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Have you ever wondered how a curry house is able to cook your takeaway order so quickly? Well now, an Indian restaurant has shared their secret.
As well as expecting a taste sensation, takeaway customers desire quick, efficient delivery regardless of the size of their order.
Malik, who runs Malik’s Indian restaurant in Berkshire, revealed the tricks of how his restaurant manages to meet these expectations and keep customers satisfied.
Interviewed by presenter Alexis Conran on Channel 5’s documentary Secrets of the Fast Food Giants, Malik said: “All the dishes that will be served in the evening will already be prepared at lunchtime.
“All the spices and herbs and all the cooking is done. In the evening we just prepare it and serve.”
Malik went on to explain the steps involved in preparing customers’ tasty meals, using chicken rogan as an example among many traditional dishes including madras, bhuna and dhansak.
“All these traditional dishes are cooked from one base chicken,” he clarified.
This means that one base sauce is used to cook all the dishes, meaning only a few small different extra ingredients need to be added to create the unique meals.
Malik explained: “Because it’s a takeaway, everything has to be quick, quick, quick.
“When the order comes in, everything is cooked.”
So, this early preparation means curry houses are able to get customers their favourite Indian food so quickly, all while retaining dishes’ unique spices and flavours.
Malik was also on hand to give some advice about trying to replicate restaurant-standard meals in your own home.
He said: “Any Asian grocers you go to, you will find ingredients, and the best advice is to get the best ingredients, fresh if you can.
“Have enough time to prepare and take enough time to marinate and enough time to cook slowly. The more you cook, the better chef you’ll become.”
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