Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Whandsy on May 10, 2013, 03:28 PM
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I thought it might be interesting to show pictures of T/A or restaurant curries to highlight any regional variations. We probably all have different opinions as to how a curry should look, (as noted in a recent thread about Bhuna). It may also highlight any personal failings if following somebody's recipes as to what we expect.
Some parts of the uk will certainly have differing opinions, too wet or dry etc!! To kick off here's a couple of curries from last nights meal.
These curries are from east lancs area.
1st one is a chicken tikka jalfrezi and pilau rice ( just how I like it) and the 2nd was a prawn saag!
Just a bit of fun
W
http://www.curry-recipes.co.uk/imagehost/pics/935e2ddb4aa947109c21630b1f7047f4.jpg (http://www.curry-recipes.co.uk/imagehost/pics/935e2ddb4aa947109c21630b1f7047f4.jpg)
http://www.curry-recipes.co.uk/imagehost/pics/2caa52e245add320a77dcbed4141ca93.jpg (http://www.curry-recipes.co.uk/imagehost/pics/2caa52e245add320a77dcbed4141ca93.jpg)
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That jalfrezi looks too scrumptious. That's quite similar to what I'd get from my fave TA in cambridge, with just a tiny bit of red oil separating on the side
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nice pics Whandsy, I don't like spinach so can't comment on the Saag but the Jalfrezi looks to me like, well a Jalfrezi. Variations are always interesting topics for discussion. For example I often feel, based on my experience of eating curries in England, that curries in Scotland, where I live were always a bit spicier than those in England, well Yorkshire anyway where I have eaten many times in the past.
However I would also point out that curries vary within a region or a city from restaurant to restaurant. For example on Wed evening my girlfriend and I went to one of Dundee's best and longest established restaurants, The Balaka. She had a Chilli Masala and I had a Punjabi Masala. In both cases we found the curries to be swimming in oil which was disappointing. The Punjabi Masala (which I've posted a recipe for on here) was served as a whole breast of chicken, covered in sauce. Now I've eaten a PM in many places in Dundee and never had it served like this. It's always been chunks of chicken.
So variations?
I think we have to expect them as a matter of course.
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This is a great idea and will hopefully show alot of variations. So to add my two penneth worth to start I thought i'd go like for like (albeit plain chicken not tikka) the Shanaz Chicken Jalfrezi:
Shanaz Restaurant - Lewes, East Sussex
(http://i173.photobucket.com/albums/w56/_Axe_/shanaz_jalfrezi_zps0b5e25b0.jpg) (http://s173.photobucket.com/user/_Axe_/media/shanaz_jalfrezi_zps0b5e25b0.jpg.html)
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That looks tremendous Axe, what part of the country are you in ?
W
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Oops sorry, I should have said (it wasn't the wine honest ;) ), i'm in Brighton, East Sussex. I've updated the post.
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Good Idea Whandsy
I think you should, refine it a bit more and people should say what type of BIR or TA
their dish comes from i.e. Bengali or Pakistani/Punjabi, South Indan etc
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That's cheating Mike! Looks delicious though .;)
I think it might be better if the topic stuck to taken home dishes, what do you think?
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Oi that is cheating chewy! Mine was out of a carton tipped onto a plate :-\ Yours looks like a Michelin restaurant dish hehe! ;D ;D ;D
W
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I think it might be better if the topic stuck to taken home dishes, what do you think?
I think that would be too limiting : I use at most two restaurants for my T/A Indian fare, whilst I eat in probably five times that number if not more.
** Phil.
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Crikey does everybody eat out of a carton? ::)
I agree Phil, as there are dishes on a menu, which are not sold as take out, which is why I posted the Salmon. photo taken in Restaurant.
Be pretty boring, which it is, if this forum was just about making Garabi and basic curries, over and over and over again.
I think it should be a step up, obviously because I'm involved in Restaurants, you get to know the difference between TA
A TA is much easier as there's no assembly or care in presentation, when the dish is aimed at a carton.
There's a huge amount of Cheffing skills, missing in your usual TA Chef, and when a restaurant is looking for
a new Curry Chef lots of TA cooks apply, but I've seen a lot fail to trade up and there's no second chance, as it's
the restaurants reputation at stake.
Keeping with Restaurant Fayre, here's another, Staff Curry (Murgh)
Bengali, Tyne and Wear
(http://www.curry-recipes.co.uk/imagehost/pics/71858f82a5a096204f7f52f5a818235a.jpg) (http://www.curry-recipes.co.uk/imagehost/#71858f82a5a096204f7f52f5a818235a.jpg)
cheers Chewy
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I think it might be better if the topic stuck to taken home dishes, what do you think?
I think that would be too limiting : I use at most two restaurants for my T/A Indian fare, whilst I eat in probably five times that number if not more.
** Phil.
Phil / Chewy
I think thats fair enough fellas. I think it will also open our eyes to a lot more unusual dishes. I would still like to see the "usual fare" being posted as well just to see the regional variations ;)
Another great looking dish there Chewy!
W
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Can any of the Glasgow folks on here reccomend a good Indian down there, i am from Aberdeen and we have a lot of fab ones here(imo.)
I have eaten loads of times in Glasgow albeit mostly on Sauchiehall Street and the wee curry shop, and have found most of the curries taste the same, ie very very salty!!
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@ CT, can't help but notice that the staff curry has european bay leaves in :o :o Wouldn't think they be particulary impressed with that ::)
@ W, good topic. Will add my local dishes whwn i next order. Will be interesing to see the varations up and down the country :)
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Good Idea Whandsy
I think you should, refine it a bit more and people should say what type of BIR or TA
their dish comes from i.e. Bengali or Pakistani/Punjabi, South Indan etc
-
Good Idea Whandsy
I think you should, refine it a bit more and people should say what type of BIR or TA
their dish comes from i.e. Bengali or Pakistani/Punjabi, South Indan etc
-
Crikey does everybody eat out of a carton? ::)
I agree Phil, as there are dishes on a menu, which are not sold as take out, which is why I posted the Salmon. photo taken in Restaurant.
Be pretty boring, which it is, if this forum was just about making Garabi and basic curries, over and over and over again.
I think it should be a step up, obviously because I'm involved in Restaurants, you get to know the difference between TA
A TA is much easier as there's no assembly or care in presentation, when the dish is aimed at a carton.
There's a huge amount of Cheffing skills, missing in your usual TA Chef, and when a restaurant is looking for
a new Curry Chef lots of TA cooks apply, but I've seen a lot fail to trade up and there's no second chance, as it's
the restaurants reputation at stake.
Keeping with Restaurant Fayre, here's another, Staff Curry (Murgh)
Bengali, Tyne and Wear
(http://www.curry-recipes.co.uk/imagehost/pics/71858f82a5a096204f7f52f5a818235a.jpg) (http://www.curry-recipes.co.uk/imagehost/#71858f82a5a096204f7f52f5a818235a.jpg)
cheers Chewy
Any chance of the staff curry recipe chewy, it looks amazing.
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This is a veg Shingara starter I bought TA from the Mishti Desh in Birmingham. You get 2 per portion, but they are kind of biggish, so just tried one so far. Interesting appearance. A bit like a Cornish pasty.
(http://www.curry-recipes.co.uk/imagehost/pics/869a5795d4cd6f229a335ccad3fadc43.jpg)
I sawed it in half to have a look inside. Slightly over-enthusiastic with the dips it came with. Very tasty samosa filling. A nice change.
(http://www.curry-recipes.co.uk/imagehost/pics/05a2e855a2f0e5d3d204eca71451e0f0.jpg)
Rob :)