Hi Curry Fans!
Firstly, just want to thank everyone for their interest in Part 2 of The Secret to That Takeaway Curry Taste I have received a lot of interest in this New book and requests as to when it will be ready.
Just to keep everyone up to date with the progress of Part 2.
We are very much 'on with' the book and despite some delays we hope to have the book available in the next few months.
Part 2 will be packed with many more BIR favourites, as well as many requested dishes and recipes from those who follow me.
Here is a sneak preview of what will be covered in Part 2....
Why the Base Gravy is just a Base...
In chapter 4 of the new book:- 'Tips & Tricks for Restaurant like results.' you'll learn that no matter what Base Gravy recipe you use if it isn't cooked in the right way you won't get the right results. You will learn how by following some simple cooking techniques you can get incredible results! We have also created a number videos covering these important cooking techniques.
We have dedicated a whole chapter of the NEW book to the all important cooking techniques often missing in many other cook books! Adey and myself wanted to impart our experience from running our own British Indian Takeaway's as well as our own collaborations with BIR Chef's with many years in the trade.
In this NEW book you'll learn the difference between raw Spices, cooked spices and burnt spices and why it's vital that you get this part of the puzzle right!
In Part 2 you will get 3 New Base Gravy recipes! (one of which might surprise you!)
In Part 2 you will learn how to cook many more popular BIR curries like Korahi, Passanda, Tamarina, Pakistani Lamb Karahi, Chicken Handi, Garlic Chilli Chicken, Chasni plus many more...
In Part 2 Adey reveals many of his secrets from 'Curried Away' and some very interesting shortcuts techniques that even I have never seen before!
Adey also shares the invaluable training he has received from his co-worker and 'Master Chef' - as he call him, Abdul.
In Part 2 I explain more about the difference between the Pakistani version of BIR and the Bengali version. I explain a little about the interesting history of the Manchester Curry Mile- the largest concentration of 'Indian' Restaurant in one area this side of Indian and how growing up around there influenced me.
The aim of Part 2 is to compliment my first book with many more recipes plus help anyone who is serious about cooking BIR Style Curry to cook like the Pro's!
Date for the release of the book?
Unfortunately not yet. However we are hoping the book will be available for download before autumn. So stay tuned for more info soon!
That famous quote from Hippocrates spoken around 2,400 B.C.E was certainly ahead of its time!
When was the last time you visited the Doctor and he advised you to eat a particular food? Probably never! Unfortunately the Doctor generally will prescribe only Pharmaceutical drugs.
What Hippocrates said 2,400 years ago however is now being taken more seriously and more and more people are coming to accept a simple truth many of us already know, namely; "You are what you eat..."
I love food and particularly spicy food, but having suffered with a particular ailment most of my Adult life I knew there was something I was doing wrong! It wasn't till last year after Katy had got sick that I thought it's time to seriously look at our diet; not that it was particularly bad or anything like that, but I could certainly see room for improvement.
It didn't take a whole lot of research to confirm some facts that I already suspected about diet- the hard part was making the change. It's true that diets don't work, for the simple reason a diet is trying (in most cases) to affect a permanent change with a temporary solution- the two things don't go hand in hand, that is why many people who loose weight on a diet end up putting it all back on and then some! It is obvious (to most people) that to affect permanent change- you need to change something permanently!
Having made those permanent changes in our household I have managed to achieve something that I have struggled with for 20 years, namely I have lost 30 pounds in weight and rid myself of an ailment that has plagued me for 24 years!
I have just posted a video on Youtube about the medicinal benefits of fresh root ginger, which is just a taster of what I am planning to do in the summer which is to launch a Brand New Youtube channel dedicated to the relationship between food and health. This will include lots of Insight into 'superfoods' and will include recipes for healthy meals that not only promote Health & Well being but will also help people loose weight naturally and easily. These meals will also be tasty- which is so important, because how many times have we replaced a food we love with a so called 'Healthy alternative'? The only problem is that in most cases that 'Healthy Alternative isn't tasty!' If it is tasty it is often laced with a million additives which might make it slimming but certainly NOT healthy! Diet fizzy drinks are one such example and a pet hate of mine!
What about Curry- How health is it? Well, fundamentally 'Curry' has potentially some potent health benefits which I plan to talk about in a few videos I have planned. Sadly though most curries do have far too much oil, salt and colourings in them these days- and I have to hold my hand up and say- yes I have used too much oil, salt and colourings in my curries in the past at Curry 2 Go because it was seen as the acceptable thing and basically I was copying what other did too! ( I know, it's no excuse!)
