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Curry Photos & Videos => Curry Videos => Topic started by: Kashmiri Bob on February 15, 2013, 09:58 AM

Title: Chicken Tikka Pathia - Curried Away Style
Post by: Kashmiri Bob on February 15, 2013, 09:58 AM
http://www.youtube.com/watch?v=Ujw82lBg3Cg&list=UUXM2ne7ePM767NFKdizAHMg (http://www.youtube.com/watch?v=Ujw82lBg3Cg&list=UUXM2ne7ePM767NFKdizAHMg)

Rob  :)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Micky Tikka on February 15, 2013, 10:30 AM
  Good honest stuff
Looks like a few Ebooks coming out soon
Could be a Golden curry year  :)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: solarsplace on February 15, 2013, 10:57 AM
Hi

Great video, many thanks to all involved in producing it 8)

They all seem like such nice genuine people and giving away all these recipes, techniques and secrets essentially for free.

All it takes is a little appreciation for the people who take time to make the effort. That way perhaps there will be more content to appreciate in the future.

Regards
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: George on February 15, 2013, 01:36 PM
Great video, many thanks to all involved in producing it 8)
They all seem like such nice genuine people and giving away all these recipes, techniques and secrets essentially for free.

I agree. How many BIR chefs, originating from anywhere near India would be as generous as they are, (based only on experience so far)? It's so good of them. I hope Adey's business really takes off, and that a c2go replacement is established soon, if that's what he wants to do.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: DalPuri on February 15, 2013, 01:37 PM
It's nice to see a Pathia made without the use of this red sauce nonsense.  ;)
But i'm getting sick and tired and pissed off with the continual use of this Racist (moderated) word!!  >:(
Its about as funny as bernard manning and jim davidson.
I'll tell you how ridiculous it is. There are about a dozen different spellings because THERE IS NO SUCH WORD!
On top of that, the people that are pronouncing it in the videos are changing how they say it because its unnatural and odd for them to say "grey-bee", which is how an Indian would pronounce Gravy.
I had to put up with all that (moderated, read 'racist abuse') all through my school days, being bullied and constantly taunted because of the colour of my skin.
I dont expect to see it from grown men. This aint the 70's anymore.
I dont believe for one minute that anyone cooking curries on these forums are racist, but this word IS!

Sort it out people.

p.s. and please dont try to quote Ali from the Viceroy. He is just a Yes man and will change his opinion in the same sentence to keep the peace.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: rallim on February 15, 2013, 01:47 PM
It's nice to see a Pathia made without the use of this red sauce nonsense.  ;)


Excuse my ignorance!!! but what are you on about??? Is that like calling me a fat baldy Scots (moderated)? Which I don't care about because my skin is thick and I can give as good as I take. Some people need to toughen up and stop using political correctness as a security blanket!!! By the way Bernard manning was funny along with Jim Davidson and I have Asian friends who will concur with me and also I have spent time in the Punjab with my Indian brother who crack racist jokes about whites and take the so called racist remarks with a pinch of salt and give it back and you know why? HUMOUR!!!
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: rallim on February 15, 2013, 02:06 PM
Oh and the red sauce nonsense, It's a fact, and used in a lot of Indian restaurants, 1 recipe I have: tomato sauce, lemon juice, sugar, tinned fruit, mango chutney and a couple of other ingredients this restaurant used..best patia ever.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: JerryM on February 15, 2013, 02:40 PM
that Adey has shot up in my estimations - real star man.

the pathia although i can see will be very good is not going to do it for me. i have seen the idea of adding say a quarter lime (or lemon) and leaving it in during the cooking and certainly need to try the idea.

the best i've got to (c/w with my recollection of a pathia made in TA in warrington that unfortunately now closed which was the best i'd come across) is the ashoka but adding in Julian's idea of pineapple. i've tried both the juice and blended from a tin but can't decide which is best. i also add a dip of mint sauce.

Adey's idea of the butter ghee is for sure a bit i'm missing and sure the TA used it for this particular dish.

There was a herb in the TA version that i think was chives - i really must try them when they come into season.

http://cr0.co.uk/curry/index.php?topic=3189.msg34558#msg34558 (http://cr0.co.uk/curry/index.php?topic=3189.msg34558#msg34558)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 03:23 PM
They all seem like such nice genuine people and giving away all these recipes, techniques and secrets essentially for free.

