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1

Lets Talk Curry / Curry craving inspires 14,000km takeaway order

« on: December 10, 2006, 03:41 PM »

http://www.abc.net.au/news/newsitems/200612/s1807820.htm :

Dunno what more i can add.. Seems some people seriously addicted.
Anyone tried this restaurant?

Ashes

2

Lets Talk Curry / This can not be serious!

« on: October 31, 2006, 08:56 PM »

This can not be a serious video? ;D
http://www.shopireland.ie/video/detail/B00004CXVF/Tandoori-NightsThe-Takeaway/

3

Lets Talk Curry / Turmeric prevents experimental rheumatoid arthritis

« on: October 31, 2006, 04:12 PM »

Everything is explained here!

http://www.physorg.com/news81440227.html

4

Lets Talk Curry / Korma Sutra!

« on: October 25, 2006, 08:29 PM »

Anyone bought this book? Or tried anything from the Harlequin Restaurant Chain?

http://www.harlequinrestaurants.com/indian_food.htm

Funny name though ;D

Ashes

5

Lets Talk Curry / I Want A Curry And Rice Girl

« on: October 22, 2006, 05:45 PM »

http://www.metacafe.com/watch/135939/i_want_a_curry_and_rice_girl/

A rare moment of levity

6

Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Curry Paste

« on: October 13, 2006, 04:02 PM »

Lizzie Collinghams book "Curry, a biography" has many interesting recipes as well as a "riveting and accessible history of indian food and culture".

Here is a recipe for economical

curry paste from Daniel Santigoe?s "The curry cook?s assistent"

1lb Coriander Seeds
1/4 Dried Chillies
1/2 Mustard Seed
2oz. Garlic
1/2 lb Dried peas
2 oz. Cummin seeds
1/2 Pint of Lucca oil

1/4 lb Saffron
1/4 lb Pepper
2 oz. Dry ginger
1/2 lb salt
1/2 Pint of vinegar

Grind with vingegar, put in a large jar and cover with Lucca oil.
Use a large spoonful for Madras curries.

Personally I like the 1/4lb of Saffron

and the dried peas

Although Pat Chapmans curry powder recipe uses ata flour which is like chickpea flour and is very good.

7

Lets Talk Curry / The Taste

« on: August 31, 2006, 02:46 PM »

Have you ever thought that a real traditional balti is set on fire.

Why then doesnt it have "the taste" ? It has a lovely taste.. but not "the taste"..

Now that could mean the combination of spices is different and/or some spices react under extreme heat and give "the taste".. or it could mean that setting curries on fire hasnt much to do with the taste.

hmm.. the pot thickens!
Ashes

8

Lets Talk Curry / Has anyone been to channi`s?

« on: August 30, 2006, 05:32 PM »

http://www.currypages.com/detail.aspx?restid=771

I know the area well, but have seemed to have missed this one. Seems to get awesome reviews!

9

Lets Talk Curry / Whats the best time of year to eat curry?

« on: July 07, 2006, 06:42 AM »

I was wondering whether members eat less curry in the summer?

Personally I eat slightly less! Although any time is curry time!!

Dont know whether its the heat but I cook less BIR style curries when its baking hot outside.

:-[

10

Lets Talk Curry / Curry Makin

« on: June 21, 2006, 09:02 PM »

Wandering around in old posts I came across this nice post http://www.curry-recipes.co.uk/curry/index.php?topic=122.0 from Mark J. I havent tried this technique but as it comes from a curry house and has been witnessed by a leading member it has to be the real deal. As Ifindforu?s base is quite "runny" i was think maybe this was a good base to use with Mark J?s curry.

I havent had time to make Ifindforu base but ive bought most of the spices for it, and as it promises to make a good dish i was wondering which technique would be the best to produce a BIR style curry.

What techniques and "must have" spices do other members find the best for a BIR style curry?

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