Chinese or curry?

But the question nobody's answered is, why are Indian restaurants so called? 99% seem to be owned by Bangladeshis. I used to go to a restuarant whose menu consisted of 'Bangledeshi' food. Delicious it was too.

I guess Malky, this would come more down to the poor attitude of the Brits who would assume just because its curry is Indian.

CPeter,

I only ever went to an Indonesian restaurant whilst living in Holland as a teenager, still brings back fond memories, haven't been able to find anything that comes close over here.

I,d also be interested to know how many peoples local Indians do 1/2 & 1/2. Its common where I,m from?

Would that be otherwise known as a Thali ?

Smaller portions of different curries.......

My local Indian (The Lahore in Newport) have always offerred 1/2 rice, 1/2 chips for as long as I can remember (you can specify any type of rice you want), I,ve been to quite a few Indian restaurants farther afield and sometimes all I get is a blank stare . There also quite happy to make up any dish you want including what you,ve suggested (only two seperate types of curry mind) even though it's not on the menu.

Chips ?

Get behind ye Satan.

That would explain the funny looks I get then

Perhaps the clearest indication of just how poor the English cuisine/taste has become.

For tea tonight I had a brandy, an Orange, an Apple and a Banana.

hehe.

Well I had breaded goats cheese with caramelised onions, followed by Steak & Kidney Pud with new potatoes, Carrots and Cauliflower.
Very good quality at a local pub.

Roll on Friday and another lovely curry.

Spock

quote:

Originally posted by Malky:
But the question nobody's answered is, why are Indian restaurants so called? 99% seem to be owned by Bangladeshis. I used to go to a restuarant whose menu consisted of 'Bangledeshi' food. Delicious it was too.

Well, Bangladesh was part of India before it and Pakistan were split off. While India, Pakistan and Bangladesh are now separate countries, the ethnicity of their people is similar and their cuisines all derive from a common origin.

But it's a good point that there isn't just one type of Indian cooking. As Bangladesh and Pakistan are largely Muslim, their cuisine is sometimes referred to as "Indian Muslim" cooking. Also, North Indian and South Indian cooking differ in many respects; for example, North Indian staples like naan and chapati are made from wheat, while South Indian staples like dosa and idli are made from fermented rice flour.

Steve

Some jolly good curry songs “borrowed” from the web.

Tikkanother Little Piece of My Heart - Dusty Springfield
Nessun Korma - Luciano Pavaroti
I Wanna Hold Your Naan - The Beatles
Korai Me a River - Justin Timberlake
Bhaji Trousers - Madness
Chana in my hand - T-Pau
Dansak on the Ceiling - Lionel Ritchie
Fight for your right Chapati - Beastie Boys
Girlfriend in a Korma - The Smiths
It's Bhuna a hard day's night - The Beatles
Korma ye Faithful - Traditional Curry Carol
Living dahl - Cliff Richard
Naan but you (only the good daal young) - Ben Elton & Queen
Popadom Preech - Madonna
Return to Tandoor - Elvis Presley
Sag Aloo - Black Lace
Tears on My Pillau - Kylie Minogue
Tikka Chance on Me - ABBA
Mama weer faal jalfrezi now - Slade

Bloody hilarious IMO. My favourite was
Fight for your right Chapati - Beastie Boys

Regards

Spock

You asked me what’s my pleasure, a movie or a measure? No, something spicy from Sichuan.

Visited the Red Fort in Soho last night. Bit pricey but the food (and wine) were undeniably superb. Good for a special occasion.

I'm on for a Vinda tonight!

Spock

I did some veg and chickpea curry this evening with some pan fried chicken breast dipped in garam masala, so it burnt a little bit.
Yum.

garyi,

Going back a little I tried your other curry recipe recommendation for the first time the other day and it turned out superb. I've copied it here again just in case others might want to try it. The fresh coriander is a must as you say. Keep em coming.

Thanks...George.

garyi
Senior Member
Posted Wed 01 September 2004 14:02
Curry, nice kind of jalfrazi

Chicken pieces raw.
Tea spoons of following.
Chilli
Cumin
Ground Coriander
Tumeric

Canned tomatoes
Chicken Stock
Onions
Garlic

Too Finish:
Two Teaspoons:
Garam Marsala.
Melted Butter (about table spoon)
Chopped Coriander (essential)
Fresh green chillis (remove seeds)

Mthod.
Fry onions and garlic add the spices (Not the garam)
And chicken and fry for a while then add the chopped tomatoes and about half a pint of chiken stock. The trick now is too cook reasonably fast but not too fast, if its too fast you risk the tomatoes being to over powering in the dish, to slow and it the chicken will be dry.

The sauce will reduce curries never have theickening agents in them unless your curry and chips style sauce.

When the chicken is cooked, add melted butter and stir this is what gives curry the lovely gloss, then add the garam, coriander and chillies, it should be served right now season to taste although usually you can get away with it.

The garum masala is a lovely mixed spice but its delicate and shoul dbe added right at the end, or it loses its flavour after a few minutes, the coriander in my opinion is an essential flavour, if people say they don't like coriander then they don't like curry!

Garyi GML

I might give that receipe a try if I can find some decent chicken.

Regards

Spock