What, you mean the recipes, techniques and secrets that have been available on this forum (and others) for years?

There's only so many times you can watch the same old repetitive (moderated).
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: George on February 15, 2013, 05:41 PM
There's only so many times you can watch the same old repetitive (moderated).

Two points here:

1. On the substance of your message, I agree there's a fair chance that he 'learned' that recipe from here and is now playing it back to us. I don't mind, if it produces tasty results. I should think hours and hours of R&D and testing would have gone into starting a business like that, so he must be worth listening to. Why do you consider it all to be rubbish? What better suggestions have you got on how to make a really good Pathia?

2. On the increased frequency with which I find myself needing to edit out bad language, banned on this forum. Everyone, please leave it out. If you use a banned word, it will be edited out as fast as I see it. Anyone who persists will be reported to Admin.  The use of asterisks makes no difference and does not make it acceptable.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Aussie Mick on February 15, 2013, 06:14 PM
Antone who can call Bernard Manning a racist doesn't know what they are talking about. I went to school with Bernards nephew and went to Bernards house many times as a kid. I went to his club in Harpurhey regularly as an adult. He was a great man, did much charity work (which he didn't like to publicise). His neighbour was Indian, and they got on really well, as the neighbour also had a sense of humour.

Bernad was a COMEDIAN. He was NOT racist.

Can't comment on jim davidson. Never met the man.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Garabi Army on February 15, 2013, 06:21 PM
http://www.youtube.com/watch?v=Ujw82lBg3Cg&list=UUXM2ne7ePM767NFKdizAHMg (http://www.youtube.com/watch?v=Ujw82lBg3Cg&list=UUXM2ne7ePM767NFKdizAHMg)

Rob  :)

I really don't think you should have posted this video here, it won't be appreciated. This forum has already lost C2GO, CBM, and h4ppy-chris is getting unnecessary grief.

Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 06:29 PM
I really don't think you should have posted this video here, it won't be appreciated. This forum has already lost C2GO, CBM, and h4ppy-chris is getting unnecessary grief.

You're wrong. It's clearly appreciated by many on this forum, as you'll see if you read back through the comments. It's just that I'm not one of them because I've seen it all before.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Garabi Army on February 15, 2013, 06:48 PM
I really don't think you should have posted this video here, it won't be appreciated. This forum has already lost C2GO, CBM, and h4ppy-chris is getting unnecessary grief.

You're wrong. It's clearly appreciated by many on this forum, as you'll see if you read back through the comments. It's just that I'm not one of them because I've seen it all before.

I rest my case  ::)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Aussie Mick on February 15, 2013, 06:56 PM
I wish Adey all the best for his business.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Micky Tikka on February 15, 2013, 07:12 PM
Pointless seems a bit harsh
For me it was his version on the Pathia
cant remember the name of the sugar that was new to me and not so new butter ghee at the end
In my eyes a different version  :)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: BIR-TY on February 15, 2013, 07:19 PM
the sugar is jaggery goor, its available in different forms, like the sukkar or in moulded blocks
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 08:02 PM
Pointless seems a bit harsh
For me it was his version on the Pathia

Which, unless you're completely new to this forum and BIR cooking in general, is just a regurgitation of recipes and methods you'll find on this forum (and others). I suppose I just don't get why people who know all this stuff seem to go into raptures when the same old stuff (for George's benefit!) is shown over and over again.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: George on February 15, 2013, 08:26 PM
My guess is that, even if the Pathia video is similar to other videos, it's very clear and well produced; one of the best videos of that kind. Moreover, if nearly all chefs are using a similar approach then, as long as it tastes good, that probably tells us something. The only trouble is, we don't know if that Pathia or any of the dishes which CBM films, for example, taste anything special at all. I hear people tasting recipes on the radio, you see them on the TV and elsewhere. It's 99% gushing praise. I somehow doubt it's honest but it wouldn't make a good video and would be embarrassing for the taster to say a dish was a bit bland or suchlike.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 08:36 PM
On top of that, the people that are pronouncing it in the videos are changing how they say it because its unnatural and odd for them to say "grey-bee", which is how an Indian would pronounce Gravy.

