You won't see me coming....
A friend of mine who read gas and electric meters in curry houses, said he saw a lot of large tins containing prepared curry, so is the stuff made in a factory somewhere?
And so the remoaners continue to whing about the horrors of true democracy. Give up you lost, it's a thing all grown ups have to accept from time to time.
Anyone who can cook more than toast knows it takes more than 5 minutes to prepare and cook a decent meal.So these UK "Indians" (which are almost all Bangladeshi: greasy stuff, not at all like real Indian dishes) must use numerous shortcuts - using pre-cooked and warmed up dishes, or opening tins (as said above), or mass-produced "cook-chill" packets delivered from central warehouses.The few occasions I risk my stomach & health in these establishments it always amuses me that there are usually 100+ dishes listed on the menus, any of which will arrive on your table in a few minutes.It's so easy to make a decent curry at home! And now Schwartz have produced a Katsu sauce, one can copy Wagamama too!
How do you think they rustle up 150 different varieties of curry in 15 minutes?
Robbo: no, the sauces are prepared in large batches (also to answer curmudgeon's question), usually enough for a day or two at a time. Once prepped they might be stored in an emptied catering-sized tin in which some of the ingredients (in a curry house most likely tomatoes or oil) arrived.
"How do you think they rustle up 150 different varieties of curry in 15 minutes?"I suspect many of their clients don't even think about that!
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