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!
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.
6 comments:
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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