Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: CURRYISNICE on May 09, 2018, 12:45 AM
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Hello all,
I have made my own curry at home from scratch and yes they are amazing but I simply dont have time and am unable to make them now.
Anyhow, the question that I have is I thought I would try some of these curry pastes ie Shermin, Pakats etc etc. Where you simply fry some onions and add the paste and then add either tinned tomatos or yoghurt or both to create the curry sauce. But I have found that the curry sauce just tastes either like a spicy tomato flavour or a spicy yoghurt flavour or a combination of both! But a resturant curry has a spicy pured vegetable taste normally (unless its a Korma etc) which is normal right? as thats how INdian resuturants make their curry with lots of vegetables ie carros, onion, cabbage, potaots etc etc cooked and then blended and then to make a finished dish you add your spices and meat etc.
So how can one of these curry pastes possibly work without the curry base which is many vege blended together? is it not true that they simply CAN NOT work or taste anything like a Indian resturant curry as they are missing out on the whole curry base (ie blended vegetables)?
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I agree that few, if any, so-called "curry kits" are capable of reproducing the authentic BIR experience, but if making the base is now too time-consuming or otherwise impossible for you, you might like to try Shaheen Onion Masala Base (http://shaheen.co.uk/index.php?id_product=15&controller=product&id_lang=2). which does take much of the hard work out of the process. It still requires further blending in my experience but is definitely capable of replacing a home-made base.
** Phil.
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I think bottled or packet mix's are supposed to make more home made style curry's, rather than BIR, so they will never come close to restaurant style cooking.
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I think bottled or packet mix's are supposed to make more home made style curry's, rather than BIR, so they will never come close to restaurant style cooking.
My recent findings on BIR food are not very good so I suggest the packet mixes are more than capable of producing superior results. So I could rephrase Les' comment as: "they will never drop to the poor standard of restaurant style cooking'.
Further information - last night I had a chicken biriani at a BIR which had impressed me the last time I went there about 10 years ago, First impressions were good - it looked good,. But the more of the rice part and vegetable sauce I ate, the less I enjoyed it. How could they fail to inject so little flavour into this classic BIR dish? Prices are also too high, partly as a result of a rise in business rates. It's all too hit and miss. If only something like 1 in 4 restaurant visits delivers a good tasting meal, it fails to be economically viable. I'd go as far as saying a chilled food biriani from M&S or Waitrose probably tastes better, at a fraction of the cost. And I can definitely produce a superior tasting chicken biriani (rice part) myself, so all I need to do, is restart my R&D into producing a BIR style vegetable sauce. When I asked if anyone here had ideas on that, before, there was no response, other than Phil saying he hates the stuff so perhaps I'm the only person interested in a vegetable sauce to accompany a biriani.
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. I'd go as far as saying a chilled food biriani from M&S or Waitrose probably tastes better, at a fraction of the cost.
Totally agree 100% with you there George, There are some really crap biryani's coming out of BIR places lately, (and curry's) My local BIR does not make a veg curry to go with the biryani, just some weak tasting curry sauce that tastes like dish water.
If BIR's want to charge such high prices, then let's have some high quality food. The business rates are their problem not ours. If Thea can't afford the rates, then get out of the BIR business.
Nuff said, I'll get off me soap box now.
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I agree that few, if any, so-called "curry kits" are capable of reproducing the authentic BIR experience, but if making the base is now too time-consuming or otherwise impossible for you, you might like to try Shaheen Onion Masala Base (http://shaheen.co.uk/index.php?id_product=15&controller=product&id_lang=2). which does take much of the hard work out of the process. It still requires further blending in my experience but is definitely capable of replacing a home-made base.
** Phil.
Shaheen Balti Masala Paste or Shaheen Onion Masala 175g to make a Dopiaza? which type of curries can be made with these two? The owner said to use Shaheen Balti Masala Paste for a Dopiaza and NOT a Shaheen Onion Masala ! Do you think thats right? if so what can a Shaheen Onion Masala be used to make?
