Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jb on January 28, 2006, 02:03 PM
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Just got my copy of the Kushi Book(Better late than never!!!) Is it that bad??? Seem to recall a few negative comments about it....The recipes do seem very similar to the ones I've seen on this site.The only strange part I saw was the onion mixture for the base sauce-putting the spices in a net as opposed to just throwing in a pan???
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If you think that's weird, wait till you taste it
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;D
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;D ;D :o :o
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lmao :D
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Just got my copy of the Kushi Book(Better late than never!!!)? Is it that bad??? Seem to recall a few negative comments about it....The recipes do seem very similar to the ones I've seen on this site.The only strange part I saw was the onion mixture for the base sauce-putting the spices in a net as opposed to just throwing in a pan???
Hi JB
? ? ? ?I got very quickly disillusioned by the book
The base came our very aniseed tasting, and everything I made with it, was with that unusual taste.
I made the chicken tikka sauce and thought that was pretty odd too.
It used kewra water
This stuff is usually put into indian confectionery
It has a smell rather than a taste
A bit like rose water
Anyhow the whole sauce seemed like nothing I had ever tasted before
Everyone in my house is curry mad, but noone liked that particular recipe
I liked the precook vegetable method
I thought that was excellent but that's the only part of the book I would repeat.
Some people on this site had more favourable results, but I was very disappointed.
Have you tried anything yet?
Better results might be achieved by removing the aromatic spices
In my opinion, star anise should only go in rice dishes
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Hi JB ,
I concur withe Pete's findings , the aromatic spices ( in particular star anise ) are far too over-powering .
CC
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I have used Star Anise in my Vindalloo before (as Ive found it in my local BIR ) & Ive used it in many Rice Dishes, but agree that it should be used with caution the same as Fennel Seeds & lovage seed all very powerfull Spices i only use to add that extra dimension of flavor in my Curry dishes. :)
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Yep,
I have got to agree with everyone else. Star Anise is like rocket fuel so beware!! and Lovage is just the same!
I tried and better tried to give the Kushi Book and it's recipes a chance but have now sadly come to the conclusion it is NOT what we are all looking for.
I made one or two curries which were quite nice and fairly tasty but as for the answer to the BIR taste it is sadly lacking. I tend to gravitate back to the base sauce from the "100 Best" book and for a simple and effective CTM use the "Balti Kitchen" base which for me is easy and a quick sauce to make and impresses everyone.
Ray
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I haven't been checking this site, since I moved house, so forgive me if I am repeating something.
About a month ago, I emailed Andy from the Kushi book
I said that I had problems getting a curry base that was right
He said that he and Mr Haydor were sorting out an alternative base
Well, they have done it
http://www.kushibalti.co.uk/images/clearerbaseupdateweb.pdf
Very interesting that they add the fresh coriander at the end of cooking
The missing taste?
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Well, they have done it
http://www.kushibalti.co.uk/images/clearerbaseupdateweb.pdf
The wording used in the letter to introduce the update makes me a little sceptical. It doesn't sound as if their R&D was/is striving to emultate the Kushi Balti house curries, like you'd presumably eat there, but instead to try versions of any old sauce, to see which was best for the book, i.e. without giving away too many secrets.
Here's an extract I found, from a review of that Balti House:
"As someone who's visited almost every curry house in the city, this is one I regularly come back to.
It's not in the nicest of areas, but the restaurant is pleasant, the staff are wonderful - and the food is FANTASTIC!"
Would you describe the results from cooking the Balti Book recipes as 'fantastic'?
Regards
George
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Hi All,
Well, looking at the update to the base sauce from the Kushi book I can only be sceptical like George this is going to be a revelation in taste.
Changes from 2 Cinnamon Sticks to 6 x 1" Cassia Bark seem about the same to me although I accept Cinnamon does have a slightly different taste.
What difference is it to change the addition of the fresh coriander from the start of the recipe and now add it at the end?
I accept doubling the Garlic and Ginger may well have a marked impact.
The addition of extra spicing will change the taste however there is now more than double the water added so will ultimately "water down" that added flavour taste?
I am not sure what these changes are getting at but I suppose the best way of seeing is to try it which I may well do.
I must say since my first efforts and a genuine enthusiasm for the book and it's claim to the secret it now spends most of it's time gathering dust on the bookshelf and me rather dissapointed it didn't give better results.
Ray
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I completely agree with Ray , the book tended to be all hype and no substance . :-[
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Hi all,
I've said this before and I will say it again, the results I have obtained using the recipes from the Kushi book taste almost exactly the same as the food I have eaten in their restaurant.
It is obviously not to everyones taste, and I will say this again IT IS AUTHENTIC BALTI FOOD AND NOT BIR.
Cheers all,
Blondie
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But is it the same as Balti food from from other Balti restaurants ? Just a thought .
CC
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Hmm, see what you mean CK. I thought the chef lookled a bit like Mr 'T' from the 'A' team as well so, all things considered, I think I'll pass on the book.
A8
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I havn't actualy tried it but to give the guy his dues there have been updates on the website and I think he has answered emails from people direct, a step up from yet another relabled Pat Chapman book.