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An Introduction to BIR Curries - VOLUME II
- Admin
- ADMINISTRATOR
- Posts: 1487
- Joined: Fri Mar 01, 2013 2:12 am
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
An Introduction to BIR Curries - VOLUME II
Hi All,
Just to prove that we are gluttons for punishment (oh, yet another excellent idea, Alchy! :sneaky: ), Alchy and I are contemplating writing and publishing a second charity e-book along the lines of our first e-book (i.e. with all proceeds being donated to charity and with recipe contributions being selected from the forum and its members - with their permission, of course).
At this stage, we envisage that it will contain recipes which are primarily "BIR chef's specials" rather than "old BIR favourites" (which was the focus of our first e-book).
However, before deciding on the title, scope and content of "Volume II" (and, indeed, on whether or not to proceed!) we would greatly appreciate the opinions and suggestions of members on what they think should be included with respect to its scope and content?
All opinions and suggestions will be gratefully received.....
Cheers,
Just to prove that we are gluttons for punishment (oh, yet another excellent idea, Alchy! :sneaky: ), Alchy and I are contemplating writing and publishing a second charity e-book along the lines of our first e-book (i.e. with all proceeds being donated to charity and with recipe contributions being selected from the forum and its members - with their permission, of course).
At this stage, we envisage that it will contain recipes which are primarily "BIR chef's specials" rather than "old BIR favourites" (which was the focus of our first e-book).
However, before deciding on the title, scope and content of "Volume II" (and, indeed, on whether or not to proceed!) we would greatly appreciate the opinions and suggestions of members on what they think should be included with respect to its scope and content?
All opinions and suggestions will be gratefully received.....
Cheers,
Administrator - BIRCurries.co.uk (aka Cory Ander)
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
Re: An Introduction to BIR Curries - VOLUME II
Title:
"British Indian Restaurant Recipes - the House Specials".
Format:
Very similar. You can still have Starters, Main dishes and Accompaniments & Side Dishes.
As to the actual recipes, well I'd include dishes that appear in some restaurants but not in all - or any from the website that have been tried, tested and commented upon (favourably) by others.
"British Indian Restaurant Recipes - the House Specials".
Format:
Very similar. You can still have Starters, Main dishes and Accompaniments & Side Dishes.
As to the actual recipes, well I'd include dishes that appear in some restaurants but not in all - or any from the website that have been tried, tested and commented upon (favourably) by others.
"There is no such thing as too much oil; just an insufficiency of naan".
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- CAYENNE
- Posts: 1090
- Joined: Thu May 01, 2014 10:45 am
Re: An Introduction to BIR Curries - VOLUME II
I can only offer this;
stay away from some of the more outlandish dishes / recipes that have been posted.
I'm all for specials, I think it is a good idea.
The format of the first volume seems to have been ironed out nicely. Stay with what is working well\.
The recipe selection will be the hardest part to get right I believe.
The format has already been 'cracked'.
Chukit
stay away from some of the more outlandish dishes / recipes that have been posted.
I'm all for specials, I think it is a good idea.
The format of the first volume seems to have been ironed out nicely. Stay with what is working well\.
The recipe selection will be the hardest part to get right I believe.
The format has already been 'cracked'.
Chukit
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: An Introduction to BIR Curries - VOLUME II
Sounds like a great idea, and all for 'charidy mate'.
House specials great, include a couple of starter/rice/bread specials too.
House specials great, include a couple of starter/rice/bread specials too.
Re: An Introduction to BIR Curries - VOLUME II
I think it's a great idea,
I do believe that over the years the BIR has evolved and changed to include more dishes, unusual and regional dishes, just google up the top Indian restaurant lists compiled by the press and check the menu's, thus many people routinely order specials rather then the old favourites.
'Chicken 65' for me is one to look at including, I remember this from The Bengal Lancer in Chiselhurst, very very nice indeed, perhaps methi lamb (gosht) if anyone has a recipe in their repertoire?
Maybe a fish dish? Fish is not commonly ordered however I have had some excellent fish curries, notably from the Cinnamon lounge in Dunchurch, in the past, and Roop Chanda (starter) from my old local BIR in Downham Market, fish makes a nice change to chicken and lamb.
Garlic chili chicken? (Blimey I'm making myself hungry just typing this), one of the latest posts features this curry and very nice it looks too! often listed as a special on menu's. Posted here as 'chili chicken bhuna', but looks more like a garlic chili chicken to me!
