :)

W
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Unclebuck on February 20, 2012, 06:34 PM
all done done and blended, yep veg ghee
Title: Re: Base from Zaal Restaurant in Fleet
Post by: haldi on February 20, 2012, 06:55 PM
all done done and blended, yep veg ghee
Hey UB
When I made this, I thought it was a bit low on the ghee, to fry things in
Also,I found the base a little bitter
I have made many sweet onion bases
But not this
Please say what you think on these two points
I want to know if something has gone a bit pear shaped, or weather it's what's to be expected
The base had very good aroma, though
Very impressive and a familiar BIR feel to it
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Unclebuck on February 20, 2012, 07:56 PM
I found the amount of veg ghee ok Pete,

You know i dont think i have ever tasted a raw base gravy before? i mean never does that sound odd? i just assumed it [not this but all] would just taste bland/shite and not important as its just that a base as long the curry was to my liking it got the nod.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Whandsy on February 21, 2012, 09:49 AM
F5

should we be using Indian bay leaves for the spiced water, or european as I can't seem to get hold of the Indian ones where I live :'(

W
Title: Re: Base from Zaal Restaurant in Fleet
Post by: solarsplace on February 21, 2012, 09:53 AM
F5

should we be using Indian bay leaves for the spiced water, or european as I can't seem to get hold of the Indian ones where I live :'(

W

Hi Whandsy

Az and the head chef repeatedly told us that we must used the Bengali / Indian bay leaves.

Maybe you can combine some other things like pastes or rice and make an on-line order and its associated delivery more viable?

Cheers


Title: Re: Base from Zaal Restaurant in Fleet
Post by: Whandsy on February 21, 2012, 09:55 AM
F5

should we be using Indian bay leaves for the spiced water, or european as I can't seem to get hold of the Indian ones where I live :'(

W

Hi Whandsy

Az and the head chef repeatedly told us that we must used the Bengali / Indian bay leaves.

Maybe you can combine some other things like pastes or rice and make an on-line order and its associated delivery more viable?

Cheers

Cheers solarsplace, I need to sort that as I've got the 1st stage sorted at home, waiting for pt2
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on February 22, 2012, 12:04 PM
Well, I have phase 1 of the Zaal base bubbling merrily away, and my kitchen (and, indeed, house) is suffused with delightfully unsubtle aromas that transport me, in Proustian madeleine fashion, back to those halcyon KD1 days that nearly cost me my marriage.

It's a smell I haven't enjoyed since the KD1 base method was outlawed and its creation declared punishable by divorce and death (though she never clarified which component of the punishment was to come first). The fact that I'm still here tells the rest of the story, but despite the years that have passed since I last made a KD1, I still find myself intrigued about the alchemy that occurs when ginger/garlic paste is boiled, rather than fried. Whatever it is, I can't get enough of it. Mind you, I can't get enough of the fried aroma, either, and, rather gloriously, this base recipe includes both methods.

The only downside is that my good lady will be less than pleased when she gets in from work, as apparently KD1 aromas and cashmere just don't work.

If I'm still alive by this time tomorrow I'll post some results... 
Title: Re: Base from Zaal Restaurant in Fleet
Post by: solarsplace on February 22, 2012, 12:15 PM
Hi Gary

That made me chortle I must admit :)

Here is something that may make a few of you ladies and gents jealous - my wife actually made the last 2 batches of Abduls learn to cook base and spice mix for me while I was at work :) - and has just now offered to try and make the Zaal base for me this Monday - happy days!

Regards
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Les on February 22, 2012, 12:26 PM
Here is something that may make a few of you ladies and gents jealous -
Regards

Your darn tooting their SS, My Wife can't find the damm cooker ;D Unless it needs cleaning, then she's like a homing missile

Les
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Stephen Lindsay on February 22, 2012, 01:14 PM
Here is something that may make a few of you ladies and gents jealous - my wife actually made the last 2 batches of Abduls learn to cook base and spice mix for me while I was at work :) - and has just now offered to try and make the Zaal base for me this Monday - happy days!