Talking about BIR here in the West of Scotland I have ordered a couple of currys recently and I could tell right away they used the curry sauce you get with Curry sauce and chips at your local chippy which is just a packet of chip shop curry sauce powder and you just mix it with water!!! :( then they just added the chicken, onion or whatever vege! can you even believe that??!!!
Not to mention the countless places that use frrozen chicken which is so rubbery and awful
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Where in the west of Scotland are you CURRYISNICE? Perhaps I can recommend a few restaurants/takeaways which are more to your liking.
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Garp thanks for that, appreciate your help.
Honestly I think I have tried pretty much everywhere within 20 mile radius and found everywhere to be very Punjabi cuisine, nothing wrong with that at all, just not for my taste in curry. Im near Inverclyde . So anywhere within 20 miles is fine. If you can suggest anywhere I havent tried then that would be great.
Theres not a single Bengali resturant anywhere near me. Nearest is Edinburgh and thats it :( That I know of anyhow, everywhere else is Punbabi "Indian"
I have managed to find a couple places that are to my liking, similar to England currys!!!! and but I have found most places have alots of raw ginger as Punjabi Cuisine they add the ginger to the finished dish unlike Bengalis who add it to the base only. I have sadly found some places use cheap frozen chicken, but I am sure some places in England do too. I find that Punjabi cuisine is very spicy compared to Bengali cuisine. I have found alot of places in the area in west Scotland use a very tomato based curry base compared to the area I am from orginally. Nothing wrong with that, just personal preference thats all
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There are more falsehoods in that post than a Tweet from Trump.
There are many Bangladeshi 'Indian' restaurant around you, although I have found their dishes rather bland. But I guess it's what you are used to.
Many more Pakistanis than Bangladeshis have settled in central Scotland through the years and that is why the Punjabi-style curry house is prevalent.
My only suggestion, if you can't find any curry houses you like, and it means so much to you that you choose to post such, to be honest, insulting remarks, is that you relocate to NE England and live happily ever after.
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There are more falsehoods in that post than a Tweet from Trump.
There are many Bangladeshi 'Indian' restaurant around you, although I have found their dishes rather bland. But I guess it's what you are used to.
Many more Pakistanis than Bangladeshis have settled in central Scotland through the years and that is why the Punjabi-style curry house is prevalent.
My only suggestion, if you can't find any curry houses you like, and it means so much to you that you choose to post such, to be honest, insulting remarks, is that you relocate to NE England and live happily ever after.
Can you tell me of any Bangladeshi resturants in my area please as I can not find any. There are many Bengali resturants in Scotland such as Edinburgh and INverness and the eastern side of central Scotland. But I can not find any between Inverkip and Edinburgh or between Falkirk and Ayr at all. Please tell me of one.
I did not think my post was insulting at all, athough your post was rude :( , I just said that I am not keen on the Punjabi cuisine and the reasons why ie ginger in the finished dish, very spicy etc....you are right that Punbaji cuisine is the main influence in the areas I mentioned whereas lots of places in England and Edinburgh Bengali cuisine is the main influence.
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I am not Google - Google is Google.
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I am not Google - Google is Google.
OK I was hoping you may know of some but thats ok, thanks for your help Garp!
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I agree that few, if any, so-called "curry kits" are capable of reproducing the authentic BIR experience, but if making the base is now too time-consuming or otherwise impossible for you, you might like to try Shaheen Onion Masala Base (http://shaheen.co.uk/index.php?id_product=15&controller=product&id_lang=2). which does take much of the hard work out of the process. It still requires further blending in my experience but is definitely capable of replacing a home-made base.
** Phil.
Shaheen Balti Masala Paste or Shaheen Onion Masala 175g to make a Dopiaza? which type of curries can be made with these two? The owner said to use Shaheen Balti Masala Paste for a Dopiaza and NOT a Shaheen Onion Masala ! Do you think thats right? if so what can a Shaheen Onion Masala be used to make?
