Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on February 04, 2013, 10:09 PM
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Well, it would have to be:
1. tandoori lamb chops
2. shami kebab
3. chicken tikka
Be interesting to know what everyone else reckons, be it home made, or takeaway/restaurant. Feel free to elaborate.
Anyone for the humble onion bhaji in top spot?
Rob :)
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Tough call for me that one, so i usually order (and share) a mixed starter for two. A kop out to the question i know.
Stuffed peppers would have to be in there though ;)
W
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Taj chingri
Reshmi kebab
Onion bhaji
** Phil.
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Onion bhaji
Veg Samosas
Chicken Pakora
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Pappadums etc are a given and do not qualify as a starter per se ;) starters follow. ;)
Therefore in no particular order
1. Chicken tikka
2. Sheekh Kebab
3. Samosa ( meat or veg )
Not saying they are the best of choices but certainly the most popular around these parts ( and many others ).
IMHO
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1. Mixed Meat Platter (kebab and Tikka)
2. Chicken Chaat poori
3. Meat Samosa
barry
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chicken pakora
chicken tikka
and again chicken pakora lmao
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Mixed Meat Kebab
Chicken Chat
Samosa
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Tandoori Lamb Chops (but only from certain places!)
Seekh kebabs
Mixed Samosa (Veg & Keema)
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Onion Bhaji
Meat Samosa
Chicken Pakora
Just writing it's making me drool .. :)
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Chicken Chaat
Tandoori lamb chops
Onion Bhaji
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Nargis Kebab
Tandoori Fish (Salmon)
Mixed Starter
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Another vote for tandoori lamb chops. They are usually delicious!
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I wish I could add "Chicken chat" or "Aloo chat". Sadly I haven't had one of these to write home about for about the last 20 years. In the case of Chicken Chat in particular, this seems to have mutated from a cold, sour, wonderful dish made with fresh chicken and tamarind/chat masala into yet another warm or hot offering in which chicken tikka can be recycled :(
** Phil.
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I'd like to say Lamb Chops but I have never been in a restaurant that does them! So based on what I have eaten and in no particular order my top 3 at the moment would be:
1. Muroog Pepper (Stuffed)
2. King Prawn Puree
3. Shami Kebab
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Very hard to choose a favourite, but these three do it for me at the moment.
Malai Tikka Haryali
Shahi Murgh Paneer
Rajasthani Lamb Chop
But I could add at least another 30 :P
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but these three do it for me at the moment.
Malai Tikka Haryali
Shahi Murgh Paneer
Rajasthani Lamb Chop
And NOT ONE of them rings any sort of bell with me, regarding "typical BIR starters of old"! (no doubt, of course, due to me being alienated in the Antipodes, not having a good understanding of Bengali, and not having experienced BIR curries for such a long while ::))
But I could add at least another 30
Of course you could...and maybe some that others' might know and relate to ::)
Here's mine ("of old"):
- poppadoms and side dips
- chicken tikka and mint raitha
- onion bhajis plus mint raitha
- tandoori mixed grill (ooops, sorry, that's 4!)
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(moderated) Bless :'(
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(moderated)
Sounds about as pretentious as your preferred starters CW ;)
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The ONLY starter for me is Prawn Puri as i never bother with starters because i believe the Smaller TA's do a better job of the rest.
When i have ordered a starter in the past as part of a takeaway set meal i go for value for money, so it would have to be Tandoori mixed grill and a Chicken Chat.(full size tin :P)
Cheers, Frank. :)
p.s. slightly off topic but along the same lines of value for money, Theres a chinese TA in town that do sweet n sour chicken balls. Balls? NO!
You dont get dried up cubes of meat rattling around in a case of batter, you get 2 good sized chicken breasts of meat battered!!! Amazing value ;D
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...Theres a chinese TA in town that do sweet n sour chicken balls. Balls? NO!...you get 2 good sized chicken breasts...
I'm definitely more of a breast man myself too, Frank! :D
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p.s. slightly off topic but along the same lines of value for money, Theres a chinese TA in town that do sweet n sour chicken balls. Balls? NO!
You dont get dried up cubes of meat rattling around in a case of batter, you get 2 good sized chicken breasts of meat battered!!! Amazing value ;D
Proper sweet and sour chicken as it used to be done.
Not that i'm a starters person, as consuming the main course is hard enough but, if i have to
Poppadums with Mr Nage, chilli pickle, lime pickle, spicy onions and mango chutney
sheek kebab
reshmi kebab.
I wish i could put onion bhaji or samosa, but in many cases these are bought in, bland in flavour or are simply inferior to what i can do at home ::)
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Proper sweet and sour chicken as it used to be done.
OT, and I don't know if it still the case, but certainly during "the bad old days" of BCR cuisine there were two types of sweet and sour pork available at some of the better outlets : there was generic British, which was lumps of fat and gristle in a 1/4" layer of batter, served in a murky orange sauce, and there was Hong Kong style S&SP, also orderable as Ko Lo Yuk ("yook", not "yuck"), which was wonderfully soft pieces of tenderloin in a tempura-style batter in a clear, fragrant, red sauce. As different as chalk and cheese, yet both called "Sweet and Sour Pork".
** Phil.
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1. vegetable pakoras
2. chicken pakoras
3. vegetable samosas