Indian food

lowrider007 said:
and what do you know, we had complaints all week, not enough keema in the nan breads :rolleyes: , 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 :rolleyes:.
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I think we've been brought up to think tikka should be bright red. This needs to change really and I for one would much rather no colouring, just give me the real thing.


A.
 
Not only Indian food has colouring though. What colour would sweet and sour sauce be without the cochineal in it? I make it with 1/2 cup of sugar, 1/2 cup of white vinegar, 1 cup of water and a spoon of cornflour. The kids won't eat it unless it's red.
 
Muban said:
EDIT: Just had a quick look there appear to be arguements for both sides (all of them pretty unsubstansiated). Spices are a natural preserative though, so that is just as likely.
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I'll take that as a backtrack, even though certain people seem to have taken it personally ;)
 
I started making home made curries a few years ago,have them at least twice a week & never have any problems,no additives in mine either,made with fresh ingredients & i always drink water with mine ;)

The wife insists on me making chicken tikka red as well,i don't eat the stuff,too mild for my tastes,so use food colouring for that,tried telling her it makes no difference,but she won't hear of it

Can't beat a good Madras/vindaloo though,gotta love them chillies :eek:

Rob
 
Andy C said:
Nice post, Psycho Sonny!

I wish I had somewhere locally that was totally authentic, although I'll definately try asking for the staff curry next time I go to a restaurant. Some of the food you see, even on the streets, in india looks amazing - I'd love a trip just to go around trying everything!

I'd imagine the dishes I go for are probably designed for british tastes, they are usually Dansak (Dhansak?), Dopiaza, Pathia, Rogan or sometimes a Jalfrezi.

What I don't like about take away curry is that by the time it arrives it has usually settled in the container leaving a nice layer of oil floating on the top. Makes it easier to pour off I suppose!


A.
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thanks mate

dhansac is basically daal with your choice of meat added to it, notmally tarka daal is used so this is a traditional dish made modern for the british consumer, jalfrezi is also a traditional dish made modern, the others have just been made from scratch for the british consumer
 
Andy C said:
I think we've been brought up to think tikka should be bright red. This needs to change really and I for one would much rather no colouring, just give me the real thing.


A.
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unfortunately only a handful of people want it to change, put it this way if mc donalds suddenly started making real burgers but they didnt look as good or taste the exact same 90% of their customers would complain
 
Awesome curry place (relatively) near our work out in Whitechapel, called New Tayyabs, go there quite a bit as it's ridiculously awesome food and the Bill always comes to about £8 each, plus BYOB always helps :D

Strangely on the internet reviews people complain about the main course coming 5 minutes after the starter :confused: We usually ask for it all to come at the same time and eat it all in one go! :p
 
I must admit, being an Indian myself, I've never seen/eaten 'Vindaloo', 'Jalfrezi' etc, only Chicken Tikka and the kebabs. I eat the stuff that Sonny has mentioned, and the bland stuff too btw ;)

PS. Sonny you forgot sholay/chunay (chick peas) with puree/patooray, my fave!
 
Rich_L said:
Awesome curry place (relatively) near our work out in Whitechapel, called New Tayyabs, go there quite a bit as it's ridiculously awesome food and the Bill always comes to about £8 each, plus BYOB always helps :D

Strangely on the internet reviews people complain about the main course coming 5 minutes after the starter :confused: We usually ask for it all to come at the same time and eat it all in one go! :p
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if you eat food slowly and take your time you will live longer, this has been proved by scientists, people who scoff food usually end up with all sorts of problems the most common one is hiccups
 
Psycho Sonny said:
chicken tikka masala is not an indian curry it falls in the made for britain curries no real indian would eat it
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Whilst I agree with almost all of your posts in this thread that isn't strictly accurate. Tikka Masala is a British curry, but there was a news story a while back about it being one of the most eaten curries in one of the large Indian cities (can't remember which one) - it was a bit of a trendy curry there for a while, I was quite surprised.

For those of you that are interested Vindaloo actually originated in Portugal.

Gilly said:
I'll take that as a backtrack, even though certain people seem to have taken it personally ;)
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Far from it.... I still think there is no way at all that spices would be used to disguise bad meat. However, I knew these forums and that if I posted that without a caveat it would just result in someone trying to prove me wrong ;) :p

Two of my favourite 'curries' are Aloo Saag & Mutter Paneer. Although there are quite a few 'British' curries that I love too. Keema Peas sounds great though shame none of my locals do it :(
 
Muban said:
Whilst I agree with almost all of your posts in this thread that isn't strictly accurate. Tikka Masala is a British curry, but there was a news story a while back about it being one of the most eaten curries in one of the large Indian cities (can't remember which one) - it was a bit of a trendy curry there for a while, I was quite surprised.
Two of my favourite 'curries' are Aloo Saag & Mutter Paneer. Although there are quite a few 'British' curries that I love too. Keema Peas sounds great though shame none of my locals do it :(
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tikka masala in britain is different from tikka masala in india, the one in britain is full of cream, in india you will find no cream in a tikka masala, it will also have several other ingredients in it not found here, as for keema peas you wont find it on any menu because to make it properly takes about an hour, but if you request that they make it, any decent chef can make it from the mince they use in any normal curry in about 5 minutes, just ask your locals, is your chef punjabi? if he is punjabi he will be able to make keema peas for you in 5 minutes
 
5ingh said:
I must admit, being an Indian myself, I've never seen/eaten 'Vindaloo', 'Jalfrezi' etc, only Chicken Tikka and the kebabs. I eat the stuff that Sonny has mentioned, and the bland stuff too btw ;)

PS. Sonny you forgot sholay/chunay (chick peas) with puree/patooray, my fave!
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yeh sholay are amazing, i just couldnt think of anything else it was pretty late these can be made with either a very thick or thin sauce, i prefer the bery thick sauce, puree is a poori whereas patooray is a nan bread which has been deep fat fried
 
The only thing I've had difficulty in making with Indian food is the pastry for samosas. I can get it thin enough but my pastry tastes too cake like for my daughter. She does like vegetable filling I make though (veggie).

I should probably try an oil instead of clarified butter but which type?
 
Cybermyk said:
The only thing I've had difficulty in making with Indian food is the pastry for samosas. I can get it thin enough but my pastry tastes too cake like for my daughter. She does like vegetable filling I make though (veggie).

I should probably try an oil instead of clarified butter but which type?
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If you have an Asian food store/grocer nearby they might sell 'Samosa Pads' lol. It's basically a pad of samosa pastry, peel one off, make a triangle/cone and fill it..handy if you can't be bothered with making the pastry :)
 
Cybermyk said:
The only thing I've had difficulty in making with Indian food is the pastry for samosas. I can get it thin enough but my pastry tastes too cake like for my daughter. She does like vegetable filling I make though (veggie).

I should probably try an oil instead of clarified butter but which type?
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I have made my own naan breads, would be interested if you could post your samosa recipe.
 
lightbulb said:
If you have an Asian food store/grocer nearby they might sell 'Samosa Pads' lol. It's basically a pad of samosa pastry, peel one off, make a triangle/cone and fill it..handy if you can't be bothered with making the pastry :)
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There is one and I have tried them but they actually taste similar to my pastry :p

I can't have my daughter preferring sainsburys stuff :o
 
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