Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: jb on November 23, 2015, 02:47 PM

Title: Another base gravy sample
Post by: jb on November 23, 2015, 02:47 PM
Recently I have had another take-away open up near me.The food is always very good,however the main thing for me is that it has a completely open kitchen.Despite being offered a seat I always stand and have my nose pressed against the window watching the chefs.They always nod and smile,probobly wondering why I'm watching their every move.

After placing my order on Friday I thought I'd ask if I could get a portion of the chef's gravy.The guy looked a bit confused,then said 'Ah you mean garabi?'.I explained I was a bit of a curry chef,have had some lessons etc and I that I would like to compare the Chef's gravy to my own.He peered around the kitchen door,shouted something and then the chef smiled and called me in.Despite having about eight pans on the go he was keen to talk and was actually quite amazed at some of my curry pictures I had on my phone.I think he was even more surprised that I even knew the existance of base gravy,or 'garabi' as he also called it.He offered me a taste of his massala paste,to be honest it was very similar to my own I make.

The base gravy was,as I thought pretty much like other gravies I've been given.Very thin in consistancy and just tasting of a very mild curry,not spicy or hot in any way.Given that the chef was using the base for everything he cooked,from massla and korma to madras,this isn't surprising.The base was remarkably similar to the one I was shown how to cook,and the one I use at the moment.

I said I'd had some lessons and what did he think about doing some for me in his kitchen.He was actually very keen and said to come back when it was less busy and we can sort something.Watch the space guys.



Title: Re: Another base gravy sample
Post by: london on November 23, 2015, 04:44 PM
Nice one JB, keep us posted.

London.
Title: Re: Another base gravy sample
Post by: Garp on November 23, 2015, 04:45 PM
Good stuff JB. Look forward to hearing more  :)
Title: Re: Another base gravy sample
Post by: Naga on November 23, 2015, 06:58 PM
Excellent work and top brass neckery, JB! You'd get a piece at anyone's door! Look forward to the next instalment. :)
Title: Re: Another base gravy sample
Post by: loveitspicy on November 23, 2015, 09:43 PM
Excellent - rattle them there pans !

best, Rich
Title: Re: Another base gravy sample
Post by: Micky Tikka on November 24, 2015, 07:48 AM
Good luck jb
Get in there  ;)
Title: Re: Another base gravy sample
Post by: jb on November 25, 2015, 07:55 PM
Well,just been back in the kitchen watching my mid week takeaway being cooked.Even had a taste of the gravy the chef was using.Just two guys in the kitchen,the curry chef and the tandoor chef.They still seem quite amazed at what I knew and were keen to have a look at my pictures again.They've offered me the chance to come in when they start at 5pm,my work permitting maybe the week after next.The chef said they make the gravy fresh every day at the start of the service.Believe it or not he said I can watch while he makes it and stay all evening watching what they're doing.
Title: Re: Another base gravy sample
Post by: Onions on November 25, 2015, 08:17 PM
...can we wire you up with a CIA-style hidden camera JB...?! ;)
Title: Re: Another base gravy sample
Post by: haldi on November 25, 2015, 08:52 PM
They've offered me the chance to come in when they start at 5pm,my work permitting maybe the week after next.The chef said they make the gravy fresh every day at the start of the service.Believe it or not he said I can watch while he makes it and stay all evening watching what they're doing.
I think you should be nominated for the new years honours
arise Sir JB
services to DIY BIR
we salute you!
Title: Re: Another base gravy sample
Post by: jb on December 03, 2015, 12:45 PM
All sorted for next Tuesday,I have high hopes for this.Popped in there last night to have a chat,I have to get there before it opens so I can see them do the prep work.They had their base gravy boiling away while I was in the kitchen.Couldn't see much apart from loads of onions and some carrots,hopefully all will become clear next week.I watched the chef cook me a chicken tikka balti,made it look so simple,no flames or nothing magical but it definately had the taste when I got home and tasted it.
Title: Re: Another base gravy sample
Post by: curryhell on December 03, 2015, 05:01 PM
GREEN WITH ENVY.  Cracking work again Jason, getting yourself in there for the cause  ;)  I may just have to pop in there next tuesday and order a phall and see how it measures up  ;D ;D  Tickle the chef up see he'd mind having another on looker during the quieter times  ::)
Title: Re: Another base gravy sample
Post by: jb on December 09, 2015, 09:06 PM
Had my first evening in the takeaway last night,it was fantastic.I got there about half past four,just before opening and actually left about ten o'clock.It was quite busy so I had the opportunity to not only pick the chef's brains but to look over his shoulder as he cooked the various curries.The normal chef was absent,but he did phone the takeaway half way through the evening,I managed to speak to him and he's actually took my number to catch up and organise further lessons.I'm tempted to ask him to do some one to one lessons in my home like I had before.

