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Interesting recipe 976bar and this difference regional difference in dhansak recipes is something which really interests me. I'm on a bit of a personal quest to recreate what I know as a dhansak, ie the dhansaks Ive been eating in the south east for the past 20 years. So of course I was interested in your recipe and haven't yet tried it, but straightaway the colour is "wrong" (measured against my expectation of a dhansak) because it's red rather than yellow/brown. In common with every other dhansak recipe I've seen posted or videod you've included tomato pur
I would have a plate full Bob no problem, looks Yum.
...Even now, looking through my TA menu's...
Hi Bob,My first ever curry, back in the mid 80's, was indeed a Dhansak. Now, if I was to describe what I ate back then, I would say that it was mild, sweet with a little tang to it. It really goes to show the regional differences of the good old Dhansak.Even now, looking through my TA menu's, the descriptions vary quite a lot, ranging from, "a mild, sweet dish prepared with lentils, oriental spices with a touch of pineapple for extra sweetness" to " A hot, smokey and sour dish, made with pungent spices and finished off with lentils to give the sauce a unique texture"I would say the first description is what I relate to the Dhansak that I had back in the day because, as I explained to the waiter at the time, I'd never eaten a curry before and was worried about the heat. Dhansak is what he suggested as a good introduction to my curry journey and he wasn't wrong.With all that said Bob, it looks wonderful and yet again, you have now given me another recipe on my ever growing 'to do' list.Ray
Quote from: Razor on July 20, 2012, 09:14 AMHi Bob,My first ever curry, back in the mid 80's, was indeed a Dhansak. Now, if I was to describe what I ate back then, I would say that it was mild, sweet with a little tang to it. It really goes to show the regional differences of the good old Dhansak.Even now, looking through my TA menu's, the descriptions vary quite a lot, ranging from, "a mild, sweet dish prepared with lentils, oriental spices with a touch of pineapple for extra sweetness" to " A hot, smokey and sour dish, made with pungent spices and finished off with lentils to give the sauce a unique texture"I would say the first description is what I relate to the Dhansak that I had back in the day because, as I explained to the waiter at the time, I'd never eaten a curry before and was worried about the heat. Dhansak is what he suggested as a good introduction to my curry journey and he wasn't wrong.With all that said Bob, it looks wonderful and yet again, you have now given me another recipe on my ever growing 'to do' list.Ray lol Ray,My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham. I am excited and extremely nervous at the same time lol
Quote from: Razor on July 20, 2012, 09:14 AMlol Ray,My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham. I am excited and extremely nervous at the same time lol
I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham. I am excited and extremely nervous at the same time lol