How to make base gravy the way it's done in Indian Restaurants and takeaways

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The Secret to that BIR taste that Indian Curry cookbooks don't tell you about! This base sauce is what Indian Restaurant use to create a wide variety of curries, and the taste that many are seeking to replicate in their own kitchen at home. For great Curry recipes visit: www.curry2go-online.com
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15 сен 2024

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Комментарии : 422

@jackbeadle 7 лет назад

Have been using these recipes for years, really great. No, perhaps not traditional Indian cooking, but then he has always admitted that - this is a totally different cuisine, and by the way the most popular in the UK. It is a British variant derived from Indian and Bangladeshi cooks in the UK. It's a beautiful, new cuisine altogether and Julian's recipes help recreate it perfectly. Thanks for the help Julian!

@joltuk 12 лет назад

This is absolute gold. I feel like an idiot now for buying the pre-made spice packs in the supermarket, adding them to a tin of tomatoes and some chicken breast and wondering why it didn't taste like a 'proper' curry. Have you go any tips on where to pick up decent quality/value ingredients? Either online or around Manchester? It's pretty amazing to find someone blowing the secret world of cooking authentic curries right open and sharing the information so freely. Massive thanks from me.

@bramman99 10 лет назад

I look forward to seeing videos posted by all the perfect cooks out there that are slagging this guy's methods off. If you don't like what he is doing do it yourself another way and leave the rest of us to watch and enjoy. If you read up on Julian you will see the time and effort he has put into recreating these dishes.

@stateagent8823 7 лет назад

Bramman99 = Bloody right.....

@eamonharvey 6 лет назад

Tried this yesterday and the results were excellent! I now have a good few tubs of curry base gravy in the fridge and freezer too! (mine looked a little more orange than this video, and i mirrored the techniques. So im assuming the hue and saturation of the video makes it look a little more pale perhaps. In any case the taste was amazing - i used it for a Madras so far). Thanks Julian!

@39LFC 12 лет назад

Had vindaloo today with my first attempt at base sauce. pulled it off because was best curry i ever ate, Heaven. Thanks Julian. The ebook is top dollar.

@silverismoney 2 года назад

I've made this exactly like the video and it was absolutely fantastic.

@bernoulli01 10 лет назад

I enjoy cooking my own curries but understand the Indian restaurants in the UK by no means can be cooking the dishes one by one from scratch. It would be impossible to have 30+ curries on the menu if there weren't some shortcuts. This sheds some light on how it's all done. Thanks.

@MajSolo 6 лет назад

The indian restaurant near me they put a 1 meter diameter huge "pot" ( is so large I wonder if ti is called a pot ) on all 4 flames on the stove. In goes carrots and onions and stuff. Then they put the lid on and go home. It will be ready next morning when they open up. On the shelves are huge jars of premade paste with spices that they done themselves some other day. Then some precooked chicken. And then the customer comes and into the frying pan goes base gravy, chicken lamb or beef + the right spice paste and the dish be on your plate in 10 minutres. They used to let me sit on a garbage can and watch the show.

@pjwilkinson1977 11 лет назад

Made a batch up of this base yesterday,, less cabbage and chillies. Turned out well. Later cooked the best dopiaza and jalfrezi I have made. Been missing bir curries since moving abroad, v happy how my curries turned out with this base. Thanks to curry 2 go for posting.

@weezieweirdo 4 года назад

I've been using this recipe for years. I love it.

@ivanc.6064 2 года назад

But I'm confused about tomatoes? He never mentioned them but they are in the credits

@weezieweirdo 2 года назад

@@ivanc.6064 Yeah, I wrote it all down from watching the video and there's no mention of tomatoes so I don't put any in mine. You might put some in when you come to use the gravy but it's not in the gravy itself.

@ivanc.6064 2 года назад

@@weezieweirdo thanks

@weezieweirdo 2 года назад

@@ivanc.6064 You're very welcome. I hope yours turns out great!

@MarkWilliams-so6vc 11 лет назад

Hi Julian - I`m a builder and have worked in the restaurants and asked the questions as I love the take away / restaurant curries - one of the secrets is YOU MUST char grill the peppers first as it adds a distinctive flavour difference than just raw peppers - hope it helps . best wishes.

@kwizmon 4 года назад

No!

