Just had an email from Julian at C2G with details of his forthcoming 2nd Ebook. Some interesting points covered in his description.

Description below

Wayne

Hi Curry Fans!

Just a quick Newsletter letting you know how things are coming along.

Part 2 to 'The Secret to That Takeaway Curry Taste' will soon be ready and I am hoping it will be available for download before autumn arrives!

Worth the wait....

We are really excited about this New ebook because we really have put a lot of work into this follow up to my original book- 'The Secret to That Takeaway Curry Taste.'

Part 2 will feature more curry recipes than the first ebook and more techniques via a dedicated chapter all aimed at helping you get the best out of your curry cooking and achieve nothing less than restaurant like results!

We have 3 New Base Gravy recipes including one that might suprise you!

In chapter 4 of the new book:-  'Tips & Tricks for Restaurant like results.' you'll learn that no matter what Base Gravy recipe you use if it isn't cooked in the RIGHT way you WON'T get the right results. You will learn how  by following some simple cooking techniques you can get incredible results! We have also created a number videos covering these important cooking techniques. In fact, the new ebook will have twice as many videos as the first ebook!

As just mentioned we have dedicated a whole chapter of the NEW book to the all important cooking techniques often missing in many other cook books!  Adey and myself wanted to impart our own experience from running a British Indian Takeaway's as well as our own collaborations with BIR Chef's with many years in the trade.


In this NEW book you'll learn the difference between raw Spices, cooked spices and burnt spices and why it's vital that you get this part of the puzzle right and why many don't!

In Part 2 you will learn how to cook many more popular  BIR curries, here are just a sample: Korahi, Passanda, Tamarina, Pakistani Lamb Karahi, Chicken Handi, Garlic Chilli Chicken, Prawn Puri, Chasni plus many more...


In Part 2 Adey reveals many of his secrets from 'Curried Away' and some very interesting shortcuts & techniques that even I have never seen before!


Adey also shares the invaluable training he has received from his co-worker and 'Master Chef' - as he call him- Abdul.


In Part 2 I explain more about the difference between the Pakistani version of BIR and the Bengali version. I  explain a little about the interesting history of the Manchester Curry Mile- the largest concentration of 'Indian' Restaurant in one area this side of India and how growing up around there influenced me.


The aim of Part 2 is to compliment my first book with many more recipes plus help anyone who is serious about cooking BIR Style Curry to cook like the Pro's!

Date for the release of the book? Stay tuned to my Youtube channel for more info soon!

Finally, I have recieved SO many emails over the past few months, more than I could possibly reply to, so if you are one of the ones I haven't yet replied to, please please accept my apologies but as you might imagine- we have been very busy. I do try and read most of those emails.

Thanks to everyone who follows me and stay tuned more videos coming soon!

Best Regards

Julian

I thought it might be interesting to show pictures of T/A or restaurant curries to highlight any regional variations. We probably all have different opinions as to how a curry should look, (as noted in a recent thread about Bhuna). It may also highlight any personal failings if following somebody's recipes as to what we expect.

Some parts of the uk will certainly have differing opinions, too wet or dry etc!! To kick off here's a couple of curries from last nights meal.
These curries are from east lancs area.
1st one is a chicken tikka jalfrezi and pilau rice  ( just how I like it) and the 2nd was a prawn saag!

Just a bit of fun

W


http://www.curry-recipes.co.uk/imagehost/pics/935e2ddb4aa947109c21630b1f7047f4.jpg

http://www.curry-recipes.co.uk/imagehost/pics/2caa52e245add320a77dcbed4141ca93.jpg

Anybody watched food glorious food? The winner was a recipe for chicken korma which is being being sold via M&S. it doesn't use a base gravy but it will be interesting to see a curry heads opinion. Anybody not wanting to buy it can try and replicate it as the recipe is available at itv.com or the link below

http://www.itv.com/foodgloriousfood/recipes/fragrant-white-chicken-korma/

W

What's everyone's opinion on garam masalas, do you make your own or use pre mixed powders?, the reason I ask is that about a year ago on this forum, ifindforu recommended Jalpur brand. It's that potent that anytime a recipe calls for GM, even when I reduce the recommended amount, all I can taste is heavy clove tones!

