The **Now Eating** Thread
- Thread starter J1234
- Start date
Soldato
- Joined
- 8 Dec 2002
- Posts
- 21,492
- Location
- North Yorkshire
Associate
- Joined
- 2 Feb 2009
- Posts
- 1,502
I've been trialing the vindaloo and madras sauce from east at home, ... not quite as good as from my local curry house, but certainly passable for a quick curry, especially if you pre cook your meat, and then let cool.. before re-heating with the sauce.. gives your chicken that curry house texture..
Associate
- Joined
- 27 Jan 2009
- Posts
- 2,051
- Location
- Oxfordshire
An healthy salad
Nice! Enjoy
I really enjoy their Masala one, tastes very take away style.I have been very busy recently, work and home life has been a little chaotic paired with lack of motivation my BIR Style Curry endeavours have been on the back burner.
I had yet another disappointing Pathia from Bollywood yesterday evening.
I have their Paperback book and I plan to make a large batch of their Base Gravy and Base Tomato Base, this should allow me to make some significant progress in becoming a dab hand at it, the recipe is straight forward I just need to crack on with it
Als Kitchen on YouTube does some solid, simplified easy to follow BIR Curries.
Curries from Last Night!
Rubbish Pathia (Very thin, again.. not sure what’s going on)
But then a great Dopiaza…
Your Pathia ain't got no balls m8 (onions)Nice! Enjoy
I have been very busy recently, work and home life has been a little chaotic paired with lack of motivation my BIR Style Curry endeavours have been on the back burner.
I had yet another disappointing Pathia from Bollywood yesterday evening.
I have their Paperback book and I plan to make a large batch of their Base Gravy and Base Tomato Base, this should allow me to make some significant progress in becoming a dab hand at it, the recipe is straight forward I just need to crack on with it
Als Kitchen on YouTube does some solid, simplified easy to follow BIR Curries.
Curries from Last Night!
Rubbish Pathia (Very thin, again.. not sure what’s going on)
But then a great Dopiaza…
Salad does have ballsAn healthy salad
Most BIR Curries typically don’t contain onions in their usual form (Usually added to bases and then hand blended down)
Bollywood have a Tomato Base and Onion Base - (Identical, one with more Onion and less Tomato and one with less Tomato more Onion)
Their Onion base is and was very thick during my visit, unless they have done a big batch too thin and aren’t willing to start again?
Associate
- Joined
- 2 Feb 2009
- Posts
- 1,502
Their Onion base is and was very thick during my visit, unless they have done a big batch too thin and aren’t willing to start again?
You can't do a base too thin, you just cook it down a bit more.. I suspect when you get runny curries, they are rushing your order so instead of letting the base sauce caramelise and thicken, they portion it into the serving dish/container too quickly..
I've done it myself on occasion, when cooking BIR curries at home, i've also done the opposite and ended up with concrete, which you then have to water down again
Last edited:
Soldato
- Joined
- 2 Aug 2016
- Posts
- 4,989
- Location
- Everywhere
popped to Whitby with MrsHB. We’ve been to Magpie and Trenchers, and the queues were out the door so we ended up in Terrys.
i know fish is getting expensive but thats not a lot for your moneypopped to Whitby with MrsHB. We’ve been to Magpie and Trenchers, and the queues were out the door so we ended up in Terrys.
looking like cut in half.
Soldato
- Joined
- 8 Dec 2002
- Posts
- 21,492
- Location
- North Yorkshire
It’s hidden under the peasi know fish is getting expensive but thats not a lot for your money
Lovely looking sausagepopped to Whitby with MrsHB. We’ve been to Magpie and Trenchers, and the queues were out the door so we ended up in Terrys.
That's why BIR isn't as good as the real deal! Not bad in its own right though.Most BIR Curries typically don’t contain onions in their usual form (Usually added to bases and then hand blended down)
Bollywood have a Tomato Base and Onion Base - (Identical, one with more Onion and less Tomato and one with less Tomato more Onion)
Their Onion base is and was very thick during my visit, unless they have done a big batch too thin and aren’t willing to start again?
Last edited:
You can't do a base too thin, you just cook it down a bit more.. I suspect when you get runny curries, they are rushing your order so instead of letting the base sauce caramelise and thicken, they portion it into the serving dish/container too quickly..
I've done it myself on occasion, when cooking BIR curries at home, i've also done the opposite and ended up with concrete, which you then have to water down again
Yeah perhaps - Usually they expect it to thicken up as it cools down too.
I’ve not had the issue before, but two in two have been that way
BIR is the style of Curries, British Indian Restaurant = BIR