My first (wicked) thought was - aye that'll be so you don't burn any more ingeredients?  ;)

Sorry solar but you may never live this down!  ;D
Title: Re: Base from Zaal Restaurant in Fleet
Post by: solarsplace on February 22, 2012, 01:19 PM
Drat! - didn't think about that :(

So now I'm the one who over singed the Vindaloo and now burns his base sauce too.

At least I'm still in control of my BBQ. Nothing like a good BBQ sausage or tikka - nice and burnt on the outside, nice a raw in the middle - yum :)

Cheers

Edit: Just to add a get out clause / disclaimer: Apologies for going slightly off topic and having a bit of banter with fellow curry-heads. Will endeavour to get back on topic now.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on February 22, 2012, 01:52 PM
Okay, to get this back on topic, here's my attempt at the Zaal base in the final stages (before oil separation - I couldn't wait...).

All is currently promising. It has a good level of sweetness, is mildly spiced, and is what I'd call a well balanced base.

Tonight I shall attempt to out-singe Solarsplace in the vindaloo stakes!

(http://www.curry-recipes.co.uk/imagehost/pics/099866988a1f70454f1516b5a9df7baa.JPG) (http://www.curry-recipes.co.uk/imagehost/#099866988a1f70454f1516b5a9df7baa.JPG)
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on February 22, 2012, 01:54 PM
PS: What are the best dimensions for pictures? Despite being low res, that looks massive, so I'm guessing there's no auto resizing going on here?

Cheers

Gary
Title: Re: Base from Zaal Restaurant in Fleet
Post by: PaulP on February 22, 2012, 02:00 PM
Hi Gary,

640x480 resolution looks ok on the forum. No there is no automatic resizing.
If you have photo editing software just save a resized version of your photo.

You only have a limited time to edit your posts so maybe delete the link to the large photo now?

Cheers,

Paul

Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on February 22, 2012, 02:05 PM
Hi Gary,

640x480 resolution looks ok on the forum. No there is no automatic resizing.
If you have photo editing software just save a resized version of your photo.

You only have a limited time to edit your posts so maybe delete the link to the large photo now?

Cheers,

Paul

Thanks Paul - done!
Title: Re: Base from Zaal Restaurant in Fleet
Post by: PaulP on February 22, 2012, 02:17 PM
Nice one Gary. Good luck with the singeing, let us know how you get on.

Cheers

Paul

Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on February 22, 2012, 02:46 PM
It's no good - I couldn't wait until tonight, when I was going to get the pre-cooked meat on the go, so I quickly knocked this up for lunch:

(http://www.curry-recipes.co.uk/imagehost/pics/259666c1349ef3a5c5558b0a53518f7a.jpg) (http://www.curry-recipes.co.uk/imagehost/#259666c1349ef3a5c5558b0a53518f7a.jpg)

Yes, that is egg you see in there.

I know egg phall just sounds wrong on so many levels, but my guilty secret is out...  :o

Anyway, delighted to report that the Zaal base works as well as mnay others I've tried over the years, proving again (to me at least) that as long as you manage to produce a well balance base (sweetness/spicing, minimal bitterness, etc), then the majority of 'magic' happens in the early stages of high intensity action in the curry pan.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: solarsplace on February 22, 2012, 03:00 PM
Gary

I have to say that looks utterly fantastic. The sauce really does looks perfect.

How do you feel your your first Zaal dish measures up to your favourite restaurant?

Thanks
Title: Re: Base from Zaal Restaurant in Fleet
Post by: DalPuri on February 22, 2012, 03:05 PM
Nice lookin curry. Looks like my madras i made the other day  ;D

Cant beat an egg curry  ;)

(http://www.curry-recipes.co.uk/imagehost/pics/dba5f051dd268063ac81763329341ecc.jpg)
Title: Re: Base from Zaal Restaurant in Fleet
Post by: PaulP on February 22, 2012, 03:09 PM
Looking great there Gary. What's the secret - that you are a vegetarian or that you only eat hard boiled egg curries?  ;) The colour looks great compared to my brown curries but I guess that's due to the phal levels of chilli powder.