I agree with chukit on the more outlandish recipes, One thing I find with many cook books in general is impossibly long ingredient lists and complicated methods that immediately turn me off having a go at making it, usually as I don't have one or two ingredients or the whole process looks too much palaver.
Just my immediate thoughts.
Rik
I do believe that over the years the BIR has evolved and changed to include more dishes, unusual and regional dishes, just google up the top Indian restaurant lists compiled by the press and check the menu's, thus many people routinely order specials rather then the old favourites.
'Chicken 65' for me is one to look at including, I remember this from The Bengal Lancer in Chiselhurst, very very nice indeed, perhaps methi lamb (gosht) if anyone has a recipe in their repertoire?
Maybe a fish dish? Fish is not commonly ordered however I have had some excellent fish curries, notably from the Cinnamon lounge in Dunchurch, in the past, and Roop Chanda (starter) from my old local BIR in Downham Market, fish makes a nice change to chicken and lamb.
Garlic chili chicken? (Blimey I'm making myself hungry just typing this), one of the latest posts features this curry and very nice it looks too! often listed as a special on menu's. Posted here as 'chili chicken bhuna', but looks more like a garlic chili chicken to me!
I agree with chukit on the more outlandish recipes, One thing I find with many cook books in general is impossibly long ingredient lists and complicated methods that immediately turn me off having a go at making it, usually as I don't have one or two ingredients or the whole process looks too much palaver.
Just my immediate thoughts.
Rik
Nicholas Parsons!
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: An Introduction to BIR Curries - VOLUME II
Thanks to those who have offered their opinions and suggestions, so far
It would also be appreciated if members would also please indicate if they would (in principle) be interested in contributing to the e-book (once the content has been decided and with appropriate acknowledgement of contributors, of course)?
It would also be appreciated if members would also please indicate if they would (in principle) be interested in contributing to the e-book (once the content has been decided and with appropriate acknowledgement of contributors, of course)?
CA (aka Admin)
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: An Introduction to BIR Curries - VOLUME II
Yes, in principle I would be up for that.
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- CAYENNE
- Posts: 1090
- Joined: Thu May 01, 2014 10:45 am
Re: An Introduction to BIR Curries - VOLUME II
count me in if required
Chukit
Chukit
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- JALAPENO
- Posts: 86
- Joined: Wed May 07, 2014 12:50 am
- Location: Spain, La Herradura
Re: An Introduction to BIR Curries - VOLUME II
The first volume is the best curry cookbook I own so whatever you do I will buy it!
As long as the ingredient list isn't too long and the dishes can be made without special equipment within reasonable amount of time you can't go wrong.
One thing that comes to mind would included more seafood recipes if you know any good ones. Or good vegetarian recipes. At least I always eat too much meat and chicken and would like to learn more seafood and vegetarian indian dishes.
As long as the ingredient list isn't too long and the dishes can be made without special equipment within reasonable amount of time you can't go wrong.
One thing that comes to mind would included more seafood recipes if you know any good ones. Or good vegetarian recipes. At least I always eat too much meat and chicken and would like to learn more seafood and vegetarian indian dishes.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: An Introduction to BIR Curries - VOLUME II
Good suggestions, please keep them coming....and thanks to those who have expressed an "in principle" willingness to contribute....
CA (aka Admin)
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- PIMENTO
- Posts: 20
- Joined: Tue Jun 16, 2015 5:21 am
- Location: Dresden
Re: An Introduction to BIR Curries - VOLUME II
I love this idea, although i have no experience with original bir curries :-), but you guys sure have good ideas and recipes.
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
Re: An Introduction to BIR Curries - VOLUME II
I think keeping it close to the original in format but with new sections probably best. Start with a welcome and foreward and a brief recap of Book 1 (enough to inform those who haven't read it - and maybe make them want to read it - but not too long-winded so that someone who has Book 1 feels cheated by Book 2 simply repeating the first ten pages). Maybe something a bit like this:
Just an example, not the real thing.
Just an example, not the real thing.
"There is no such thing as too much oil; just an insufficiency of naan".
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: An Introduction to BIR Curries - VOLUME II
Jelly Botty! Love it!
The challenge we have with the format (visually) is that to get it into Kindle format it needed simplifying, so we had to completely rewrite the entire book. This time around I'm wanting to start with a Kindle friendly format, which won't be as visually exciting.