Which is exactly how this ridiculous term came about, i.e. the bastardisation of the word gravy.

Apart from anything else, it isn't a gravy at all as it contains no meat juices. It's a base sauce or just a sauce and I wish people would stop using the garabi term.

And what's this about racism - do explain because I can't fathom where you're coming from (actually, as I typed that I think I realised what you mean. Are you implying that by using the word garabi it's as if we're mimicking a first generation Pakistani's mangling of the English language in a derogatory way? If so even more reason to stop using the laughably, ridiculous term).
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Whandsy on February 15, 2013, 08:36 PM
I think the food here looks delicious, the problem i have is that pretty much most of the things videoed, pictured and posted about curry does look good, its recreating them and admitting to yourself (maybe thats just me) its still missing that certain something that bugs the hell out of me!

I really hope happy chris's new twist unlocks the key as if not, i'll have to settle for good curries not great ones. Last night was the 1st takeaway curry ive had in a while and it had that missing link im longing for :'(

If this new ebook doesn't deliver as promised then i'll be one sad chappie.

Back to curried away, if his curries weren't any good i wouldn't be the one to tell him hehe ???


W

Edit - Interestingly i posted this approx the same time George had similar thoughts!
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 08:44 PM
Oh and the red sauce nonsense, It's a fact, and used in a lot of Indian restaurants, 1 recipe I have: tomato sauce, lemon juice, sugar, tinned fruit, mango chutney and a couple of other ingredients this restaurant used..best patia ever.

rallim are you Scottish because I have a feeling that's a 'standard' pathia sauce way up North. Down here though, unless things have changed (and I could easily believe they may have), the pathia tends to be made up from individual ingredients rather than a preprepared sauce.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: DalPuri on February 15, 2013, 09:01 PM
On top of that, the people that are pronouncing it in the videos are changing how they say it because its unnatural and odd for them to say "grey-bee", which is how an Indian would pronounce Gravy.

Which is exactly how this ridiculous term came about, i.e. the bastardisation of the word gravy.

Apart from anything else, it isn't a gravy at all as it contains no meat juices. It's a base sauce or just a sauce and I wish people would stop using the garabi term.

And what's this about racism - do explain because I can't fathom where you're coming from (actually, as I typed that I think I realised what you mean. Are you implying that by using the word garabi it's as if we're mimicking a first generation Pakistani's mangling of the English language in a derogatory way? If so even more reason to stop using the laughably, ridiculous term).

Like i said in one of my very first posts on this forum, It's no different to people saying "flied lice" as a given or still using the word Chinky instead of Chinese, or even "paki shop".



Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: George on February 15, 2013, 09:05 PM
It's a base sauce or just a sauce and I wish people would stop using the garabi term...even more reason to stop using the laughably, ridiculous term).

I agree. The use of that stupid word really irritates me, like people are trying to be too clever for their own good.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Micky Tikka on February 15, 2013, 09:06 PM
SS your not a bad chap and you obviously say what you think  :)
 And on this site we can not taste the videos or the pictures
So if someone posts a picture of a curry  I'm not going to say that curry looks the same as the other curry but a different colour
Just nice to give a bit of encouragement other wise people might not post
May be not sincere but nice
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: BIR-TY on February 15, 2013, 09:16 PM
It's a base sauce or just a sauce and I wish people would stop using the garabi term...even more reason to stop using the laughably, ridiculous term).

I agree. The use of that stupid word really irritates me, like people are trying to be too clever for their own good.

interesting this. I was talking to the owner of a restaurant the other day. I asked him if his chef called the base sauce garabi, grabbi. he said he did, they all did, meaning his staff including the younger ones that spoke perfect English. He said that is what the sauce is known as in its own right. Thing is george. I dont think they'll change because you dont like it
Bert
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: ELW on February 15, 2013, 09:19 PM
Quote
tends to be made up from individual ingredients rather than a preprepared sauce.


That could be said about curries rather than bir in general SS

Quote
h4ppy-chris is getting unnecessary grief.

Two points for me on this;

Who else is on cr0 is asking for money  for "recipes"?