@waldenhouse 6 лет назад

The Curry I had at Hull’s first and only Indian Takeaway (1980) “Golden Bengal” has never been equalled at ANY “Indian” Takeaway or Restaurant since. The chef there, Kes, made curries to his Grandmothers recipes, from Bangladesh, with no commercially available common pastes. The immense popularity of “Indians” now, and the influence of Pataks, Sharwoods, Rajah and the like, make them all much of a muchness and no “individual” dishes are experienced as they were in the 80s.........

@kingloads 7 лет назад

I've got your books and made some of the recipes. The korma is basically what I've wanted forever but can't find in the states. We have Indian restaurants but they use their family recipes, it's not the BIR stuff. Your MIX powder is a very nice general spice blend I keep on hand.

@leviteish 12 лет назад

Hi a Chef's spoon (standard) is 30g or is just less than 2 tablespoons. Hope that helps

@SimDeck 6 лет назад

Great stuff. I couldn’t believe how good this has made my curry’s. Thanks for sharing this really appreciate it.

@dx450dx450 12 лет назад

Got down to it and put it on VERY low thank god... I fell asleep and it was on the go for 4 hours (;-0. I woke in the early hours and think my neibours may have the hump as the blender was going ten to the dozen at 4am. I simmered for another hour and I am so pleased with the outcome. I added aregular tin of tom's and chanced one star anise. It yeilded just over nine containers full., I just hope when I get round to making something with this batch I have the same success. Thanks once again!

@messenger8279 6 лет назад

I have watched my curry cooked to order in an open plan kitchen where yo can see the chef cooking. Its not cooked this way at all. The ingredients are added and cooked on high heat and the fragrance is amazing. The spices are added each step of the way and the result is so amazing. My thinking is the high heat and flames that flare up around the pans and often light up on the food being cooked. It gives it a wonderful flame cooked taste. You cant do that at home. I have got close using a hot blow torch over the pan to heat up the oil and s;ice. The wonderful aroma is exactly that of fresh cooked curry in the UK.

@johnswan6759 6 лет назад

Yes they do add ingredients and spices each step of the way and cook it on the spot but this base gravy that he is making is one of those ingredients. A ladel or two at a time. It is actually what gives it the taste no matter what curry you are having.

@whitenight1961 4 года назад

Thanks Julian - this and the seasoned oil have transformed my home made recipes

@samgarrod4781 4 года назад

I don't think Julian cares anymore. He knows his stuff though.

@JimmyT1989 10 лет назад

Also a little tip guys is to use whole cumin and whole cloves heat it in a small pan few 30 seconds with no oil then crush them and put them in the gravy sauce to add extra aroma

@LaurelLaFlamme 12 лет назад

I had NO idea all that went into the gravy base. All of your recipes are explained easy enough we can do it at home. Thanks so much! I'm glad I found your channel. Great...you made me *hungry* lol

@Bob-hd5js 6 лет назад

Its an excellent recipe. I'm indian and know my food. I've tried this, it's amazing

@Itsnotsafeandeffective 6 лет назад

This is fab used it several times over the last couple of years....I have just got a batch out i froze still as good.

@mark.e.p 4 года назад

I've been looking for something like this, l guess the base gravy is the heart of any curry? Then I'll follow your madras recipe. Great vid and very helpful.

@manicmanuk 11 лет назад

8-10 curry batch to a pan on medium-to-low-heat add: 3 med onion 2 tbsp minced ginger/garlic 200ml flavoured oil 1 tbsp salt cook this until the onions become translucent. then add: 600ml water 1 carrot 1/2 Belpeper 1 chili 1/4 potato 1 tbsp coriander leaves leave to simmer with lid, on low. for 30 mins then add : 2 tbsp mix powder 4 tbsp evaporated milk simmer for 20-30 mins stirring occasionlly on low light with lid on. cool then blend. add water to base ratio 1:1 cool down and blend. done!

@leviteish 12 лет назад

Hi, it all really comes down to the blender you use. We use a Waring commercial 1500 commercial stick blender. You could try pushing it through a sieve to finish it off if you blender doesn't quite get the right results.

@wthornton7346 3 года назад

Delicious. Use this base for my signature curry!

@kildimo9 9 лет назад

If you do not like this then do not watch it,unless your so lonely you have to,. Well done chef keep up the good work you have done. Daljeet

@leviteish 11 лет назад

Hi Rog, well done on opening a takeaway! Happy to give advice- where are you based? If you are cooking a few curries, 1. try to start them all at the same time. 2 keep the heat down to avoid burning. 3. Dont move from the cooker! 4 Practice Practice Practice! Ghee is used more in Pakistani & Indian cooking rather than BIR (Bangladeshi) plus is expensive, most BIR's use oil.

