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Topics - Paul-B

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Highly Recommended British Indian Restaurants / Gulshan in Bilston
« on: February 02, 2014, 12:04 PM »
Had a meal at the Gulshan in Bilston last Thursday, just before going to a gig at the Robin 2. The menu was terrific, the staff helpful and the food was the best BIR I've had for ages. Prices are very reasonable and the place is well-recommended.

We (my mate and I) had Mixed Kebab and Chingri Bhaji to start, then Gulshan Special and Chicken Dhansak as a main, with Pilau and Steamed Rice. It was delicious and very reasonably priced, and we accompanied it with a side dish of Paneer, and a couple of pints of Kingfisher.

Highly recommended!

Trainee Chefs / Beginners Questions / Goat meat
« on: November 03, 2013, 10:57 AM »
I fancy trying my hand at a goat meat curry, anyone here have recommendations as to where I can buy it? There are a few online places but ideally it would be useful to find somewhere reasonably near Oxford. Failing that I might be tempted to weander up the Cowley Road and ask in a few of the Halal butchers shops there. Any advice gratefully received.

British Indian Restaurant Recipe Requests / Lamb Shatkora
« on: October 29, 2013, 01:23 PM »
I just had a dish from Ahmed's brilliant takeaway/home delivery in Witney. It was Lamb Shatkora, I've never had anything like it before. It was very hot, sour, and totally delicious. Does anyone have a recipe for it? I gather, from Google, that Shatkora is Indian lime, haven't seen it in any of the oriental shops in Oxford, of which there are many.

Grow Your Own Spices and Herbs / Makrut (Thai Lime) leves
« on: October 29, 2013, 01:12 PM »
I bought two Kaffir Lime trees (Makrut) from Suttons a couple of months back. They're coming on a treat, I'll bring them indoors this week as it's getting colder out. I love these leaves, and dried ones are not a patch on the fresh ones.

Lets Talk Curry / Rick Stein
« on: October 29, 2013, 12:56 PM »
Been watching the Rick Stein's India all over again. Not really BIR but some of those recipes look to be really good, and I like the intro music - anyone know what it is, or tried any of his curries?

Just Joined? Introduce Yourself / Hi from Witney
« on: October 25, 2013, 12:48 PM »
Hi everyone. I'm Paul from the delightful village of Freeland, which is near Witney in Oxfordshire. I've been a fan of BIR curries for more years than I care to think about. Been away for a while and came back to find my all-time favopurite BIR curries website has vanished... this seems to be the same jind of place, is it a daughter-place to the old site?
Anyway, I hope to be a regular visitor here and to be able to contribute some of my own stuff, although everything I like seems to have been well-covered.
So Hi to you all...

I have tried his Jalfreyzi recipe and very good it is, too. Great if you don't have time to go through some of the recipes here but need something relatively quick and quite delicious.


Lets Talk Curry / Ruby Murray - The Secret Story Of Curry
« on: April 21, 2010, 01:49 PM »
Very good recording from the BBC all about the history of curry in the uk. You need to have a torrent client to download it, but it's a fascinating story: Murray: The Secret Story of Curry 09-04-2010

"The British are mad about curry - 'Ruby Murray' in Cockney rhyming slang. Alkarim Jivani speaks to curry lovers north and south of the border to find out how curry came to be so intimately linked with the British sense of identity.

Historically, the English have been seen as distrustful of foreigners and wary of foreign food. So the nation's long love affair with curry - which is as much working class as colonial - is a surprising one. Even more curious is how this passion for curry is now recognised as part of the British identity. Vindaloo was the unofficial song of England's 1998 World Cup team - an unlikely battlecry for English football fans. In 2001, Robin Cook, then Foreign Secretary, declared that chicken tikka masala was the nation's most popular dish. Chicken tikka masala is even included by the Ministry of Defence in its operational ration packs to bring the troops some home comfort.

Contributors include: Madhur Jaffrey, whose enormously popular 1982 BBC series Madhur Jaffrey's Indian Cookery revolutionised British Indian cuisine; Michelin-starred chef, Atul Kochhar (Great British Menu, Saturday Kitchen), known for his masterful use of spices and the Indian twist he brings to modern British cuisine; Namita Panjabi, Group Director, Masala World (Veeraswamy, Chutney Mary, Amaya, and Masala Zone); and Neil Hind at Defence Food Services, Defence Equipment and Support, Ministry of Defence (Defence Equipment and Support buys equipment and supports the UK army, navy and airforce around the world).

