Calls to cancel curry

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Hagar said:
I think that there are relatively few Indian restaurants in the UK, most seem to be Bangladeshi or Pakistani owned.
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Both of which were part of India until 1947, i.e. a lot more recent than food. So from a food point of view, it makes as much sense as categorising food from different parts of India (which is big, has been oodles of different countries until quite recently and varies rather a lot) as one category.

Most of the food they sell isn't really Indian, Pakistani or Bangladeshi anyway. I once skimmed through an interview with a restaurant owner who had employed an Indian cook. The first thing the Indian cook had to do was learn the "Indian" dishes served in the UK.


Rebranding as a Bangladeshi restaurant might be a good move for business reasons. It would be "new", therefore it would attract some people.
 
Angilion said:
Most of the food they sell isn't really Indian, Pakistani or Bangladeshi anyway.
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Hence why it doesn't make as many people sick.

Most Brits think that non whites making white food is somehow non white food.

The 'Chicken Pasanda' I recently bought and really enjoyed looks absolutely nothing like any Chicken Pasanda recipe online, not even the recipes written by white people.

When I first tried cooking a curry from scratch following a mere Sainsbury's recipe. It turned out above and beyond any genuine home made Indian food I've grown up eating most of my life.
 
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dLockers said:
What do you think happens to the veg before it goes 'off'?
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I literally observed with my own eyes my entire life vegetables left out until or after all the 'flavour / its too sweet' dissipates before being cooked into curries / samosas etc.

Peppers are used after they have turned wrinkly and lost all their base flavours. Peas and sweetcorn are left until they turn stale. One time my mum left a load of gooseberries out until they had mould growing on them too cook some crap.

'Better out than in' was every adult I grew up arounds excuse to keep eating such slop (relating to the constant chronic diarrhoea). One of my grandma's died from Cholera from always leaving jugs of water out for days rather than drinking from the tap because 'tap water is too cold'.

You never notice or see this happening normally with most 'genuine' ethnic food. You simply blindly eat it and will never know.
 
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BallistixOnZ490 said:
I literally observed with my own eyes my entire life vegetables left out until or after all the 'flavour / its too sweet' dissipates before being cooked into curries / samosas etc.

Peppers are used after they have turned wrinkly and lost all their base flavours. Peas and sweetcorn are left until they turn stale. One time my mum left a load of gooseberries out until they had mould growing on them too cook some crap.

You never notice or see this happening normally with most 'genuine' ethnic food. You simply blindly eat it and will never know.
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I think most of the illnesses caused by eating food in India are probably due to poor food hygiene standards rather than what ingredients are used.
 
Lysander said:
I think most of the illnesses caused by eating food in India are probably due to poor food hygiene standards rather than what ingredients are used.
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Pro tip, the majority of food sold in India is far from 'fresh' compared to UK standards. Its already old when you buy it.

Most of it is already well past its (UK equivalent) 'best before / sell by' date, they simply do not have either of those in the first place.

'Lol white people wont even eat black bananas, how spoilt they are' - This is a common statement made by such people.

Also salad vegetables are commonly prepared in the morning, left out all day, and eaten after they have gone dry and stale.
 
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I really think you’re taking this bizzarre quirk of your parents and extrapolating it out to the whole country here.


I like my cooking I’ll readily admit but I’ve never heard of anyone waiting for veg to be old to use it.


I’ve heard of people being hard up and having to take what cheap/can’t afford to waste it trimming down and making “the soup” that could maybe be misinterpreted by a child? Or a protective lie from a parent but honestly this seems bozzare even on that view
 
BallistixOnZ490 said:
I literally observed with my own eyes my entire life vegetables left out until or after all the 'flavour / its too sweet' dissipates before being cooked into curries / samosas etc.

Peppers are used after they have turned wrinkly and lost all their base flavours. Peas and sweetcorn are left until they turn stale. One time my mum left a load of gooseberries out until they had mould growing on them too cook some crap.

'Better out than in' was every adult I grew up arounds excuse to keep eating such slop (relating to the constant chronic diarrhoea). One of my grandma's died from Cholera from always leaving jugs of water out for days rather than drinking from the tap because 'tap water is too cold'.

You never notice or see this happening normally with most 'genuine' ethnic food. You simply blindly eat it and will never know.
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What was their reasoning for buying large amounts of fresh o food then waiting for it to go off?

as I could understand we can’t get fresh but your saying this is deliberate even when fresh is available.


Has your family ever been o. One of those weird eater shows?
 
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