@andeyup5196 10 лет назад

On the ingredients at the end of the video it mentions a tin of tomatoes but they're not mentioned in the video itself, when do I add them? And to all the curry purist haters, I think out British currys are delicious if you don't... Don't eat them!!

@surejkrishnadass9687 2 года назад

thank you ..that was so well explained

@Andy.N-_- Год назад

i still rate the videos you did on BIR at joint first with Al's kitchen .... hope life is treating you well... be good if you two could do a series together .

@thegreatlurk 8 лет назад

thanks for the awesome recipe

@leviteish 8 лет назад

Thanks!

@georgemay909 11 лет назад

This is fantastic, spent hours last night and was up till 3 making bhaji's then used the oil to make this, then used this in bombay potatoes. Well worth all the work I ate at 3 in the morning and it was beaut! One question though... will this base gravy freeze ok in tupperware?

@johnharvey4496 4 года назад

I'd be freezing it in zip lock bags. It will taint Tupperware.

@hailiechambers5112 7 лет назад

Thank you.. easy to follow, and tastes perfect !!

@leviteish 12 лет назад

hi yes we plan on doing these curries in the future

@AliBaba-hn8tv 6 лет назад

To all the worriers here, please stop bickering over this recipe if it's British, Bengali or Indian, all recipes are international these days. The chef is just trying to teach a unique recipe to those who might be looking for something like this. It might look gross but all the ingredient went into the pot looked authentic spices, greens and got cooked over low heat for a long time. I don't understand how the finished product is compared to raw sewage?

@MrFreakytoons 5 лет назад

its called BASE GRAVY you dummy. Theres nothing unique about this at all. this is in every single curry, from Korma to Vindaloo, in England. A fucking cheats way of cooking a curry.

@AliBaba-hn8tv 5 лет назад

@@MrFreakytoons wow, you know so much about curries. Do you work at an indian restaurant?

@MrFreakytoons 5 лет назад

@@AliBaba-hn8tv Please, Go Away!!

@AliBaba-hn8tv 5 лет назад

@@MrFreakytoons if you want to pass on knowledge about something to someone, you shouldn't begin with the word dummy. I have a keyboard too.

@MrFreakytoons 5 лет назад

@@AliBaba-hn8tv But I didnt begin with the word dummy. Look, if you settle for this absolute pig shit, then hey, more power to you. Goes to show where your taste is. In your fucking ass. Dummy.

@bigtimecharles 12 лет назад

not sure what you're doing wrong, i've also followed everything in this guys videos to the letter and i have been able to get that authentic curry flavour everytime when useing this base. are you sure you are cooking the onions until they are soft? it says on here about one hour but it took mine about two hours to cook last night then once i mixed with the water and added the spices cooked on low heat for a further hour.

@nikkimancera7865 11 лет назад

I think it depends on where you live. Here in America, they have the sauces in jars at Indian grocery stores, and at Meijer. As far as how they taste, I couldn't tell you because I always make it fresh...

@leviteish 12 лет назад

thanks for those comments, will do videos of those curries soon. Thanks for watching

@SVSunnyJim 11 лет назад

Yes it will - going to do the same myself.

@lardosian 5 лет назад

Who cares about how authentic something is, flavour and good ingredients is what matters, he is building a foundation of flavour. Could do with some lighting though!

@AbstractMan23 12 лет назад

really interesting to see how it's done. is there a 'quick' way to make a base gravy for home use - like a workaround? i mean, to make this much base gravy just for making one or two curries at home is simply not practical. if not, then maybe the gravy can be frozen and taken out as and when you need it?

@stephenwalsh9003 8 лет назад

Thank you for the recipe

@fontechef3452 10 лет назад

Hi Julian, just a question, can we freeze this gravy? I know it would be the same, but since I make BIR one a week, and sometime struggle with time I was wandering if I could. thanx for your very useful tip, and for making me a better Chef. thanx Ciao

@ceknott 3 года назад

Fantastic thank you

@adeferranti4610 11 лет назад

Thanks for the tips,what a difference the gravy makes.I put half a cup of milk in my korma,is this ok?Tastes ok.Cheers.

@weezieweirdo 8 лет назад

We're having an Asian style Jacobs Join on Friday at work so I'm hoping I'll get this right!

@ilikethewok 12 лет назад

Very informative!! Thx so much for this video.

@demongroovemusic 11 лет назад

it tastes great!

