Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: emin-j on May 26, 2010, 10:03 PM
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Hi All ,
I use a T/A just down the road from where I live and although their Curry's vary ::) their Bhaji's are always delicious and they tend to be a sort of Orangey colour including the Onion , so I asked the owner tonight what they put in the Bhaji's to get the colour
and all he said was ' Orange Food Colouring ' .
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Hi emin-j
Yep, he is telling you the truth, it probably is orange food colouring, amongst other things.
Ray :)
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Disappointing to find out isn't it! A bhaji without colouring looks too white which our brain tells us will be bland. My wife has already decided a CTM will be good or bad depending on how dark red the colour is. The more vivid the better!
I couldn't find any orange so I use yellow in my bhajis. Essential I think.
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The IG add KTC Egg Yellow to their Bhaji. I wasn't overly surprised but that was largely due to still trying to overcome the fact they added potato too.
But 'dissapointed' is definitely the word I would have used when I first found out years ago, that the likes of Tikka and Tandoori only look as good as they do because of colourings.
Personally, I don't think there is any need to add colouring to a bhaji. They are never around long enough to study. ;)
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Personally, I don't think there is any need to add colouring to a bhaji. They are never around long enough to study. ;)
Exactly! ;D Though personally the only thing I use food colourings for is cake decorating. Chriswg's wife would have a time of it round our way as they don't use the colourings in the curries/rice anymore :P (only the crap ones still do. Ergo for me, bright red = crap curry) :\