Topic: The BIR secret....

[mickyp]

Hmmm the Malliard reaction, is that what has knocked the

[chewytikka]

Welcome Romain
I subbed your blog in 2017 as I thought your Insta style photos were very good,
interesting and well staged.
This is when you were an active member on Les Jones (CA) fake BIR site.
and a non active member here on cR0, under a different avatar of course.

As you live in Canada, it would be nice to see what you can buy locally
from an (Indian Restaurant). I am also curious to know whether you have ever
actually ate British Indian Curries i.e. in the U.K. or is your research simply
from forums and Youtube.

cheers Chewytikka
Acrylamide and the Malliard reaction
Latest scare from the U.K.FSA

[romain]

JalfreziT - thank you.

mickyp - I think the problem there was the "over" reaction.

ChewyTikka - thank you for following me. I have had curry in the UK many times - some better than others and for many more years (decades) than I care to admit. I've eaten predominantly in London but also Bath, Birmingham and Glasgow that I can recall off the top of my head. I have also eaten quite a lot of Indian in India and am, in fact, half Bengali myself so have been eating curry since I was about three years old.

The restaurant curry here in Canada is about the same as in the UK. There are some (few) restaurants in Ottawa that maintain a higher standard than I have enjoyed in the UK and some that do not. Pretty much as you would expect.

It's also pretty similar in the US. I would say that while certain specific dishes don't come across the pond, most are pretty well represented here. Some notable exceptions - I have never seen a garlic chilli chicken or achari here.

Since I started cooking BIR in earnest I have largely been disappointed with what I have eaten in the UK. I think I can do better as I'm sure most people who have been at it a while here can.

I am here under a different avatar because I couldn't get the system to send me a password reset email so I created a new account. I would happily go back to my previous avatar (or stick with this one).

[bhamcurry]

Hi Romain!

I turned to cooking BIR at home because Birmingham, Alabama is a bit far from Edinburgh! When I was back in the UK last month for a family visit I tried the local curry house option. I was not impressed. The basic tarka dal recipe here is fantastic, theirs was bland. The lamb pasanda recipe here looks interesting, theirs was a sweet, cloying mess. Basically, as I said at the start of this thread, the recipes here are legit and reliable and always produce a good curry - which is more than can be said about too many curry houses in the UK.

[romain]

bhamcurry - that has been my experience as well. That's exactly why I don't think there's a secret. I think anyone with decent technique can take any of the recipes here and turn it into something they would be proud of.

[bhamcurry]

bhamcurry - that has been my experience as well. That's exactly why I don't think there's a secret. I think anyone with decent technique can take any of the recipes here and turn it into something they would be proud of.

If there was a "like" option here I'd "like" this comment 

[jalfreziT]

Tried Romain

[romain]

bhamcurry - 

JalfreziT - glad you liked it! I do like Steve's recipes as well.

[jalfreziT]

JalfreziT - glad you liked it! I do like Steve's recipes as well.

I was also very interested when reading your Jalfrezi recipe. The part about charring the green peppers being key. I sometimes pre-scorch the onions and peppers, sometimes not. My Jalfrezi dishes are usually pretty good, but sometimes

[romain]

Could be. Or it could be hunger

I find it gets you a smoky flavour. For me that's an important taste in a jalfrezi.