Julian Voigt - The Secret to That Takeaway Curry Taste Part 2

The Secret to that
Takeaway Curry Taste

Learn How To Cook Restaurant & Takeaway Style Indian Curry

Part 2

Julian Voigt

The Secret to that Takeaway Curry Taste

Part 2

2015 Julian Voigt. All rights reserved.

Disclaimer

All claims in this publication cannot be verified or proven.
All terms used in this publication should not be taken as literal,
e.g. authentic, Indian, BIR.

No part of this book may be reproduced, stored in a retrieval system,
or transmitted by any means without the written permission of the author.

Printed by CreateSpace, An Amazon.com Company

ISBN-13: XXX-XXXXXXXXXX

ISBN-10: XXXXXXXXXX

Because of the dynamic nature of the Internet, any web addresses or
links contained in this book may have changed since publication and
may no longer be valid. The views expressed in this work are solely those
of the author and do not necessarily reflect the views of the publisher,
and the publisher hereby disclaims any responsibility for them.

Contents

• -
• -
• -
• -
• -
• -
• -
• -
• -
• -
• -

I just want to say a huge thank you to the following people:

Firstly, thanks to Adey for his enthusiasm and commitment to this project - I know he is one seriously busy man, yet he always gave 100% in helping me to deliver the final product. My gratitude for his friendship and incredible work ethic that has driven his passion to perfect his art.

Next, I want to thank Anthony Paterson who evolved from Curry lover and reader of my first e-book to critic, adviser and eventually editor and PDF designer. To be honest, I couldnt have completed this project without his help. His ability to spot errors and his mental acuity, not only helped me create a better revision of my first e-book but also this greater work; Part 2. I am also grateful for his commitment, honesty and integrity!

Also, I would like to thank Mick Gay for his advice, cover design and cameraman duties over the past 16-months. Much appreciation for sticking out the 12 hour days and committing to the project.

A special thank you to Katy for putting up with yet another scheme - I bet she thought those crazy curry days were over, yet they crept back in! I am indebted for her never failing support and belief in all my dreams and schemes.

Lastly, I want to thank all those kind and thoughtful people who took the time to send their best wishes to Katy and myself when we were going through that particularly difficult time - believe me, your thoughts and expressions were very much appreciated. Also thanks to all those who send their expressions of appreciation for the videos, e-books etc. - even though I cant possibly reply to every e-mail please know that I read and appreciated them all!

Julian Voigt

KEY, CONVENTIONS and MEASURES & CONVERSIONS

Key

This symbol is used to indicate there is a supporting YouTube video which can be viewed by clicking the icon with the LH Mouse Key.

Conventions

I have tried to consistently standardise the way information is presented and you will note that the recipes show the ingredient, followed by the quantity in round brackets in blue text, additional information, if required, is shown in curly brackets and OPTIONAL ingredients are identified by OPTIONAL, in red, within square brackets; eg:

Kalonji Seeds ( tsp ) {Onion Seeds} [OPTIONAL]

Use of Coloured Borders

I also employ colour text to easily identify certain ingredients like Red Peppers , Green Peppers and Green Chillis .

TBSP v tsp - To avoid confusion Tablespoons ( TBSP ) are shown in UPPERCASE and teaspoons ( tsp ) are shown in lower case. To indicate a HEAPED measure then the measure is pre-fixed by an H/ or h/ eg H/TBSP and h/tsp.

Measures & Conversions

Ladle = 150ml

Chef Spoon = 30ml = 2 TBSP = 6 tsp

1 TBSP = 15ml = Chefs Spoon = 3 tsp

1 tsp = 5ml

tsp = 2.5ml

Small Measures

tsp = 2 Tads

Tad = tsp = 2 Dashes

Dash = Tad = 2 Pinches

Pinch = Dash = 2 Smidgens

Smidgen = Pinch = 2 Drops

Drop = Smidgen = 2 Hints

Small measures are ideal for fine control of Chilli Powder, Salt and food colouring.

The set above can be bought from the USA on ebay for 3.322014. A word of caution - other sellers are selling the same for about double the price!

Search ebay for Norpro measuring spoons

The Mancunian Way

With my first exploration into the colourful world of British Indian Restaurant {BIR} curry being of the Manchester Curry Mile version, that version came to be, for me a sort of benchmark by which I would measure all other Curry Houses, particularly in other parts of the UK. I was always curious to learn on my travels if these other Curry Houses were as good as the ones back in Manchester.

When I began courting my wife back in the early 90s I was doing a lot of travelling to Blackpool where she lived. In the early days I couldnt wait to try what Blackpool had to offer with regards to Curry Houses - I was disappointed!

Back then, the Indian restaurants in and around Blackpool served up curries that, in my opinion, were watery and lacked flavour. I had become so accustomed to the Manchester version. Now I realise that there were no doubt a few reasons for the variance; Firstly, the restaurants in Rusholme Manchester I had grown up with were predominantly Pakistani owned and run, where as the ones I visited in Blackpool and a few other places were Bangladeshi. Also, the restaurants on Manchesters Curry Mile served a large Asian community, whereas the ones I came across in Blackpool served mostly the English community and tourists, hence the difference.

Dont get me wrong, I am not saying that the Pakistani version of BIR is better than the Bangladeshi. Some of my favourite Indian restaurants are Bengali run and it is true that amongst the Asian community the Bengalis are considered to be the best cooks.

However, my preferred BIR style curry is and will always be Pakistani. Why? Because its what I grew up with and the Pakistani style of BIR has a taste all of its own, which we will explore to some degree in this book.

As I travelled around the country it soon became obvious that most Indian restaurants and takeaways are in fact run by the Bengali community and they are the ones who I guess deserve the most credit for, not just the invention of BIR style curry in the first place but also its constant evolution into curry most of us Brits know and love. The only two other places in the UK where I have noticed the Pakistani domination of the BIR scene over the Bengali are in Bradford and Glasgow.