Show Posts

1

Curry Videos / JB cooks a Pathia at Zaman Restaurant, Datchet

« on: November 24, 2013, 10:30 AM »

Never one to be rushed I finally got around to uploading JB cooking his Pathia from our cooking lesson at Zaman. Like most restaurants they have their signature style and this Pathia made use of many of the same elements as the Bhuna, eg..

- fine julienned strips of garlic and fresh ginger to start (no G&G paste)
- pre cooked fine chopped onions
- pre cooked chunky onions and green peppers fried with mix powder and cumin & mustard seeds
- red masala sauce with blended plum tomatoes, green chillies, coriander leaves, garlic & ginger paste and garam masala

Interesting omission was no mix powder used in the final prep of this Pathia, which JB queried but was told it's not used in their Pathia (although some of the spice flavours will come from the use of pre-cooked onions and chicken stock).

http://youtu.be/0UdwmswA5_c

(Zaman Bhuna is here: http://www.curry-recipes.co.uk/curry/index.php/topic,11778.0.html)

2

Curry Videos / The Joy Of Curry, TV documentary on YouTube

« on: November 23, 2013, 02:45 PM »

Found this so put it onto YouTube.. An interesting celebrity talking heads documentary on the British love of curry. Includes a potted history of the evolution of the BIR as we know it, with the odd glance inside restaurant kitchens. Mostly it's just TV celebs trotting out cliches about curry houses. Still, worth a watch

http://youtu.be/c5q9yJrDXXg

3

Talk About Anything Other Than Curry / The "recommend a wine" thread

« on: October 27, 2013, 05:09 PM »

Hi all,

Just thinking ahead to getting some wine in for Christmas and I realised there are some gems out there, but finding them can be hard if you're not into wine. I don't tend to go above

4

Lets Talk Curry / Basmati

« on: September 29, 2013, 09:20 PM »

Just noticed East End basmati and Trophy brand basmati 5kg bags in a "2 for

5

Curry Videos / A visit to a poppadom factory in India

« on: August 17, 2013, 04:07 PM »

Pretty interesting although she didn't capture the making of the dough itself:

http://youtu.be/lrZsKyAJXQA

6

Lets Talk Curry / Shana brand frozen methi

« on: June 24, 2013, 09:33 AM »

Hi all

I spotted frozen methi on offer at asda, the brand is Shana - just wondering if anyone's used this for murgh methi, etc? Not to be confused with dried methi leaves of course.

I'm tempted to buy some but freezer space is always at a premium so I need to convince myself I'll use it within a reasonable time period!

7

Trainee Chefs / Beginners Questions / Cayenne pepper

« on: May 18, 2013, 11:27 AM »

I've recently discovered, then quickly become addicted to the FoodWishes channel on YouTube:

http://www.youtube.com/user/foodwishes

... But the problem is he puts cayenne pepper in nearly everything and it's not an ingredient I've ever used. Just wondering if, rather than stock up on yet another spice, I could substitute rajah chilli powder or Deggi mirch and how the heat and flavour might vary from cayenne. Eg would you use half the amount of rajah chilli power to cayenne? Or is there something different about cayenne which warrants obtaining the right stuff?

8

Curry Videos / Cyrus Todiwala, BBC Good Food Programme from early 90s

« on: April 03, 2013, 04:52 PM »

I thought this video was pretty interesting, Cyrus Todiwala (who has gone onto great things but continues to run http://cafespice.co.uk/) teaching Joe Public about Indian restaurant cooking in the early 90s. Might've already been posted and discussed as it's courtesy of our very own petrolhead:

http://youtu.be/R6rpKbpup0I

The approach to a meat curry was far more like a traditional curry than the base gravy approach of today and the korma got it's own base sauce. Were they still at that time preparing different sauces for each type of curry rather than the one size fits all base we see today.

This huge frying tray with a tap at the back fascinates me, like a large built in frying pan with a tap to add water for making a sauce. It's a pretty strong clue as to how the BIR recipes of that time differed to today: