Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: chef888 on May 23, 2012, 08:07 AM
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hi all i have just brought mick crawfords Ebook bir restaurant style cooking fantastic Ebook great vids accompanying it a bargin at just over ?3
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hi all i have just brought mick crawfords Ebook bir restaurant style cooking fantastic Ebook great vids accompanying it a bargin at just over
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hi all i have just brought mick crawfords Ebook bir restaurant style cooking fantastic Ebook great vids accompanying it a bargin at just over
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He is indeed [known here as "Curry Barking Mad"]. I bought this a while back and it's a bargain. I particularly recommend his onion paste (or 'bunjarra', as I believe it is called by Pakistani chefs). Whack a tablespoon of that into your curries towards the end of cooking and prepare for hitherto unachievable levels of Glasgow BIR style intensity (especially if you're able to leave it overnight, when the intensity seems to double).
Oh dear : I foresee another unavoidable expense in the very near future :)
** Phil.
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I have a bag of Icelands onions in the kitchen on special offer for 50p a pack at the moment.
Excellent suggestion Salvador... Onoin paste here we come! 8)
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I bought this a couple of years ago and considering its price i though it was
worth buying, if only to buy him a pint considering the time you can spend on this kind
of project and what others are charging for ebooks, you don't really
need to think about it for to long.
This was my first ebook and i printed it out. Its now in a A4 clear doc folder,
it has links to his own videos etc.
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Well worth 3 quid.
As SD said, the onion paste is great. I like his Bombay potato recipe too
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Definitely worth the money, just for the jalfrezi recipe alone. Reserve a space on your bookshelf for this one. It is BIR unlike many that pretend to be and don't deliver.
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forget that, look at Panpots recipes for the glasgow taste, and also his Bunjarra recipe, possible copyright there by mr Crawford !
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yes phil m8 he is great vids that go with it to ( ivan )
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Does it have a Vindaloo recipie?
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yes sus does indeedy :-) ( ivan )
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forget that, look at Panpots recipes for the glasgow taste, and also his Bunjarra recipe, possible copyright there by mr Crawford !
If you knew anything about Mick Crawford or CBM as is known you wouldn't have come out with such a crass comment.
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I agree Matt
Such negative comments are not welcome . CBM has an obvious passion for curries which he has shared on the forum with his videos
Some people would think why bother but I'm sure CBM is a bigger man than that (especially after making all those curries :) )
I also have the book it's worth at least 4 quid ;) and it has a prawn puri my favorite
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Mick is also a very active member (and moderator I think) of the "other" site and I think his curry credentials do justice to his screen name!
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CBM (mick has posted some great stuff on here & elsewhere. I've learned alot from it. Most of it buckshee i might add. Lots of free tuts & recipe's on his website, which i've never seen him promote or his book. The Ashoka paste is "Banjara" which in name I don't think relates to food at all. It crops up here & there in a dish name in Pakistani bir's in Glasgow. I don't have cbm's onion paste(onion paste is something i suspect is used extensively in Glasgow/Scottish bir/maybe not the Ashoka Banjara version), but forget copyright on most things on here. Only the literary content can be cp'd, & i'd forget that also.Chillax as they say nowadays :)
ELW
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Mick Crawfords ebook is honest and doesn't bullshit about being the secret this and the magic that, just to con money out of people.
His fly on the wall videos, are of real chefs, cooking real curries and his own recipes are his take of what he has learned while being in real BIR kitchens.
Plus he has probably developed a whole load of recipes of his own over the years, in his bespoke Curry Shed. (obsession) ;D
He even titles his book "How To Cook Indian Restaurant Style Food At Home".
His book gives a good overview for anybody starting off trying to cook a restaurant style curry at home, in other words it does what it says on the tin.
Being able to cook a curry as good as a BIR Chef, depends on the individual and their general cooking ability in the first place.
In my view Mick CBM's ebook is a good guide and at 3.49GBP very good value for money.
cheers Chewy
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Mick Crawfords ebook is honest and doesn't bullshit about being the secret this and the magic that, just to con money out of people.
His fly on the wall videos, are of real chefs, cooking real curries and his own recipes are his take of what he has learned while being in real BIR kitchens.
Plus he has probably developed a whole load of recipes of his own over the years, in his bespoke Curry Shed. (obsession) ;D
He even titles his book "How To Cook Indian Restaurant Style Food At Home".
His book gives a good overview for anybody starting off trying to cook a restaurant style curry at home, in other words it does what it says on the tin.
Being able to cook a curry as good as a BIR Chef, depends on the individual and their general cooking ability in the first place.
In my view Mick CBM's ebook is a good guide and at 3.49GBP very good value for money.
cheers Chewy
I think that sums it up in a nutshell CT. Keep 'em coming Mick and likewise all the other regular activists on here. The curry must go on ;D
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All I can add is that Mick has always been very helpfull even regarding such things as the set up he has in his kitchen (shed) etc.
No question has never been too small or trivial for him to help you out with... A true enthusiast.
I have followed this hobby under various names and on various sites over the years and Mick has always been there, very helpfull and very unaloof. (If such a word exists? :o)
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I have to echo the common sentiments here on Mick's work. I too bought the eBook, and have enjoyed every dish I've tried. Highly recommended.
Josh
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Just bought his book. I'm eager to try his Vindaloo and compare it to CA's. That will be a while as I've got about 14 meals worth of CA's base to go through.
Anybody made something from this and able to report how it compares to your local spot?
