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Perth 2018 curry meet up

Notification of, and reports on, curry meetings between members
British Indian
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Re: Perth 2018 curry meet up

Post by British Indian » Sat Aug 04, 2018 2:40 pm

Just wondering whether I need to catch the train or if I will be driving. Depends on the amount of aperitifs we may be consuming I suppose. No work for me on Friday so happy to drink or drive. What do you fellas think?

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Cory Ander
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Re: Perth 2018 curry meet up

Post by Cory Ander » Sun Aug 05, 2018 12:42 am

I think a few bevvies are imperative, aren't they? :givemebeer: :beer2:

Perhaps we can meet at my house (I can pick you up from the train station), for a couple, then my good wife can kindly drop us off at The Madras? I believe it's BYO, so we can take some beers with us, too?
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British Indian
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Re: Perth 2018 curry meet up

Post by British Indian » Sun Aug 05, 2018 3:42 am

Sounds like a plan CA. If you would be good enough to grab a cold case and we can reimburse you on Thursday then.

BTW, just checked Madras House website, and they sell beer. It’s BYO wine only.

I’ll call you re: arrival times etc :thumbup:

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Cory Ander
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Re: Perth 2018 curry meet up

Post by Cory Ander » Sun Aug 05, 2018 7:19 am

Sounds fine, to me, BI. You're welcome to come around at any time.... 8-)
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Willyeckerslike
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Re: Perth 2018 curry meet up

Post by Willyeckerslike » Sun Aug 05, 2018 8:44 am

I finish in Canning Vale at 3pm so an hours drive back home... so hopefully I can be on a train by 5 pm. So then I can get to Murdoch station probably 5:30pm ish if that's where Mrs CA can pick me up? Any beers bought will be reimbursed 😉

British Indian
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Re: Perth 2018 curry meet up

Post by British Indian » Sun Aug 05, 2018 10:07 am

Is it Murdoch or Bull Creek station CA?

I can arrive about the same time. 5.41pm arrival at Bull Creek, a few minutes more for Murdoch

Willyeckerslike
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Re: Perth 2018 curry meet up

Post by Willyeckerslike » Sun Aug 05, 2018 10:42 am

Ah, I think it is Bull Creek BI!

British Indian
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Re: Perth 2018 curry meet up

Post by British Indian » Sun Aug 05, 2018 12:45 pm

Ok Will, I’ll get on that train and be at Bull Creek for 5.41 pm

Willyeckerslike
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Re: Perth 2018 curry meet up

Post by Willyeckerslike » Sun Aug 05, 2018 10:30 pm

Ok, cya both on Thursday 5:40 ish

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Cory Ander
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Re: Perth 2018 curry meet up

Post by Cory Ander » Sun Aug 05, 2018 11:52 pm

No, No, No.....get off at MURDOCH (sorry, I said Bull Creek, earlier, but I meant Murdoch). I'll be at MURDOCH at 5.40pm.

PS: Willy, would it be easier for you if you came straight from work to here? You can if you wish.
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Willyeckerslike
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Re: Perth 2018 curry meet up

Post by Willyeckerslike » Mon Aug 06, 2018 3:13 am

Hi CA no I will go home first, I will be covered in oil :ninja:
Cya at Murdoch!

British Indian
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Re: Perth 2018 curry meet up

Post by British Indian » Mon Aug 06, 2018 4:42 am

No probs CA. My train arrives at 5.44pm, unless I miraculously manage to make the earlier one. I will see you gents at MURDOCH.

Will you book a table CA, or shall I ring?

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Cory Ander
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Re: Perth 2018 curry meet up

Post by Cory Ander » Mon Aug 06, 2018 5:27 am

OK, see you (in the car park...as last time) at 5.40pm at MURDOCH.

Happy if you do the booking honours, BI. Perhaps for around 8pm? Give us a chance to have a couple of beers first....
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CA (aka Admin) :)

British Indian
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Re: Perth 2018 curry meet up

Post by British Indian » Mon Aug 06, 2018 5:31 am

Ok, will do.

See you on Thursday then :thumbup:

pauly
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Re: Perth 2018 curry meet up

Post by pauly » Mon Aug 06, 2018 5:34 pm

Enjoy your evening gents, one I would like to make, I've never been to Aus, maybe one day. :weep:

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Re: Perth 2018 curry meet up

Post by Rusty » Mon Aug 06, 2018 10:37 pm

Nice spot Pauly but even for me 4 hour flight :shock:

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)

British Indian
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Re: Perth 2018 curry meet up

Post by British Indian » Tue Aug 07, 2018 6:37 am

Thanks fellas, and it’d be great to see you here one day Pauly.

Ok, table booked for 8pm Thursday ( surprised they allow bookings so “late” :laugh: )

I booked it for between 3 -6 people, so still time if anyone would like to join us...........

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Cory Ander
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Re: Perth 2018 curry meet up

Post by Cory Ander » Tue Aug 07, 2018 10:02 am

Yeah, they'll probably be looking to kick us out at 8.30pm (just like last time)! :laugh:
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Cory Ander
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Re: Perth 2018 curry meet up

Post by Cory Ander » Fri Aug 10, 2018 2:52 am

Well, as usual, an enjoyable time was had by all (or so it seemed, to me). Good food, good beer, and great company 8-)

Since it wasn't particularly busy, we had the opportunity to have an extensive chat with Sabas, the owner and head chef of the Madras House restaurant (which specialises in "South and North Indian cuisine") and a totally fine fellow, indeed.

Sabas has been in the business for over 35 years and has owned and run Indian restaurants in Brick Lane in London (and, I think, several other places in England?). That means he was cooking curries, in London, in 1980s. He seemed very pleased to have won one of Pat Chapman's Curry Club Awards in the day (but didn't all Indian restaurants win them?) :laugh: I can't recall who he said presented it to him? Someone famous, anyway... :hmmm:

Sabas also kindly allowed us into his kitchen to watch him prepare our main dish curries (i.e. lamb vindaloo, chicken madras and chicken ghee roast). It was interesting to see how he operated his kitchen and prepared his dishes (on BIG wok burners - aka "Chinese Style").

Some interesting observations:
  • The use of commercial Vindaloo Paste (i.e. "Spencers") to make the vindaloo. But no pastes were used to make the other curries (as far as I could tell)
  • Chilli powder, chilli flakes and fresh chillies added very late in the process, to "pep-up" the vindaloo
  • A splash of white vinegar in the vindaloo towards the end of cooking
  • A large pinch of white sugar added to the vindaloo, towards the end of cooking
  • No use of a "spice mix" - he used a multitude of individual spices (powered and whole)
  • I don't recall him using any fresh coriander or dried fenugreek (or garlic/ginger paste or tomato paste? - maybe I missed all that - maybe I was too busy yapping? :shutup: )?
  • The use of yeast (and baking powder? Or no baking powder? I can't recall) to make his naan breads (which were superb - we had Peshwari, Garlic and Plain naans)
Sabas also had some interesting opinions/comments to make on:
  • The use of a typical Bangladeshi-style curry base (he uses a set of 10 different "bases"/pastes to make his main dishes - and several, more runny, "bases" with precooked meats in them). I think this (i.e. the use of a multitude of "bases"/pastes) is more typical of Aussie Indian Restaurants and why they are quite different from typical Bangladeshi, or Pakistani, run British Indian Restaurants.
  • How a typical Bangladeshi-style curry base is typically made (e.g. whether, or not, the ingredients are fried - or simply "bunged in", whole, and boiled for 3 hours). Sabas felt that this style of cooking was a step too far, from "fine dining", for his liking.
  • The use of "seasoned oil" in cooking curries (and on extracting oil from the base, and on the use of oil, and type of oil, in general). Sabas generally uses Canola oil. Sabas felt that "spiced oil" was unnecessary and was unlikely to add any extra flavours to a curry.... :hmmm:
  • The use of high heat (and "flaming" the pan) when cooking curries (and the effect he believes it has on the resultant curries). He felt that it was both "theatrics"....and that it imparted "smokiness" to the curries. He doesn't "flame" a vindaloo, for some reason.
Unfortunately, we were too preoccupied (or p*ss?) to take photos or videos. Besides, Alice failed to turn up with the camera (again!). So we blame her!

Maybe the others would be kind enough to elaborate on the above or let us know if I've missed anything or interest (or if I've gotten anything wrong)? :hmmm:

Thanks for organising it, BI 8-)
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Regards

CA (aka Admin) :)

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andrw
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Re: Perth 2018 curry meet up

Post by andrw » Fri Aug 10, 2018 6:32 am

Glad you guys had a good time and well done for getting into the kitchen and being so observant, some interesting info there. :thumbup:

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