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Quote from: ELW on June 13, 2020, 08:46 PMA red masala pre made sauce/paste is then added to a basic restaurant curry to make a Jaipuri.This is normally yogurt, red food colouring, pataks tandoori paste, salt , lemon juice.So how does the jaipuri differ from an ordinary (chicken) masala then?
A red masala pre made sauce/paste is then added to a basic restaurant curry to make a Jaipuri.This is normally yogurt, red food colouring, pataks tandoori paste, salt , lemon juice.
Hi,Here in Glasgow chicken Jaipuri is amazing for the local takeaway.If anyone has a BIR style Jaipuri to share that'd be great.Thanks
Quote from: ELW on June 07, 2020, 01:16 AMDo you know if Syed intends to share his commercial knowledge on this forum noble ox or YouTube?ELWIsn't he by implication of calling it BIR style already sharing his commercial knowledge? Or are you implying he's dumbing-down for the purposes of his Youtube audience?
Do you know if Syed intends to share his commercial knowledge on this forum noble ox or YouTube?ELW
ELW.The answer is I dont know or would I ask such a question, which I feel would be ill-mannered .If the forum owner wants to ask thats their choice.I am grateful for the recipes given free ( with plenty of commercial secrets) which I transcribe for safekeeping in case youtube or this forum ever crashes forever
Livo.I would guess it takes years for a bir chef to get right the spice mix base and set of recipes .So I believe its crucial to follow a proven set.I asked Syed why only 1/2 a teaspoon of spice mix was used he replied the spices where in the base which made sense.Its hard to access proper chef recipes as most. Britchefs are all copying each other with the odd tweak here and there producing spice swamps
I'd have thought Pete would be all over this. But not a single comment.
Hello Phil I am very honored to be apart of this blog. I am overjoyed that you admired my Vindaloo. My name is Syed and I worked in a Restaurant as a head chef for a while during that time I developed my passion on creating flavoursome food. The name British-ian food came about when I was discussing to my wife about creating a YouTube channel with a unique name therefore she came up with this.
Me and my family are huge curry fans. From high end restaurants to the local curry takeaway, we love it all.We've also been cooking curries for years and have tried all the methods (base curry via Voigt, Toombs etc) but have never got a curry close enough to pass the blindfold test with our local BIR takeaway.The sweet curries are the most difficult - CTM and Korma just never have the sweetness of a restaurant dish.Does anyone have any recipes they have confidence in that they can match a restaurant dish? We're beginning to think it's a conspiracy!Grateful for any pointers
Hey, I'm going to make a batch of base gravy today, can anybody share or link me their favorite recipes?
My Daughter went into Bookers today, they had no chicken, they were also checking card holders identity, seems account holders are lending their cards out, also there was a fight in there today and at Iceland in Horley.We went to Waitrose to get some milk which they had loads of many shelves empty but it was very civilised, lets hope that trend spreads.A franchise of 10 Gastro Pubs around here have closed as of today until further notice, a local Turkish Restaurant is now doing home deliveries, i feel a lot of people will go the take away route rather than eat out so any restaurants that can gear up for that will stand more of a chance,