I've had some delicious curries (about 30 years ago) served with half a boiled egg and it goes quite well with a curry sauce.

Cheers,

Paul
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on February 22, 2012, 04:11 PM

Gary

I have to say that looks utterly fantastic. The sauce really does looks perfect.

How do you feel your your first Zaal dish measures up to your favourite restaurant?

Thanks

You're too kind, Solarsplace. It's far from perfect as it was all thrown together in a hurry, and I didn't reduce the sauce down enough (and had to use frozen instead of fresh coriander), but the flavour was (if I say so myself), superb.

As to how it measures up to my favourite restaurant, well that's up in Scotland (more than one, favourite, too) and I've yet to find (or make) anything that compares, but it's at least as good as the BIRs I use down south. And I'm hoping tonights more carefully constructed super-singed meat vindaloo will be better!

Looking great there Gary. What's the secret - that you are a vegetarian or that you only eat hard boiled egg curries?  ;) The colour looks great compared to my brown curries but I guess that's due to the phal levels of chilli powder.

I've had some delicious curries (about 30 years ago) served with half a boiled egg and it goes quite well with a curry sauce.

Cheers,

Paul


I was a vegetarian between the age of 14 and 20, Paul, but haven't been for the last 34 years. That said I LOVE southern Indian vegetarian cuisine. Some of it can be incendiary hot though (I remember one dish that used 30 whole green chillies... :o)

Although there's a chef's spoon (2 tbsp in the case of my spoon) of deggi mirch in that sauce, a good portion of the colour is down to the levels of tomato paste (a generous chef's spoon, or 2.5 - 3tbsp, diluted approx. 1:4)...

Nice lookin curry. Looks like my madras i made the other day  ;D

Cant beat an egg curry  ;)

Thanks, DalPuri. Great to find another afficiando of the egg curry!



Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on February 22, 2012, 09:23 PM
Okay, to get this back on topic, here's my attempt at the Zaal base in the final stages (before oil separation - I couldn't wait...).

All is currently promising. It has a good level of sweetness, is mildly spiced, and is what I'd call a well balanced base.

Tonight I shall attempt to out-singe Solarsplace in the vindaloo stakes!

[
Base looks spot on mate.  Doubt whether you'll out-singe Solarsplace though.  Glad to hear about the level of sweetness because our base at Zaals definitely had that ;D
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 03, 2012, 02:16 PM
Well, it's my turn to have a crack at Az's base.  Did the ginger garlic mix and garam masala last night and made up  the mix powder this morning.  Think i've now got enough mix powder for the next month at least ;D.  Got to say the garam smells good and the mp divine ::)  The big pot is on the stove as i type and with the little one of bay, cassia and cardamons bubbling away.   I will update the post as things progress ;)
Title: Re: Base from Zaal Restaurant in Fleet
Post by: ELW on March 03, 2012, 02:32 PM
Just made a 5 ltr version minus the ghee as i had none. gave the spices the treatment before adding the blended tomatoes. Similar to Kushi base method, but I prefer this due to the higher GG. 3rd time using the same batch of whole spices, (new bay as I have plenty), with little or no loss in flavour. House smells great for a change  ;D

ELW
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 03, 2012, 02:38 PM
Just made a 5 ltr version minus the ghee as i had none. gave the spices the treatment before adding the blended tomatoes. Similar to Kushi base method, but I prefer this due to the higher GG. 3rd time using the same batch of whole spices, (new bay as I have plenty), with little or no loss in flavour. House smells great for a change  ;D

ELW
Nice one ELW.  Looking forward to using this later with a nice phall.  Will be interesting to see how it compares to what i cooked at Az's since everything is as close as i can get it to spec, no exceptions other than having the master here supervising proceedings ;D.  Hopefully, it'll be nearly as good  if not the same :D .  And that little pot is creating such a lovely smell in the kitchen and i'm sure it will add a lovely fragrance to the gravy when added.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on March 03, 2012, 03:17 PM
Just made a 5 ltr version minus the ghee as i had none. gave the spices the treatment before adding the blended tomatoes. Similar to Kushi base method, but I prefer this due to the higher GG. 3rd time using the same batch of whole spices, (new bay as I have plenty), with little or no loss in flavour. House smells great for a change  ;D

ELW
Nice one ELW.  Looking forward to using this later with a nice phall.  Will be interesting to see how it compares to what i cooked at Az's since everything is as close as i can get it to spec, no exceptions other than having the master here supervising proceedings ;D.  Hopefully, it'll be nearly as good  if not the same :D .  And that little pot is creating such a lovely smell in the kitchen and i'm sure it will add a lovely fragrance to the gravy when added.

Be interesting to hear how you chaps get on with it. Having cooked with it solidly for the last 10 days or so I now rank it among my favourite bases. So much so that I've just made another batch (albeit a slightly scaled down version).

With this one when it came to stage two I made sure there was some nice colour to the garlic, then essentially replicated the singe process used when making a curry (though not quite as hard) with the spices and blended tomato, followed by a good 10 minute simmer before adding to the pan and blending the whole.

I've just had a taste, and even though I say so myself it's bloody gorgeous. I could cheerfully eat a bowl of it on its own as a soup.

 
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 03, 2012, 03:31 PM
I'm hoping mine turns out just as good SD.  How you describe stage 2 is exactly how we did it at Zaal.  The ginger/garlic had a good colour and yet again the spices were singed and when the pureed tomatoes were added to quench everything and given a good stiring i had a very good pan of flames :o :o ;D which was cooked for about 5 mins before being added to the other pot.  Not sure if Solarsplace got this flaming pan on vid or not ::)
Title: Re: Base from Zaal Restaurant in Fleet
Post by: ELW on March 03, 2012, 04:01 PM
Quote
I've just had a taste, and even though I say so myself it's bloody gorgeous. I could cheerfully eat a bowl of it on its own as a soup.


It tastes great on it's own, I was thinking  Mothers Pride outsiders would go down well with this little batch & make some curries other day.  I can't walk past the pot without havin a final taste check & nod of the head!

ELW
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 03, 2012, 04:06 PM
 :o :o they still do Mother's Pride ;D.  Just blended the onions etc.  Nice and sweet ;D  So far so good.  On with the singe and final bit 8)
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Les on March 03, 2012, 04:56 PM

Is there a actual written recipe for this base? If so I must have missed it, could someone point me in the right direction ;) If not, Is it possible for someone to do one? When time permits

Les
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Whandsy on March 03, 2012, 05:39 PM

Is there a actual written recipe for this base? If so I must have missed it, could someone point me in the right direction ;) If not, Is it possible for someone to do one? When time permits

Les

Do you mean the recipe thats on the 1st page of this thread ???

W
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Les on March 03, 2012, 05:50 PM

Do you mean the recipe thats on the 1st page of this thread ???

W

Thanks W
Yep, I missed it, Thought it would be written as a normal recipe ::)

Les
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 04, 2012, 12:47 PM
It was too late yesterday to post my results on my Zaal base.  After a hard day in the kitchen it was time to head off to the pub before returning  home later to enjoy the fruits of my labours :) .  Having been pottering around in the kitchen for some 6 hours off and on, I was totally intoxicated with curry smells to the extent that my senses were well and truly blunted by the end of the session.
My senses have all but recovered now and the house has that familiar restaurant  smell to it. Hardly surprising given yesterday
Title: Re: Base from Zaal Restaurant in Fleet
Post by: mr.mojorisin on March 04, 2012, 01:15 PM
looking great CH