Presenter Alkarim Jivani

Producers Catriona Oliphant / Ian Willox

Executive Producer Simon Berthon

"I could murder a Ruby." Not the plans of a nascent assassin, but the mating cry of the British liquored-up male on a Friday night. The British love affair with Ruby Murrays (cockney rhyming slang) dates as far back as the 18th century, as our guide to the Brits and the art of curry, Alkarim Jivani, tells us. Fantastic facts, like chicken tikka masala is not the nation's favourite meal and what Mrs Beaton could do to a periwinkle, are what make this gorgeous little dish of history, memories, and recipes, a very tasty morsel indeed."


Superb service and food from Ahmeds. His chicken Jalfreyzi (his menu calls it Zalfreyzi) has to be tasted to be believed, and the g/f loves his Bhuna and his Garlic Chilli Masala. Authentic BIR taste, large servings and I always get more poppadums than I order without extra charge. Prices are good... Prawn Patia Puree starter is ?2.95, Chicken Jalfreyzi, Garlic Chilli Masala and most specials are ?5.90, standard curries (Madras, Vindaloo, Rogon, Patia etc are ?4.45 - ?4-70), side dishes ?2.60. Delivery around 40 minutes after ordering, and the portions are such that 3 mains, rice, nan and 1 side dish cost around ?22-?24 and last both of us for 2 days main plus a mixed breakfast for me next day. Very friendly and helpful staff.

Highly recommended  ;D

Tel: 01993706786, 01993708090

Pictures of Your Curries / Last weekend project
« on: May 14, 2007, 02:47 PM »
OK, on Saturday I had my first go at making a base and a curry. I used Darth's recipes with a few modifications. It was going to be a Jalfreyzi, but I decided on this first attempt to stay with Darth's Madras.

First, I downsized to half, basically because I was at my g/f's place and we didn't have a large enough pan to go for the full monte... that will be put right this week :-) We had a possible problem in that she has a Rayburn range (similar to an AGA) so it's not practical to make a good stir-fry, the cooking surface doesn't get quite hot enough, which is why she's going to have a gas wok ring added when her new kitchen is installed. Anyway, we went to the Cowley Road early afternoon... for those who don't know Oxford it's where all the Indian/Pakistani/Bangladeshi/Caribbean shops are, and it's heaven to a curry-lover. I bought new spices to make sure everything was fresh and full-flavoured, because I know spices get tired quite quickly, especially if they're ground. I used the Moulinex with the chip attachment to chop all the vegetables, and made the garlic and ginger puree in an electric coffee grinder which we keep for that purpose. Started frying the purees and spices in a large Ikea cookpan, a bit like a wok but with a large flat base. While this was cooking I cut the chicken breasts and put them in the water to boil, as per the recipe.

I let the base sauce cook for 90 minutes (with a Rayburn it comes to temperature slowly, so inevitably cooking times are going to be longer). While this was happening I sliced the chicken breasts as Darth's instructions, poured boiling water over them and let them simmer for 10 minutes. Took them off the range and left them in the water

I prepared the curry as per Darth's recipe. The result was delectable... a rich, thick, spicy curry, very much like a BIR one. Full marks to you, Darth, from both myself and the g/f.

A few comments might be in order here. First, I used the maximum amount of oil in the base, I didn't include the coriander stalks 'cos I hate coriander. I used half the recipe quantity of salt, but I added three tablespoons of Thai fish sauce - I use this in all my sauces and gravies, it adds richness and flavour, and you don't taste the fish. Liquidising was a problem, as I don't have a liquidiser (that'll be remedied this week) so I used the Moulinex, with the result that the base wasn't a pure liquid, it was quite "grainy". Didn't detract from the final result, though. Next time I won't use chicken breasts, I find them on the dry side. I'll use chicken thighs slashed to the bone to get the sauce right in deep. And the work-surface is now stained yellow where the base oil seems to get, so I'll do most of the work on a plastic slab until the new kitchen's installed.

I took some camera pics which are attached. They are:
1. The base sauce cooking, with the chicken breasts in another saucepan next to it
2. The base sauce before liquidising
3. The base sauce after liquidising and cooking
4. The final curry :-)

Finally, thanks to all. I'm *so* glad I found this forum!

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