@ezetobebad 11 лет назад

I did a test, I used the curry 2 go base sauce and used another base sauce as recommended by another web site. The test dishes were king prawn Korma & King prawn Dhansak. I blind tested 2 other people & the results were consistent in that the Curry 2 go base sauce delivered a better less taste for the final product.

@papiezguwniak 2 года назад

Nice mikstsha.

@mattrhodes2856 9 лет назад

Agree with Richard. Ive just cooked it and had a taste. Feckin awesome. Ive been to a lot of indian restaurants and this is genuinely how you get that takeaway taste. Amazing

@davvo1234 12 лет назад

great thankyou very much, i will be getting the ebook for sure.... one more thing, how long will the base gravy last if i refridgerate it,?

@robowen11 12 лет назад

you said that when the oil floats to the top the gravy is ready. Do you spoon the oil off or leave it in there ? Great videos by the way !

@suzesiviter6083 5 лет назад

The Canned-Pataks(vindaloo and Madras) are pretty close to great, shame you cant buy them anymore (Jars do not taste the same).

@gedbob1 5 лет назад

Totally agree, the cans were far better

@suzesiviter6083 5 лет назад

@@gedbob1 Yeah I still miss the Vindaloo, I wish Pataks would bring them back.

@royplumber 3 года назад

Thankyou for your videos. When make my gravy I make 10 litres worth then freeze when cool. Is it ok for me to defrost the gravy make my curry. I usually make over and have to freeze a a portion that means the gravy has been refreeze twice. I have been doing this for 3 years would the gravy ok to freeze twice thankyou in advance.

@Pyratheon 10 лет назад

Could I make this with a slow cooker? It'd have to cook a lot longer, obviously, but it seems like it could work.

@leviteish 12 лет назад

Hi, yes the dhansak recipe is covered in the ebook and there is a video link to go with it to.

@PVflying 13 лет назад

Thanks for sharing this info. I was surprised by the amount of oil added, this must mean that in the first stage of cooking the ingredients are being fried more than boiled, is that important to the development of the flavours? Most other base gravy recipes I've seen have the ingredients being boiled in a fairly large qty of water with only a fairly token amount of oil added. Please keep up the good work with the videos

@michaelmichael8275 10 лет назад

For base for four servings = five very finely chopped onions, one table spoon garam masala (your own blend or premade), one whole bulb garlic finely chopped one inch of finely chopped ginger, five very soft toms or one 8oz tin. fry onion in oil (ghee pref) till golden and soft then add garam masala, garlic and ginger, fry gently for two to three mins. Add your toms and simmer till you have your desired consistency, add a little water, or yogurt if you like or more toms. Use in meat or veg spiced dishes.

@zareegoraya1528 7 лет назад

Add to this 1/2 cup lightly roasted cashews, a tablespoon of poppy seed, 5/6 green cardomoms, (seeds only) finely ground. For garam masala , dry roast 4 table spoons cumin, 2 tablespoon black zeera, 1 table spoon black pepper , 1 tbspn cloves, 2/3 pieces of cinnamon sticks ( not rolled ones, they are only flavoured) 2/4 curry leaves, 8/12 green Cardamoms, 5 large black cardamoms, 3/4 pieces broken off from star anise, 1/4 of nutmeg (shell and use inside seed, discard shell) Cool and grind finely, use sieve or large tea strainer to remove cardamom shells . Add to it 4 tablespoon paprika and 1/2 tbspn chillie powder and 2 tables spoon salt. Pour in clean glass jar and keep tightly sealed . Use small jar, if large garam masala will loose its flavour easily . You will have enough to last you for multiple curries. Add according to taste and adjust seasoning.

@dubllinlad 12 лет назад

Fair play to ye thanks I'll check them out,but to be honest I did blend it when it was quite warm,yeah I cooked it for bout 2 1/2 hours before blending but i might try a bit longer as carrots take ages sometimes. Julian is a very busy man I'd say, he runs his take away as well as everything else going on ,click onto his website on his channel and have a look

@johnharvey4496 4 года назад

Do this when you're young and have the energy.

@peppermann 11 лет назад

Great video, many thanks !

@Ergenekonulusu 12 лет назад

@leviteish, can you explain why base gravy tastes and smells better after a few days kept in refrigerator after warmed up daily ? Some BIR restaurants makes a big portion for the whole week ( at nights kept in the refrigator and days on a very low fire) i have noticed that the gravy becomes a nutty addinitional flavour after a few days, in stead of the typically acidosis taste when the gravy is 'fresh'. Many cooks agree with me but has no explanation ??

