British Indian Curry forum

[professional_drunk]

I once worked in an Indian restaurant. The way they make curries is nothing like in the cookbooks or the tv shows with celeb chefs. One thing that got me is how people say you need to grind your spices fresh and toast them. They never do that in the restaurant and their food is still fantastic.

 

[real_beer]

I don't think it would be possible to make an authentic British Indian Beef Curry in Australia as we don't have access to MAD COW beef over here! :huh:

 

[pk.sax]

Bangla people would traditionally eat vegetarian or fish for a few reasons, the main ones being proximity to the ocean compared to the rest and the most elaborate cooking being done for the elites and the priests, who are traditionally religious Brahmans or Kshatriyas (priests or fighters), and for religious reasons shun meat. Seafood is considered a vegetable in Bengal.

I had a Bengali friend in Seniour college and his mum made the hottest bloody food I'd ever eaten! Jam packed with spices. When I roamed the streets of London I had a hankering for Indian food having largely gone without for nearly six months. The spice profile was about the same, just milder.

What I also believe has led to the whole 'gravy' mindset with Indian cooking is that Bengalis tend to eat rice more than any other carb, and somewhat sticky fat grain rice at that. This requires a curry with gravy to soften that blow. In the north and the central north you'd find more dry sabji - vegetables - or dal - lentils or beans in syrupy gravy that goes better with drier firmer basmati rice or roti. And every dish has it's spices, some dishes would taste weird with onions or garlic in them. Certain green herbs are milder in flavour and you'd do no more than cook them with butter and chilli and salt. Also, how much you cook in an open pan vs how much you cook lidded makes a big difference to the tenderer foods.

 

[Foster]

Thanks for the link Bribie.

Will have a look. I still on the search for the perfect Vindaloo. Got the butter chicken down pat now thanks for a Queenslader on CRO. Froget his name. Was on CRO for a while but they were quite a clicky bunch.

Cheers
Steve

Pat Chapman - founder of The Curry Club has a book called Vindaloo & other hot curries. The recipes are traditional & IMO fantastic.

 

[BadSeed]

I once worked in an Indian restaurant. The way they make curries is nothing like in the cookbooks or the tv shows with celeb chefs. One thing that got me is how people say you need to grind your spices fresh and toast them. They never do that in the restaurant and their food is still fantastic.

I suspect that the turnover of spices in an Indian restaurant is pretty high, freshness probably doesn't become an issue for them.
I think if you are keeping spices in the cupboard for months or even years then it might be a problem.

I mentioned this site on a previous curry thread - http://www.curry-recipes.co.uk/curry/index.php?action=forum
It's another great resource for British Curry fans.

Lamb Vindaloo for us tonight.

 

[pat_00]

Someone mentioned SriLankan Curries.

I've been making cashew nut curry for ages. It is one of my favourite dishes.

Here is a good recipe: http://www.sbs.com.au/food/recipes/cashew-nut-curry

 

[wide eyed and legless]

Went to Sri Lanka last year found the curries have a lot more heat than the Indian curries.
As for British Indian curries is it true that Tikka Masala was invented in Glasgow when a Glaswegian asked for gravy?

 

[BadSeed]

Went to Sri Lanka last year found the curries have a lot more heat than the Indian curries.
As for British Indian curries is it true that Tikka Masala was invented in Glasgow when a Glaswegian asked for gravy?

It's true that Chicken Tikka Masala is a British dish made for the meat and gravy mentality.

Was it invented in Glasgow? A big call, wars have been fought for less....

 

[Bribie G]

Apparently someone asked for gravy and they made some out of ground cashews and a tin of Campbells tomato soup. Or so the legend has it :unsure:

 

[wide eyed and legless]

Yes it is true I had a look on Google and apparently the Glaswegians are pushing for Protected Designation of Origin with the E.U.

 

[DeGarre]

I was in England last week and just had to treat myself, I was too tired to go out so I ordered takeaway. Plain naan, mushroom pilau, vegetable curry (comes with biriani), CTM, chicken tikka biriani. Was lovely.

 

[ricardo]

I've been cooking curry for the last 25 years and cannot recommend this book highly enough, it's my bible and i always go back to it. Many of my friends have actually bought the book after trying my curries, i'd say it's more Pakistani than British curry but well worth the investment.

http://www.ebay.com.au/itm/like/301094090825?limghlpsr=true&hlpv=2&ops=true&viphx=1&hlpht=true&lpid=107

 

[Bribie G]

I was in England last week and just had to treat myself, I was too tired to go out so I ordered takeaway. Plain naan, mushroom pilau, vegetable curry (comes with biriani), CTM, chicken tikka biriani. Was lovely.

Lucky Bastard...

I used to love that veg curry that comes with the Biryani, marriage made in heaven. Never really got into Balti as that was more of a Midlands thing.

 

[DeGarre]

I first thought I'd gone overboard with this one but wolfed down everything except the biriani. This was around 7pm. Biriani is sort of dry risotto and was fine to eat cold later in the evening, as a small snack.

I was staying at Travelodge and when I phoned the curry house I got the clear impression the chap was a bit worried I'd do a runner as I didn't have UK mobile number to give and introduced myself as mr room number 54 Travelodge, I was waiting outside when he drove to the parking lot and the pure look of happiness and relief on his face when he saw me waving the cash was hilarious.

I almost ordered tarka dal, another of my favourite curry dish.