His videos and recipies look legit.
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forget that, look at Panpots recipes for the glasgow taste, and also his Bunjarra recipe, possible copyright there by mr Crawford !
Mick's is different to the Ashoka bunjarra, gazman. His doesn't have the chilli, tomatoes or tomatoe puree, and includes tandoori masala.
I love them both, and have combined the best of the two to come up with my 'own' version.
But no matter what the bunjarra recipe you go for, if you haven't tried it yet then you're missing out - big time.
I now can't imagine life without the stuff!
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Is there a link to purchase the Ebook ? Or do my eyes deceive me ?
Thanks
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Hi Skronk,
I don't know if there is a link on this site but I think this should get you there...
http://www.youtube.com/redirect?q=http%3A%2F%2Fwww.indiancurryrecipes-cbm.com%2F&session_token=6pNFbUgN9N50Xlp1wqf1xKfql8F8MTMzODExMzY2NEAxMzM4MDI3MjY0 (http://www.youtube.com/redirect?q=http%3A%2F%2Fwww.indiancurryrecipes-cbm.com%2F&session_token=6pNFbUgN9N50Xlp1wqf1xKfql8F8MTMzODExMzY2NEAxMzM4MDI3MjY0)
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On here skronk
http://www.indiancurryrecipes-cbm.com/online-store.php (http://www.indiancurryrecipes-cbm.com/online-store.php)
ELW
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Thanks to the above for help locating Ebook.
Now ordered....Yum Yum :)
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Thank you to those who commented for your support, I do appreciate it.
I know many of you appreciate what I have done and the information that I have been given from real restaurant and takeaway chefs over the years, I hope it will continue.
I have left this awhile before commenting.
I just wish those who have nothing to base their false and malicious allegations on would keep it shut for fear of embarrassing themselves.
Once again, thanks.
Mick
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Thank you to those who commented for your support, I do appreciate it.
I know many of you appreciate what I have done and the information that I have been given from real restaurant and takeaway chefs over the years, I hope it will continue.
I have left this awhile before commenting.
I just wish those who have nothing to base their false and malicious allegations on would keep it shut for fear of embarrassing themselves.
Once again, thanks.
Mick
You're doing a fantastic job Mick,the videos are spot on.Like I said before,the first time I've ever seen a genuine base gravy being prepared by a proper BIR chef...keep em coming!!
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I just wish those who have nothing to base their false and malicious allegations on would keep it shut for fear of embarrassing themselves.
Here here!
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Ehhhm, this might sound a bit stupid but I've just purchased the ebook and now where do i download it from?
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You don't download it, Slick, it gets e-mailed to you :
The PDF will be emailed to you on receipt of the funds through PayPal. (When I get home from the day job)
** Phil.
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Cheers m8, I should have read the thread thoroughly It was just that I couldn't find any info on his website.
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Thanks for resurrecting the thread, I've just bought it now. Looking forward to that Glaswegian taste, hey Jimmy 8)
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I got Micks book as hardcopy soon after starting up about a year ago. My first proper base. Absolutely fantastic! It opened the world of BIR cooking. Still use the recipes for pre-cooked chicken, lamb, daal, vegetables, etc. Cant see me changing. After reading this thread I must get around to making the onion paste. It anyones new to BIR cooking this book makes for essential reading. If Mick ever decides to write a follow-up it would be an auto-purchase for me.
My first base. One of those moments when you just know youve got something right, and youre on your BIR journey. Thanks Mick!
(http://www.curry-recipes.co.uk/imagehost/pics/b2af2dfae7a0d724152192ceaf49c727.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c38bfc32f1659c380ff1749314e258ed.jpg)
Rob
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You're very welcome Rob,
Glad you're enjoying it.
Mick
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It's a fantastic book Mick as I thought it would be, from reading your posts on this forum your recipes are very similar to my favourire ones (in fact after reading the book I now see others have blatantly copied yours ) that I have gathered over the years and the price alone just to save me typing them out is more than worth it.
I initially bought the book to see the Bunjara recipe which I had read so much about because my favourite BIR uses one and I won't settle until I can get something near their taste, thats not to say that I cannot get 'the taste' of the average BIR which I can easily master but it's this particular taste I'm trying to get as I have created nothing yet anywhere near it.
I've been going there for over 20 years and it was only the other week while I was picking up a curry on the way home from work I noticed the chef's now cook 'up front' and all they used to make my madras curry was a base sauce and some sort of Bunjara, from what I saw they must have a few varying Bunjara's for different currys, I know it sounds a bit basic but believe me their currys are fantastic as I've been eating them since a young teenager and I'm nearly 50 now and coming from Manchester I've been to more than my fair share of Bir's and takeaways.
I've just finished the Bunjara and altered it slightly to my own taste but will tell you how it turned out after the weekend as I won't be making a curry until then.
One thing I would like to say is that anybody looking to get into BIR cooking then buying this book is a no brainer, for the price of ?3.50 everything is there and well explained.
It took me years to get to the level I am at now by spending hundreds if not thousands of hrs browsing websites and forums like this one trying to master the art of making a BIR curry, If Micks book was around when I first started off then it would have saved a lot of time and heartache.
If there was one thing I could knock the book for, that would be he seems to have a sweet tooth imo but even then when he mentions sugar in his recipes he does state (optional) so do take this on board.
Other than that you won't buy a better curry book and I've bought over time most of the others out there including Chapman and Dillon.