Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: waldini on June 22, 2006, 09:09 AM
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nice to meet you all and look forward to sharing my recipes with you and i hope to learn some great recipes too.
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Welcome Waldini,
Enjoy the site and if you have some recipes you are in the right place to share them and there's no doubt you'll get feedback on them here.
Enjoy
Stew :o
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Hi Waldini
Welcome to Curry Land hope you like spicy food.
Layne ;)
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Hi Waldini,
Welcome to this great site! Do you cook restaurant style curries already? Which are your favourite ones? CQ
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Hello and welcome ;D
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Welcome aboard - enjoy your time with us on this wonderful site .
CC
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My curries at the moment dont quite taste like restaurant curries but many friends say that they prefer mine to any restaurant. My favourite curry is methi ghost.
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but many friends say that they prefer mine to any restaurant.
I don't think that there is one person on this forum that hasn't at some time had that comment made to them. But I think it just reflects the poor quality of the current indian restaurants' fare. Personally I still can't, and I'm beginning to think I never will, replicate the depth of flavour, the 'taste' and the smell of my favourite curries from the old days.
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I'm beginning to think I never will, replicate the depth of flavour, the 'taste' and the smell of my favourite curries from the old days.
I know what you mean. I sometimes feel the same way! But, in my case, is my memory playing tricks? I know a few BIRs which I'm convinced are just as good as they were in the 70s and 80s. At least one place has the same chef! So I think today's output (sample dishes) from those places is essential as a benchmark for anything I try to replicate, rather than some vague romantic notion in my mind that things were better in the good old days.
But my benchmark is just those minority of BIRs. I fear the standard at too many BIRs has now sunk to a very disappointing level.
Regards
George
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Hi George,
This maybe why I am more satisfied with what I can produce than others as I didn't start eating BIR curry until the 90's, as far as i'm concerned they are the same now as when I started ::)
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Hi Curry King
It's a good point Curry King and one that I think I've made on here before. I've tried quite a few of the curries posted in this forum and while they are almost always good they have, at least for me, neither the 'taste' and more particularly the smell of restaurant curries. So it always intrigues me when people claim that they have achieved curry Nirvana and yet I'm left thinking 'well it's OK but it ain't a restaurant curry'. Maybe it's just a question of what you are used to?
I think it was George who first mentioned the great waft of curry odour that greets you when you open the door to a take away delivery. I've never been able to get this smell into my curries and that has to be the final missing element. Find the ingredient(s) that create this overpowering smell and I reckon we will have cracked this bloody curry lark!
While I'm on the subject, I recently tested the theory that cooking a curry dulls your sense of smell. I ordered a take away and then started to make a few curries for freezing, while I was waiting. It took about 30 minutes to arrive so I reckon my sense of smell would have been well overpowered by spicy cooking aromas. I went to the door, opened it , and guess what, I got a nice big waft of the curry smell I am trying to replicate. So it's so strong that it's quite distinguishable even after having my senses saturated with my own curry making efforts.
YF
P.S. I forgot to say, I only started eating curries around about 1980 myself when I lived in Notting Hill. I was a two curry a day man then (ahh, those were the days :'( ), and I never had a bad curry and they all had the 'taste' and the smell.
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This maybe why I am more satisfied with what I can produce than others as I didn't start eating BIR curry until the 90's, as far as i'm concerned they are the same now as when I started ::)
I must say I didn't notice any great change in BIR taste standards from the late 70s onwards, until well after year 2000. So, whereas in the 90s, most BIRs still seemed pretty good to me, I'd say the number of quite disappointing BIRs has shot up between the 90s and today. This is only my own personal impression. I'm not even sure I'm right. It's just an impression I formed.
Regards
George
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I think it was George who first mentioned the great waft of curry odour that greets you when you open the door to a take away delivery. I've never been able to get this smell into my curries and that has to be the final missing element. Find the ingredient(s) that create this overpowering smell and I reckon we will have cracked this bloody curry lark!
Yes, I must return to this quest of creating the same aroma as a BIR take-away. It should be easier to produce the aroma than to achieve a great taste. It must be something simple. I doubt if any 'secret ingredients' are involved, so what is it? Coming from the foil cartons, it can't be anything tied down in the kitchen either, like smells coming from the tandoor or a huge pan of base sauce, bubbling away.
Regards
George