There were actually two chefs,one using the tandoor and one cooking the curries.Both spoke quite good English,and both were very keen to show me what they were doing and answer my questions.I actually made a folder full of my curry pictures to show them,they seemed pretty amazed at my results.I managed to name all of their ingreidients they had at their work station which they thought was quite a feat.

There was so much going on at times but I tried to make a mental note of everything as best as I could.The thing that struck me was that eveything was done in much the same way as I've seen in other BIR kitchens.As the chef kept pointing out,there's no right or wrong way in making things such as gravy or mix powder,just a chef's interpretation of doing these things.There were a few nifty little tricks and short cuts he used,and a few ingredients I've not used before,such as kewra water in his massala paste.

The gravy he used was a two stage method.The first stage was the usual boiling of onions,carrot etc and then a bargar was made of tomatoes,mix powder and oil.Nothing spectacular or magical,it just confirms to me that we have been right all along,most of the gravies on this forum follow the same procedure and will give similar results.

The chef used plain veg oil to start his curries,not a drop of ghee or spiced oil in sight.He also used just garlic to start his tarka,as opposed to blended ginger and garlic,also the garlic was quite lumpy still,not the smooth paste I'm used to using.Neither did he flame any of his pans,the curries were just cooked on a fairly high heat and for some length of time.

The big test was when the chef asked me to cook him a curry so he could see if I could cook.After a bit of a panic I calmed down and cooked just a basic chicken curry.No-where to hide doing this,not many ingredients and no pastes or anything to hide behind.Have to say the finished curry was very tasty indeed,the chef smiled and gave me a ten!

Definately making a return visit,have to say there wasn't anything I saw in the takeaway that couldn't be done at home.I think we may dumb our results down somewhat on the forum sometimes,most of what you need to a decent curry lies within here,the big thing is the technique and cooking the curries correctly.

Title: Re: Another base gravy sample
Post by: Graeme on December 09, 2015, 10:00 PM
Great stuff jb  :)
Title: Re: Another base gravy sample
Post by: ziggycat on December 09, 2015, 11:18 PM
Although I don't post very often, I felt I had to jump in and say well done JB.. Pretty much what I always thought is that we are getting results at home the same as our local TA without any magic paste.

Well done fella in infiltrating another restaurant kitchen :)
Title: Re: Another base gravy sample
Post by: Onions on December 10, 2015, 07:06 AM
Cheers JB, a great report! good man. Gotta call you Roger Cook ;)
Title: Re: Another base gravy sample
Post by: Garp on December 10, 2015, 09:31 AM
Excellent report JB, thanks for that :)
Title: Re: Another base gravy sample
Post by: loveitspicy on December 10, 2015, 12:03 PM
JB

"The thing that struck me was that everything was done in much the same way as I've seen in other BIR kitchens.As the chef kept pointing out,there's no right or wrong way in making things such as gravy or mix powder,just a chef's interpretation of doing these things".

Yes mate this is what its all about INTERPRETATION - no right and wrong way - how you like it - how you feel it when you are making it...............you should NEVER say this is the way - cos it aint !

best, Rich
Title: Re: Another base gravy sample
Post by: Stephen Lindsay on December 10, 2015, 01:26 PM
Great post jb I remember your previous posts when you had 1:1 tuition and it sounds like this experience reinforces what you learned then.
Title: Re: Another base gravy sample
Post by: Ghoulie on December 10, 2015, 04:55 PM
well done JB
Title: Re: Another base gravy sample
Post by: Micky Tikka on December 10, 2015, 05:23 PM
Cheers jb
All very exciting for you
You do reinforce the idea it's technic   :)
Title: Re: Another base gravy sample
Post by: haldi on December 10, 2015, 07:16 PM
JB you've done it again!
Thanks for posting
Title: Re: Another base gravy sample
Post by: Gav Iscon on December 11, 2015, 08:07 AM
Nice one JB, I've always said we make it to complicated. I asked a chef I know (jokingly I have to say) about the maillard reaction and his explanation went like this......'What???????'  ;D
Title: Re: Another base gravy sample
Post by: loveitspicy on December 11, 2015, 01:02 PM
Gav - there should be a thumbs up button mate - anyhoo thumbs up

