Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: iainhamilton on December 01, 2020, 05:14 PM
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I somehow just stumbled upon this site, and what a fantastic place it appears to be!
I grew up in Glasgow in the '70s and my first flat was on Otago St at the corner of Gibson St ? curry central at that time with renowned classics like the original Koh-i-Noor, Shish Mahal, Shalimar and Himalaya literally on my doorstep.
I bought the famous Shish Mahal cookbook when it was published in 1983, and it has remained my curry-bible until now. I've been pretty happy with the quality of my curries following the book, especially since moving to Canada in the late '80s. Restaurant curries here are good but don't compare to BIR.
Another curry hotspot in Glasgow at that time was The Goodies, a small TA on Great Western Road. It was a favourite stop off after the pubs shut (at 11 pm in those days), and I'd watch in fascination as the cooks put together the curries right before my eyes in the open kitchen. I realise now from looking through this site that it was the famous KD1 method they were using, so I've just bought the book and can't wait to get to it!
Great to be here and look forward to some spicy adventures!
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Welcome aboard, Iain, and sorry for the delay in approving your post. Enforced moderation for new members is something that we have only just introduced, mainly to prevent Russian porn spammers from taking over the forum, but as a result bona fide new members such as yourself also have to gain "brownie points" before they can post unhindered.
The co-incidences between the names in your post and my own life are quite remarkable
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Thanks Phil ? yes, some real coincidences there!
Re Olive Oil... I've always used butter ghee in curry. I've never been a fan of ANY vegetable oils, and hope to continue avoiding them. Do you think I'm good with continuing to use ghee in the KD methods?
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Greets, Iain. Well; there's always a tension between the two schools of thought-'what tastes best', and 'what stays closer to trad. DIY BIR', as Phil puts it. Ghee is an excellent example. It'll almost certainly improve the flavour of any curry, but, conversely, is more expensive than veg oil and so less likely to be used in bulk by all particularly except high-end establishments.
^^^as is my understanding of the UK situation anyway.
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[ghee in KD curries] No reason to think otherwise, Iain, but my current preference is for a 50:50 mixture of chilli-infused and garlic-infused rapeseed oils, or if I want an unflavoured oil I will use groundnut oil, grapeseed oil, or good sunflower (Flora, Vita d'Or) or rapeseed (Mazola) oil
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Welcome, Iain :)
While I prefer using ghee, it is now one of the more expensive components of a curry so I've been thinking about switching to half ghee and half something else - not groundnut as husband has nut allergies. I'm not entirely convinced that ghee has always been used exclusively in British Asian curries; I didn't pay a lot of attention to it growing up, but I do think we used other vegetable oils. I'll have a chat about this with my Dad on my next visit and report back.
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Welcome Iain from a fellow Scot.
I doubt that many TAs use ghee as the prime frying agent . Chef Syed (British-ian), who has been widely lauded on this forum, doesn't use it.
But if it works for you then all is good :)
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Hi Iain.
The Shish Mahal book was recently discussed here in relation to the Lamb bhoona recipe. I enjoyed it. What other recipes from the book would you particularly recommend? I'm still considering purchase.
BIR or or not, past or present, who cares? Cook with ghee in any or all of these circumstances. 1) If you have it, 2) if the recipe requires it, and / or 3) if you just want to. I try to always have both butter and vegetable ghee on hand, but I usually use vegetable oil unless there is a specific reason to use ghee (as above). Vegetable oil is simply cheaper and more convenient. I would certainly use full dairy butter ghee in Murgh Makhani and melted on naan. Butter will work if you don't have ghee.
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I have noticed in many videos of takeaway kitchens a pot of vegetable ghee and/or butter ghee. I can understand the use of butter ghee for extra flavour in some dishes and for basting tandoor meats and breads but the use of veg ghee still baffles me. The nearest consistent reason I can find for its use is that it has a very high smoke point so they can really whack the burner to max when in a hurry with no chance of ruining the oil by overheating it. It's certainly not a budgetary choice as both are much more expensive than a catering can of veg oil.
And, of course, both are significantly bad for the health if eaten regularly.
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Thanks for the info here. I've avoided vegetable oils because they're processed using high heat and don't really contain any nutrients. They're also high in omega 6 fatty acid and unsaturated fats, which when heated oxidize and can trigger inflammation. I'd just rather avoid it if I can. I usually use either butter ghee, coconut oil or olive oil in my cooking at home.
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I somehow just stumbled upon this site, and what a fantastic place it appears to be!
I grew up in Glasgow in the '70s and my first flat was on Otago St at the corner of Gibson St ? curry central at that time with renowned classics like the original Koh-i-Noor, Shish Mahal, Shalimar and Himalaya literally on my doorstep.
I bought the famous Shish Mahal cookbook when it was published in 1983, and it has remained my curry-bible until now. I've been pretty happy with the quality of my curries following the book, especially since moving to Canada in the late '80s. Restaurant curries here are good but don't compare to BIR.
Another curry hotspot in Glasgow at that time was The Goodies, a small TA on Great Western Road. It was a favourite stop off after the pubs shut (at 11 pm in those days), and I'd watch in fascination as the cooks put together the curries right before my eyes in the open kitchen. I realise now from looking through this site that it was the famous KD1 method they were using, so I've just bought the book and can't wait to get to it!
Great to be here and look forward to some spicy adventures!
Hello Iain and welcome! We
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Suggestion - if Phil agrees - to move the heating and room temperature posts to a new thread, where I will be pleased to continue the conversation with anyone who is interested.
Done. OT content now under "Off-topic replies", at "Off-topic replies / butter (bells), ghee, frying, room temperatures, heating, etc (https://www.curry-recipes.co.uk/curry/index.php?topic=15554.msg138830#msg138830)".
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Hi Iain and welcome!
I too am from Toronto. I learned to love BIR food when I lived in the UK for about 10 years.
And you're right, curries here are completely different. Mostly the same names, but very different ingredients and taste. Here a Madras has curry leaves and coconut. CTMs have green peppers and completely different sauce. Its goes on from there.
I have not yet found a BIR style restaurant in the greater GTA area. And I've probably tried most of them!
However, if you venture up to Peterborough, there's a Bangladeshi restaurant there called Shafiqs. Very close to BIR standard. Highly recommend it.
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Hi Iain and welcome!
I too am from Toronto. I learned to love BIR food when I lived in the UK for about 10 years.
And you're right, curries here are completely different. Mostly the same names, but very different ingredients and taste. Here a Madras has curry leaves and coconut. CTMs have green peppers and completely different sauce. Its goes on from there.
I have not yet found a BIR style restaurant in the greater GTA area. And I've probably tried most of them!
However, if you venture up to Peterborough, there's a Bangladeshi restaurant there called Shafiqs. Very close to BIR standard. Highly recommend it.
I shy away from curries with coconut mentioned in the make up - find them too sweet for my palate.
2 years ago, we took a holiday on a posh houseboat ?hotel? in Kerala run by Oberoi. Brilliant experience. 2 chefs greet you & offer the normal menu fare or ask if they can surprise you - having ascertained your likes/ dislikes. We opted for the latter. I mentioned coconut as a no-no as too sweet. The chef took great delight in including coconut in several of his dishes that weren?t remotely sweet - just to prove to me coconut was not always what I perceived it to be in Indian dishes. Fantastic experience on the Oberoi MV Vrinda - https://www.oberoihotels.com/kerala-backwaters/