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Author Topic: Hot Bowl  (read 9,902 times)

AI Summary
The discussion centers around a dish called "Hot Bowl" from a local restaurant, Bay of Bengal, which is described as bhuna style with a special hot sauce made from gosht and green chilli peppers. The original poster and other participants discuss the heat level of the dish, comparing it to other curries like madras and vindaloo, and mention the potential flavor differences between the Hot Bowl and a milder version called the Mild Bowl. There is an interest in exploring how varying heat levels can affect the flavor profile of the dishes.

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Offline kendo75

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Hot Bowl
« on: November 16, 2016, 10:51 PM »
Found this at my local BIR this is the description
Cooked bhuna style with yoghurt & chefs special hot sauce made from gosht chilli peppers & green chilli peppers
Anyone got anything close???
My favourite BIR purchased dish at the moment
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Offline Unclefrank

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Re: Hot Bowl
« Reply #1 on: November 18, 2016, 09:38 AM »
Hi Kendo where is your local, what is the name of your local, have you any pictures, what did the dish look like, when you ordered it, what did it taste like, heat wise.
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Offline kendo75

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Re: Hot Bowl
« Reply #2 on: November 20, 2016, 10:55 PM »
My local is in suffolk,Its called Bay of Bengal,,It does look similar to a bhuna,I'll get a pic when i order again,Heat wise it's very hot ,Not phall heat i don't think although i've never had one  but certainly hotter than a madras or vindaloo
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Offline Onions

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Re: Hot Bowl
« Reply #3 on: November 21, 2016, 12:17 PM »
How does the flavour differ to the Mild Bowl?
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Offline kendo75

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Re: Hot Bowl
« Reply #4 on: November 23, 2016, 08:02 PM »
I've not had the mild bowl ,Same dish but different BIR Chicken tikka cooked with olive oil, yoghurt, fresh garlic & naga chilli
Very hot,Mild Bowl ,Chicken tikka cooked with olive oil, yoghurt, garlic & fresh cream
Mild
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Offline Onions

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Re: Hot Bowl
« Reply #5 on: November 23, 2016, 08:54 PM »
Only reason I ask Kendo is that by trying both you might be able to identify differnig strains of flavours in each- you know, flavours that only come out with a bit of heat, and those that could be suppressed by the heat?

Interesting quest you set yourself!
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