I've picked up a huge amount of information up from here buckshee!..Thanks for that

(not meaning to be snide)
a good cr0 member but h4ppychris has no back story or credible bir experience(if you look at his posts) to warrant a fee.

He should publish the chef he knows & subsequent restaurant recipe's(which then wouldnt be his) or take a bit more time with his ebook & market it elsewhere imo, too tough a crowd in here..trouble in the post. C2G was cast out from the beginning on cr0 & i can't remember too many reports about his dishes on here ???

Regards
ELW
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: BIR-TY on February 15, 2013, 09:21 PM
On top of that, the people that are pronouncing it in the videos are changing how they say it because its unnatural and odd for them to say "grey-bee", which is how an Indian would pronounce Gravy.

Which is exactly how this ridiculous term came about, i.e. the bastardisation of the word gravy.

Apart from anything else, it isn't a gravy at all as it contains no meat juices. It's a base sauce or just a sauce and I wish people would stop using the garabi term.

And what's this about racism - do explain because I can't fathom where you're coming from (actually, as I typed that I think I realised what you mean. Are you implying that by using the word garabi it's as if we're mimicking a first generation Pakistani's mangling of the English language in a derogatory way? If so even more reason to stop using the laughably, ridiculous term).

Like i said in one of my very first posts on this forum, It's no different to people saying "flied lice" as a given or still using the word Chinky instead of Chinese, or even "paki shop".

ridiculous, ask any Banglasdeshi staff if it offends them, I dont think they give a badgers backside. I said backside because (moderated) would get moderated  ::)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 09:29 PM
He said that is what the sauce is known as in its own right. Thing is george. I dont think they'll change because you dont like it

No-one is asking them to change, if you mean the takeaway and restaurant staff, just to drop the term on forums such as this. Otherwise we'll have to, for consistencies sake, start using haldi, jeera, mirch, murgh etc. instead of the English terms.

Just acknowledge that garabi is (outside of the takeaway) a stupid term and use the accurate base sauce terminology instead.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 09:34 PM
still using the word Chinky instead of Chinese, or even "paki shop".

Actually I've not long returned from the Indi shop (mines run by Indians not Pakistanis).  ;D
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: BIR-TY on February 15, 2013, 09:39 PM
He said that is what the sauce is known as in its own right. Thing is george. I dont think they'll change because you dont like it

No-one is asking them to change, if you mean the takeaway and restaurant staff, just to drop the term on forums such as this. Otherwise we'll have to, for consistencies sake, start using haldi, jeera, mirch, murgh etc. instead of the English terms.

Just acknowledge that garabi is (outside of the takeaway) a stupid term and use the accurate base sauce terminology instead.

[/quote]
No-one is asking them to change, if you mean the takeaway and restaurant staff, just to drop the term on forums such as this. Otherwise we'll have to, for consistencies sake, start using haldi, jeera, mirch, murgh etc. instead of the English terms.
[/quote]

where's the consistency in that? they are the words of a foreign language, garabi is not

[/quote]
Just acknowledge that garabi is (outside of the takeaway) a stupid term and use the accurate base sauce terminology instead.
[/quote]

no I won't, if its good enough for them then its good enough for me
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: bamble1976 on February 15, 2013, 09:43 PM
Only on this site can a curry video with a term that is commonly used be accused of being rascist ::). Unbelievable.

Barry
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 09:49 PM
where's the consistency in that? they are the words of a foreign language, garabi is not

So you're claiming garabi is an English word? I'd better start boning up on my English then as I'm clearly not as au-fait with its vocabulary as I imagined.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: BIR-TY on February 15, 2013, 10:01 PM
where's the consistency in that? they are the words of a foreign language, garabi is not

So you're claiming garabi is an English word? I'd better start boning up on my English then as I'm clearly not as au-fait with its vocabulary as I imagined.

at what point did I say garabi is English? it is a bastardisation as said before. now youre just being silly
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Secret Santa on February 15, 2013, 10:15 PM
it is a bastardisation as said before.

Actually that was my line.

Quote
now youre just being silly

No, I'm really not, nor am I trying to be clever. If you insist on using garabi, which is a term used in the takeaway kitchen, then you must their words for other things that they use, e.g. (as before) haldi, jeera, mirch etc.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: BIR-TY on February 15, 2013, 10:23 PM
it is a bastardisation as said before.