Talking about BIR here in the West of Scotland I have ordered a couple of currys recently and I could tell right away they used the curry sauce you get with Curry sauce and chips at your local chippy which is just a packet of chip shop curry sauce powder and you just mix it with water!!! :( then they just added the chicken, onion or whatever vege! can you even believe that??!!!
Not to mention the countless places that use frrozen chicken which is so rubbery and awful
I had a madras curry (so called) in Essence in Broadheath Altrincham lasy year. It was basically tomatao ketchup with a couple of spices thrown in. Absolute crap. I gave them a corresponding write up on Tripadvisor. The owner was not best pleased at my suggestion he sacked the chef - better still he should taste the crap they are serving under the disguise of Indian meals. I directed him to the Jai Kathmandu in Northenden to make a taste comparison - not World, but Galaxies apart
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I agree that few, if any, so-called "curry kits" are capable of reproducing the authentic BIR experience, but if making the base is now too time-consuming or otherwise impossible for you, you might like to try Shaheen Onion Masala Base (http://shaheen.co.uk/index.php?id_product=15&controller=product&id_lang=2). which does take much of the hard work out of the process. It still requires further blending in my experience but is definitely capable of replacing a home-made base.
** Phil.
Shaheen Balti Masala Paste or Shaheen Onion Masala 175g to make a Dopiaza? which type of curries can be made with these two? The owner said to use Shaheen Balti Masala Paste for a Dopiaza and NOT a Shaheen Onion Masala ! Do you think thats right? if so what can a Shaheen Onion Masala be used to make?
Talking about BIR here in the West of Scotland I have ordered a couple of currys recently and I could tell right away they used the curry sauce you get with Curry sauce and chips at your local chippy which is just a packet of chip shop curry sauce powder and you just mix it with water!!! :( then they just added the chicken, onion or whatever vege! can you even believe that??!!!
Not to mention the countless places that use frrozen chicken which is so rubbery and awful
I had a madras curry (so called) in Essence in Broadheath Altrincham lasy year. It was basically tomatao ketchup with a couple of spices thrown in. Absolute crap. I gave them a corresponding write up on Tripadvisor. The owner was not best pleased at my suggestion he sacked the chef - better still he should taste the crap they are serving under the disguise of Indian meals. I directed him to the Jai Kathmandu in Northenden to make a taste comparison - not World, but Galaxies apart
Good! you did the right thing to correct them on this, most of the time people dont say anything and if they do or write a review ie tripadvisor it makes no difference. Ive had currys from INdian resturants in England and Scotland that have been made with a packet of chip shop curry sauce powder with some spices added to it! and the same as you had Ketchup curry or ketchup chilli sauce with a few spices thrown in! Shocking even more is that some people incredibly still buy it!
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Curryisnice
Indian / Pakistanis cooks using ''Chinese' chip shop curry mix for bir dishes?
Highly unlikely. Think you may have too fine a palate.
Do you reckon you could tell a Bengali gravy from a Punjabi one by ingredients or taste?
I reckon you couldn't
ELW
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Curryisnice
Indian / Pakistanis cooks using ''Chinese' chip shop curry mix for bir dishes?
Highly unlikely. Think you may have too fine a palate.
Do you reckon you could tell a Bengali gravy from a Punjabi one by ingredients or taste?
I reckon you couldn't
ELW
Yes one place I have visited the curry sauce was IDENTICAL to the chip shop curry that you get at a chippy, I could tell it was the same.
elw, I can tell the difference between a curry from a Bengali Resturant and one from a Punjabi resturant., they are two totally different tastes. Not just me who can tell the difference, also DalPuri whos also a member on the forum can also tell the difference as he said QUOTE.
" I'm not keen on Scottish curries for this same reason.
The difference being, Bengali's will fry the garlic and ginger at the beginning, where as Punjabi's will add it after the sauce has gone in giving a raw G&G flavour to the finished dish."
