Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: loveitspicy on June 24, 2012, 02:43 AM
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Guys
I would like to ask two questions of our members and i will probably only get 10 replies but hoping for many many more having not been in the UK for years....
1, What is you favourite restaurant curry? ie; answer 1, Lamb Madras
2, What curry do you favour when making? ie, answer 2, Chicken Bhuna
Hope to read at least 200 replies - with any luck
best regards all , Rich
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I've never strayed far from Lamb or Beef Madras/Vindaloo/Phall (prefer lamb where available - some BIRs won't do lamb but will do beef ??? i thought the cow was the sacred animal, shows my ignorance)
At home I'm still trying to emulate the local BIRs madras as a starting point (thanks to input from various books as c2g, undercover curry, kd, pat chapman i think i'm almost there with the consistency and overall taste, but a significant liquourice/coriander aftertaste still eludes - already using fresh coriander, tried dried coriander leaf, fennel powder and seeds, and tamarind paste, none quite get "that" taste - ground star anise and/or jarred pataks mango and chilli pickles are next on the to-try list) but almost exclusively using beef because lamb is dearer (cue the joke about venison...) ::)
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OK stephenperry
but what is your favourite
1, restaurant curry
2, home cooked curry
best, Rich
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Does depend on which curry house I'm in
I look at the specials or ask what they recommend if that fails then chicken jal
At home CTM family favourite and Chewys Madras
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1) off the bone tandoori chicken biryani with vindaloo plain curry sauce
2) banana kashmiri
rev: seeing ELW's post, felt i should update 2): my wife kashmiri, me as ELW jaipuri
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1, garlic lamb.
2, garlic lamb.
:)
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1, Tandoori Mixed Grill with plain Vindaloo sauce
2, Garlic chilli chicken
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My current favs
1. Adraki Lamb
2. Nihari Murgh
But the wind might change at any moment ;D
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1. Lamb(sheep) Karahi
2. Chicken Tikka Jaipuri
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Wow thanks guys really appreciate it - hope there is many more replies
The reason for this is quite simple i'm trying to find out which is the nations favourite amongst real curry eaters and there isnt a clear favourite showing yet
thanks up to now
best, Rich
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Garlic Chili Chicken & Garlic Chili Chicken :)
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1. Chicken Jalfrezi
2. Can't decide. One day I'll prefer a Jalfrezi, another day, Chewy's Madras, then again, CA's Vindaloo is always spot on, as is his Ceylon. Oh and the Garlic Chilli chicken tops the bill too. Mushroom bhajee last night was divine....I guess the answer is most of the things I have learned from this amazing site is better than the average Aussie curry house.......sorry for not being definite. ???
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Hi Rich,
I can't give you a clear favourite when eating out, as I enjoy many equally and it really does depend on which restaurant I visit. So amongst these dishes are: Chicken Jalfrezi, Chicken Karahi, Chicken Tikka and Lamb Dopiaza. If I had to pick just one dish that I could only ever order however, then it would be the Chicken Karahi or Korai as it is spelt in my favourite restaurant, the Indian Garden.
As for home, again, we cook so many different dishes that it would be hard to say if one alone stands out as a firm favourite but it is a very similar list to the above, only I tend to do Tandoori Chicken as opposed to Tikka. Most cooked is without doubt the Tandoori Chicken as it is very quick to do, most enjoyed has to be my take on the Le Spice Chicken Jalfrezi buried in The ABC of Balti (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55388#msg55388ABC) topic I posted in the picture section.
Hope this helps.
Malc
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1. What is you favourite restaurant curry?
Lamb Tikka
2, What curry do you favour when making?
Currently it is curryhell's North Indian Special
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Chicken Madras and Chicken Madras :-)
Main reason for favouring it over (say) Chicken Vindaloo in a restaurant is that I don't end up paying the price of chicken for pieces of potato; main reason for favouring it for cooking at home is (a) I love it, and (b) it's so simple. Other favoured restaurant dishes are lamb dhansak (must be accompanied by onion salad, lime pickle and keema naan), lamb biryani, tandoori chicken, reshmi kebab, chicken tikka, tandoori mixed grill. The only other dishes I make at home on a quasi-regular basis are pulao rice (most times), Bombay aloo and saag aloo.
** Phil.
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Also Lamb Bhuna one of my all time favourites. For the kids it's Chicken Korma, Chicken Tikka Masala and Kashmiri Chicken Masala, but I'm also turning them onto Chicken Ceylon lately as well :)
Oh and Madras Chicken or Lamb :)
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1. Chilli Chicken Masala
2. Chicken Jalfreizi
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1. Lamb rogan josh
2. Mutton jalfrezi
barry
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Chicken Madras
Lamb Bhuna
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1 Bangla hot joul (very hot!)
