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Author Topic: GLASGOW TAKEAWAY DISH REQUESTS  (read 12,307 times)

AI Summary
The discussion centers around requests for popular Glasgow takeaway curry dishes, with specific interest in variations of Madras, Punjabi Masala, and dishes incorporating alcohol. Participants express curiosity about curries with alcohol, sharing personal experiences and recipes, such as Chicken Sharabi with whiskey and Chicken Nashidar with brandy. Overall, there is a consensus on the appeal of exploring unique Glasgow-style curries and the inclusion of alcohol in recipes.

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Offline Martinwhynot

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GLASGOW TAKEAWAY DISH REQUESTS
« on: January 15, 2013, 06:46 PM »
Bigboaby1 recently posted a base sauce and some main dishes that are receiving good early feedback.  I hope he will continue to offer them up and thought I would start a list on the off chance he can post the most popular requests first, if possible?

MADRAS - like to see any subtle differences when compared to others on here as its a new style of cooking to many here.

Punjabi Masala - would love to try some Glasgow 'red' curries - any really!

Veg Pakora - there are several on here but again there could be interesting differences

Any curries with wine/beer/whisky/etc added if that is done at all (my home restaurant features many with alcohol added and are quite good despite maybe being unusual.

Thank you!

Martin
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Offline RubyDoo

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #1 on: January 15, 2013, 06:54 PM »
Curries with alcohol in? New one on me but interesting. Not sure how a nice Malbec would stand up to a sizzling in some Bassar mix but willing tontry anything once  :D
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Offline curryhell

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #2 on: January 15, 2013, 07:06 PM »
I would like to see what Glasgow can offer in the way of really hot dishes, phall, tindaloo or whatever it's called north of the border.  I need my comfort dishes in between trying other Glasgow recipes ::).  A seven kilo base may take me a while to work through  ;D
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Offline RubyDoo

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #3 on: January 15, 2013, 07:10 PM »
Quote from: curryhell on January 15, 2013, 07:06 PM
A seven kilo base may take me a while to work through  ;D

Not so sure  about that. Remember that this base does not reduce like those you may be used to. Therefore this amount will not go as far. BB1 does mention this in one of his posts somewhere. Prahps will onlyndo about 1/3 of the curries you may think ( only a guess )
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Offline Stephen Lindsay

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #4 on: January 15, 2013, 07:30 PM »
Quote from: RubyDoo on January 15, 2013, 06:54 PM
Curries with alcohol in? New one on me but interesting. Not sure how a nice Malbec would stand up to a sizzling in some Bassar mix but willing tontry anything once  :D

Chicken Sharabi has whiskey in it - I think I posted a recipe in the house specials a while back but if not I can always post it here if anyone wants to give it some boaby treatment.
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Offline Achille17

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #5 on: January 15, 2013, 07:55 PM »
To focus on the subject of this topic, I'd like very much the two favourite recipes of my wife:

Chicken Tikka Masala

Chicken Korma

Thanks BB1!
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Offline bigboaby1

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #6 on: January 15, 2013, 08:47 PM »
Quote from: Stephen Lindsay on January 15, 2013, 07:30 PM
Quote from: RubyDoo on January 15, 2013, 06:54 PM
Curries with alcohol in? New one on me but interesting. Not sure how a nice Malbec would stand up to a sizzling in some Bassar mix but willing tontry anything once  :D

Chicken Sharabi has whiskey in it - I think I posted a recipe in the house specials a while back but if not I can always post it here if anyone wants to give it some boaby treatment.
Spot on RUUBYDOO
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Online Kashmiri Bob

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #7 on: January 16, 2013, 06:35 AM »
Quote from: RubyDoo on January 15, 2013, 06:54 PM
Curries with alcohol in? New one on me but interesting. Not sure how a nice Malbec would stand up to a sizzling in some Bassar mix but willing tontry anything once  :D

The Chicken Nashidar (cook-4-one) recipe I did last week had a tbsp of brandy in it.  Goes in early on and I didn't really notice it in the final dish.  Might try it again with some V.S.O.P.  Curries with alcohol in are on the menu at some places.  Check this one out for quite a few, including a Genius curry.

http://themanzilonline.com/new_orderorder_takeaway_in_Scotland_try_Specialities_c_14178.htm

Recipe anyone?

Rob  :)

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Offline RubyDoo

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #8 on: January 16, 2013, 07:53 AM »
Quote from: getonthegarabi on January 16, 2013, 06:35 AM
Quote from: RubyDoo on January 15, 2013, 06:54 PM
Curries with alcohol in? New one on me but interesting. Not sure how a nice Malbec would stand up to a sizzling in some Bassar mix but willing tontry anything once  :D

The Chicken Nashidar (cook-4-one) recipe I did last week had a tbsp of brandy in it.  Goes in early on and I didn't really notice it in the final dish.  Might try it again with some V.S.O.P.  Curries with alcohol in are on the menu at some places.  Check this one out for quite a few, including a Genius curry.

http://themanzilonline.com/new_orderorder_takeaway_in_Scotland_try_Specialities_c_14178.htm

Recipe anyone?

Rob  :)

Looks nice
Looks different
Looks nuevo
Looks expensive
;)
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Offline Naga

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Re: GLASGOW TAKEAWAY DISH REQUESTS
« Reply #9 on: January 16, 2013, 08:12 AM »
Quote from: Stephen Lindsay on January 15, 2013, 07:30 PM...if anyone wants to give it some boaby treatment.

Kinky! :)
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