Nothing wrong with Punjabi curry just personal preference thats all. Ive had lots of people in West Scotland say how awful the currys are in England and how on earth can I prefer Bengali CUrry over Punjabi curry, well I am sorry but I just do prefer it, just my personal preference, Im sorry.
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I have no idea where you get this notion of Punjabi BIR chefs adding raw ginger to a finished dish. Having eaten curries in Scotland, and elsewhere for at least 35 years I have never heard of, or indeed, tasted this.
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I have no idea where you get this notion of Punjabi BIR chefs adding raw ginger to a finished dish. Having eaten curries in Scotland, and elsewhere for at least 35 years I have never heard of, or indeed, tasted this.
Its what I have been told by many people including chefs and on this forum too ie DalPuri being one person who also confirmed this. ALso in the West of Scotland most places I have had a curry from I can taste the ginger in the curry and everyone I was with also said they could taste the ginger too.
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I have no idea where you get this notion of Punjabi BIR chefs adding raw ginger to a finished dish.
Madhur Jaffrey's early 1980s recipe for Makhani sauce includes grated fresh ginger. The sauce is warmed up a bit but the ginger isn't fried or hardly cooked. The overall sauce is delicious so the approach does work. Neither is there an obvious ginger flavour so how would you know if it was included in any sauce?
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Fair enough, George, but I don't think Madhur's recipes could be described as BIR.
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HI Folks,
Interesting topic,whilst I am in full agreement that a proper!? base is the real answer,I find that time offers some constraints and have to resort to kits in order to get a reasonable curry out in a speedy time(hospital appointments for two,with treatments and physio etc)
Have been using the Spice Tailor kits quite a bit which are more than passable,though on a recent questionnaire I did I was reaching for the mango chutney more than usual.
Anyway in that vein I'm scratching around in the bottom of the freezer for a stray base or two! Cheers Geoff
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Madhur Jaffrey's early 1980s recipe for Makhani sauce includes grated fresh ginger.
The Nepalese, too, add juliennes of fresh ginger to some of their curries.
** Phil.
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I can honestly say that I've never had a curry, and I mean any curry, of any variety, from any source, where I've gone, "blimey that's a bit gingery"!
So I'm assuming this has to be a regional thing or specific to certain curries which apparently I haven't come across.
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Since living in Scotland for the past 4 or 5 years, I must've been to at least 40 odd curry houses. Be it takeaway or restaurant.
They all have (bar one or two) the same flavour to their savoury curries.
And I put it down to the G/G paste not being fried at the start of each dish.
It would be the same as trying to make a tomato sauce for pasta and blending the onions and garlic with tomatoes instead of frying everything individually.
You end up with gazpacho. A completely different flavour.
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Since living in Scotland for the past 4 or 5 years, I must've been to at least 40 odd curry houses. Be it takeaway or restaurant.
They all have (bar one or two) the same flavour to their savoury curries.
And I put it down to the G/G paste not being fried at the start of each dish.
Since being in Scotland for about 4 years I and others who are from England have all noticed (bar one or two takeaway or restaurants) have the same flavour to their savoury curries also, which includes a raw G and G flavour, These are currys from takeaway or restaurants streaching from Inverkip on the west of Scotland to Dumbarton to Ayrshire to Falkirk to Livingston. I have tried curries from takeaway or restaurants in Edinburgh which included "Bengali" in their name and they DID NOT have the G and G taste in the curries and did not have the same savoury flavour as the before mentioned places, they tasted like a curry you could get in England (Well the ones I have had in England) nothing wrong at all with the way they make the curries and I am not complaining, its just not to my particular taste or preference the raw G and G flavour. As other posters have mentioned the reason is that in those areas in Scotland more Punjabis settled there hence the "Indian" cuisine being influenced by that style. Very interesting though as to how and why their is a regional difference.
