Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - DalPuri

Pages: 1 2 [3] 4 5 ... 135
Whatever the head count is here, it is ALWAYS double or more of the other site.
And after five years or so since the split, that makes me smile.  :)
It also tells me that it is not a coincidence and has nothing to do with this forum or its members but more to do with life in general and things going on outside of the forums.

Lets Talk Curry / Re: New Balti book
« on: March 25, 2018, 10:36 AM »

The most noticeable difference is the amount and viscosity of BIR curry gravy in relation to the meat or vegies content.  Most Aussie curries I've bought are a good deal thicker and generally have less gravy and more meat. 

This is how curries used to be up until 30 odd years ago and the reason why I have migrated to Pakistani cafes for my meat curries and stuck to BIR for the creamy ones.

I blame the yanks for the change in our eating habits.
People can't even eat a pizza nowadays without dipping it in a pot of sauce.  ::)

Accompaniments (Sauces, Chutneys, Dips, etc) / Re: Garlic Pickle
« on: March 08, 2018, 05:26 PM »
I had no idea what it should look like,

Like a jar of baby slugs  :D

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.

Grow Your Own Spices and Herbs / Re: Dagad phool
« on: February 02, 2018, 08:32 AM »
Yes, revolting! The dominant flavour of Natco GM.
Its most probably a Marmite herb, you either love it or hate it.
I can't liken it to anything other than its another perfume flavour like coriander, kewra, rose etc..

Lets Talk Curry / Re: German restaurants
« on: December 20, 2017, 09:59 AM »
Check out Hector's blog.
Reviews are listed by destination down the right hand side.

Curry Videos / Re: Inside a BIR Kitchen
« on: October 20, 2017, 09:08 AM »
Yes, really good videos. Been watching this guy for a few years now and have often wondered if I had linked to his channel. Its here now anyway.  :)
99% vegetarian with a scattering of non food related items.
Its a shame he's not a cook though as he doesn't ask the right questions for me.
Search through some of the south Indian ones because they're very open about their recipes and more than helpful to share their knowledge.

I watched a BIR video of his a few weeks ago where the chef added a splash of water to the dish....... From the dirty spoon jar!!!  :o

British Indian Restaurant Recipe Requests / Re: Conger Eel
« on: August 18, 2017, 12:35 PM »
First thing that came to mind was the prawn curry recipe from Rick Stein,

But also, a chunky fresh tomato sauce would work well too.
Maybe a two pan Rogan?

All Other Hints N Tips / Re: Don't wash your pans !
« on: July 25, 2017, 11:30 PM »
Never going to work with a tomato based cuisine

Pages: 1 2 [3] 4 5 ... 135

  ©2020 Curry Recipes