Lots of recipes call for GM and this stuff I've gots putting me off 


W

Julians ebook purchasers have just received an update on his situation with C2G. For those interested, the email is pasted below.
I'm sure he won't mind his email being posted as it's been sent out to many people!


Hi Curry Fans!

Firstly, sorry that it has been so long with NO Youtube videos, NO blogg updates, NO tweets/facebook etc and more importantly no follow on books as promised and no paper version of the Ebook as planned.

Unfortunately, 2012 was not a very good year for our Family I am afraid! 

Last summer my wife took seriously ill and was in hospital for a while. As you might imagine this had a devasting effect on the rest of the family and myself. As my wife, at the time, was my Business partner at Curry 2 Go it became very difficult caring for my wife while managing a very labour intensive business that had grown into an also very BUSY business too!

Last summer we took the difficult decision to sell Curry 2 Go, as we had greater priorities to consider.

Thankfully, 6 months on I am pleased to say my wife has made more or less a full recovery and things have begun to normalise for our family.

Obviously given the events of last year, all my other plans got put on hold- The Curry Masterclasses, Dean Clough Cooking school, Ebooks etc..

I did however feel a sense of obligation to all those who had bought my Ebook- 'The Secret to That Takeaway Curry Taste'  in that in the final months of editing and preparations some errors in the book got overlooked and hence a few of you kindly pointed these out to me.

I felt compelled to sort this out but given the circumastances at that time it was never going to be a 'quick job.'

Thanks to a fellow Curry enthusiast and helpful critic and friend- Anthony Paterson, I have been able to provide you now with this FREE update to the 'The Secret to That Takeaway Curry Taste' - a revision.

I hope you will find this revision not only error free but much easier to follow and reference.

I want to take this opportunity to thank everyone who has been so kind and thoughfull with your many emails and kind thoughts, believe me they have been very much appreciated!  I also want to apologise to anyone who may have emailed me over the past eight months but never got a reply, please accept my sincere apologies;  I hated not being able to deal with those many emails at the time and please feel free to email me again and I will do my best to now answer you.

I am always amazed by how many people have enjoyed learning about British Indian Restaurant and Takeaway cuisine despite the fact this is not a new subject- there are already my other similar books out there- many before mine!  Anyway, I am always pleased when I get an email from someone who has spent years searching to discover the secrets to BIR cooking and then having found my book they feel they have at last 'discovered that secret..' Thanks for your feedback!

What has especially pleased me though; is when someone who,  has always fancied having a go as a Curry Chef, having read my ebook & story decided to take their love of Curry to the next level and open their own Curry House or Catering business and believe me there have been quite a few!

Which brings me to what I am doing next.....

A freind and great guy, a real Curry enthusiast who bought my Ebook and was inspired by my story & recipes has opened his own Takeaway and is having great success just a few months after opening. We are planning on working together in the near future in bringing to you soon more great recipes and Youtube videos plus more... so keep you eye on my Youtube channel!

What about my planned PART 2 to  'The Secret to That Takeaway Curry Taste' that many have asked me about? Well, thanks to my new collaboration with the above mentioned friend I plan on finishing that book during the next few months ahead with many more NEW 'BIR' recipes and videos and another interesting story!

What about Parts 2-5 of 'Homestyle Curry Cooking Secrets'? I am afraid they are on hold for now, untill I at least finish Part 2 to 'The Secret to That Takeaway Curry Taste.'  but I do plan on finishing them.

As soon as things take shape New videos will appear on my Youtube channel- so keep your eye out for those.


Thanks again everyone!


Keep Currying!