Quote from: jb on April 07, 2012, 03:24 PM

One thing though,I can't wait for the results of member's attempts of Julian's gravy,albeit it without bhaji oil!!!

Ok, where shall I post the result then???  Where on earth is this up market restaurant Jason??  In Grays or are we talking Orsett Cock 

I've just finished a session in the kitchen and have a bloody hot Zaal phall ( i obviously cooked the chilli properly ;D) with pilau rice to be eaten.  The last two days the forum has been quiet which i think is due to many members reading, digesting  and mulling over what is in Julian's book, myself included. 
If only a book like Julians had been available 20 or so years ago along with the instructional videos when many of us had begun our quest   .  For anybody just starting out on the journey this book is invaluable and they have it easy compared to many of us.  For many of us die hards the book has a few gems and reinforces much of what we suspected as well as that which we now take as given.
I have to take my hat off to this man.  To do what he is doing, not just running Curry2go but producing quality instructional videos for keen BIR enthusiasts to learn from and to produce an e-book  just shows his passion for BIR food and a considerable amount of balls.  I did knock your naan breads and question the simplicity of your bhuna but, for what it's worth, you've certainly earned my respect.  You had a dream and you've made it come true.   I hope that C2go continues to thrive and flourish, there are more vids to follow and look forward to another volume or two on your take of BIR cooking (BIR sides and starters would be excellent  ).  After the effort you've put in to this, you really do deserve it mate.  Your contribution on this site is very much appreciated by many.
I'm trying to resist the temptation to launch into a curry2go frenzy as i still have much to work on with the Zaal experience but i will get round to trying much of the contents.  One of the main learnings for me of 2012 so far is exactly as Ray said.  One, if not the main secret  centers around technique and the ability to consistantly produce the same results time after time.
All the best Julian.  Keep up the good work.


Thanks for that feedback very much appreciated!

Thanks to all the other the curry enthusiasts for there feedback too.

While I appreciate your positive comments,  I am well aware that though I have done my best to make things as clear and concise as poss, inevitably some things may need some elaboration and clarification, so I just wanted to add this post to say;  I am happy to use this forum the discuss the recipes , techniques or just any questions that anyone might have. There have already come to light one or two oversights; like the cumin seeds missing from the Pillau Rice recipe (Dohh!) but you'll notice they are there on the accompanying video (don't know how that happened as the book was proof read numerous times?) 

Also has some of you may have notice I mucked up the editing on the Base Gravy video part 2 hence a little bit of the video got lopped off ( I was over my 16 minute Youtube allowance)  hence I quickly made a follow up video to compensate you can watch it here: http://www.youtube.com/watch?v=6WjkCvKjDk4

So feel free to ask any questions or let me know what your thoughts are it may take a few days to answer the query due the time involved in running Curry 2 Go caring for three kids and embarking on a follow up book,  time may escape me.

Some things to look out for...

I am still planning more YouTube videos with recipes and tips etc,  so as I find the time I will upload those.
I have also just started working with a 'seasoned' Pakistani Chef who will be working along with us occasionally at Curry 2 Go and revealing some who his recipes for Pakistani dishes. I also hope to work with another 2 Pakistani Restaurants, so hopefully extract a wealth of knowledge from these!

I do really believe that the best South Asian cuisine is right here in the UK!  If anyone has ever been to an 'Indian' restaurant in the USA you will know what I'm talking about!  The UK has become a melting pot for so many culinary influences and fusions, unlike anywhere else in the world!

Having entered this Industry in the past couple of years it now seems that things are really beggining to open up;  what I mean by that is more and more south Asian chef's are happy to reveal their closely guarded secrets and work with non Asian chef's and organisations (maybe because of the curry crisis?) For example Mumtaz in Bradford are working along with Bradford college (you might of seem my video on that?) and other restaurant are cooperating too.  My aim is to plug into that and obviously share that knowledge with other like minded curry fanatics.

Julian