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Author Topic: Bandaloo  (Read 5619 times)

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Offline Onions

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Bandaloo
« on: July 02, 2014, 01:33 PM »
What is (was?) it exactly? Bit before my time I think but seems to have been a staple at some time whereas now- it's non-existant. So when and why did it die out?
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Offline chewytikka

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Re: Bandaloo
« Reply #1 on: July 02, 2014, 01:48 PM »
What are you talking about exactly? ???
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Offline Onions

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Re: Bandaloo
« Reply #2 on: July 02, 2014, 02:04 PM »
Depends on how old we are I guess- reckon it was very much a 70s / early 80s thing- see here, e.g., keema and egg!!!


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Offline Peripatetic Phil

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Re: Bandaloo
« Reply #3 on: July 02, 2014, 02:21 PM »
Documented in the Shish Mahal cookbook, copies of which are still available.
** Phil.
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Offline Onions

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Re: Bandaloo
« Reply #4 on: July 02, 2014, 02:30 PM »
Right! But what's the actual sauce, or style?
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Offline chewytikka

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Re: Bandaloo
« Reply #5 on: July 02, 2014, 03:44 PM »
Lol    ;D ;D How cool is that 70
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Offline Onions

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Re: Bandaloo
« Reply #6 on: July 02, 2014, 03:51 PM »
Bingo! Cheers CT. So as simple as a spelling mistake! As you say, there's plenty of variants there- pillaw, do-Piaza, Burryani :)  And see chicken breast is 20p more than on bone- I think that got mentioned in a thread here somewhere.

I like the idea of Scampi Pathia... should I recommend it to the curry house- or the fish shop!!! :D

Cheers mate
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Offline Gav Iscon

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Re: Bandaloo
« Reply #7 on: July 02, 2014, 04:16 PM »
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Offline Peripatetic Phil

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Re: Bandaloo
« Reply #8 on: July 08, 2014, 11:08 AM »
Comparison of Vindaloo and Bandaloo recipes, Shish Mahal Cook Book
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littlechilie

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Re: Bandaloo
« Reply #9 on: July 19, 2014, 07:39 PM »
Thank you Phil for this Scan it sounds like a recipe worthy of a Saturday nights dinner :) tamarind water is interesting I'm guessing 1/4 pint of water with 1 tsp of tamarind paste will do it.
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