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Messages - CURRYISNICE

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1
Hello all

I have a Daewoo KOR9GPBR Digital Microwave, 900 W, and have a frozen vegetable curry but dont know the best way to re-heat it?

I have heard some say you have to be careful not to cook it, but how do you avoid that?

Should I re-heat only on defrost or on a normal heating setting or a bit of both?

Any advice appreciated.

2
.......was chatting to the owner and said I really miss the Bengali currys in the North East of England ..........


What curry houses did you frequent whilst in the North of England.? Always up for a decent  new one to try.

So sorry I did not get your reply!!!!

Wow so many there I would recomend to be honest. Rajnagar Bangladeshi Kitchen, Taste Of India Bengal Cuisine and New New Bengal are 3 of my favs!!!! The bhunas there are amazing!!!

3
Hello all

Does anyone know anywhere chewytikka has his recipes in written format ie Dopiaza, Rogan Josh, Bhuna and apparently he has a base gravy that does not include ginger?

ANyone help?

thanks in advance!!


4
 DalPuri I agree, Im not keen on the G/G taste in the currys in the West of Scotland either. Ive had currys from places between Inverkip to Livingston and Falkirk to Ayr including Glasgow and they all other than a couple have had the G/G taste, Edinburgh I have tried about 6 places there are they did not have the G/G taste, probably because they were Bengali. The rest of Scotland I do not know about though. I mean I am not complaining and if thats what people like in the West of Scotland thats fine but like yourself I don't like it.

5


Thanks Garp, all very complex to me this cooking things lol but getting there thanks to helpful and patient people such as you and ELW which I appreciate alot.

Well I was wondering was why there is a raw G&G flavour to the finished dish in curries in west Scotland and as it has been explained by DalPuri who was helpful and he said QUOTE.

" I'm not keen on Scottish curries for this same reason.
The difference being, Bengali's will fry the garlic and ginger at the beginning, where as Punjabi's will add it after the sauce has gone in giving a raw G&G flavour to the finished dish."

So that explains why. So mystery solved :)

6

ELW thanks so much for taking the time to reply and your helpful and kind post and for making a new comer and new to learing about Indian cooking to the forum feel so welcome, thank you. Yes I now know that the Punjabi and Ashokas use G and G paste in the final dish unlike Bengali resturants/take aways, I must apologize for not reading this in the forum previously before posting otherwise I would have known why the currys in the West of Scotland whos main influence is Punjabi cuisine has a G and G taste to their dishes. Again please accept my apologies ELW  I should have read the forum in more depth and I would have found the answer.

So reminiscent of Littlechilie's posts. Coincidentally, Littlechilie no longer seems to be a member!!

Thanks Garp for your helpful post. Who is Littlechilie, I have not heard of this person, are you implying I am Littlechilie?

7
Since living in Scotland for the past 4 or 5 years, I must've been to at least 40 odd curry houses. Be it takeaway or restaurant.
They all have (bar one or two) the same flavour to their savoury curries.
And I put it down to the G/G paste not being fried at the start of each dish.


Ashoka recipes, on this forum since 2008, Punjabi all day long, using a 3 in 2, in favour of  garlic pre fried g&g paste in the dish, :o using a gravy which could be from anywhere. To be expected from CURRYISNICE, as he has clearly read very little on here before posting. Thought you may have came across this after over a thousand posts though.

ELW

ELW thanks so much for taking the time to reply and your helpful and kind post and for making a new comer and new to learing about Indian cooking to the forum feel so welcome, thank you. Yes I now know that the Punjabi and Ashokas use G and G paste in the final dish unlike Bengali resturants/take aways, I must apologize for not reading this in the forum previously before posting otherwise I would have known why the currys in the West of Scotland whos main influence is Punjabi cuisine has a G and G taste to their dishes. Again please accept my apologies ELW  I should have read the forum in more depth and I would have found the answer.

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Ere, CURRYISNICE, you been copying my homework?  ;D

Haha, what you said is almost exactly the same for me too, so was easier to simply copy what you wrote and make minor amendments where needed as I was pushed for time haha  ;)

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Quote
Since living in Scotland for the past 4 or 5 years, I must've been to at least 40 odd curry houses. Be it takeaway or restaurant.
They all have (bar one or two) the same flavour to their savoury curries.
And I put it down to the G/G paste not being fried at the start of each dish.

Since being in Scotland for about 4 years I and others who are from England have all noticed (bar one or two takeaway or restaurants) have the same flavour to their savoury curries also, which includes a raw G and G flavour, These are currys from takeaway or restaurants streaching from Inverkip on the west of Scotland to Dumbarton to Ayrshire to Falkirk to Livingston. I have tried curries from takeaway or restaurants in Edinburgh which included "Bengali" in their name and they DID NOT have the G and G taste in the curries and did not have the same savoury flavour as the before mentioned places, they tasted like a curry you could get in England (Well the ones I have had in England) nothing wrong at all with the way they make the curries and I am not complaining, its just not to my particular taste or preference the raw G and G flavour. As other posters have mentioned the reason is that in those areas in Scotland more Punjabis settled there hence the "Indian" cuisine being influenced by that style.  Very interesting though as to how and why their is a regional difference.

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