Deleted
Deleted Member
@Deleted
Posts: 0
Likes:
|
Post by Deleted on Nov 18, 2018 14:20:50 GMT
NB. anything below Rogan Josh is a stew, not a ruby... Don't be so soft.
|
|
|
|
Post by Aj_June on Nov 18, 2018 14:31:18 GMT
Given that I can easily compete in hot food eating contest I do go for Phall but all of them are nice. Vindaloo is a beautiful mix of Portuguese and Indian. Authentic Rojan Josh should have no onions. Many restaurants get it wrong. It should be mild. I guess it would be fitting for Carl LaFong. Do you like sweet gravy anytime? |
|
Deleted
Deleted Member
@Deleted
Posts: 0
Likes:
|
Post by Deleted on Nov 18, 2018 14:33:36 GMT
It takes a real man to opt for phall as their favourite... Phalls are an occasional eating out thing for me.  |
|
Deleted
Deleted Member
@Deleted
Posts: 0
Likes:
|
Post by Deleted on Nov 18, 2018 14:51:42 GMT
Given that I can easily compete in hot food eating contest I do go for Phall but all of them are nice. Vindaloo is a beautiful mix of Portuguese and Indian. Authentic Rojan Josh should have no onions. Many restaurants get it wrong. It should be mild. I guess it would be fitting for Carl LaFong. Do you like sweet gravy anytime? No, sweet gravy is not my kind of thing. What are the Indian restaurants and takeaways like in Oz AJ? They are a bit hit and miss over here, but you get to know the good ones in an area pretty quickly... I cook my own mostly. Supermarkets all have good world food sections for ingredients, and I love a trip to Easton to the authentic Indian shops. The smell of herbs and spices when you walk in is the best. There is also a takeaway there that does the most divine veggie pakoras. |
|
|
|
Post by Aj_June on Nov 18, 2018 15:04:27 GMT
Given that I can easily compete in hot food eating contest I do go for Phall but all of them are nice. Vindaloo is a beautiful mix of Portuguese and Indian. Authentic Rojan Josh should have no onions. Many restaurants get it wrong. It should be mild. I guess it would be fitting for Carl LaFong . Do you like sweet gravy anytime? No, sweet gravy is not my kind of thing. What are the Indian restaurants and takeaways like in Oz AJ? They are a bit hit and miss over here, but you get to know the good ones in an area pretty quickly... I cook my own mostly. Supermarkets all have good world food sections for ingredients, and I love a trip to Easton to the authentic Indian shops. The smell of herbs and spices when you walk in is the best. There is also a takeaway there that does the most divine veggie pakoras. I left Australia last month and have returned to India again. That said from my experience of living 2 years in UK and 4 years in Aus I can definitely say that Indian restaurants are way better in UK as compared to Australia. The low population of Australia and higher transport costs probably mean herbs and spices are available at slightly higher cost and so Aus Indian restaurants don't have fresh ingredients as readily available as in UK. Another thing that I noticed while in Aus is that UK shops have better range of Indian products as compared to Aussie shops and markets.
You can also find some good Indian restaurants in Leicester and Birmingham regions.
Here in India I mostly eat desi style gravies. You might enjoy it but it is usually not available in UK. We also have many vegetables that go well with Indian foods that you don't get in UK. For example, we have a vegetable called Jack-fruit. Lot of our veggie items have still to become popular in UK. Hyderabadi Baigan (Baigan means aubergine/Brinjal/eggplant) may be available in Uk and I do recommend that to you.
|
|
Deleted
Deleted Member
@Deleted
Posts: 0
Likes:
|
Post by Deleted on Nov 18, 2018 15:11:49 GMT
No, sweet gravy is not my kind of thing. What are the Indian restaurants and takeaways like in Oz AJ? They are a bit hit and miss over here, but you get to know the good ones in an area pretty quickly... I cook my own mostly. Supermarkets all have good world food sections for ingredients, and I love a trip to Easton to the authentic Indian shops. The smell of herbs and spices when you walk in is the best. There is also a takeaway there that does the most divine veggie pakoras. I left Australia last month and have returned to India again. That said from my experience of living 2 years in UK and 4 years in Aus I can definitely say that Indian restaurants are way better in UK as compared to Australia. The low population of Australia and higher transport costs probably mean herbs and spices are available at slightly higher cost and so Aus Indian restaurants don't have fresh ingredients as readily available as in UK. Another thing that I noticed while here in Aus is that UK shops have better range of Indian products as compared to Aussie shops and markets.
You can also find some good Indian restaurants in Leicester and Birmingham regions.
Here in India I mostly eat desi style gravies. You might enjoy it but it is usually not available in UK. We also have many vegetables that go well with Indian foods that you don't get in UK. For example, we have a vegetable called Jack-fruit. Lot of our veggie items have still to become popular in UK. Hyderabadi Baigan (Baigan means aubergine/Brinjal/eggplant) may be available in Uk and I do recommend that to you.