this base is next on my list, once i've used up the 16 portions of Chewys 3 hour base currently residing in my freezer :)
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 04, 2012, 01:21 PM
It certainly works well and tastes great, but there are many others on here that are equally as good, just like the one in your freezer.  The base is only part of the jigsaw IMHO.  As long as it's half decent, right consistency, right taste (don't ask me to define that one  :D ) it's then down to what you do with it.  That's what really counts ;D.  Obviously, variations in ingredients will affect the final result, sometimes considerably, sometimes with little impact.  IMO, no matter good the base, it won't provide you with a BIR curry with that smell and taste if the final dish isn't cooked right.  You'll end up with just another home made curry.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Cory Ander on March 04, 2012, 01:42 PM
The base is only part of the jigsaw, as we all know.  As long as it's half decent, right consistency, right taste (don't ask me to define that one  :D ) it's then down to what you do with it.  That's what really counts ;D.  But i think now, most of us on here are well aware of that :-X

I think you should choose your words more wisely CH.  You sometimes seem to be speaking on behalf of too many people!  ;)

I, for one, think that it is MUCH more to do with the base than you portray!  :)

Having said that, it really depends on which yardstick you are using to measure your curries against.....
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 04, 2012, 02:05 PM
The base is only part of the jigsaw, as we all know.  As long as it's half decent, right consistency, right taste (don't ask me to define that one  :D ) it's then down to what you do with it.  That's what really counts ;D.  But i think now, most of us on here are well aware of that :-X

I think you should choose your words more wisely CH.  You sometimes seem to be speaking on behalf of too many people!  ;)

I, for one, think that it is MUCH more to do with the base than you portray!  :)

Having said that, it really depends on which yardstick you are using to measure your curries against.....
Point taken CA and post amended ::).  And i agree base has huge potential to impact on finished dishes.  But IMO, mastering the technique is paramount and any good base will help you to do this.  Playing with bases will just result in going round in circles, as some people have done until the basics are second nature.  As for yardstick, everybody has their own, mine will obviously be my local BIR's and what they produce.  It's what i like and it's all i want to replicate, until i find something better of course  ;D
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Cory Ander on March 04, 2012, 02:24 PM
Here's what I think (for what it's worth):

The base is paramount to achieving the fundamental background BIR taste and smell.  I don't believe a decent BIR curry will be made without a good base.

"Proper cooking" of the spices (some might say "singing" - to extract their volatile oils) is paramount to achieving the fundamental taste and smell.  I don't believe a decent BIR curry will be made without it.

The use of ancillary ingredients (e.g. capsicum, garlic, ginger, tomato paste, dried fenugreek, fresh coriander, salt.....stock?) just adds nuances (and readily recognisable tastes and flavours) to the BIR taste and smell.

The problem for me, I am absolutely certain, is that if you put my curries alongside the best BIR curries of the 1970s and 1980s, they would pale in comparison (though my wife disagrees..I just asked her!).  But I know it's true.

To me, it is true, that this forum has been more focused on the base.  "Technique", though often mentioned, has never been well (if at all) defined (in my opinion).

I am glad to see that you (the, so called, 'Fantastic Five" have put an emphasis on this).

To be honest, it has always been there and, obviously so, it has always been important to cook the spices optimally (whether cooking traditional Indian or BIR dishes).

And, to be fair, it has been mentioned often.  In fact, to give credit to Andy (of RCR fame), he repeatedly pushed the importance of "fusing" the spices with the tomato puree at the early stages of cooking.  Similarly, Pat Chapman has always emphasised the importance of the "bhoona" process (i.e. frying of powdered spices).  Perhaps not enough emphasis has been placed on this for newcomers to easily grasp and appreciate (sorry if that sounds degoratory, I don't mean it to be so).
Title: Re: Base from Zaal Restaurant in Fleet
Post by: George on March 04, 2012, 02:42 PM
Having been pottering around in the kitchen for some 6 hours off and on, I was totally intoxicated with curry smells to the extent that my senses were well and truly blunted by the end of the session.