best, Rich
Title: Re: Another base gravy sample
Post by: Madrasandy on December 12, 2015, 03:40 PM
Lucky boy Jb , would love to spend a few nights in a restaurant kitchen
Title: Re: Another base gravy sample
Post by: jb on December 18, 2015, 10:23 PM
I popped into the takeaway again tonight, seven of us ordered a mountain of food at work(over
Title: Re: Another base gravy sample
Post by: london on December 18, 2015, 11:03 PM
Can't wait for an update.

London.
Title: Re: Another base gravy sample
Post by: haldi on December 19, 2015, 08:46 AM
thanks JB
I really look forward to your posts
Title: Re: Another base gravy sample
Post by: curryhell on December 19, 2015, 11:10 AM
As usual jb, nice work.  Keep on building that relationship.  You can get me in there for a session then ;D  Looking forward to your next post already mate  ;)
Title: Re: Another base gravy sample
Post by: jb on December 20, 2015, 10:22 PM
Just got back from another night in the takeaway,had a great time as usual.It was quite busy so I had the chance to watch the chef cook an amazing variety of dishes.As well as washing the Chef's pans between orders I actually took a few telephone orders when it got a bit hectic...I suppose every budding BIR chef has to start somewhere!!  I think they're quite impressed with me,so much so that they want me to go in every Sunday to help out!!

I helped the chef cook the first part of the gravy,usual stuff...about 30 onions,4 carrots,red pepper,green pepper,salt and turmeric.After about an hour it was blended.They do the bhagar,or second stage the day after,next time I go I'll try and watch them do that.

I also watched the chef prepare a large pot of pre cooked veg,and I also saw them prepare a batch of pilau rice.Under the guidance of the chef I cooked myself a chicken tikka pathia,I got the nod of approval from the chef,have to say it was very tasty indeed!!

Title: Re: Another base gravy sample
Post by: Peripatetic Phil on December 20, 2015, 10:23 PM
This saga is beginning to look very promising; well done JB !
** Phil.
Title: Re: Another base gravy sample
Post by: jb on December 21, 2015, 06:43 PM
A quick picture of the pathia I cooked last night..

(http://www.curry-recipes.co.uk/imagehost/pics/5663802c4029e0ae298e12cf14c7baa7.jpg)

As soon as the lid was opened the familar aroma hit me..100% BIR.

I managed to watch the chef make his marinade for his chicken tikka.The tikka from this place is very nice indeed,and the marinade has a couple of unusual ingredients.Apart from the normal suspects such as yoghurt,tandoori,tikka and kashmiri massala paste the chef added a dollop of tomato ketchup as well as some Coleman's mustard.He also added some pre-blended corrinader and chiili paste as well as some blended shatkora.He then added a small amount of sweet chiili sauce.Certainly some unusual ingredients for a tikka marinade,but nonetheless the result is very good indeed.

There were a couple of other things I spotted.The precooked veg had panch poran in it,and the pre cooked potatoes were cooked in exactly the same way but with some cumin seeds instead.

Some of the dishes looked very exotic on the menu,some are listed with 'special sauces simmered with freshly ground spices etc'.In reality,like most places they use an array of pickles and other short cuts.Chicken Dewana,for example is listed as a curry simmered with a special chiil sauce.It is in fact a normal curry with some naga pickle added.The special peanut sauce in the chicken badami is actually smooth peanut butter.They also have a chicken garam massala on the menu,which has 'hot spices and freshly ground herbs'.I've seen them cook this one a few times.It's basically a normal curry with a chef's spoon of shaslik marinade(which is actually different to their tikka marinade).They then add some mint sauce and then suprisingly a dollop of prawn cocktail sauce.Sounds unappealing I know,but If you taste the curry you'll be very suprised how good it tastes.There were a few bits I didn't recognize.For example,the chef adds a paste to his madras and vindaloo.Not sure what exactly it was,but I'll do my best to find out next time.

Title: Re: Another base gravy sample
Post by: london on December 21, 2015, 07:49 PM
The paste added to madras and vindaloo sounds interesting.

London.
Title: Re: Another base gravy sample
Post by: Micky Tikka on December 21, 2015, 09:11 PM
Great insite jb

Cheers MT
Title: Re: Another base gravy sample
Post by: spiceyokooko on December 24, 2015, 02:11 AM
So, anything new learnt here or not? Just seems more of the same to me?  ::)
Title: Re: Another base gravy sample
Post by: curryhell on December 27, 2015, 12:31 PM
Keep up the good work jb.  The majority on here appreciate any snippets from behind the scenes, as there is still plenty to learn for those of us that don't proclaim to know it all.  I wonder how long it will be before some of this info finds it way elsewhere?   ::)

I really must get down to Vindaloo and try their namesake  :)
Title: Re: Another base gravy sample
Post by: Donald Brasco on December 27, 2015, 05:14 PM
I find it amazing how many bozos on these forums are quick to dismiss any and every observation from BIR kitchens as "nothing new" or "already tried that" as they search in vain for the mystical new "secret" which will suddenly magically fix their substandard cooking.  What people should be doing is putting all the elements together, in the right balance, and then BIR authentic results are available to any who pay attention to the forums (without being distracted by those whose subject titles scream about the "ultimate" this and the "cracked it" that, etc.)

Title: Re: Another base gravy sample
Post by: haldi on December 27, 2015, 07:17 PM
A quick picture of the pathia I cooked last night..


As soon as the lid was opened the familar aroma hit me..100% BIR.


There were a couple of other things I spotted.The precooked veg had panch poran in it,and the pre cooked potatoes were cooked in exactly the same way but with some cumin seeds instead.



hi JB
was this the curry you cooked at the takeaway or was this one you made at home?

and the precooked veg and potato info was really helpful

thanks!

look forward to any other "visit" posts you make
great stuff!
Title: Re: Another base gravy sample
Post by: Graeme on December 27, 2015, 09:49 PM
Great stuff JB, thanks.
Title: Re: Another base gravy sample
Post by: Madrasandy on December 28, 2015, 09:12 AM
Keep up the good work jb.  The majority on here appreciate any snippets from behind the scenes, as there is still plenty to learn for those of us that don't proclaim to know it all.  I wonder how long it will be before some of this info finds it way elsewhere?   ::)

Couldnt agree more CH, I love jbs posts, and would love to be in his postion, we all can learn from his info.

It already is elsewhere

I find it amazing how many bozos on these forums

Another helpful post db, could you kindly be more specific?

Title: Re: Another base gravy sample
Post by: vinders on December 29, 2015, 04:34 PM
I haven't been on much since I first joined due to travelling with work but when I do get the chance to read up I love these snippets of first-hand experience. Thanks ever so much for sharing these fascinating insights.
Title: Re: Another base gravy sample
Post by: George on December 29, 2015, 05:07 PM
I find it amazing how many bozos on these forums are quick to dismiss any and every observation from BIR kitchens as "nothing new" or "already tried that" as they search in vain for the mystical new "secret" which will suddenly magically fix their substandard cooking.  What people should be doing is putting all the elements together, in the right balance, and then BIR authentic results are available to any who pay attention to the forums (without being distracted by those whose subject titles scream about the "ultimate" this and the "cracked it" that, etc.)

How do you know which of the members on here may have substandard cooking? Even then, it would only be your subjective opinion. Have you tasted any dishes prepared by any of the members you indirectly refer to? How can you possibly know if they are searching in vain for secret ingredients? Then you make a suggestion which suggests you consider yourself something of an expert when you tell these unnamed people what they should be doing. Have any other members on here tasted and vouched for any dishes prepared by you, to confirm that your cooking really is something special?

