- or eat it there.
Typical of many, I think, our local 'Indian' offers some 150 dishes, including 'our chef's very own recipes by the slow cooking method to capture the full taste'!
Are any of these dishes actually prepared on the premises. Or is 'our chef' the chap at HQ churning out lorryloads of boxes to branches of the chain?
I once flicked through a book called "The Curry Secret" which gave recipes for restaurant-style dishes. According to this book, the "secret" is that most restaurants prepare a large quantity of a basic sauce. Other ingredients and spices as required are added to portions of this basic sauce to produce the individual curries.
Pretty much what Curry did with his green tomatoes. ;D
Quote from: greyhound on December 03, 2006, 17:52:30
is that most restaurants prepare a large quantity of a basic sauce.
I think that is the case, even if the sauce is prepared or finished on a daily basis. Nothing surprising there really, just like preparing basic stock etc. It is the final fresh ingredients which give the dish its character.
I do this when making sage and onion stuffing to be honest - make up the packet mix, then add a freshly chopped onion and a few chopped sage leaves - the difference is staggering.
Quote from: greyhound on December 03, 2006, 17:52:30
I, the "secret" is that most restaurants prepare a large quantity of a basic sauce. Other ingredients and spices as required are added to portions of this basic sauce to produce the individual curries.
Oooo, I'm wondering about that! I agree that restaurants add whatever to individual dishes, but.....prepare their own basic sauces? I've
seen the industrial-sized drums of 'basic sauces' being delivered to restaurants roudabout.....there's a well-known manufacturing unit in Birmingham 8).....
and certainly...if you're ordering a 'tandoor special'.....which by definition needs
x hours of marinating.....and you get it before tomorrow.....never thought that it's arrived at your table suspiciously quickly? ;D ;D ;D
Ah well, let's not kid ourselves that much pub restaurant fare doesn't come courtesy of the likes of Booker and Brake Bros. There are usually clues on those tasty-sounding menus: "Homebaked" etc.
(http://bestsmileys.com/sick/7.gif)
Buy "Pat Chapmans Curry Bible" and it shows you how they do it and how to make them.
Have often meant to.
Do tim - I followed piglet's recommendation (on another forum?) and loved it. Thank you piggers ;D