The above point has often been made in the past and I'm sure it has much validity. You were in the kitchen at Fleet for a good few hours, with many more dishes being cooked. When you sat down to enjoy the dishes you'd prepared, did you feel that your senses were "well and truly blunted" then? Perhaps that's why somebody said you were all a bit speechless, when you sat down to eat.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: ELW on March 04, 2012, 03:28 PM
I could blunt my senses in a kitchen all day long, but a side by side comparison will always show a difference between bir@home & bir in itself. Doing a spot the difference between homestyle & bir & I see heat/base gravy/ & initial cooking technique. After that it cooks away like anything else, the bir bit is done! I would like to know this however.
Do Asian cooks/families, use this initial hot cooking technique at home? & if not why not?

Can anyone reproduce the slightly burned taste by longer cooking on lower heat? It would be very reassuring for anyone just setting out, as it's oddly never really been emphasised, either in print or otherwise.

The 'taste' I know now is hot fused spices, the 'aroma' of hot fused spices & tomato paste will be one you are familiar with, if your local actually uses tomato paste across most of its dishes. My local does a basic curry, there is no hint of tomato in it at all, but that burned taste is there. KD, on the face of it was roasting individual spices in gravy rather than tomato, why shouldnt that work, if you got the pan hot enough? She never mentioned anything about heat or any importance of initial cooking either.  ???

The Kushi recipe's again don't mention heat as being significant, again according to their book, don't use tomato paste
 I said it plenty on here recently, that only by introducing heat & ignoring the voice in my head saying "don't burn the spices", have I produced results. Edit-ignore everything I know & am used to doing while cooking food in a frying pan(never had a frying pan on full blast in my life till now) It's still very hit & miss, but the ingredients & recipe's are as they always were, the only new variable is the inital cooking method. I reckon I could take for example CA's stuff onto a big burner & produce great bir dishes, knowing what I know now. At home on my gas cooker is a little trickier, but I have managed it...you'll just need to trust me on that :)

Zaal base tastes great on it's own, tried the no tomato approach last night, didn't hit the mark, not sure why yet. Hope to have something a bit more concrete regarding a slower/lower initial cooking method thisn week. It would be great to either count it in or rule it out once and for all

Regards
ELW


Title: Re: Base from Zaal Restaurant in Fleet
Post by: George on March 04, 2012, 04:05 PM
KD, on the face of it was roasting individual spices in gravy rather than tomato, why shouldnt that work, if you got the pan hot enough? She never mentioned about about heat or any importance of initial cooking either.

I'm not persuaded that high heat under tomato (especially tomato mixed with water) and spices or base sauce and spices is anything other than a rapid boil. How can it be called roasting or singeing with so much water present? The video I was most interested in from the Fleet lessons was the Roshney Chicken. Unless I'm mistaken, the spices went in with diluted tomato, quickly followed by base sauce. They didn't get a chance to burn, the way I saw it.  Books based on centuries of cooking experience in India all say to avoid burning spices.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on March 04, 2012, 04:14 PM
KD, on the face of it was roasting individual spices in gravy rather than tomato, why shouldnt that work, if you got the pan hot enough? She never mentioned about about heat or any importance of initial cooking either.

I'm not persuaded that high heat under tomato (especially tomato mixed with water) and spices or base sauce and spices is anything other than a rapid boil. How can it be called roasting or singeing with so much water present? The video I was most interested in from the Fleet lessons was the Roshney Chicken. Unless I'm mistaken, the spices went in with diluted tomato, quickly followed by base sauce. They didn't get a chance to burn, the way I saw it.  Books based on centuries of cooking experience in India all say to avoid burning spices.

I agree it's deceptive when watching the videos, George, as we viewers simply can't detect the level of heat being chucked out from those burners, but if my 8.8kw burner is anything to go by, any water present is almost instantly evaporated when it hits the (very hot) pan. From there it's down to the chef to control the fusing process to avoid burning the spices, which we see being done via regular quenchings with gravy.