Actually that was my line.

Quote
now youre just being silly

No, I'm really not, nor am I trying to be clever. If you insist on using garabi, which is a term used in the takeaway kitchen, then you must their words for other things that they use, e.g. (as before) haldi, jeera, mirch etc.

and so it goes on, lets just disagree, its boring me now so others must be near comatose
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: pauly58 on February 15, 2013, 10:30 PM
 :'( :'(  Yes we are.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: BIR-TY on February 15, 2013, 10:35 PM
:'( :'(  Yes we are.

hahahahahaha might have known ::)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: DalPuri on February 15, 2013, 10:45 PM
ridiculous, ask any Banglasdeshi staff if it offends them, I dont think they give a badgers backside. I said backside because arse would get moderated  ::)


I'll tell you what IS ridiculous Mick, is this pretence with the new account. Bert ::)

Haven't you worked out yet that the majority of Asians in service just want an easy life without confrontation and that they're just humouring you?
You need to learn some Bengali to really know what they're saying behind your back.  ;)
All the crap they have to put up with on a Saturday night says it all.

Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Micky Tikka on February 15, 2013, 10:50 PM
And I thought they just spat in our curry
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: BIR-TY on February 15, 2013, 10:54 PM
ridiculous, ask any Banglasdeshi staff if it offends them, I dont think they give a badgers backside. I said backside because arse would get moderated  ::)


I'll tell you what IS ridiculous Mick, is this pretence with the new account. Bert ::)

Haven't you worked out yet that the majority of Asians in service just want an easy life without confrontation and that they're just humouring you?
You need to learn some Bengali to really know what they're saying behind your back.  ;)
All the crap they have to put up with on a Saturday night says it all.


thanks for the compliment, the names Bert, take it home with ya
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: George on February 15, 2013, 10:58 PM
I was talking to the owner of a restaurant the other day. I asked him if his chef called the base sauce garabi, grabbi. he said he did, they all did, meaning his staff including the younger ones that spoke perfect English. He said that is what the sauce is known as in its own right.

I wonder if they generally use English language in the kitchen and then drop in what I assume to be a foreign word 'garabi' or whether it's the word used in the middle of conversations and banter in their Bangladeshi or Indian language.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: PaulP on February 15, 2013, 11:03 PM
And I thought they just spat in our curry

No only in yours  ;)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: ELW on February 15, 2013, 11:11 PM
I was talking to the owner of a restaurant the other day. I asked him if his chef called the base sauce garabi, grabbi. he said he did, they all did, meaning his staff including the younger ones that spoke perfect English. He said that is what the sauce is known as in its own right.

I wonder if they generally use English language in the kitchen and then drop in what I assume to be a foreign word 'garabi' or whether it's the word used in the middle of conversations and banter in their Bangladeshi or Indian language.

Thats only when you appear with an invoice for them.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Micky Tikka on February 15, 2013, 11:12 PM
That could be the secret ingredient  ;D
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: ELW on February 15, 2013, 11:16 PM
That could be the secret ingredient  ;D

No Michael please, there was a story circulating years back about a woman taken to hospital after eating a curry...once youve heard it, you can't ever unhear it

ELW
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Micky Tikka on February 15, 2013, 11:28 PM
Sorry ELW
I've got a terrible sense of humour  ;)
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Malc. on February 15, 2013, 11:29 PM
Apart from anything else, it isn't a gravy at all as it contains no meat juices. It's a base sauce or just a sauce and I wish people would stop using the garabi term.

I must admit, its become an irritation for me too, right or wrong.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Peripatetic Phil on February 16, 2013, 12:11 AM
But i'm getting sick and tired and pissed off with the continual use of this Racist (moderated) word!!  >:(
Its about as funny as bernard manning and jim davidson.
I'll tell you how ridiculous it is. There are about a dozen different spellings because THERE IS NO SUCH WORD!
On top of that, the people that are pronouncing it in the videos are changing how they say it because its unnatural and odd for them to say "grey-bee", which is how an Indian would pronounce Gravy.
I had to put up with all that (moderated, read 'racist abuse')[/size] all through my school days, being bullied and constantly taunted because of the colour of my skin.
I dont expect to see it from grown men. This aint the 70's anymore.
I dont believe for one minute that anyone cooking curries on these forums are racist, but this word IS!