@aaronbyrne34 11 лет назад

hi there, juts liked to say first i like your videos. I made sweet n sour lamb pathia with yours. Just one question, i know its lazy but can I buy curry gravy at a shop? I went and asked and they looked at my confused and just gave my some jar of basic curry sauce so i used that, is that the one? My last meal was my first at Indian cooking and I made a sweet n sour lamb pathia with saag paneer with my own spiced but fried rice and it was quite nice :) next on my list is bombay aloo.

@labarone8910 6 лет назад

To all those dissing BIR curry and the way it's made: "you won't find that in India" and "we don't make gravies, each dish is prepared fresh" etc etc. Just a quick search found this:ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XIcdhJ3k_cE.html And if that isn't Indian cooking (South Delhi), using a base gravy I don't know what is. The only difference being that their "base" is also the curry sauce. So the food is basically chicken or lamb cooked in a vast pot of gravy. Not so different after all...

@leviteish 12 лет назад

Yes this freezes no problem.

@leviteish 12 лет назад

Hi, seasoned oil is oil that onion bhajis are fried in which then seasons the oil. I cover this in my ebook and there is even a video link in the book showing you how to make it. Click on the link above

@piesaregreatyumyum 12 лет назад

leviteish. Thanks for the great videos. I have tried many times to recreate the deep flavor of the restaurants. I think I might purchase the ebook pretty soon. Do you have or plan to do a Dhansak video. Its such a fantastic currry for balance and ive been hooked for 20 odd years. Cheesrs.

@PVflying 12 лет назад

Hi Julian, some BIR chefs claim there's a benefit in cooking the base gravy longer (even overnight on a low heat) to let the flavour develop into a sweeter less harsh taste. Do you ever cook your gravy for longer than the 45mins post blending which you mention in the video, and if so do you see much benefit from doing so?

@dannydogg4044 8 лет назад

your curries are sooooo good mmmm my spoon goes in nice n easy too once she's ready

@nokiaman2002 9 лет назад

I have been after knowing this for years, at first I thought "what a load of rubbish". Then I tried it and made a PERFECT curry gravy! I cannot thank you enough.

@denisnicholls6945 6 лет назад

love to see you cook a lamb and spinach curry

@FruitsForLife 12 лет назад

Hi julian, as you mentioned 20 onions , which is a lot.. My question is how many curries can we make with this amount shown in the vedio. Thank you

@malalie1 8 лет назад

I made this recipe with half the ingredients (Still had to use my big Jam Pan to contain it all by the end...) and have used it in two different curries as a curry base so far. I used a big blender/liquidiser as opposed to a chefs wand or food processor, and I used everything as instructed with the addition of about a dessertspoon of palm sugar, and it is VERY, VERY good! There's lots of frozen cupfulls in the freezer too. Thank you very much, Julian for sharing your skills......

@psyickphuk 11 лет назад

OK I will reply to myself, if anyone else is interested... This is detailed in his ebook, which I just bought - recommended incidentally. Basically it makes the onions release their own juices & caramalise properly, giving that base sweetness. Yet to try it but makes sense.

@frankjspencejr 12 лет назад

At end of video the ingredients list includes "1 tin of plum tomatoes". However, tomatoes are not mentioned in the video.

@Solidsnape80 12 лет назад

Hi Julian, I love the video, thanks for posting. I've been looking for this video for about 3 years!! It's the holy grail. I'm going to try your gravy this week, it looks like the ONE!. In your other video,you mention the seasoned oil as being a blend of bhaji oil and sunflower oil. However, I'm a coeliac and so I can't eat bhajis. Is there anyway of replicating the flavours in a gluten free version? I used to love Indian takeaways and I'm trying to reproduce them at home lest I get poisone

@MrKendo1991 11 лет назад

Hi Julian. That's not strictly true. I have in my cupboard in a jar "Fried onion curry base" It's made by nishaan in a 283gram jar. To be honest I bought it ages ago and never tried it. The reason being everytime I make a curry I want it to be right so I always stick to your recipes. I will try it at the weekend and get back to you with my thoughts on the product. Kind regards, Mark.

@mikey187lfc 5 лет назад

Please can you do a video on how to make the red Masala? Been trying for ages to make it like the takeaway.

@solatiumz 5 лет назад

The red colour usually comes from Kashmiri Red Chili powder, you can buy it on ebay.