As it happens, I regard JB's post #1 as one of the most interesting for some time but I think it reflects poorly on the forum if anyone is attacked because they don't see it that way.
Title: Re: Another base gravy sample
Post by: Madrasandy on December 29, 2015, 05:36 PM
For once I totally agree with George, but could we save the post hijacking and show some respect to Jb
 
Title: Re: Another base gravy sample
Post by: George on December 29, 2015, 07:36 PM
For once I totally agree with George, but could we save the post hijacking and show some respect to Jb

DB should have thought of that.
Title: Re: Another base gravy sample
Post by: madpower on December 31, 2015, 11:35 AM
You can spend as much time in a bir kitchen as you like but you will never see and they will never share the big secret with you,going in one in the hope of cracking it is a waste of time,but there are a lot of tips you could pick up to improve your home cooking a little.
Title: Re: Another base gravy sample
Post by: Gav Iscon on December 31, 2015, 12:46 PM
You can spend as much time in a bir kitchen as you like but you will never see and they will never share the big secret with you,.........

What big secret is that??
Title: Re: Another base gravy sample
Post by: fried on December 31, 2015, 01:13 PM
And who's 'they'?
Title: Re: Another base gravy sample
Post by: littlechilie on December 31, 2015, 01:18 PM
You can spend as much time in a bir kitchen as you like but you will never see and they will never share the big secret with you,going in one in the hope of cracking it is a waste of time,but there are a lot of tips you could pick up to improve your home cooking a little.

(Great excuse for a unachieving chef  ;D)

Thanks JB for providing another excellent thread for the forum, although I'm not looking to change my methods I'm still looking forwards to following your progress. All good establishments have their own interesting spin on things.
Title: Re: Another base gravy sample
Post by: jb on December 31, 2015, 05:45 PM
A quick picture of the pathia I cooked last night..


As soon as the lid was opened the familar aroma hit me..100% BIR.


There were a couple of other things I spotted.The precooked veg had panch poran in it,and the pre cooked potatoes were cooked in exactly the same way but with some cumin seeds instead.



hi JB
was this the curry you cooked at the takeaway or was this one you made at home?

and the precooked veg and potato info was really helpful

thanks!

look forward to any other "visit" posts you make
great stuff!

The curry was cooked by myself in the takeaway and then eaten at home.The head chef watched me cook it,tasted it and nodded in agreement.It was very good indeed.To be honest though,the pathia I cook at home is BIR standard anyway,for me it's one of the easiest curries to crack.

I have to agree though that what I've posted so far isn't particularly new or revolutionary,however to me it proves that we've been right all along and most of the elements to produce a fairly decent curry can be found on this forum.A good base gavy,mix powder etc and most important to me technique.

I'll continue posting my experiences in the takeaway for the majority of members who are interested.I've built up a good relationship with the chefs,I've been in the kitchen about five times now,I don't see anyone else on here with that kind of access.I popped in last night for a takeaway.I went straight into the kitchen while the chef was in the midst of cooking a large order.He said I could could my own curry if I wanted so I naturally obliged...another wonderful pathia.

I'm afraid I haven't been privy to any 'magic' ingredient or mystery technique that these chefs (and I guess tens of thousands of other BIR chefs are  using but are managing to keep to themselves!) Until then I'll keep cooking my curries at home using techniques and ingredients I've been shown to produce what are,at least in my opinion spot on BIR curries.
Title: Re: Another base gravy sample
Post by: littlechilie on December 31, 2015, 06:50 PM
Hi Jb, hope you don't mind if I add this link to your thread as its a great video of you in action cooking BIR  Pathia. http://www.curry-recipes.co.uk/curry/index.php/topic,12525.msg101591.html#msg101591 :) would you say cooking a Pathia in the new establishment has noticeable differences or are they both simula but with differing ways of precook and prep?
Regards.
Title: Re: Another base gravy sample
Post by: curryhell on December 31, 2015, 07:13 PM
+1 jb.  Please do continue to post any info you get, as obviously a good relationship is definitely developing which you are generous enough to share for the benefit of all here.  And the majority of us on here want to hear about every little bit.  For those that don't, then don't read the thread, and for those that wish to make irrelevant and disparaging remarks, or seek to derail it, don't bother either.  I will simply now delete anything that is not strictly relevant and positive.
Title: Re: Another base gravy sample
Post by: Madrasandy on January 01, 2016, 08:53 AM
Cheers jb keep up the informative posts, your last base recipe was excellent and still my base of choice.

Couple of questions for you Jason-
Do you find this base to be much different to the last one you posted?
Have you had chance to write up a base recipe?, I would like to do a side by side comparison of the 2 gravies.