Sorry, DP, I can't agree.  I assume you are referring to "garabi", which is not a term I use myself but which seems to be in quite common use here and perhaps on analogous fora as well.  If (and I say "if" because I have no first-hand experience) it is close to the pronunciation used in BIR kitchens, then it certainly makes sense for a westerner to use it if he (or she) wants to ask the chef how he (or she !) makes it.  Asking "how do you make your gravy" may just produce a "pardon ?" or a look of blank incomprehension if the chef thinks of it as, and pronounces it similarly to, "garabi".  For it to be racist there would have to be an ulterior (and sinister) motive underlying its use, and I am certain that there is none when it is used here.  It is, in some ways, analogous to "BIR" : a made-up term which the cognoscenti use and understand, and which may one day enter the English language as a bona fide word in its own right.

Apropos racism, my maternal grandfather used the N-word as a matter of course when referring to people from the Caribbean : during a stay in hospital he told us he has "a lovely little n***** nurse looking after me".  He said it with affection, not with contempt, and when I repeated the story many years later to a West Indian lady, she agreed : as he used it, it was not racist at all.

** Phil.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: DalPuri on February 16, 2013, 12:22 AM
Sorry, DP, I can't agree.  I assume you are referring to "garabi", which is not a term I use myself but which seems to be in quite common use here and perhaps on analogous fora as well.  If (and I say "if" because I have no first-hand experience) it is close to the pronunciation used in BIR kitchens, then it certainly makes sense for a westerner to use it if he (or she) wants to ask the chef how he (or she !) makes it.  Asking "how do you make your gravy" may just produce a "pardon ?" or a look of blank incomprehension if the chef thinks of it as, and pronounces it similarly to, "garabi".  For it to be racist there would have to be an ulterior motive underlying its use, and I am certain that there is none when it is used here.  It is, in some ways, analogous to "BIR" : a made-up term which the cogniscenti use and understand, and which may one day enter the English language as a bona fide word in its own right.

** Phil.

Really Phil? You were the one person that i thought would understand being married into a Chinese/Vietnamese family.
EVERY Indian in the world knows and uses the word "gravy"!
Would you really mispronounce words in a derogatory way in a Chinese kitchen so that they would understand you?
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Malc. on February 16, 2013, 12:45 AM
After 50 posts mine included, only 4 posts and the original are actually on topic!  :-X
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Peripatetic Phil on February 16, 2013, 08:50 AM
Really Phil? You were the one person that i thought would understand being married into a Chinese/Vietnamese family.  EVERY Indian in the world knows and uses the word "gravy"!

I accept that, in the context of the meat-juiced liquid that accompanies a roast.  But there seems to be a consensus here that in a BIR kitchen, the sauce is referred to as "garabi".  /If/ that is the case, then I see no harm in our adopting the term, and I certainly can't see that to do so is a racist act.

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Would you really mispronounce words in a derogatory way in a Chinese kitchen so that they would understand you?

In a DEROGATORY way ?  No, of course not.  But surely there is no suggestion that anyone is using "garabi" in a derogatory way, is there ?  Rather, it seems to me that we are using it in an affectionate way : something to facilitate communication rather than to hinder it.

I understand from your first message on the subject that you had a hard time at school because of your race, and I am truly sorry for that and understand that the experience can have left scars and made you more sensitive to possible racism than others who have been more fortunate, but I really do think that you are seeing racism here where none exists.  Just as the French (despite the best efforts of L'Acad
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: DalPuri on February 16, 2013, 10:43 AM
Consensus? What a load of %$
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Peripatetic Phil on February 16, 2013, 11:00 AM
If one of your best friends came to your house and then asked one of your wife's family who's English wasn't perfect, "so how do you make your special flied lice?" Would you still think of it as affectionate?