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NA
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Ere, CURRYISNICE, you been copying my homework? ;D
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Ere, CURRYISNICE, you been copying my homework? ;D
Haha, what you said is almost exactly the same for me too, so was easier to simply copy what you wrote and make minor amendments where needed as I was pushed for time haha ;)
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Since living in Scotland for the past 4 or 5 years, I must've been to at least 40 odd curry houses. Be it takeaway or restaurant.
They all have (bar one or two) the same flavour to their savoury curries.
And I put it down to the G/G paste not being fried at the start of each dish.
Ashoka recipes, on this forum since 2008, Punjabi all day long, using a 3 in 2, in favour of garlic pre fried g&g paste in the dish, :o using a gravy which could be from anywhere. To be expected from CURRYISNICE, as he has clearly read very little on here before posting. Thought you may have came across this after over a thousand posts though.
ELW
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Since living in Scotland for the past 4 or 5 years, I must've been to at least 40 odd curry houses. Be it takeaway or restaurant.
They all have (bar one or two) the same flavour to their savoury curries.
And I put it down to the G/G paste not being fried at the start of each dish.
Ashoka recipes, on this forum since 2008, Punjabi all day long, using a 3 in 2, in favour of garlic pre fried g&g paste in the dish, :o using a gravy which could be from anywhere. To be expected from CURRYISNICE, as he has clearly read very little on here before posting. Thought you may have came across this after over a thousand posts though.
ELW
ELW thanks so much for taking the time to reply and your helpful and kind post and for making a new comer and new to learing about Indian cooking to the forum feel so welcome, thank you. Yes I now know that the Punjabi and Ashokas use G and G paste in the final dish unlike Bengali resturants/take aways, I must apologize for not reading this in the forum previously before posting otherwise I would have known why the currys in the West of Scotland whos main influence is Punjabi cuisine has a G and G taste to their dishes. Again please accept my apologies ELW I should have read the forum in more depth and I would have found the answer.
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ELW thanks so much for taking the time to reply and your helpful and kind post and for making a new comer and new to learing about Indian cooking to the forum feel so welcome, thank you. Yes I now know that the Punjabi and Ashokas use G and G paste in the final dish unlike Bengali resturants/take aways, I must apologize for not reading this in the forum previously before posting otherwise I would have known why the currys in the West of Scotland whos main influence is Punjabi cuisine has a G and G taste to their dishes. Again please accept my apologies ELW I should have read the forum in more depth and I would have found the answer.
So reminiscent of Littlechilie's posts. Coincidentally, Littlechilie no longer seems to be a member!!
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ELW thanks so much for taking the time to reply and your helpful and kind post and for making a new comer and new to learing about Indian cooking to the forum feel so welcome, thank you. Yes I now know that the Punjabi and Ashokas use G and G paste in the final dish unlike Bengali resturants/take aways, I must apologize for not reading this in the forum previously before posting otherwise I would have known why the currys in the West of Scotland whos main influence is Punjabi cuisine has a G and G taste to their dishes. Again please accept my apologies ELW I should have read the forum in more depth and I would have found the answer.
So reminiscent of Littlechilie's posts. Coincidentally, Littlechilie no longer seems to be a member!!
Thanks Garp for your helpful post. Who is Littlechilie, I have not heard of this person, are you implying I am Littlechilie?
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I was simply making an observation that, to me, your sentence structure, grammar and use of punctuation is very similar to said ex-member.
Some other similarities exist; such as your seeming inability to actually understand what is being presented before you. In ELW's post, he points to the Ashoka recipes using pre-fried G/G paste in their recipes, and you seem to suggest that you have actually read some of the recipes/methods. But then you go on to say
Yes I now know that the Punjabi and Ashokas use G and G paste in the final dish unlike Bengali resturants/take aways,
still seeming to believe, or try to give the impression that you believe, that raw ginger and garlic is added to the final dish.
If you had actually read any of the Ashoka threads, you would have known that they fry G/G at the initial stage then save it in oil. Then.......when putting together a dish, they again add it to the oil, in the early cooking process.
Once again, a very similar trait to that displayed by said ex-member.
