Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Cory Ander on November 09, 2009, 03:15 AM
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I attended a wedding, last weekend, and the reception was held at an Indian restaurant (oh joy! ;D)
I asked if I could see their kitchen and tandoors (they have two) and the owner and head chef (of two restaurants), Tilak, was only too willing to show me. Good man! He was very enthusiastic and willing.
I asked Tilak a few questions about his naans and, too my surprise and delight, he asked if I'd like to come and work with him in the kitchens! Of course I said "yes!" ;D
Tilak's restaurants are not BIR, of course, since I'm currently in Australia. And they promote themselves as providing "traditional authentic Indian cuisine"......but.....I'm not about to look a gift horse in the mouth! I just hope he doesn't have me peeling onions for too long! :P
Anyway, here's the website for Tilak's two restaurants (The Agni and The Turban), if you're interested: http://www.agnifinecuisine.com.au/ (http://www.agnifinecuisine.com.au/)
Regarding the naans, a couple of things immediately came to light which surprised me (given my previous comments on the subject! :-X):
- he adds a VERY small amount of yeast to the bread mixture (someone else has reported that on this forum too)
- he proves the dough overnight (as is also frequently reported here)
- I didn't quite catch which flour he uses, but he seemed to acknowledge it as self raising flour but then qualified it as something I didn't quite catch....I will next time....
I'll ask him if he's happy for me to share stuff here. Who knows, he might be computer literate and also wish to participate.....
...OK, I'm off to phone Tilak to see when I can start! :P
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CA,
fantastic opportunity. i'd even have no trouble peeling the onions.
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You lucky sod CA :o
Kudos Dude. ;D
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Keep us posted on what you find out CA.
I checked the menu. Lol at the Mild Vindaloo option.
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I attended a wedding, last weekend, and the reception was held at an Indian restaurant (oh joy! ;D)
Sometimes life is sweet eh? ;D
he asked if I'd like to come and work with him in the kitchens! Of course I said "yes!"
Well BIR or not, you're going to pick up some good tips. I look forward to your reports.
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Great Stuff ;D
Ive baked bread for years. So your confusion about his answer concerning which flour he said he used is easy for me to sort.
If yeast is being used then the flour will definitely be Plain Flour ( not self raising ) and more probably Strong Bread Flour, you can get it in Tescos stc.
The yeast is a raising agent in itself, hence no need for self raising flour.
Also Strong Bread Flour will give your Nans the proper internal texture.
Hope that helps.
Paul
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Interesting Paul.
After much trial and error, I settled on this naan recipe: http://www.curry-recipes.co.uk/curry/index.php?topic=3292.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3292.0)
In this one I use both bread flour and self-raising (2:1 ratio) PLUS instant yeast. (Ignore the additional baking powder - don't need it). The only other change since I posted that recipe was the addition of a few dollops of yogurt.
For me I swear by this recipe, as good or better than many restaurants' naan I've had.
Would you then suggest I try ditching the self-raising portion of the flour and perhaps upping the yeast slightly to compensate? Appreciate your thoughts based on your baking experience.
Josh
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Now this is a pretty cool and informative post. Thanks Paul. I'm probably the worlds worst baker though I have my moments of triumph.
Tell me.
(Off Topic). Do you know a recipe for the good old British cob that could be made at home please?
Many thanks again.
Great Stuff ;D
Ive baked bread for years. So your confusion about his answer concerning which flour he said he used is easy for me to sort.
If yeast is being used then the flour will definitely be Plain Flour ( not self raising ) and more probably Strong Bread Flour, you can get it in Tescos stc.
The yeast is a raising agent in itself, hence no need for self raising flour.
Also Strong Bread Flour will give your Nans the proper internal texture.
Hope that helps.
Paul
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(Off Topic). Do you know a recipe for the good old British cob that could be made at home please?
If so, would you please send Mikka a personal message or post in the "Off Topic Chat" section of the forum...thanks :)
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I checked the menu. Lol at the Mild Vindaloo option.
Yes, me too, and what do you know!
1. Onion Bhaji - "fresh sliced onion and potato...." :o (where's Chris then.... :-X)
2. Madras - "...flavoured with lemon...." :P (and SS? ;))
3. Chicken Korma - "..finished off with almond flakes"
4. Beef Korma - "...topped with fresh cashew paste"
5. Chicken Tikka - "..marinated in...lemon juice..."
All mopped up with a cheese or chillie naan (cheese naans seem to be pretty common nowadays don't they?)
Interesting indeed.....
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Cool CA looking forward to what ever comes out of your visit and it will be good to compare some of the differences from down under.PP
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lucky you CA, hope you get a few more tips to pass on to us.
never realised you were down under, ive been there a few times (NSW Central Coast & Brisbane) & never had a good curry there at all >:(. Had some great chinese food though :P. I have my visa and am in the process of trying to sell my house, but no takers so far.
cheers
Will
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Thanks Josh
Yes just increase the yeast used in line with what is reccommended on the yeast pack according to volume of flour you are using and leave out any other risers.
