andy8271 said:
that colour ^^^
i always thought its only cheap supermakret currys that where full of colouring
surely a proper curry is just coloured by the natural colourings of the ingriedient
must admit im addicted to a good chicken tikka massala
chicken tikka masala is not an indian curry it falls in the made for britain curries no real indian would eat it, maybe we real indians should make a list for you guys of what the real curries are and what the fake curries are,
Real Curries
Daal (Comes in a variety of different formats can be thick or thin)
Tarka Daal (lentil based my nickname for this is yellow daal)
Brown Daal (no idea what is used to make this ill have to ask my chef's next time im in)
Saag (spinach based dish very thick and tastes amazing when made with the proper stuff none of that tinned rubbish)
Aloo Saag (potatoes and spinach)
Paneer Saag (people call paneer cheese but i think it deserves its own category because it isnt cheese in my opinion, its made from milk just like cheese but it tastes nothing like cheese and doesnt melt when heated therefore it deserves its own category)
Chicken Saag (one of my favourite dishes and no the saag doesnt hide the taste of the chicken before that idiot speaks again)
Mutter Paneer (This is a very thin sauce in fact it is just like soup but with peas and paneer)
Aloo Gobi (potatoes and cauliflour this has no sauce and therefore isnt a curry it falls in the category of "sabjee" this is a punjabi word which i cannot translate into english)
Aloo Badaun (potatoes and aubergine this also has no sauce and falls into the "sabjee" category)
Keema Peas (now this is my all time favourite and it isnt a curry because it doesnt have a sauce it is mince and peas, in india as said before eating meat is a rare thing people only tend to do it once a month and only the rich can afford to do so, there are only 2 types of meat that are normally sold in india chicken and goat (eating beef is against every "indian religion" and by indian religion i mean the proper ones not the ones that foreigners came along and forced onto my people) only the very rich can afford to eat goat and ive never actually had this dish whilst in india because it is very rare to find mince, there are no real butchers you basically go to a guy at the side of a main road who has chickens and goats tied up, you tell him what you want and how much money your are willing to spend, he takes the chicken breaks its neck, chops its head off, plucks the feathers chops it up, gets rid of the nasty bits, puts it in a plastic carrier bag and your on your way)
Poorjee (this again has no sauce but isnt a "sabjee" or a curry)
Unday de Poorjee (made with eggs, very similar to scrambled eggs but a million times better probably my second favourite dish)
Paneer de Poorjee (made with paneer, almost identical to the egg version and almost impossible to tell the difference, my chauffuer whilst i was in india was a vegetarian, we had hired him and his car to drive us about for a few weeks he mistakenly ate the egg poorjee thinking it was paneer poorjee we never told tim and probably never will know)
Chicken "on the bone" (this is the original chicken curry and the sauce to this curry is second to none and is by far one of the most mouth watering, it is full of so many different spices it tingles when it touches your tongue and is by far the most flavoured curry)
Thats all i am gonna do for now, next time you go to an indian restaurant, dont go for the buffet or anything off the menu all of that stuff is "fake" instead ask the waiter (by waiter i mean one of the indian guys that work in the restaurant not the nerdy white polish guy or the fit polish blonde with the big jugs of milk and a low cut top neither of them will know what you are on about) what the staff curry is? this is the curry that all the kitchen staff, restaurant owners, "real" waiters, managers will be eating that day and will most likely be one of the dishes mentioned above, all of the above dishes should be eaten with chapati's i will explain these below. Most restaurants should let you eat whatever the staff curry is even though it isnt on the menu, this curry will have taken at least an hour to make because of the preperation involved in making a real curry and it will show by the taste, it will also have absolutely no food colouring or e-numbers or any other crap)
Chapati (real indian bread, flat round shaped almost the same as a tortilla)
Tandoori Chapati (same as above but it is made inside the tandoor which makes it thicker, bigger and crispier. this is my favourite bread and i normally have it with garlic butter on top)
Pratha (basically 2 chapatis shallow fried together)
Vegetable Pratha (2 chapati's shallow fried with a vegetable filling in between.
EVERYONE MUST TRY THIS I GUARANTEE YOU WILL LOVE IT . this is normally too filling for 1 person on their own if having with a dish so therefore i normally just have it with raita and mixed pickle or mango pickle or chilli pickle, this will aslo work out to be a very cheap meal,1 veg pratha with raita and pickle should cost roughly £5)
Poori (you normally get this with a filling inside try a plain one with a curry this is just a chapati that has been deep fat fried)
. I'm actually Indian, and I don't even know what all this Vindaloo stuff is ? 
And I have never had indian food as nice as my mother's. They actually charge money for it too 
, the same amount of keema was used but it just did'nt look as much without the colouring, and also numerous complaints that the chicken tikka and tandory chicken was off colour 