That would depend entirely on the motivation of the person asking the question.  My wife's family know that their English is not always perfect, and if I say something back to one of them using the same mis-pronunciation that they have just used, stressing the pronunciation as I do so, then they know I am teasing them and it is being used in an affectionate way.  They may then try to get closer to the English pronunciation, and I will help them.  The whole point is, surely, that no-one here is using "garabi" in the same way that members of the National Front use "Paki" (or "Chink", for that matter) -- those who use it do so because they believe that that is what it is called in BIR kitchens.  Whether this is a fact, I have no idea, nor do I know whether the forum has started using it because of "the teachings of one person" or whether the idea is more widespread.  All I know is that I cannot think of a less likely place to encounter racism than in a forum devoted to Indian, Bangladeshi and Pakistani food -- it seems to me that the vast majority of CR0 members hold those who work in BIRs in very high esteem, and the very last thing we would want to do is to cause offence to them, knowingly or otherwise.

** Phil.
Title: Back on topic
Post by: Peripatetic Phil on February 16, 2013, 11:22 AM
OK, watched the video now, and whilst this doesn't resemble any pathia I have ever eaten that is not intended to imply that it is not an excellent dish -- we have no way of knowing from a video alone. But one question : why does he add the Tandoori masala right at the end ?  How can the spices in the masala cook for long enough to allow their essential oils to leach out into the dish ? 

** Phil.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Malc. on February 16, 2013, 11:47 AM
Probably for similar reasons that garam masala is sometimes sprinkled over a dish before serving. I know my rajah tandoori masala has a sweet floral almost chocolaty aroma and taste uncooked.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Peripatetic Phil on February 16, 2013, 11:56 AM
Probably for similar reasons that garam masala is sometimes sprinkled over a dish before serving. I know my rajah tandoori masala has a sweet floral almost chocolaty aroma and taste uncooked.

So I wonder whether we can classify spices into three sets : those that /must/ be cooked in oil to release their flavour; those that /can/ be so cooked, but which can also be added raw at or near the end of cooking; and those that are almost invariably added added raw at or near the end of cooking.  What do you think ?  (I would put turmeric, chilli and white cumin in the first set).  And can you list the ingredients of your Rajah tandoori masala, as it is something that I do not possess ...

** Phil.
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: Malc. on February 16, 2013, 12:05 PM
And can you list the ingredients of your Rajah tandoori masala, as it is something that I do not possess ...

Certainly I would say some spices have to be cooked to get the best from them such as turmeric, but others like coriander or cardamon you can use as is.

My apologies, my TM is not Rajah having just checked, it's TRS. The ingredients are as follows: Coriander, salt, fenugreek, cumin, cinnamon, chillies, ginger, onion, garlic, mustard, bay leaves, nutmeg, E124, E102, citric acid, cloves, mace, cardamons. 

Makes wicked Tandoori Mackerel too ;)
Title: Re: Back off topic
Post by: George on February 16, 2013, 12:39 PM
How can the spices in the masala cook for long enough to allow their essential oils to leach out into the dish ?

Haven't you ever sprinkled pepper on your food (any kind) at a restaurant table? That done, do you ask the waiter to take your meal back to the kitchen for a thorough reheat to allow the essential oils to leach out into the dish?
Title: Re: Chicken Tikka Pathia - Curried Away Style
Post by: rallim on February 16, 2013, 12:46 PM
Oh and the red sauce nonsense, It's a fact, and used in a lot of Indian restaurants, 1 recipe I have: tomato sauce, lemon juice, sugar, tinned fruit, mango chutney and a couple of other ingredients this restaurant used..best patia ever.

rallim are you Scottish because I have a feeling that's a 'standard' pathia sauce way up North. Down here though, unless things have changed (and I could easily believe they may have), the pathia tends to be made up from individual ingredients rather than a preprepared sauce.


Hi Secret Santa yeah Scottish, my friends restaurant had a large urn full of patia sauce which was a red colour with a sweet and sour taste and was kept in the cooler.

Regards
Title: Re: Back on topic
Post by: Peripatetic Phil on February 16, 2013, 01:44 PM
Haven't you ever sprinkled pepper on your food (any kind) at a restaurant table? That done, do you ask the waiter to take your meal back to the kitchen for a thorough reheat to allow the essential oils to leach out into the dish ?

No.  The only food on which I put pepper is smoked salmon.
** Phil.