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Really good fun JB, did you hang around and get offered any Iftar goodies.Was this better for you than the Zaal visit, i.e. a one to one tutorial with these cooks.Just to back up your report about adding a Garlic tarka, which is old school BTW and not a lot of my locals do anymore. I took a phone pic of a 30lt restaurant base last night, you can see the sliced garlic floating on top of the oil, before the base was blended.Although you say only one clove of Garlic, sliced and fried (Tarka) to finish, even in a 3kilo base I would use at least 5 cloves of Garlic to get the flavour into it.Anyhoo, what level would you rate this TA's curries and have you tried any of their speciality dishes.Good Post cheers Chewy
Not sure about 5 cloves of garlic,just even adding one has given the base an extraordinary flavour,never seen this done before by the way.
I made this base this morning it reminded me of the Glasgow base to begin with, when finished it was a huge step up the league...very Bir I will knock up a vindaloo later using it and report the resultSo far the best base I have made .....got my tail -wagging ;D
Well done jb excellent job So what can we learn from this new base ? Have we been under cooking the onions for all this time :The Glasgow base talks about the onions turning 'milky' and I must admit I did get good results from this base.