Skip out using normal Plain Flour or Self Raising Flour and obtain Strong Bread Flour instead, Tescos or Sainsburys usually carry it. Or go to your local Bread Bakery and fill a plastic bag full from them
Plain or Self raising Flour is more suited to Pastry making etc, A Bread Bakery ALWAYS use Strong Bread Flour when baking bread.
The texture inside the Nan should markedly improve due entirely to the use of proper bread flour
And give it 2 risings. Knock all air out of the first rising with your fist, then let it rise a second time, before knocking the air out again. Let it rest for 20 mins and its ready to use.
This dough at this stage can easily be frozen into individual batches, for use at a later date if you wish. Just defrost for an hour and its ready.
Hope that helps
Paul
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Thanks Paul. I plan on making some naan this weekend and will make your suggested changes.
-- Josh
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ive been there a few times (NSW Central Coast & Brisbane) & never had a good curry there at all
Yes, many Indian restaurants in Australia make a different (compared to a BIR) curry, but I would say, still an enjoyable and passable curry. And many are dire! I think most invariably use lots of jarred spice pastes which tends to show in the taste of their curries.
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CA, probably not much different to Canadian indian restaurants (CIR's?).
They are mostly run by Indians (as opposed to Bangladeshi), and the only common curry dish seems to be Butter Chicken. They tend to serve dishes from their area of origination (Bengali, Nepali, Goan...). Things like naan, pilao, and tandoori chicken are pretty standard though.
Most of them here have lunch and dinner buffets - which means they are garbage and I won't eat there.
Often times I get misled by reading menus in the windows and seeing things like "Madras", "Bhuna", "Vindaloo"... I get my hopes up and end up eating something that isn't remotely what the BIR name would suggest. Maybe they got their BIR lessons at the Ashoka ::)
I've only found one actual BIR here... but its an hour's drive :(
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You make a very good point Josh.
I would say that Australian Indian restaurants typically provide "traditional authentic Indian" cuisine. I understand that "Butter chicken" (i.e. murgh makhani) is one such "traditional authentic Indian" dish. I see it is becoming more commonplace in Britain too. It would have been largely unheard of, ten years, or so, ago, I think; with the "traditional British" interpretation of the dish being Chicken Tikka Masala?
Australian Indian restaurants seem to be generally run and owned by Indians, rather than Bangladeshis. It seems to me that "regional variations" depend as much on (if not more on) the origin, background and experience of the chefs and owners than on the geographical location of the restaurant.
It also seems to me that, nowadays, British Indian restaurants are more and more diverse (in terms of the origins of their owners and chefs) and this seems to be reflected in their menus and cooking styles (e.g. the Ashoka with, what I assume to be, a more traditional authentic Indian cooking style and menu). This must be a good thing (i.e. the diversity) since it is what brought us "curries" in the first place!
I still find that the better Indian restaurants in Australia provide an enjoyable curry, albeit not typically BIR. I actually enjoy their buffets (which are commonplace here too)...mostly cos you can eat as much as you like! ;D
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Yes just increase the yeast used in line with what is reccommended on the yeast pack according to volume of flour you are using and leave out any other risers.
If you're talking about making normal bread (as in British or French type bread) then I agree with you. But with Naan it's completely different. Too much yeast (Cory said only a trace) will give Naan completely the wrong texture and taste. The bread makers rule book can go out of the window here. If the Australian restaurant uses both self-raising flour AND a trace of yeast, then it must work, and be worth a try. I'm not sure I'd use strong bread flour, either. It's likely to spoil the texture.
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If the Australian restaurant uses both self-raising flour AND a trace of yeast, then it must work
I should probably just clarify that Tilak seemed to confirm that he used self-raising flour and just a VERY small amount of yeast...but then he said something about the flour, that I didn't quite catch, and which confused me a bit....."Baker's something", I think...he may have said "baking powder"...I'll confirm with Tilak next time I see him....the naans are very good though. Naans are probably one of the more consistent menu items throughout the world (provided they have a tandoor, that is), in my opinion.
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2. Madras - "...flavoured with lemon...." :P (and SS? ;))
Laugh! ;D
That's probably top of my bugbears - and as you know I have many - with 'modern' BIR recipes. Adding bloody lemon juice to every damn thing! GRRRRR! :P
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Adding bloody lemon juice to every damn thing! GRRRRR! :P
Ahhhhh, don't forget number 5 then..... :P
5. Chicken Tikka - "..marinated in...lemon juice..."
I did think of you at the time ;)
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All mopped up with a cheese or chillie naan (cheese naans seem to be pretty common nowadays don't they?)
Interesting indeed.....
Hmmm never had, or seen, a cheese naan. How are they made?
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Hmmm never had, or seen, a cheese naan. How are they made?
Me neither, and I'm not sure, but I have noticed them crop up on quite a few menus now (including BIR menus)
Chili naan sounds interesting too! I guess you can stuff just about anything into a naan and make a really tasty snack!
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Yes, many Indian restaurants in Australia make a different (compared to a BIR) curry, but I would say, still an enjoyable and passable curry. And many are dire! I think most invariably use lots of jarred spice pastes which tends to show in the taste of their curries.
I see a business opportunity here CA.
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I see a business opportunity here CA.
