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Quote from: abdulmohed2002 on June 29, 2011, 06:03 PMQuote from: Razor on June 29, 2011, 10:47 AMHi Abdul and welcome to cr0.We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today. Paste's and other commercial products are being identified as the culprits.In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?Thanks in advance, Ray Hi Ray, I do not know what 'BIR' stands for could you please tell me thank youHi Abdul, BIR means "British Indian Restaurant" styleAlso a simple question but maybe long to answer, what are main differences between Indian Restaurant style and Traditional Bangladeshi?
Quote from: Razor on June 29, 2011, 10:47 AMHi Abdul and welcome to cr0.We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today. Paste's and other commercial products are being identified as the culprits.In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?Thanks in advance, Ray Hi Ray, I do not know what 'BIR' stands for could you please tell me thank you
Hi Abdul and welcome to cr0.We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today. Paste's and other commercial products are being identified as the culprits.In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?Thanks in advance, Ray
hi abdul and welcome to the forum i bought your book yesterday and now anticipating delivery, BIR stands for British Indian Restaurant but the word indian is very broad and covers Pakistani, bangladeshi and punjabi as people do not define their local takeaway/ restaurant but call it "indian"! LOLi know what you said about vindaloo but in my opinion vinegar is best suited to this recipe having seen demonstrations by 5 different chefs in 3 restaurants and 2 kitchens only 1 used lemon juice. i thought that was supposed to be the sour element in a madras/pathia? i know personal opinions vary just my experience kind regardsgary
I witnessed how the gravy sauce and curries were made at that time. Comparing the way it is made now, there is a huge difference in that although having these changes may be convenient for restaurants it has however definitely altered the flavour of the BIR food.
Quote from: abdulmohed2002 on June 29, 2011, 09:26 PMI witnessed how the gravy sauce and curries were made at that time. Comparing the way it is made now, there is a huge difference in that although having these changes may be convenient for restaurants it has however definitely altered the flavour of the BIR food. Hi Abdul and welcome to crO. It is great to have a pukka British Indian Restaurant (BIR) chef here to help us with our BIR curry cooking endeavours A couple of questions, if you don't mind:a) When was it that you first started as a kitchen assistant?b) Are the restaurants that you've worked and cooked in Bangladeshi?c) Regarding your comment above (which I presume is directed towards the "gravy sauce"), please could you highlight the most significant things that have changed (to the "gravy sauce") since the 70s and 80s? Perhaps you could summarise a typical "gravy sauce" recipe from the 70s and 80s and a typical "gravy sauce" recipe from nowadays to illustrate the changes?My question about "old style gravy sauce" is particularly pertinent to me (and many others here) because it is the curries of the 70s and 80s that I (and many others here) wish to replicate.Thanks for your help Abdul!
Hi Abdul and welcome to the forum. I also have purchased your book and have been cooking quite alot of dishes out of it. I like the Chicken Korahi recipe because this can be altered to make nearly all my favourite TA dishes.Cheers.Has i type this i am making the Chicken Korahi recipe and turning it into an Achari (indian pickle) curry for a local college near me, they have asked for me personally through a friend that works there, so hope they ALL like it.