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Thanks Garp, all very complex to me this cooking things lol but getting there thanks to helpful and patient people such as you and ELW which I appreciate alot.
Well I was wondering was why there is a raw G&G flavour to the finished dish in curries in west Scotland and as it has been explained by DalPuri who was helpful and he said QUOTE.
" I'm not keen on Scottish curries for this same reason.
The difference being, Bengali's will fry the garlic and ginger at the beginning, where as Punjabi's will add it after the sauce has gone in giving a raw G&G flavour to the finished dish."
So that explains why. So mystery solved :)
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I give up.
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Who is Littlechilie, I have not heard of this person, are you implying I am Littlechilie?
"Littlechilie" was a regular contributor to this forum who almost certainly took exception to twice being called "Elsie" by one of our regular trolls :
Some photos to keep Elsie happy....
Hmmm.... avatar is different. Spelling is certainly "different" but the chip on your shoulder identifies you oh so clearly. You really have issues Elsie. ::)
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Your post, dear Phillip, is the definition of trolling:
'making random unsolicited and/or controversial comments on various internet forums with the intent to provoke an emotional knee jerk reaction from unsuspecting readers to engage in a fight or argument'
Why bring Sverige into this when he has had no involvement, other than for trolling purposes?
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Because it was almost certainly his repeated use of "Elsie" to refer to LC that was the cause of the latter leaving this forum.
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I think, by that response, we can all assume you are admitting to trolling; something which you accused Sverige of, when he had absolutely no contribution to this thread.
Personally, I have found Sverige a gentleman and a great contributor to this forum, as I have you Phil. Sad to see you stooping so low.
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[quote author=Martin Niem
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More trolling Phil?
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The evidence is there for all to see, Garp -- .no response is needed.
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Ashoka recipes, on this forum since 2008, Punjabi all day long, using a 3 in 2, in favour of garlic pre fried g&g paste in the dish, :o using a gravy which could be from anywhere. To be expected from CURRYISNICE, as he has clearly read very little on here before posting. Thought you may have came across this after over a thousand posts though.
ELW
I do know about Ashoka and all the posts on this forum but Ashoka is a chain and will have their trademark flavour.
Pre frying G/G with or without turmeric isn't a standard practice across the board in any part of the UK.
But chuck it all in with the gravy seems the norm in the west of Scotland and that's the flavour I taste and dislike.
P.S.
I thought I got lucky a few years back spotting a staff curry on the menu from the Taj Mahal gourock, but sadly it was the same raw G/G paste coming through again. ::)
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DalPuri I agree, Im not keen on the G/G taste in the currys in the West of Scotland either. Ive had currys from places between Inverkip to Livingston and Falkirk to Ayr including Glasgow and they all other than a couple have had the G/G taste, Edinburgh I have tried about 6 places there are they did not have the G/G taste, probably because they were Bengali. The rest of Scotland I do not know about though. I mean I am not complaining and if thats what people like in the West of Scotland thats fine but like yourself I don't like it.
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Ashoka recipes, on this forum since 2008, Punjabi all day long, using a 3 in 2, in favour of garlic pre fried g&g paste in the dish, :o using a gravy which could be from anywhere. To be expected from CURRYISNICE, as he has clearly read very little on here before posting. Thought you may have came across this after over a thousand posts though.
ELW
I do know about Ashoka and all the posts on this forum but Ashoka is a chain and will have their trademark flavour.
Pre frying G/G with or without turmeric isn't a standard practice across the board in any part of the UK.
But chuck it all in with the gravy seems the norm in the west of Scotland and that's the flavour I taste and dislike.
P.S.
I thought I got lucky a few years back spotting a staff curry on the menu from the Taj Mahal gourock, but sadly it was the same raw G/G paste coming through again. ::)
Whether Ashoka is a chain has nothing to do with it, its your idea that Punjabi bir chefs add raw g&g to curries right across the board that's wrong. As there's hardly any Punjabi bir information on this forum, I wonder how you arrived at this idea. Have you been in many Punjabi kitchens? Do the many Pakistani kitchens in th be west of Scotland, Chuck everything in also?