Six months before I sold Curry 2 Go- we did however devise a 'Healthy Options Menu' which included curries with less of the bad stuff and more of the good stuff- the result? Surprisingly very few orders from that Menu! Anyway I devised some tasty recipes and tricks to make healthier curries and meals without compromising too much of the taste; some of those tips I picked up from Chef Nural from the Manzil- if anybody has seen the videos I made from the Manzil they will have noted how little oil Nural used both in his Base Gravy and his curries and yet they tasted great!
Keep tuned to my channel for more Insights and News about the New Youtube channel in the summer.
To your Health!
As many will already be aware, I am now on with producing- The Secret to That Takeaway Curry Taste-PART 2.
This book will be a collaboration with Adey Payne from Curried Away in Boston in Lincolnshire.
Adey has followed my Youtube channel from the beginning and was that inspired by my story in my first ebook that
he told me a while back about his desire to open his own 'Curry outlet.' I, of course encouraged him to "go for it.." which he did and 'Curried Away' has been up and running for four months now and doing really well!
Adey has been able to expand his knowledge of BIR cooking due to the fact he employs a seasoned Bengali Chef named Sultan (or sultana as Adey calls him!)
Sultan has years of experience working in BIR kitchens and Adey has been able to tap into that knowledge and experience which has not only led to great results with his own cooking but will also add a wealth of knowledge, recipes and techniques to ' The Secret to That Takeaway Curry Taste Part 2'- so loads of great recipes and insights into BIR cooking to look forward to in my next book!
What will be included in my next book?My next book will have loads more recipes for BIR curries, starters,sides,naan bread recipes, rice dishes, more Base Gravy recipes as well as LOADS of tips and techniques to help anyone to replicate those wonderful 'Curry House' dishes that we all love.
My aim with Part 2 is not only to compliment my original book but also at expand on the original. You would not believe the amount of emails I have received from grateful 'curry lovers' who have bought my book and followed the recipes and then got great results in their own curry cooking, in fact I have received that many that I am now in the process of having a new website built that will accommodate many of those letters and experiences for others to read. In fact there are quite a few (like Adey) who having found my Youtube channel and book have gone on to quit the day job and open their own curry business and keep me informed on their progress- I never imagined that my book and videos would have had that effect! In fact it is because of those emails of appreciation that I made the decision to re-start my writing of Part 2 which to be honest was shelved after katy got sick last year. I actually thought after selling Curry 2 Go in Chorley that I had hung up my apron for the last time!
Part 2 will have double the amount of Curry recipes, double the amount of starter recipes and double the amount of tips and techniques- if you thought my first book was informative 'you aint seen nothing yet!'Part 2 will feature loads more videos to compliment its many recipes as well as something NEW- videos letting you in on some of the 'secrets' of other BIR Chefs from both the Pakistani community & Bengali community. I honestly think that if you really want to 'get behind the door to the BIR kitchen' - you will love this book!When will the book be available?Hopefully in May of this year. I say hopefully because there are more people involved with this venture and the timescale involved will be very much dependent on them as well as myself. I plan on releasing updates as the completion of the book gets closer.
NEW- a paper book version soon!
I have received so many requests for this that I have lost count (literally, I kept a record of everyone that wanted this but it was stored on the hard drive of my old laptop that my 6 year son trashed!) Anyway, for all those desiring a paper version of my first book-good news it on its way! The paper version will be from the revised version of the PDF and will include the following extra features:
- More pictures & illustration than the ebook.
- A New chapter entitled; 'The Mancunian Way'- a history of the curry house scene in Manchester.
- A Bonus Curry recipe not included in the original ebook
The paper version of the book will be on good quality 80 gsm paper with a glossy durable cover which you would expect from a recipe book. the price of the book will be £12.99 and will include FREE POSTAGE.
I am hoping to have the first books off the press and ready for sale before the end of March, to correspond with the first anniversary of the ebook. For all those interested in a copy I just would ask you to let me know in advance to make sure I order a big enough run of books. Providing the uptake is good on PART 2 to The Secret to That Takeaway Curry Taste, we will consider a paper version of that book too.
I am having a brand new website being built that will include many great new features that I am sure many will be interested in like; 'The Secret Curry Club' a better recipe section, a forum and much more...