The challenge we have with the format (visually) is that to get it into Kindle format it needed simplifying, so we had to completely rewrite the entire book. This time around I'm wanting to start with a Kindle friendly format, which won't be as visually exciting.
Re: An Introduction to BIR Curries - VOLUME II
I have the book in kindle format and find it Excellent.So keep to the same format imho. Agree with previous comments nothing too outlandish or complicated. Also include any standard dishes missing from vol1 or variations/ improvements. Also need to be very clear whether the book will stand alone or be a follow on from volume 1. For example do you include the volume 1 base, another base or just refer to volume 1. I personally like books that stand alone but you will need to keep any repetition to a minimum so some referencing to vol1 will be required. I think CBM has got it right with his vol 1 and vol2 books.
Another thought what about a section on technique?. The biggest improvement in my own attempts came from an improving technique rather than ingredient changes.
Very happy in principle to support a vol2. Great idea.
John
Another thought what about a section on technique?. The biggest improvement in my own attempts came from an improving technique rather than ingredient changes.
Very happy in principle to support a vol2. Great idea.
John
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: An Introduction to BIR Curries - VOLUME II
Thanks for your feedback and suggestions, Garam. Which "standard dishes" do you think are missing and could be included, please?
The book has a section on "technique", or did you mean something else?
The book has a section on "technique", or did you mean something else?
CA (aka Admin)
Re: An Introduction to BIR Curries - VOLUME II
Hi CA,
Some thoughts:
Starters:
Meat and Veg Samosa
Chicken Chatt Puri
Sheek Kebab
Some prawn starters - Prawn Puri
Main:
Some Tandori Dishes
King Prawn Dishes
Balti
Vegi Main
Kahari
Chicken Masala Naga (use of Mr Naga Pickle)
Side Dishes
Brinjal Bhaji
Aloo Gobi
Sag Aloo
Sag Panier
Bhindi Bhaji
Some dips
Re technique, as you say the main process is covered in vol 1. I was thinking more of key 'hints and tips' to try and achieve the correct taste. Not in any particular order things like oil temperature, way to add base gravy, the use of little extras which can lift a curry - I am a fan of a little Mango Chutney, the importance or otherwise of seasoned oil, care not to burn garlic or spices, fast boil at the end, oil separation, use of aluminium pans, cooking from frozen (allowing meat to come to room temperature first), use of mutton, etc. Some times using exactly the same ingredients, same base, same pre cooked meat I get very differing results - its trying to figure out why !
Anyway - hope this is helpful !
BW
John
Some thoughts:
Starters:
Meat and Veg Samosa
Chicken Chatt Puri
Sheek Kebab
Some prawn starters - Prawn Puri
Main:
Some Tandori Dishes
King Prawn Dishes
Balti
Vegi Main
Kahari
Chicken Masala Naga (use of Mr Naga Pickle)
Side Dishes
Brinjal Bhaji
Aloo Gobi
Sag Aloo
Sag Panier
Bhindi Bhaji
Some dips
Re technique, as you say the main process is covered in vol 1. I was thinking more of key 'hints and tips' to try and achieve the correct taste. Not in any particular order things like oil temperature, way to add base gravy, the use of little extras which can lift a curry - I am a fan of a little Mango Chutney, the importance or otherwise of seasoned oil, care not to burn garlic or spices, fast boil at the end, oil separation, use of aluminium pans, cooking from frozen (allowing meat to come to room temperature first), use of mutton, etc. Some times using exactly the same ingredients, same base, same pre cooked meat I get very differing results - its trying to figure out why !
Anyway - hope this is helpful !
BW
John
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: An Introduction to BIR Curries - VOLUME II
Good stuff, thanks for those suggestions, Garam
Any other suggestions, that others may have, would also be most welcome.....
Any other suggestions, that others may have, would also be most welcome.....
CA (aka Admin)
- Rusty
- BIRD'S EYE
- Posts: 1346
- Joined: Thu Feb 25, 2016 2:30 am
- Favourite Curries: Vindaloo
- Location: Adelaide South Australia
Re: An Introduction to BIR Curries - VOLUME II
I should purchase the first book
The best day of the week to prepare onions for a base gravy is a Fryday
Re: An Introduction to BIR Curries - VOLUME II
Another thought - what about including a staff curry - chicken or lamb preferably
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