ELW
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I have no idea where you get this notion of Punjabi BIR chefs adding raw ginger to a finished dish. Having eaten curries in Scotland, and elsewhere for at least 35 years I have never heard of, or indeed, tasted this.
Its what I have been told by many people including chefs and on this forum too ie DalPuri being one person who also confirmed this. ALso in the West of Scotland most places I have had a curry from I can taste the ginger in the curry and everyone I was with also said they could taste the ginger too.
What chefs told you this? And seeing you are connected to them, why not get the recipes and methods from them and we can add it to the forum
ELW
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Whether Ashoka is a chain has nothing to do with it, its your idea that Punjabi bir chefs add raw g&g to curries right across the board that's wrong. As there's hardly any Punjabi bir information on this forum, I wonder how you arrived at this idea. Have you been in many Punjabi kitchens? Do the many Pakistani kitchens in th be west of Scotland, Chuck everything in also?
ELW
I think Ashoka being a chain is very relevant.
Any restaurant chain will employ techniques to make themselves unique and stand out from the run of the mill high street eateries.
Perhaps (in their opinion) pre frying G/G paste is one of them.
I dont need to read anything on a forum, nor do I need to have visited Punjabi kitchens to detect boiled G/G paste. I have taste buds and a good palette.
Pakistani restaurants in my experience do not cater for the western masses. So no, I dont believe they chuck it all in which is why I choose to eat at these place over any Scottish BIR.
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Whether Ashoka is a chain has nothing to do with it, its your idea that Punjabi bir chefs add raw g&g to curries right across the board that's wrong. As there's hardly any Punjabi bir information on this forum, I wonder how you arrived at this idea. Have you been in many Punjabi kitchens? Do the many Pakistani kitchens in th be west of Scotland, Chuck everything in also?
ELW
I think Ashoka being a chain is very relevant.
Any restaurant chain will employ techniques to make themselves unique and stand out from the run of the mill high street eateries.
Perhaps (in their opinion) pre frying G/G paste is one of them.
I dont need to read anything on a forum, nor do I need to have visited Punjabi kitchens to detect boiled G/G paste. I have taste buds and a good palette.
Pakistani restaurants in my experience do not cater for the western masses. So no, I dont believe they chuck it all in which is why I choose to eat at these place over any Scottish BIR.
I was hoping you would be able to back up your generalization, but as you haven't it will remain your own opinion or idea which is fair enough but incorrect for any forum members reading. I used the Ashoka recipes for a reason as on the face of it they are legitimate Punjabi bir recipes, of which there are many but not available on here. Your palette test is neither here nor there unfortunately, as is curryisnice
ELW
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I was hoping you would be able to back up your generalization, but as you haven't it will remain your own opinion or idea which is fair enough but incorrect for any forum members reading. I used the Ashoka recipes for a reason as on the face of it they are legitimate Punjabi bir recipes, of which there are many but not available on here. Your palette test is neither here nor there unfortunately, as is curryisnice
ELW
Aren't you doing exactly the same ELW?
You keep using the Ashoka as though they are representative of the thousands of BIR's in Scotland (which they are not) simply because they're Punjabi.
That would be the same as saying every hamburger restaurant in the states tastes like McDonald's because they're American. ::)
It also reminds me when I asked the question on here a few years back, Why is there so much turmeric used in BIR?
Curryking replied saying it was a normal amount and that his wife should know because she's Indian. ;D ::)
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[W]hen I asked the question on here a few years back, Why is there so much turmeric used in BIR? Curryking replied saying it was a normal amount and that his wife should know because she's Indian. ;D ::)
I wondered the same when I made the Taz base, but contrary to my expectations there was no trace of an unwanted earthy flavour in the resulting curries at all. I very much suspect that turmeric and cumin are, in fact, the two invariant ingredients of every curry, to which one can add fenugreek, coriander, chilli, etc., as desired/required.