2 Cheese and chilli on toast for breakfast with marmite (not BIR he he)
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Hi
1) Garlic chilli chicken (tikka) or pick something spicy from the chefs specialities section of the menu.
2) ChewyTikka madras
Cheers
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1. Chicken Vindaloo with pilau rice and keema naan ,
2. At the mo Chicken Ceylon ... but that can change in a moment !! :)
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Haven't tried Keema naan for ages, must give this a go again soon :)
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1. I've never had to order just one dish, we always share the lot pix 'n mix style. If I had to choose, something like a Chicken jalfrezi or a hot specials dish.
2. At the moment Garlic Chilli Chicken is all the rage.
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1. What is you favourite restaurant curry?
Lamb Tikka
2, What curry do you favour when making?
Currently it is curryhell's North Indian Special
Glad to hear the NIS is still hitting the spot SL ;D
For me, eating out it's got to be the North Indian Special if available. If not, then it has to be a chicken phall or the nearest equivalent, call it chicken naga or bollywood blast; something that involves a little bit more heat (and no potatoe) than a vindaloo ;D
As for cooking at home, now that's a difficult one. I am really enjoying Currybarkingmad's jalfrezi but i am coming under the spell of CT's madras (and me being a phall eater :o :o) but obviously i do like to cook my NIS as well. Such diverse taste from a phall eater for 25 years until i discovered this site ??? :-\ ;)
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Wow thanks guys really appreciate it - hope there is many more replies
The reason for this is quite simple i'm trying to find out which is the nations favourite amongst real curry eaters and there isnt a clear favourite showing yet
thanks up to now
best, Rich
I forgot to add that i'm not sure whether you'll get a clear result Rich since you are asking the more discerning curry eaters and chefs here ;D ;)
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I am with Axe on this one, so many different dishes I enjoy regularly, and certainly for question 1, it really (really!) depends on which restauarant (or T/A ) I go to. And question 2, I am still learning about cooking different dishes so everyone is my favourite the moment I start eating it lol :o
So, I will try..
1, Bangla Kursi (Tender Lamb Steaks with amazing marinade served with a rich & spicy sauce and flazi fried rice (Preston PR4 5JQ)
2, Chicken Madras (However, this may change several times this year!!)
Hope this helps...
Tongey
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I forgot to add that i'm not sure whether you'll get a clear result Rich since you are asking the more discerning curry eaters and chefs here ;D ;)
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I don't think i will get a clear result and i don't expect to receive more than 25 replies at best - there are hundreds of members but alas only about 25 active...... Garlic Chili Chicken has reared it head more than a couple of times and Madras
best, Rich
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1. Chicken Tikka Vindaloo
2. Chicken Tikka Vindaloo
:)
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1 Chicken Dhansak - well always was, but very rarely eat out these days.
2 Butter Chicken - The family favourite, but cooked a little hotter than recipe states, more fresh chilli and some Kashmiri Mirch added.
Martin
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I've never strayed far from Lamb or Beef Madras/Vindaloo/Phall (prefer lamb where available - some BIRs won't do lamb but will do beef ??? i thought the cow was the sacred animal, shows my ignorance)
At home I'm still trying to emulate the local BIRs madras as a starting point (thanks to input from various books as c2g, undercover curry, kd, pat chapman i think i'm almost there with the consistency and overall taste, but a significant liquourice/coriander aftertaste still eludes - already using fresh coriander, tried dried coriander leaf, fennel powder and seeds, and tamarind paste, none quite get "that" taste - ground star anise and/or jarred pataks mango and chilli pickles are next on the to-try list) but almost exclusively using beef because lamb is dearer (cue the joke about venison...) ::)
the more direct answers...
1. lamb madras
2. lamb madras
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1. Chicken Tikka Jaipuri (but, like martinvic, I rarely eat out nowadays)
2. Garlic Chilli Chicken
Edit: Actually, when I eat out at BIRs, I'm lucky if I make the main course as I tend to pig out on the starters! :D
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1. Chicken Vindaloo
2. Chicken Tikka Roshney
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1. Chicken Jalfreizi
2. Garlic Chilli Chicken
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Lamb Tikka Jal Frezi
Lamb or Chicken tikka Rogan Josh (with whole green chillies)
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1, What is you favourite restaurant curry? = An old school Balti (no longer available cheers pataks >:(
2, What curry do you favour when making? = Chicken tikka Jalfrezi, vindaloo strength (changes frequently)
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A Real Meat(lamb/mutton) Pathia. Not this sweet and sour Red nonsense but a thick dry brown curry.
Ideally mixed with Bombay aloo. (again,, dry)
Lamb and Potato have got to be two of the best main ingredients for a curry!
and to cook,, hmmmm... Kashmiri masala but without the banana and carnation.
Cheers, Frank. :)