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one to miss if you are trying to achieve a fresh restaurant taste
Trading Standards rules should be robust enough to get all the restaurant taste claims removed from their web site and the pots of sauce. It's as fraudulent as selling painted iron as gold. Claiming that taste is subjective should not be a good enough excuse, if any reasonable person can tell an immediate and significant difference. It's a shame these crooks will probably make quite lot of money with their scam.
I know everyone doesn't agree with this, but I reckon 90% of UK Indian restaurant curries taste more-or-less the same, i.e. all Rogan Kosh dishes taste almost the same, all Chicken Korma's taste almost the same, etc. Throw in a Tesco or M&S chilled version in a blind test and it would stand out a mile.
Quote from: Curry King on March 02, 2005, 08:29 AMWhat about Pat Chapman and Kris Dhillon, I wouldn't say ive made anything from their books that was "the" restaurant taste, close yes, but not right I agree. Pat Chapman is the worst. The observations reported at this forum of actual take-away kitchen 'how it's done' activity seem very credible to me, which is why I think this forum is so good - a worthwhile cause. So how come Pat Chapman's account(s) of 'how it's done' are so different?
What about Pat Chapman and Kris Dhillon, I wouldn't say ive made anything from their books that was "the" restaurant taste, close yes, but not right
Quote from: Gareth on March 02, 2005, 07:34 PMSo little things - such as the tried and tested efficiency of a confident and experienced chef - can make a big difference. I'm prepared to have my opinion modified on whether the vast majority of UK Indian resturant curries taste more-or-less the same. I would guess they're sort of made to effectively the same recipe, but the skill of the chef and the quality of the fresh ingredients can make a difference to the final result in any one place, at any one time.
So little things - such as the tried and tested efficiency of a confident and experienced chef - can make a big difference.