Topic: Just got my Kushi Balti Book!

[raygraham]

Hi Ian,

Yes, there are colour pictures in the book that are used where the recipes are concerned.
This being a good thing as it does give an idea of the colour of the base sauce, and finished dish etc. There are quite a few B & W ones as well and although not so important I can only assume it has kept the printing costs down.

Ray

[Mark J]

Only other time Ive used mace is in pat chapmans 30 spice garam masala as I recall  ;D

[pete]

Only other time Ive used mace is in pat chapmans 30 spice garam masala as I recall? ;D

I think I will have the mace, I bought, for many years to come
Some spices have been a welcome addition, such as Black Cardamom (used for Curry Gravy)
and Black Cummin (Brilliant in Pillau rice)
Fennel seeds are great too
They have a lovely subtle aniseedy flavour
But Mace seems surplus to requirements
Certainly unneccesary for BIR

[CurryCanuck]

I have tried five of the recipes in the book so far . The base sauce has a rather distinct flavor with the addition  of star of anise........however , all the dishes tended to taste the same . Increasing the amounts of Kushi spice or chili really didn't add much to any of the dishes . The Masala sauce - we have seen recipes like this before - too much coconut in this one I think...it overwhelms the dish .

CC

[pete]

Hi CC
       I found my main problem, was that the base had such a strong flavour.
It's not neutral enough, but I guess that is how it's meant to be.
I was hoping I would lose some of it's aroma, when I cooked with it.
I didn't
I ended up with an aniseed stew
It's my least successful curry for years (but I think I cooked it correctly)

[CurryCanuck]

Hi Pete -
Thats exactly the point....the base sauce being so strong does not allow too much if any room for spice adjustment . I think that I might try substituting cardamom for star anise .

CC

[pete]

Hi CC
        Adjusting the spices could only help
It must be the flavour at his restaurant though
I think the book has a lot to offer in terms of tecniques, but from a recipe point of view,
the 100 balti book leaves it standing
I've not been disappointed with anything from that book yet

[CurryCanuck]

I agree with Pete... the 100 Balti Book seems to have the edge over the Kushi Balti Book. Having tried most of the recipes in the Kushi Book I found the taste of the sauces to be both rather generic & harsh . Subtle flavoring is the key in BIR cooking ...the Kushi Book falls short on most recipes .

CC

[Josh Rogan]

I've had a read of the reviews, and decided to buy the book.  I think it looks really good, because as a bloke who's not very good at following recipies, it seems easy to follow.  Probably a good idea to have a non-chef to ghost write the book because he'd insist it makes it simple.

I like it and would recommend it.

[Curry King]

It's good that its easy to follow etc.. but if the currys you produce from it are not up to much then it doesn't really matter how easy it was.  Im still in two minds about buying this book, I want to but if its a poor mans 100 best baltis it seems almost pointless.  I will start a poll