Maybe we could set up a trust fund for the chefs given charity? - If we add quite a few members as trutees then we could guarantee the result.

I remember getting a BIR in to serve in a large company HQ restaurant. This was done for the bangladeshi tsunami relief fund - It was a huge success with over 1K raised for the cause.

KP(V)

Hej!

Was that 10Kgs of BASMATI rice? If so (and it is good quality) then that is cheap!

I like PEARL basmati rice and used it for more than 15 years. but this year went to another brand (veetee) as it was priced at less than 9 quid for a 10 Kg bag.

Not all rice is the same and when you find one that you like then stick to it!!

KP(V)

Thanks for that link. I tried them last year both outdoors and in the greenhouse with no real success (no seeds anyway) - I will give it another go next year.

KP(V)

I grow a variety of chillies every year !! (see below)

For Methi I just plant the seeds from the indian C&C and this works reasonably well. For Garlic just plant one of the outer cloves from a fresh head in the ground in Feb/March and they are ready in Sept! they like good drainage so a sandy soil (or a sand gravel mx) helps a lot.

Have any of you grown Cumin? - That is one I want to try next year but am having trouble finding info on how to do it and what conditions they like.

- If anyone would like to try home grown fresh chillies (some can be done in pots on a windows sill) then let me know. If there is interest I can post a list of the types I have and could make up a pack with a few of eash seeds in  for very little money (or swop for other shillie seeds that I don't already have). New for next year are the large and hot Turkish types and more Naga Morrich (ouch!!!)

Cheers

KPr(V)

Hi all,

Just to say hi and a BIG thank you to all of you who have spent the time to post what you have learned (and in some detail too!). Also to those who have posted the scanned images - very informative.

I am a curryholic and really enjoy it! - I grow my own chillies (many varieties including the hottest in the world, the renouned Naga!) and tomatoes and garlic. I also grow kaffir limes and lemon grass as I partake in the odd thai dish as well!

There really is nothing better in my opinion than to spend one of the typical cold, damp and windy evenings here in the UK with a few beers and a nice KPr (V).

About a year ago I spent 2 hours in the kitchen at my favourite BIR and picked up a few tips which I will pass on when I have more time (likely nearer to Christmas).

Just a few thoughts to start with.....

1.How do you all prepare your onions. I think this is VERY important to the taste and the smell of a dish. My 'old' local in London used to stink the whole block out when making whatever it was that smelt so strong. THey did it in the morning and it was the same smell/taste that was in thier dishes.

2. Do you use eggs in your nan bread dough?

3. Anyone managed to get their sauce to the 'saliva sucking' stage? (You know this if you have experienced it, one mouthful and the saliva glands in you top lip feel like they are being sucked out by an invisible force javascript:void(0);
Shocked

Gotta go now, but hopefully will be around here again often.

KPr