Title: Re: Another base gravy sample
Post by: Sverige on January 01, 2016, 11:03 AM
I know not everyone is set up to record and post videos and there's hurdles like getting a way of mounting a camera, editing, setting up YouTube etc, so maybe it's cheeky to ask... But....

Now you've achieved your current level of knowledge of BIR it would be a great checkpoint for some of the rest of us to see a video of you cooking a pathia from the start, ie. Base gravy, spice mix, final dish, everything.

Yes it probably is too much to ask you to go through that hassle, but if you ever get the chance to it would be a really useful reference point.
Title: Re: Another base gravy sample
Post by: jb on January 02, 2016, 12:34 PM
Hi Jb, hope you don't mind if I add this link to your thread as its a great video of you in action cooking BIR  Pathia. http://www.curry-recipes.co.uk/curry/index.php/topic,12525.msg101591.html#msg101591 :) would you say cooking a Pathia in the new establishment has noticeable differences or are they both simula but with differing ways of precook and prep?
Regards.

Thanks for that,I'd forgotton that I cooked a pathia in the Zaman restaurant.As you probobly guessed pathia is my favourite curry to cook and also to eat.Still suprised at the ommision of mixed powder though,the chef at my takeaway starts off all his curries in the same way with the usual set of ingredients(apart from massala and korma dishes).He uses chopped garlic at the start,as opposed to ginger/garlic paste.The onions are not precooked,just normal service onions,although he does precook large chunks of onion/pepper for dishes such as dupiaza and balti.These are deep fried in the same oil that the onion bhajis are cooked in,so I guess he gets another level of flavour from doing that.No massala paste in the pathia,all he adds is lemon dressing,chilli and sugar.It's quite funny looking at the video of me in the Zaman,my technique looks so awkward,I guess watching the chefs in action in the new place has helped me a lot.
Title: Re: Another base gravy sample
Post by: london on January 02, 2016, 07:43 PM
JB,

Any chance of posting the Pathia recipe you're using at the moment, as after my 1st choice Dhansak,Pathia is a very close second for Me.

London.
Title: Re: Another base gravy sample
Post by: jb on January 03, 2016, 12:03 PM
Called into the take-away again last night,I only popped in to get some food for the wife and I,ended up staying for a couple of hours.If you've ever been into a take-away kitchen on a Saturday night you'll know how busy it can get,but this was unbelievable.Next time you order some food from a place on a Saturday for delivery and it's a long wait spare a thought for the poor chefs,they really have their work cut out.They actually had three chefs as well as two delivery drivers.Even that wasn't enough,I stepped in to take a few telephone orders and helped to sort out the deliveries.Must have been the neatest writing ever seen on take-away carton lids!

It was fascinating to watch the chefs in action,pans everywhere on the go,I think I must have seen them cook just about everything on the menu.Half way through they started on another batch of gravy,now I have the recipe I'll post it in the appropriate section.They also had to do some more pre-cooked chicken,I tried to watch the chef do this as well,quite similar to recipes already on the site.And yes you guessed it I ordered a chicken tikka pathia.

Title: Re: Another base gravy sample
Post by: curryhell on January 03, 2016, 12:42 PM
This made me chuckle.  If you keep turning up at the TA at this rate jb, you'll soon be on the payrol. Your apprenticeship will start once the chef gets you to help with cooking.  What I am curious to know is how did you explain the long delay of the food to the wife  :o
Title: Re: Another base gravy sample
Post by: london on January 06, 2016, 11:21 PM
JB,

Any chance of posting the Pathia recipe you're using at the moment, as after my 1st choice Dhansak,Pathia is a very close second for Me.

London.
No problem if you want to keep your recipe a secret I understand, I give UB's recipe a go.

London.
Title: Re: Another base gravy sample
Post by: jb on January 11, 2016, 11:30 AM
Spent another evening in the takeaway last night.It wasn't as busy as usual,I watched the chef cook a few big orders,however in between I was able to watch him do some of his prep work.I saw how he did his pre cooked mushrooms(which is very similar to his other pre cooked veg),and I also saw him prepare some tikka marinade.I managed to write down how he did these so I'll put the recipes in the approriate section.

