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Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: tempest63 on September 08, 2012, 06:22 AM

Title: Upmarket Indian
Post by: tempest63 on September 08, 2012, 06:22 AM

We have four friends coming next Saturday for a dinner party and I thought I would try to go "upmarket Indian" and serve a number of courses rather than just stick a few dishes in the middle.

We have starters sorted out and then I am going to serve Tandoori Poussin but want a butter sauce to serve on the side. I am looking for something smooth rather than the type with green peppers etc in it. Anyone have any tried and trusted recipes?

Then I am moving on to racks of lamb, one per couple. I looked at a few including Atul Kochhar http://www.bbc.co.uk/food/recipes/grilledrackoflambwit_86209 (http://www.bbc.co.uk/food/recipes/grilledrackoflambwit_86209) but felt with the cream that it was moving away from traditional indian spicing. Does anyone have a good recipe for an indian spiced rack of lamb?

If push comes to shove I suppose I could use a Raan recipe for the spicing.

Any ideas or comments gratefully received

T63

Title: Re: Upmarket Indian
Post by: Stephen Lindsay on September 08, 2012, 11:20 AM

tempest

I have used this recipe for a long time - it's a traditional butter chicken recipe - you could make the sauce as prescribed - no green peppers!

http://www.curry-recipes.co.uk/curry/index.php?topic=3003.msg26612#msg26612 (http://www.curry-recipes.co.uk/curry/index.php?topic=3003.msg26612#msg26612)

I also adapted this to BIR style using the Taz base:

http://www.curry-recipes.co.uk/curry/index.php?topic=8087.msg71392#msg71392 (http://www.curry-recipes.co.uk/curry/index.php?topic=8087.msg71392#msg71392)

Both work very well but if I had to choose I still prefer the traditional sauce.

regards

Steve

Title: Re: Upmarket Indian
Post by: tempest63 on September 08, 2012, 03:51 PM

Thanks Steve, will give them a look over.

T63