To register your interest in the paper version of 'The Secret to That Takeaway Curry Taste.' email me @ firstname.lastname@example.org
Thanks to all those that follow me and take the time to email- sorry if i have missed some of your emails or haven't replied it's never intentionally it's simply a matter of finding time to answer the many emails I get each week- hence we came up with the idea of, The Secret Curry Club' more about that in the future!
" You never know what's around the corner..."
Katy, my Wife & Life Partner.
Well and on our first Holiday in Southern Ireland in November 2012
Hi Curry Fans!
As most of you already know, we sold Curry 2 Go in Chorley back in July/August 2012 due to a serious family illness. While we were sad to let go of what had been an incredible 'ride' over the 18 months we had the Business, we were also relieved to be able to focus on more important issues- such as health!
Curry 2 Go grew very quickly and we established a large regular trade in Chorley as well as attracted attention, in that a non Asian couple had opened a 'Curry Takeaway' and also were teaching others the secrets of BIR cuisine! We made many friends and had a fantastic experience that we both don't regret. In fact Curry 2 Go is still thriving in Chorley under it's new owner Ratchada. Those of you who have worked in Catering or as Chef's will understand what I mean when I say it's a very labour intensive and 'all embracing' as well as 'stressful! If your Health is 100% then this isn't a problem, but if it isn't then it can, if your not careful come at a price!
"If you haven't got your Health- then you haven't got anything..."
How true are those words! How many of us pursue goals, wealth, fame etc.. but pay little attention to our Health & Well being? We could earn a Million, but suddenly find we had no time left to spend it! We could pursue material things in the mistaken thought that they will make us happy but most of what makes us happy in life money can't buy! We could live just for today and find that when tomorrow arrives we weren't prepared for what it had in store!
While in some ways 2012 was not a good year for our family- in other ways it was the best year, in terms of taking stock of what our values really are, and what matters the most in life- in fact 2012 brought some huge beneficial changes to our family that I hope to share with you and other in the not too distant future.
I love Curry and the Amazing variety of foods associated with it- I never stop being fascinated with this incredible cuisine and the pleasure it gives. Now that things are 'normal' again I will be creating some more Youtube videos with even more incredible BIR recipes and dishes- However, along with the popular sought after dishes, I will also be introducing you to some 'Healthier' options too! We have made some life altering changes in the 'Voigt' household and I would love to share some of the benefits of those with you!
Keep your eye on my Youtube channel particularly in Febuary for more videos to come and a NEW Youtube channel too!
Let's hope 2013 will be a great year for all of us!
Agreed some months back to cater for about 120 people for a 'Curry Party' planned for August. As usual Katy (the wife) was a bit stressed about the whole thing but I am glad to report the whole thing went well and everyone had a good time and loved the curries! We kept things fairly simple in that we did just four curries; Chicken Tikka Bhuna, Lamb Balti, Chicken Madras and a Chole' (for the vegetarians).
The host had also pre-arranged some Pies (Meat & Potato & Cheese and onion) for those who really don't like curry (can't get my head around that!) glad to say most went for the curries.
The only sort of disaster we had was that the kitchen was fitted with a Carbon Monoxide detector and it must have been overly sensitive because that it went off right while we were in the thick of it and the flipping thing sounded like and 'Air Raid siren!' There we were up to our elbows in curry trying to prize the thing off the wall in an effort to silence it while we had four curries on the go!. Katy was obviously worried that there might actually be a carbon monoxide leak but I succeeded in reassuring here that it was more likely Chicken Tikka Balti fumes rather than anything more noxious.
My biggest worry when catering for large number like that is that there will be enough food for everyone - which in this case there was, in fact a queue formed to take the leftovers home.
The host thanked everyone for coming and for their various contributions to the evening and then he thanked Katy for the curries and I didn't even get a mention! Typical! She didn't want to do the thing in the first place, moaned while we were doing it, accused me of poisoning her with carbon monoxide- then takes all the credit! :D
I was very grateful to Sally Naden and BBC Radio Lancashire for inviting me on the panel last Wednesday.
The Show which airs from 11am-1pm was made up of a panel of 3 guests all with expertise in different areas.
The panel was made up of myself (talking Curry!) Yunis talking about Domiciliary care and Elizabeth talking about her books.
We discussed, BIR cuisine and how it differs from more authentic Indian cuisine and 'Homestyle.' It was good having Yunis on the panel who being Indian was able to confirm what many Brits who love curry still don't appreciate which is the distinct "Britishness" of 'BIR' It was great explaining how 'BIR' is now being exported all over the world -including India!
There was a great deal of interest in the 'Curry Cooking Classes' and maybe a return to John Gillmore's show (so watch this space!)