I've often heard the singeing process referred to as 'caramelising' the spices (in fact I first came across the description in Pat Chapman's 'Favourite Restaurant Curries' back in 1988).

It sounds better than 'burning', anyway...  ;D
Title: Re: Base from Zaal Restaurant in Fleet
Post by: ELW on March 04, 2012, 05:44 PM
Quote
How can it be called roasting or singeing with so much water present?

roasting should have maybe have had quotation marks  :-\, read it somwhere & Julian C2G, said the method of caramelising the gravy in the pan  is 'known as roasting' rather than simply using the term himself.

Anyhow, I'm not 100% convinced yet the tomato paste is a crucial part of this process. When it's added to those hot pans in the videos, it seems to be in a fairly haphazard sort of way and mixed around with the spices. The gravy is added more directly to cool the whole thing down. As mentioned, one of my locals basic curry has no hint of tomato, no hint of red in the colour, as a bhuna may........and yet still has the underlying taste. Of note, the

Ashoka recipe's on here, call for oil/GG/tomato paste/garam masala in the initial stage. If I remember correctly, East End brand was used . Now that is flying in the face of things

Somehing important in the Ashoka stuff I never picked up on until recently, was that the original poster saw this process in action, and got it immediately. Same thing with the Zaal kitchen lessons.


@SD, burning, singeing, they don't sound great at all  ;D, and agreed even on my cooker, the tomato paste loses it's water very quickly (1/4 ratio) The best results I have had so far were to fry the mix powder for while on full heat before adding the tomato. I think a slightly smaller pan than the 26cm we've have, would make this whole melarky a bit easier, although 9 quid for that piece ali was a snip  :)

ELW
Title: Re: Base from Zaal Restaurant in Fleet
Post by: ELW on March 04, 2012, 06:11 PM
It certainly works well and tastes great, but there are many others on here that are equally as good, just like the one in your freezer.  The base is only part of the jigsaw IMHO.  As long as it's half decent, right consistency, right taste (don't ask me to define that one  :D ) it's then down to what you do with it.  That's what really counts ;D.  Obviously, variations in ingredients will affect the final result, sometimes considerably, sometimes with little impact.  IMO, no matter good the base, it won't provide you with a BIR curry with that smell and taste if the final dish isn't cooked right.  You'll end up with just another home made curry.

Thats for sure Curryhell, the bir bit is over & done with very quickly, the rest as a dish will come down to palate really. I singed the spices at the bagar stage also doing the Zaal base, but noticed no difference in the base, probably due to the large amount of liquid. I don't know if the oil content of the base gravies has been dealt with, but I used 75ml (5Tblsp)as called for  in the Kushi base, with no adverse side effects!
Someone mentioned recently about passing on the bir info they have aquired. Being able to control the salt/fat/sugar levels as far as possible in great bir@home would be a good way go imho

Title: Re: Base from Zaal Restaurant in Fleet
Post by: Salvador Dhali on March 05, 2012, 10:23 AM

@SD, burning, singeing, they don't sound great at all  ;D, and agreed even on my cooker, the tomato paste loses it's water very quickly (1/4 ratio) The best results I have had so far were to fry the mix powder for while on full heat before adding the tomato. I think a slightly smaller pan than the 26cm we've have, would make this whole melarky a bit easier, although 9 quid for that piece ali was a snip  :)

ELW

I too am an advocate of frying spices before adding the tomato paste (also a 1:4 dilute), though for some dishes, such as Madras, it's become a habit over the years to bung the paste in first and give it a thorough seeing to. (It may, or may not, contribute a little to that classic Madras 'tang'?)

Although not 'BIR', interestingly, according to various sources more informed than I, in Bangladesh the style of cooking is to fry the spices hard on an initial high heat for 15-30 seconds, after which the heat is turned down and the spices cooked until the oil separates. Then the garlic/ginger/onions (if being used) are added and slowly cooked to reduce out the water and convert the starch to sugar over 15 mins or so.