I still can't believe how friendly these guys are and how willing they are to share their recipes.I guess as long as I'm buying food from them they'll let me loose in their kitchen.I had a bit of  a curry overload the weekend(can you have TOO much curry?!).Had a takeaway Friday night,ordered a bit too much so I had the rest the following day.Had another Saturday night and obviously got fed in the kitchen on Sunday night.

I'm back next Sunday,however if I can I will pay a visit on Tuesday as the chef said I can watch him make a new batch of massala paste.

He did another base gravy last night.He definetely likes to do the second bhagar stage the following day.I asked him why and he just said fresh bhagar is best.I also found out that it is in fact a mixture of veg oil and melted ghee that he uses to start his curries,not just plain veg oil.



Title: Re: Another base gravy sample
Post by: RobbieC on January 11, 2016, 11:48 AM
Amazing priceless info here JB!

These guys seem like a gem. I know what you mean about 'too' much curry haha. I'm always nagging my wife to place an order.. The good thing is she doesn't mind me making and eating my own!

Masala paste. Brilliant. I'll wait until tomorrow to start my tikka masala and soak in whatever valuable info you post :)

Thanks again for sharing with us mate!
Title: Re: Another base gravy sample
Post by: curryhell on January 11, 2016, 11:59 AM
Keep it coming jb.  It's like CR0's own soap.  May have to make another visit later in the week myself  :P For validation purposes of course  :)
Title: Re: Another base gravy sample
Post by: haldi on January 11, 2016, 03:08 PM
I also found out that it is in fact a mixture of veg oil and melted ghee that he uses to start his curries,not just plain veg oil.
is this veg or butter ghee?
Are you going to write up a series of recipes?
I's happily buy an ebook about all this
Title: Re: Another base gravy sample
Post by: jb on January 11, 2016, 03:52 PM
It was Khanum brand vegetable ghee.It was directly under the stove where the chef was cooking,I've seen tubs of this in at the back of almost every takeaway(not that I go through their bins of course!)
Title: Re: Another base gravy sample
Post by: jb on January 18, 2016, 07:03 PM
Well I spent the last three nights in the takeaway kitchen.Last night(Sunday) was pretty busy but Friday and Saturday were absolutely manic.As ever the chefs kept their cool,I must have seen them cook over a hundred dishes at least.Fascinating to watch,they were still able to answer my questions and I also managed to watch and record a couple of their precook methods which I'll post in the approriate sections.

They've asked if I can come in both Friday and Saturday nights now,I'm going to help in the kitchen and do some deliveries when it's ultra busy.In return they're willing to show me the ropes and share their knowledge..As the chef pointed out,that's where he started,no formal training,just helping out in a kitchen and watching and learning.Can't be bad,who knows I may make a curry chef yet!

I took in a sample of my massala paste for the chef to try and compare.He was quite impressed,although he thought mine had a bit too much coconut.He's promised to show me how his is done.To be honest though,I'm more than happy with my massala,it's the recipe I was shown in the other takeaway and actually think my massala paste has a lot more flavour than his.
Title: Re: Another base gravy sample
Post by: curryhell on January 18, 2016, 09:34 PM
Fantastic jb.  Made up for you mate.  The realtionship is really beginning to pay off for you, and us too  ;D
..............who knows I may make a curry chef yet!
Think you are well on the way.  Looking forward to regular snippets of info.  As for the masala paste, that's the difference between one chef and another.  You decide what you think gives the best results  ;)
Title: Re: Another base gravy sample
Post by: haldi on January 19, 2016, 07:40 PM
thanks so much for posting this stuff
Title: Re: Another base gravy sample
Post by: emin-j on January 21, 2016, 09:43 PM
Excellent jb keep up the good work  ;)
Title: Re: Another base gravy sample
Post by: Madrasandy on January 28, 2016, 07:40 PM
So, anything new learnt here or not? Just seems more of the same to me?  ::)

And another expert who posts once in a blue moon yet is always gathering info for his master
Title: Re: Another base gravy sample
Post by: Dajoca on January 30, 2016, 07:54 PM
MA- I think that's the post DB was alluding to.

Thank you for sharing all this info with us JB.
One of the best and most informative threads I've seen.

Cheers
Title: Re: Another base gravy sample
Post by: KORMAKING on February 08, 2016, 11:31 PM
I have only been hanging around on this forum for a few days and im already hooked to your TA stories jb!

Keep it coming!

 :D