Listen to the show here:http://www.bbc.co.uk/programmes/p00wpxhw
We have spaces for our 'BIR Curry Secrets Day Class available in October 2012 the dates are; 6th & 13th.
Please note: There are limited spaces available and they tend to go quick, so if you are interested contact me via email: email@example.com and I will book your place.
Available Soon!Takeaway & Restaurant recipe 'Curry Spice Kits'
Hi Curry Fans!
I have had a lot of people asking me for the following;
1) Jars (likes Patak's) of real Curry sauces.
2) Curry 2 Go Base Gravy in a Jar
3) Spice blends for certain curries.
While the idea of putting REAL 'BIR' curry sauces in a jar and selling them is no doubt a very good idea and I am sure their is a market for that, for us at Curry 2 Go with the small unit we have operating such a 'production line' isn't possible really, besides once you start selling cooked packaged foods you then need to start looking at adding preservatives etc... I think (and I am not too up on this type of business) you would need to meet with a lot of regulations etc?
I think if someone were to set this type of operation up as a serious venture and do it correctly there would be a market for it and it could potentially do quite well!
However, I have had a lot of people buy my own 'Mix Powder' recipe that I was selling until last month on my website, even though I do give my recipe away for free on Youtube- I think people liked the convenience of it!
So, I have put the numerous requests for curry sauces etc and the fact we sell a lot of our 'Mix Powder' together to come up with a new idea- 'Curry Spice Kits'
This is something easy to do with the ingredients we have on hand and doesn't really take up too much time. The kits will include specific spice blends for each 'Curry Kit' and each kit will serve 2 people. So, for example the 'Madras' spice kit will include:
MY OWN MIX POWDER, METHI LEAVES, CUMIN, CHILLI POWDER, TANDOORI MASALA. ALSO PROVIDED WITH EACH KIT IS MY SCALED DOWN BASE GRAVY RECIPE. ALSO INCLUDED IN THE KIT, FULL INSTRUCTIONS TO MAKE THE MADRAS WITH THE SPICE KIT PROVIDED.
I plan on doing just a handful of 'Curry Kits' to start just to see if it's something people want?
The 'Curry Spice Kits' which will be available to start with are;
MADRAS, BHUNA, BALTI, ROGAN JOSH, JALFREZI, *KORMA, VINDALOO, PHAL & *TIKKA MASALA
*The KORMA & MASALA kits will have included in them coconut & almond powder
The spice kits will be priced at £2.20 each and will make 2 curries. Post & Packing about a £1
The ingredients in the 'Curry Spice Kits' will be exactly the same as used by us at Curry 2 Go.
Obviously this is a trial and whether we run with this will depend on public demand, anyway I am hoping (after a BIG shop at Cash & Carry!) to have them available on my webstore before the end of the week.
'The Secret to That Takeaway Curry Taste'Now Available on Amazon Kindle!
My ebook is now available on Kindle.
This is a slightly slimmed down version (no pictures)
This is great for those with Kindles or the kindle 'app' on their computer.
The Kindle version like the PDF has all those important recipes to enable you to re-create the 'Takeaway Curry Taste' in you own kitchen at home! Also the Kindle version like the PDF version has links to 13 Instructional videos supporting the recipes in the ebook.
There were also some necessary amendments we needed to make from the first Edition of the 'The Secret to That Takeaway Curry Taste' - these have been made and updated in the Kindle version. Here is the link: http://www.amazon.co.uk/dp/B008N2B0OC
Hi Curry Fans!
Just something for those who follow me to look out for:
A Bengali friend of mine, Nural, a Chef of 24 years who has taught me a lot about BIR, some of which I have already shared with you, has agreed to show my Youtube subscribers some of his 'House Specialties' many which of you won't find n your standard BIR. Curries like, Balti Roshan, Mogul, Chicken Jaflong, Lamb Naath and a few other specialities. I will be cooking along with him over the next few week and at the same time picking up some new recipes and tips. Bare in mind, some of these recipes are his own creation, so we will be privileged indeed to get this insider knowledge. I can tell you these dishes are superb!
So keep your eye on my Youtube channel. This chef has worked at some of the most prestigious Bangladeshi restaurants over the past 24 years so know's his stuff!
Over the next few weeks I will be working along side him so will create some youtube videos (this is my wages!!) so I will be sharing those hard earned rewards with my Youtube subscribers and those who follow me. So keep your eye on my Youtube channel for some not so well known recipes!