Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on September 26, 2014, 08:01 PM
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Does anyone have any recommendations for Rusholme these days? Think I'm passing there tomorrow and might as well pick up a takeaway. Chicken madras. Will also be stopping by Shezan'z in Brum on the way back. Be interesting to see what gives.
Rob :)
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Not on the mile, but the next place I'm going to try in Manchester is Lahori Dera in Cheetham Hill.
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Best on strip for me was always the Darbar. Must be 20 years ago though. Not sure if they are even there anymore. I'll be giving the Shere Khan a wide berth though. Last time I went there ended up in MRI. Getting quite excited now. Reckon a few Abdul's shami kebabs are in order as well. Cripes, I've not had the Manchester red onions for ages!
Rob :)
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BengaliBob... A fair way from Rusholme but the Hilal in Timperley serves a very good Madras (I grew up on it)...
http://www.hilalrestaurant.co.uk/ (http://www.hilalrestaurant.co.uk/)
https://www.google.co.uk/maps/place/Hilal+Restaurant+Ltd/@53.39747,-2.318896,15z/data=!4m2!3m1!1s0x0:0xce24d4b199e048a3 (https://www.google.co.uk/maps/place/Hilal+Restaurant+Ltd/@53.39747,-2.318896,15z/data=!4m2!3m1!1s0x0:0xce24d4b199e048a3)
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Your username places you surely not that many leagues from Fallowfield eh mate? ;)
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(http://www.curry-recipes.co.uk/imagehost/pics/92ffcfd732af006ad4491188f43f5b73.jpg)
Abdul's shami kebabs followed by a Sanam chicken madras. Looking forward to this. I'll leave the Shazan'z until tomorrow. Pics and blurb later. The bags are a nice touch aren't they?
Rob :)
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Yep, Rob. I always judge a restaurant/takeaway by the quality of their bags and the advertising thereon.
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Your username places you surely not that many leagues from Fallowfield eh mate? ;)
Actually that's a good guess, but I can assure you the username is based on something else.
Good looking Packaging BengaliBob... hope it delivers.
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Manchester Shami kebab
(http://www.curry-recipes.co.uk/imagehost/pics/f938cc608ed87accd15acbd3d7129b2b.jpg)
Went with five portions :)
(http://www.curry-recipes.co.uk/imagehost/pics/7a27d51209144d7297a78706e00f98bb.jpg)
Also got a portion of very fresh green salad, hot chilli sauce, mint dip (no sugar), and red onion dip. Warmed a portion up last night using the Abdul method (microwave). Very nice. Not as spiced as I remember them, but neither was the chilli sauce. The rest have gone in the freezer. Think I'll micro/grill them and serve just one, with char-griiled brocolli/paneer. A match made in heaven. Pretty sure I can make as good, probably better, using the Kushi kebab recipe. Need ultra-finely ground mince for these. I'll swap the shar jeera for a pinch of ajwain.
Manchester madras
(http://www.curry-recipes.co.uk/imagehost/pics/01d34bf7ab033bc87fb0b8a9845dd16c.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/3a1415c09bfce156a5bfd176c3091d13.jpg)
Came with a janky salad and two roties. Found this curry amazing for several reasons. First impression was under-cooked chilli powder and some sugar. "Since 1963" it says on the bag. I was thinking about the bin. However, I had a couple more fork fulls and it occurred to me that (chilli/sugar aside) the taste and texture of the dish was a dead ringer for a Balti madras. A Birmingham one! No way! Yes indeed. Really got me thinking again about how the Pakistani chefs put these together. More oily here. Must see if Jerry can investigate when he's in the area again.
I can't decide now whether to have another madras from Shazan'z tonight, or a vindaloo. Quite a dilemma.
Rob :)
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I can't decide now whether to have another madras from Shazan'z tonight, or a vindaloo. Quite a dilemma.
A dilemma indeed ! I want to taste that Madras Rob
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Those shamis remind of when I was an apprentice, back in 79, and had to eat in a dodgy canteen which served up Spam fritters.