Yes, me too....no wonder several members have reported on these "one-man-naan-bands" on the street stalls now...probably no limits to their possible creations!
Tomorrow's pizzas perhaps? :P
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Guys in some of the TAs in Glasgow you can order a thing called a hoagy or some similar name. They take a freshly cooked nan pile on top Shish Kabab, wait for it Donar kebab and in some places for a wee drop more pennies vegetable pakora and top with sauce and then they roll it up and serve it in a paper wrap.
The nans in Glasgow are huge compared to many I have found elsewhere in my travels and so this big all in one meal is something to see and taste. By the time the remnants of the nan is soaked in all the sauce and fatty residue it is probably a killer but tastes amazing. PP
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Guys in some of the TAs in Glasgow you can order a thing called a hoagy or some similar name. They take a freshly cooked nan pile on top Shish Kabab, wait for it Donar kebab and in some places for a wee drop more pennies vegetable pakora and top with sauce and then they roll it up and serve it in a paper wrap.
The nans in Glasgow are huge compared to many I have found elsewhere in my travels and so this big all in one meal is something to see and taste. By the time the remnants of the nan is soaked in all the sauce and fatty residue it is probably a killer but tastes amazing. PP
That is a Kebab Roll or Naan Kebab round here, don't normally do them with pakora though. You can get Kobedi, which is a sort of overgrown shami kebab and 'salad' which is usually shredded white cabbage. Had a Special (lamb sheesh, chiken tikka, kobedi, donner, salad drenched in yoghurt/garlic and chilli sauce) on Naan, with fries last night for 8 quid, did me & 'er indoors for suppa with a pile of donner left over, great stuff.
Cheers
CoR
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I should probably just clarify that Tilak seemed to confirm that he used self-raising flour and just a VERY small amount of yeast...but then he said something about the flour, that I didn't quite catch, and which confused me a bit....."Baker's something", I think...he may have said "baking powder"...I'll confirm with Tilak next time I see him....the naans are very good though. Naans are probably one of the more consistent menu items throughout the world (provided they have a tandoor, that is), in my opinion.
He may be making his own self-raising flour by mixing plain flour (strong bread flour perhaps, at least partly) and baking powder. That way you control exactly how much of the raising agent (baking powder) goes in and the type of flour used. Baker's flour perhaps? Or baker's yeast?
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That is a Kebab Roll or Naan Kebab round here, don't normally do them with pakora though. You can get Kobedi, which is a sort of overgrown shami kebab and 'salad' which is usually shredded white cabbage. Had a Special (lamb sheesh, chiken tikka, kobedi, donner, salad drenched in yoghurt/garlic and chilli sauce) on Naan, with fries last night for 8 quid, did me & 'er indoors for suppa with a pile of donner left over, great stuff.
Cheers
CoR
That sounds like death on a plate, but what a way to go eh?! :o
So what's this 'kobedi', never come across that before?
Oh, and is there any chance of a photo next time you get it? I've never seen one of these and I'm interested.
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So what's this 'kobedi', never come across that before?
Oh, and is there any chance of a photo next time you get it? I've never seen one of these and I'm interested.
Kobedi or kobeda (loads of different spellings) is a middle eastern kind of overgrown shami kebab (the sausage shaped minced lamb things) and all the kebab houses do them up here, they vary in how they are made and level of spiciness but are cooked sometimes on a charcoal grill sometimes in a tandoor.
Don't know about taking a photo, if you took a camera into a T/A round they would probably think you were an 'elf 'n safety spy or something, but HERE (http://www.flickr.com/photos/manc/167905379/#) is a link to a photo.
HTH
Cheers
CoR
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That looks pretty good. Kind of a BIR / Kebab shop fusion cuisine!
No question the traditional TA cuisine is changing... but is it for the better? I shudder to think of a day when all BIRs go the way of the Ashoka/Authentic/Fusion... and you can't get a Madras or CTM anymore.
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but HERE (http://www.flickr.com/photos/manc/167905379/#) is a link to a photo.
HTH
Cheers
CoR
OMG that is obscenely big. Strange thought but it will probably leave your body looking exactly the same as it entered! ;D
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CoR,
i must admit i've not been to the mile for a while now finding bolton is an easy divert that i can take quite often and has all i need - well until that kobeda photo. simply brill. my find of food.
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but HERE (http://www.flickr.com/photos/manc/167905379/#) is a link to a photo.
HTH
Cheers
CoR
OMG that is obscenely big. Strange thought but it will probably leave your body looking exactly the same as it entered! ;D
More like what's in the dish at the back :-\
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That looks pretty good. Kind of a BIR / Kebab shop fusion cuisine!
No question the traditional TA cuisine is changing... but is it for the better? I shudder to think of a day when all BIRs go the way of the Ashoka/Authentic/Fusion... and you can't get a Madras or CTM anymore.
That, I'm afraid is exactly what is happening. The BIRs T/As seems to be rapidly becoming an endangered species as they all transmogrify into kebab/pizza shops, you have to know the local area to be able to find a curry house these days and those that are worth patronising are even thinner on the ground, and don't get me started on the proliferation of the fried 'chicken' joints...yuk.