As one author notes, once the rawness has been cooked out of the spices it can't be put back in, so liquid can be added at any time after this point to stop them burning.

As it's the way it's apparently been done for centuries, I'm not going to argue!

As for pans, I have smaller sizes but I cook a lot of doubles and absolutely love that Ipac Grandi Cuochi 26cm. In fact it's changed my life.

And I note it's now almost 15 quid on Amazon (http://www.amazon.co.uk/gp/product/B0052WSA08/ref=oh_o02_s00_i00_details (http://www.amazon.co.uk/gp/product/B0052WSA08/ref=oh_o02_s00_i00_details)), and will be unlikely to drop down to 9 quid anytime soon, so thanks to you and Martinvic for the tip-off...   
Title: Re: Base from Zaal Restaurant in Fleet
Post by: martinvic on March 05, 2012, 01:29 PM
Wow those pans have gone up in price haven't they.

I forgot to mention at the time I also got one of these for a bargain ?4.47 (plus one of thear lids to fit for about ?2.50.
http://www.amazon.co.uk/Ipac-Grandi-Cuochi-Aluminium-Casserole/dp/B0052WSAIA/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1330953777&sr=1-4 (http://www.amazon.co.uk/Ipac-Grandi-Cuochi-Aluminium-Casserole/dp/B0052WSAIA/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1330953777&sr=1-4)

Martin
Title: Re: Base from Zaal Restaurant in Fleet
Post by: ifindforu on March 27, 2012, 11:29 PM
This is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.

The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.

First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.

(continued...)

My video of the first part of this recipe is here:

Indian Restaurant Base Sauce Lesson (http://www.youtube.com/watch?v=Lf1sdL2j-3U#ws)

No video of the final stages sorry.
why no video of the final stage
Title: Re: Base from Zaal Restaurant in Fleet
Post by: natterjak on March 28, 2012, 08:17 AM
This is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.

The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.

First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.

(continued...)

My video of the first part of this recipe is here:

Indian Restaurant Base Sauce Lesson (http://www.youtube.com/watch?v=Lf1sdL2j-3U#ws)

No video of the final stages sorry.
why no video of the final stage

Because I was videoing using my phone and the memory filled up.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: ifindforu on March 28, 2012, 11:47 AM
This is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.

The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.

First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.

(continued...)

My video of the first part of this recipe is here:

Indian Restaurant Base Sauce Lesson (http://www.youtube.com/watch?v=Lf1sdL2j-3U#ws)

No video of the final stages sorry.
why no video of the final stage

Because I was videoing using my phone and the memory filled up.
lol
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 28, 2012, 05:11 PM
Not sure if Solarsplace still has some footage left to upload.  This may be part of it.  Russ??
Title: Re: Base from Zaal Restaurant in Fleet
Post by: solarsplace on March 29, 2012, 01:19 PM
Hi

Sorry chaps, it slipped my mind.

Actually thinking about it, I will PM NJ and see if we can stitch his base footage into what I have - may be a little more complete then...

Cheers
Title: Re: Base from Zaal Restaurant in Fleet
Post by: curryhell on March 29, 2012, 04:23 PM
Hi

Sorry chaps, it slipped my mind.

Actually thinking about it, I will PM NJ and see if we can stitch his base footage into what I have - may be a little more complete then...

Cheers

Nice one Russ.  Would be good if we could have most of the base process captured on video.
Title: Re: Base from Zaal Restaurant in Fleet
Post by: solarsplace on September 23, 2012, 12:35 PM
Hi

A quick post to thank the original note taker (JB), Az and the members of the Fleet 5.

I have written up the recipe with embedded images and videos over here ( http://www.curry-recipes.co.uk/curry/index.php?topic=8871.msg79308;topicseen#msg79308 (http://www.curry-recipes.co.uk/curry/index.php?topic=8871.msg79308;topicseen#msg79308) ) to hopefully make the recipe more accessible to forum members who might like to cook this base.

Thanks