@johnm8908 10 лет назад

Julian Can you confirm how much seasoned oil is added to the 7ltr base gravy cooked in the pressure cooker, you state in your video that it is half the 15ltr version which is two litres therefore one litre for the 7ltr version yet in your e-book you state 500ml.

@39LFC 11 лет назад

Sharon. Check all Julian's video's, there is one telling you how to make the mix 'powder'

@PVflying 13 лет назад

@leviteish Thanks for responding to my comment. I'm a member of the CR0 site and have tried a number of recipes (and read about many more). There seem to be a number of distinctive features in the recipes you're posting in your videos which set them apart from many others. I'm looking forward to trying them when time permits (it'll take me a while to get around to it). Re. negative comments on forums, you will encounter this, there's no getting away from it. Please don't be deterred by it.

@franks-kitchen 12 лет назад

Hi Julian. Would you add jaggery if you were making the sauce for a Korea or masala? If so how much would you use?

@1RazorOB 12 лет назад

Hi Julian. At cr0 we have discussed using reclaimed bhaji oil before and I wouldn't mind giving it a try. The only thing that stops me doing it though is the oil from my deep fat fryer has been used mostly for frying bhajis but samosas, onion rings and at least 1 batch of chips have also been fried in it. Do you think that this would be fine or should I start off a fresh batch, just frying bhajis in it? Many thanks, Ray

@1RazorOB 12 лет назад

Hi Julian, Once you have cooked you base, do you normally keep it warm during a day's service, or do you add it cold? Ray

@paulsweeney9342 4 года назад

hi julian i made some base gravy but had no spiced oil and only used 200 mil of oil.is there a way i can make and add a bit of spiced oil quickly and add it now its blitzed?i also made up a mixed powder and added it rather than individual spices.im not sure if my mixed powder will have added enough spice i used 6 table spoons .consisting off 4tbs tumerc and coriander.1tbs cumin.2tbs paprika.2tb curry powder.half tbs garam masala.thanks

@grahamcharlton861 12 лет назад

Julian Set away on the 3 litre version and at 11/2 hours veg was still a bit undercooked so just kept going finally at 2 hours seemed ok, question is, Is that normal & can you overcook? Cheers Graham

@jonbilly379 11 лет назад

hi julian, just wondering do the restaurants and takeaways that might substitute a good curry powder for mixed powder also use that in there base gravy? or do they still use individual spices like you have shown? thank you.

@TechSyndrome 5 лет назад

Hi Jon, did you manage to get answer to this?

@s007dhillon 3 года назад

How do you season the oil for India cooking ? Any suggestions?

@mrkuksoolwon 12 лет назад

you are a curry god !!!!

@leviteish 12 лет назад

by all means try it. It's important that the spices cook and infuse the oil, which I am not sure would happen in a slow cooker but their is no harm in trying

@bonzomarmite 11 лет назад

Hi , when you say you added the ingredients at the end of the video was the quantity for the preasure cooker ie 20 onions etc

@caistervet 12 лет назад

Hi when you added the dry spices I noticed a white powder was also added.You mentioned that you added salt but this didn't look like salt,more like onion powder or something else??

@SinisterDexter1 11 лет назад

Great videos! I have read a couple of times online about special onion paste, but see no mention of it in your videos, is this misleading internet waffle?

@ScottEvans000 12 лет назад

Thank you

@davidaston6073 5 лет назад

Well, if you do go to Delhi for instance, and expect to find a dish similar to that served at your local "Indian" you will probably be dissapointed. I love the Indian/Anglo food of the British West Midlands, ,Baltimore, etc, but never found it in India; but can't find a Thali or tasty Dal Makahani in England By the way this is a great base for what we call a " Curry".

@elainealdersey4782 4 года назад

Is it possible to buy quantities of base gravy and seasoned oil?

@dubllinlad 12 лет назад

Julian how much Chicken Stock do you use in the Chilli Chicken Masala From the E-Book, it doesn't say in the ingredients only in the instructions but not the quantity

@rogerfosdike619 11 лет назад

Hi Julian, We are based in Burnham on crouch in Essex. Thank you for the tips, i'm definitely getting a lot of practise in at the moment. May i ask how many basic dishes would you advise we stick to, to start off with? And which ones please? Kind regards, Rog PS please feel free to PM me.

@rogerfosdike8256 11 лет назад

Hi Julian, i have read your e book and have now opened a takeaway on a factoriy est could i ask why you seldom use ghee? any other advice you could give as far as cooking 6 different curries in 10 minutes , anything that could speed my up would be most helpfull kind regards rog