I've never seen battered shamis before, and I'm from Scotland. Just goes to show that we all have different tastes and expectations.
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Those shamis remind of when I was an apprentice, back in 79, and had to eat in a dodgy canteen which served up Spam fritters.
I've never seen battered shamis before, and I'm from Scotland. Just goes to show that we all have different tastes and expectations.
I think its egg mate, not batter as such.
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Thought from title a "v". No comparison brum is defo best.
Might be too late for visit. Never had good curry on the mile. Just different to what I'm used to. Shanams is only place on my radar after their rasmalai.
rev 2 shanams should have been sanam's. at least i got the other difficult spelling right.
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There are indeed several takes on the shami kebab Garp. The Manchester style is tops for me. Finely ground lamb mince (almost to a paste), coated with egg and shallow fried. Delicious. Vahchef looks to have a good recipe. He's on top form here.
https://www.youtube.com/watch?v=ANd1ibGHgrw (https://www.youtube.com/watch?v=ANd1ibGHgrw)
Typically in Birmingham the only "shami" on offer is Pakistani chapli kabab, which is more like a flattened seekh kebab mix. Some of the Bangla TAs I know also serve a shami that is also essentially their seekh mix.
The madras from the Sanam wasn't too bad Jerry and definitely balti style. I'm going to have a go at making a Yakhni (stock). Have a feeling this might be of (balti) importance. Thinking not so much in terms of flavour (although addition of the stock may perhaps contribute to how the flavours stand out) but instead the balti texture, which for my home efforts is not particularly obvious using the bases we currently use.
Messed up with ordering from Shazanz again earlier this week. Was banking on a home delivery, but they are out of range. Plan now is to get them to deliver to my workplace late Saturday afternoon. 20 % discount on orders over
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Tonight's dinner.
Shazan'z Chicken vindaloo and rice
(http://www.curry-recipes.co.uk/imagehost/pics/920bab08aa4bf85bc4f995b0fa92aa8b.jpg)
Served with various breads from a local bakery
(http://www.curry-recipes.co.uk/imagehost/pics/9b087ed618c4c98e32261da5c4090871.jpg)
Red matter containment
(http://www.curry-recipes.co.uk/imagehost/pics/858202f4ee3398cc64fa46636b442135.jpg)
Stunning curry. Bloomin' spikey. Lovely depth. A bit late so just had a small sample, and compared it with a home-made Ex-hot garlic chicken naga bhuna left-over from last night. It was a dead heat. Very pleased.
Rob :)
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Looks like you have wasted a little curry juice there Rob ;), I am so craving curry, I find myself wishing my weekend away for tomorrow night! So glad Friday curry club is returning next week :)
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Stunning curry. Bloomin' spikey. Lovely depth. A bit late so just had a small sample, and compared it with a home-made Ex-hot garlic chicken naga bhuna left-over from last night. It was a dead heat. Very pleased.
Rob :)
what's the recipe for that, Bob?
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Looks lovely stuff! What's the general view on keeping in metal 'takeaway' containers compared to plastic tubs / paper?
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Shazan'z vinders from the other day
(http://www.curry-recipes.co.uk/imagehost/pics/c04451f111e051ff9fb120c10bf8ab44.jpg)
With my re-heated Naga bhuna left-overs (right)
(http://www.curry-recipes.co.uk/imagehost/pics/3bbb9fd8832eac9149511665137c58af.jpg)
Re-heated vinders left-overs
(http://www.curry-recipes.co.uk/imagehost/pics/aebbc619ef44eb0b9bf43c0dc452a137.jpg)
Learned a thing or two. ;) Next.
(http://www.curry-recipes.co.uk/imagehost/pics/888cc58e297a6b3df70ebc26003503fb.jpg)
Lamb bhuna.
Rob :)
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OMG....I feel the need to order more food...Must control the urge....
That looks superb Rob, and what were those things you learned?? ;D