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Author Topic: Tawa  (read 13,845 times)

AI Summary
The discussion revolves around the request for a recipe for chicken or lamb Tawa, with various participants sharing their thoughts and experiences. While some acknowledge the existence of Tawa dishes in UK Indian restaurants, there is no consensus on a specific recipe, as many believe the term may be used loosely by restaurants. Participants express skepticism about the authenticity of the dish and suggest that the name might not correspond to a traditional recipe, leading to a general conclusion that recreating such dishes may be more about personal experimentation than following a set recipe.

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Offline jimhatton

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Tawa
« on: January 06, 2008, 08:02 PM »
Hi there, has anyone got a recipe for chicken or lamb Tawa? My local does these and they taste amazing, sweet caramelised onions, peppers and tasty meat. I know it sounds simple but the taste is sooooo good. I am sure there must be more to it.

Thanks,

Jim
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Offline Secret Santa

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Re: Tawa
« Reply #1 on: January 07, 2008, 09:44 PM »
This sounds like a local tandoori style dish but it's too generic for a recipe. Perhaps you can elaborate more on the look, taste, smell of the meat? The veg is pretty easy to replicate I think.
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Offline Cory Ander

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Re: Tawa
« Reply #2 on: January 16, 2008, 04:08 PM »
Never heard of it in a BIR I'm afraid.  Has anyone?
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Offline SnS

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Re: Tawa
« Reply #3 on: January 16, 2008, 04:35 PM »
There appears to be plenty of UK Indian restaurants including TAWA dishes on their menu (search for CHICKEN TAWA). I haven't personally ever tried a TAWA and certainly have no idea what's in it but it certainly exists.

Regards

SnS  ;D
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Offline Secret Santa

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Re: Tawa
« Reply #4 on: January 17, 2008, 11:24 AM »
The only tawa or tava that I know of is the flat pan that chapatis are cooked on and I doubt that they would try to cook a curry on/in it!

I think this is one of those 'we've invented a curry so what can we call it' moments and they must have run out of good ideas.

I have seen it on menus but have never tried it so can't help with a recipe.
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Offline ast

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Re: Tawa
« Reply #5 on: January 17, 2008, 01:42 PM »
Quote from: Secret Santa on January 17, 2008, 11:24 AM
The only tawa or tava that I know of is the flat pan that chapatis are cooked on and I doubt that they would try to cook a curry on/in it!

I think this is one of those 'we've invented a curry so what can we call it' moments and they must have run out of good ideas.

Well, not that it's the best authority in the world, but Wikipedia says that tavas are also used for a class of foods known as tava-fry or tava masala.  Maybe it's dryer like an East Asian stir-fry with less curry base.  I didn't come up with anything specific about it beyond the mention in wikipedia.

Nobody seemed to know anything about it when I mentioned it on Uncle Buck's naan thread either.

Maybe that's how they make this dish.

Here's the link:  http://en.wikipedia.org/wiki/Tava
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Offline Secret Santa

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Re: Tawa
« Reply #6 on: February 16, 2008, 06:54 PM »
This one was bothering me so I finally managed to find out what this Tawa is, although I still can't help with a recipe!


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Offline Chris303

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Re: Tawa
« Reply #7 on: February 22, 2008, 12:57 AM »
A local round my way sells a Chicken Tawa as the Chef's Special. Very hot, with spinage, quite dry.

The dish is served on a roasting hot iron sizzle platter, which is where I can only assume they have injected the "Tawa" name onto it.
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Offline haldi

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Re: Tawa
« Reply #8 on: February 22, 2008, 07:54 AM »
Quote from: Secret Santa on February 16, 2008, 06:54 PM
This one was bothering me so I finally managed to find out what this Tawa is, although I still can't help with a recipe!
Hi SS
     This Tawa is what I know as a Tava
It's used to cook chapattis on
I've bought one from an Asian shop
(this doesn't help with the recipe either)
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Offline Secret Santa

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Re: Tawa
« Reply #9 on: February 22, 2008, 08:59 AM »
Hi haldi, you're right there is a tava but, this is a different thing. The tawa is specifically made for cooking curries on, it's bigger and thicker than the tava we use for making chappatis on, if you look carefully at the picture I posted you can see the thickness is greater. Tavas are usually only a few millimetres thick and almost flat and that's what was bugging me because I couldn't envisage how you would cook a curry on one.
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