Jack-fruit has just become a popular big thing this year here, especially in the vegan community... Haven't tried it yet in cooking, but it's said to have a good flavour and texture, and be packed with vitamins and minerals. |
|
|
|
Post by orlandogardner on Nov 18, 2018 15:34:14 GMT
It takes a real man to opt for phall as their favourite... Phalls are an occasional eating out thing for me. Blokes fucking themselves up because they couldn't be shown up eating a medium/hot curry. The amount of times I've seen it happen, it's fuckin hilarious. I like a kick but I know my limits. I'd rather have something balanced with a nice little kick at the end. Give me a (slightly kickier) Bhuna, Jalfrezi or even Madras over a Vindaloo or Phall. |
|
|
|
Post by eggwhiteomelette on Nov 18, 2018 15:46:06 GMT
Now where's the dopiaza or samber, they tend to be my go-to (on occasion, if the outlet is good enough I'll even have a korma - a well made korma can be sublime, although the dick-swingers won't be impressed)? Give me something teeming with onions or lentils, high on both spice and flavour. Vindaloos and phalls are for the over-compensating, if you ask me. I love spicy (and I subscribe to the notion that capsicum is an addictive substance) but I'm also a grown-up. I adore curry. Jack, here's a recipe I found years ago and its quite simply my favourite food ever. I say that without reservation. And it's vegan, by sheer coincidence. I've made it at least as many times as my next ten or so favourite dishes combined. With regards UK vs Australia I was going to say that our colonial history has obviously enriched our palate enormously, along with the immigrant population in sufficient numbers to make the availability of the 'right' ingredients cheap and plentiful. That said, in my experience it's not blanket UK-wide. Now I'm going to come across as a bit racist, so be it. In the shittier parts of provincial Britain (AJ unwittingly made the point with his 'Leicester and Birmingham' observation) the curry can be simply exceptional. Elsewhere, not so much, and frankly playing decades worth of catch up. I was born and raised in Oldham, important in the industrial revolution and nothing since (apart from a weirdly disproportionate number of Coronation Street actors and Brian Cox), a significant number of Pakistani and Bangladeshi enclaves, host of the barely-remembered yet terrifying race-riots of 2001, generally a shit-hole... and the curry there is just amazing. Likewise if you go just a few miles down the road to Rusholme in Manchester you go to the famous (?) "Curry Mile" on the Stockport Road and it's like the Vegas Strip (except not, but, you know) with illuminated curry houses jostling for attention. And the competition makes for enormously high quality curry. Step a matter of twenty feet off the Stockport Road up any of the myriad residential side streets and you're in Karachi. Anyway, chickpeas are always the answer in a curry. What was the question again? |
|
|
|
Post by Aj_June on Nov 18, 2018 16:18:42 GMT
I adore curry. Jack, here's a recipe I found years ago and its quite simply my favourite food ever. I say that without reservation. And it's vegan, by sheer coincidence. I've made it at least as many times as my next ten or so favourite dishes combined. Chickpeas are awesome! I love that pic. You can also have it with rice. In my house it is eaten with a bread called "bhatura" but that bhatura is way different from not just any bhatura you will get in London but even the any bhatura you will get in Delhi.
By the way I will like to make an observation. For the first 20 years of my life I never even heard the term called "curry". It's not frequently used in India and I don't think there even is a word called Curry in original Hindi. But I know it is derived from another Hindi word. Dishes are simply called by their names and we say we want more gravy if we want more of it. Not that we want more curry.
The earliest depiction of the word curry I have seen comes from a Basil Rathbone/ Nigel Bruce movie from Sherlock series of movies - Terror by Night (1946)
Great movie! I do recommend all the movies from this series. Sherlock is way more superior to Bond.
|
|
|
|
Post by eggwhiteomelette on Nov 18, 2018 16:31:32 GMT
I adore curry. Jack, here's a recipe I found years ago and its quite simply my favourite food ever. I say that without reservation. And it's vegan, by sheer coincidence. I've made it at least as many times as my next ten or so favourite dishes combined. Chickpeas are awesome! I love that pic. You can also have it with rice. In my house it is eaten with a bread called "bhatura" but that bhatura is way different from not just any bhatura you will get in London but even the any bhatura you will get in Delhi.
By the way I will like to make an observation. For the first 20 years of my life I never even heard the term called "curry". It's not frequently used in India and I don't think there even is a word called Curry in original Hindi. But I know it is derived from another Hindi word. Dishes are simply called by their names and we say we want more gravy if we want more of it. Not that we want more curry.
The earliest depiction of the word curry I have seen comes from a Basil Rathbone/ Nigel Bruce movie from Sherlock series of movies - Terror by Night (1946)
Great movie! I do recommend all the movies from this series. Sherlock is way more superior to Bond.
According to Google and Wiki 'curry' derives from tamil 'kari' for sauce, which is enough for me. Love Holmes, hate Rathbone/Bruce. Try the Granada series with Jeremy Brett as Holmes and Burke/Hardwicke as Watson (both excellent). It's the very apex of Conan Doyle adaptations, never surpassed. Looking into 'bhatura'... |
|
|
|
Post by Carl LaFong on Nov 18, 2018 22:02:54 GMT
Korma!
Ducks for cover!
|
|
Deleted
Deleted Member
@Deleted
Posts: 0
Likes:
|
Post by Deleted on Nov 19, 2018 5:34:43 GMT
|
|
|
|
Post by Aj_June on Nov 19, 2018 5:39:20 GMT
I do recommend you a dish called Navratan Korma. I suggested it to a Kiwi friend (IMDB friend) and he said he liked it a lot. And he is a vegan and a dog lover like you. In fact mad dog lover. |
|
