Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: boycey on November 02, 2012, 04:22 PM
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Ive been trying to make restaurant quality curries for ages and never achieved it yet, looking forward to trying some of your recipes.
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Welcome to the curry club Boycey. Enjoy what it has to offer and keep us posted on your results.
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Welcome to the Forum Boycey, there is everything you could ever wish for in terms of BIR curry and more here...
Wherabouts are you from? :)
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Welcome to the Forum Boycey, there is everything you could ever wish for in terms of BIR curry and more here...
Wherabouts are you from? :)
Hi,
Im from North Lincolnshire, Scunthorpe to be precise, ive just been searching for a gravy recipe and decided to try the Saffron one in Lincoln (not to far from me) i'll let you know how i get on.
My favorite indian main is Chicken Palak cant wait to get started.
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welcome boycey - what's a Chicken Palak?
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welcome boycey - what's a Chicken Palak?
Some of us would assume this to be chicken saag. But then again palak is different from ordinary spinnach. But the word does seem to be used synonymously for saag, more so up north than down sowf though ;D I'm sure there's an expert out there who will provide the exact differences. Thing is once it's cooked, it'll be very difficult to tell the difference ::)
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Chicken Palak is on a lot of restaurant menu's around my area, i was always lead to believe that Palak is spinach and saag is a mixture of leaves, spinach, mustard leaves and basella, i think its down to area and probably translation.
Thanks for all your warm welcome's.
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Many years ago, I used to contract for a company based in Scunthorpe, "Westinghouse" an American Company which is huge or used to be. I always remember the huge Steel works there, does it still exist? :)
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yes steelworks still here i think it employs 3500 people and all 3 furnaces on the go im lead to believe, without the works this town would be in trouble. sorry for o/t folks.
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Ah Chicken Saag - now I am understanding!