** Phil.
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The Nepalese, too, add juliennes of fresh ginger to some of their curries.
Just reading the instructions on the back of a packet of Mehran Karahi Gosht Masala, I see that they too recommend adding juliennes of ginger fairly late in the cooking process (after the mutton has become tender) -- the dish is then cooked for a further ten minutes before serving. Mehran are based in Pakistan.
** Phil.
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I was hoping you would be able to back up your generalization, but as you haven't it will remain your own opinion or idea which is fair enough but incorrect for any forum members reading. I used the Ashoka recipes for a reason as on the face of it they are legitimate Punjabi bir recipes, of which there are many but not available on here. Your palette test is neither here nor there unfortunately, as is curryisnice
ELW
Aren't you doing exactly the same ELW?
You keep using the Ashoka as though they are representative of the thousands of BIR's in Scotland (which they are not) simply because they're Punjabi.
That would be the same as saying every hamburger restaurant in the states tastes like McDonald's because they're American. ::)
It also reminds me when I asked the question on here a few years back, Why is there so much turmeric used in BIR?
Curryking replied saying it was a normal amount and that his wife should know because she's Indian. ;D ::)
I'm using the Ashoka as an example as its something to point at regarding your idea. I never said Ashoka restaurants were representative of anything in terms of Punjabi bir in the West of Scotland. They don't even have the same flavour across their own restaurants, I'm not sure this can even be done when cooking individual curries.
Whilst on the Ashoka recipes, if you look at the quantities of g&g used , that might point to why you don't like the the curries here. And if you have the time compare this to the many Bengali bir recipes(not the gravies) on here and you may have your
answer, garlic paste, or chopped garlic and no ginger at all in the curry, for certain dishes.
As for Pakistani restaurants not catering for western palates, a relative newcomer was top of Trip Advisor for "Indian restaurant" in Glasgow city centre, for a couple of years. I've never saw anyone of Asian descent in there in my life.Who are they catering for you reckon?
Finally the most well known Pakistani restaurant in Glasgow, possibly Scotland, claims to have ' invented the tikka masala"
Bull or not, If that's not catering for Western palates, I don't know what is.
ELW
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I'm using the Ashoka as an example as its something to point at regarding your idea. I never said Ashoka restaurants were representative of anything in terms of Punjabi bir in the West of Scotland. They don't even have the same flavour across their own restaurants, I'm not sure this can even be done when cooking individual curries.
Whilst on the Ashoka recipes, if you look at the quantities of g&g used , that might point to why you don't like the the curries here. And if you have the time compare this to the many Bengali bir recipes(not the gravies) on here and you may have your
answer, garlic paste, or chopped garlic and no ginger at all in the curry, for certain dishes.
As for Pakistani restaurants not catering for western palates, a relative newcomer was top of Trip Advisor for "Indian restaurant" in Glasgow city centre, for a couple of years. I've never saw anyone of Asian descent in there in my life.Who are they catering for you reckon?
Finally the most well known Pakistani restaurant in Glasgow, possibly Scotland, claims to have ' invented the tikka masala"
Bull or not, If that's not catering for Western palates, I don't know what is.
ELW
Here you go again with the same argument.
Just because the owner might be from Pakistan, doesn't make his restaurant a Pakistani restaurant.
What were you and all the other non asians in for?
Nihari or haleem?
Perhaps some paya?
People don't go to a Pakistani restaurant for chicken tikka masala. ::)
As for the garlic and/or ginger, it has nothing to do with the amount. I always overload my own curries and the taste is fine because I fry it.
I know the difference between fried and boiled and I also have no problem adding juliennes of ginger late on.
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There is something on this forum that's shows a chuck it all in method, but it was nothing like I saw a fortnight ago when the chef fried the garlic and ginger in an open kitchen as I waited on my food ::)
This is getting like the recent Richard Madeley / Gavin Williamson interview
Let us know when you can back up your idea please, and I'll stand corrected
ELW