Topic: The Curry Book

[Bobby Bhuna]

As for bad language - well it really isn't necessary

I'm inclined to agree. I'm partial to a swear word of two : especially during banter. I'm also partial to toilet, sexual and general immature humour. However it would obviously be out of place on this forum as for me, this is more of a classroom / open floor for those of the curry making persuasion.

[haldi]

  No doubt someone on here won't be able to resist(I'm looking at you Haldi) and pay up for it so will look forward to a review.

Yep, you got me!
I'd buy it
I've got all the other curry books which don't work, so why not another?
Maybe there will be something that gets me what I want

[George]

Another couple of thoughts on the promised curry book: (1) the "10 year" recipes prompted lots of questions and clarifications. You can't get that with a book cast in stone (2) If it's sold through Amazon, it will be subject to reviews.

Regards
George

[Cory Ander]

This thread seems to be wandering from it's original topic guys (i.e. "The Curry Book").

It would be more appropriate to start new threads for discussions on salt, curry bases, etc, etc 

[Cory Ander]

Sorry guys but this thread is about "The Curry Book" and not curry bases (as I pointed out above  :).

I will move the current off-topic posts in this thread to a new thread...but anymore will simply get deleted I'm afraid.

The reason is to make it easier for people to find relevant stuff, of course, so your co-operation would be very much appreciated.

Thankyou 

[Cory Ander]

So has anyone actually downloaded the 8 page sample of this ebook then?

"CS" said it contained the names of the authors, owners and chefs and the name and address of the alledged restaurant?  Has anyone seen these?  What are they please?

Can someone post a copy of the ebook sample here, please, so we can all see what the great fuss is about?

[haldi]

I downloaded it but I can't seem to make it work now
It's probably something I am doing wrong
I had to change the screen res to view
Maybe there was something else I've forgotton

Anyhow it looks professional
Similar to the Kushi Cook Book
It had recipes in but with certain key ingredients blanked out
It has slick photos of the curries too

Someone else must have downloaded it
I don't want the ebook anyhow, I like proper books

[fumble]

I downloaded it but I can't seem to make it work now
It's probably something I am doing wrong
I had to change the screen res to view
Maybe there was something else I've forgotton

Maybe they've set the PDF to expire after viewing once.
If you have Acrobat 7 go to Advanced - Javascript - Document Javascripts
and see if there is a script associated with the document, if so delete it.

[George]

Maybe they've set the PDF to expire after viewing once.

No, the demo is not in acrobat .pdf format but in the form of one of those potentially nasty .exe applications. He's the last person I should trust but I couldn't resist taking a look, after I'd dwelt on whether to take the risk for a couple of days. There are two sample recipes, with some of the ingredients blocked out. One is for chicken tikka. Surprise, surprise the recipe in the book is totally different to the '10 year' recipe which he posted under 'Starters' on this forum last January. Is anyone telling me that a BIR would so radically change their recipe for chicken tikka in the space of a year? Even though there are some ingredients left out, these recipes are as different as can be, including the marinade time. In my opinion these significant differences don't exactly inspire confidence, given they are supposed to come from a BIR which he claims to have known for 10 years. Allow also for the fact that the book is catering for 3x as much chicken.

CHICKEN TIKKA - Andy's 10 year recipe - Jan 2007

1 kg chicken breast skinless and cut into 1-2" chunks
1 cup fresh greek yoghurt
1 cup finely chopped fresh coriander leaves
2 tablespoons ginger paste
3 tablespoons garlic paste
3 tablespoons garam masala
6 whole peppercorns
2 dry red chillies
3 tablespoons lime/ lemon juice
1/2 tsp orange food coloring

METHOD
Relatively complex (see recipe) includes use of food processor   
Marinate overnight

Curry Book preview - Jan 2008

3Kg chicken
100ml natural yoghurt
1tbls vegetable oil
1tbls Colemans Garden Mint
1tbls garlic/ginger mix
1.5tbls spice mix powder
0.5tsp garam masala
1tbls dried methi
1tsp orange food colour powder
2tbls ingredient removed from demo book
1.5tbls ingredient removed from demo book
1tsp  ingredient removed from demo book

METHOD
Mix all the ingredients together. Rub into chicken.
Marinate for 24 hours

 

[haldi]

One is for chicken tikka. Surprise, surprise the recipe in the book is totally different to the '10 year' recipe which he posted under 'Starters' on this forum last January. Is anyone telling me that a BIR would so radically change their recipe for chicken tikka in the space of a year?

George ,you are right
The places I know, get a winning formula, and stick to it
If you buy a vindaloo at monthly intervals it is the same flavour
The only time it isn't, is if it's not the usual chef
Each takeaway/restaurant has a standard curry gravy recipe with set recipes for all the curries made with it.
In fact one place I saw, had the recipes on little bits of paper stuck to the wall above the cooker
That would be worth a photo wouldn't it?
You're right, I'm wrong
How can the book be authentic?