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Messages - TheValveDoctor

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Highly Recommended British Indian Restaurants / Re: Highly Recommended Restaurants in Glasgow - by Gazman1976

« on: October 31, 2011, 12:18 PM »

Hi Guys,

I don't agree with the Cafe/Mother India opinions at all really, and as for Dhabba being authentic . . The best Indian food you'll get in Glasgow is likely to be found at one of Balbir's restaurants - Balbirs on Church St in the West end, The Tiffin Rooms on Sauchiehall St and the Saffron Lounge on the South Side. The food is always fresh, and the chefs don't use ghee and minimal amounts of fat in their dishes. Subsequently, most of the dishes are 'drier' than the usual 'soup with a few bit of meat floating in it' offerings! If you want authentic, try Urban Pind - next door to Dhabba!

Cheers Guys,
TVD

Lets Talk Curry / Re: "British" curries . . .

« on: August 09, 2010, 09:52 AM »

Thanks Paul and Mick for your suggestions. Chasni does seem to be a bit of a hybrid, doesn't it? You've both mentioned tomato ketchup as an ingredient - maybe we should be developing a couple of new recipes that use Bovril, Branston Pickle,Picklelilly etc! I already use HP brown sauce in a rough-and-ready pakora dipping sauce! Thanks for your help guys, this should please the missus no end!

Cheers,
TheValveDoctor

Lets Talk Curry / "British" curries . . .

« on: August 06, 2010, 04:34 PM »

Guys,

I know that dishes such as chicken tikka masala and chicken tikka chasni are not really authentic dishes, but my wife absolutely loves chasni, and rarely asks for anything else. Does anyone have a recipe for a decent chasni?

Cheers,
TheValveDoctor

Just Joined? Introduce Yourself / Hi everyone from the occasionally sunny Glasgow!

« on: August 06, 2010, 04:05 PM »

Hi everyone,

Have been cooking my own brand of curries for years after going to an authentic Indian cookery course - which I went back to for three years! Glasgow is a great place for curries, with so many decent places to eat with different styles. I'm hoping to pick up lots of tips from you people . . .

All the Best,

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