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Messages - KormaDown

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1
Highly Recommended British Indian Restaurants / Re: Shandar Tandoori Blackburn
« on: April 23, 2017, 10:47 PM »
Hi Frank, Shandars is great but if you have not been to khyber then I would suggest going as its fantastic. Its been around for 50 year and the naans are special. Just avoid the Korma as it is too sweet. My favourite BIR in Blackburn is Bukhara on Preston new road.

2
Just Joined? Introduce Yourself / Re: Hello to everyone, from sunny Sheffield
« on: April 16, 2015, 11:17 AM »
Sorry, the above question also applies to adepizza. :)

3
Just Joined? Introduce Yourself / Re: Hello to everyone, from sunny Sheffield
« on: April 16, 2015, 10:31 AM »
Hello Bob, I am from sheffield, walkley to be exact. Where is your favourite curry house? I am a big fan of Zaras in Crookes, Prithi Raj in Ecclesall and Akbaars in Leopold square. Zaras used to be my stand out favourite but I have had a few bad curries and started to venture elsewhere. I am also interested in takeaways as well as restraunts. I will lokk forward to hearing your opinion. From sunny Sheffield :)

4
Traditional Indian Recipes / Re: Lassi... anyone?
« on: April 01, 2015, 12:30 PM »
Cheers for the post, I am going to give this a go tonight. :)

5
Lets Talk Curry / Re: Could we have a forum for non-resturaunt recipes?
« on: April 01, 2015, 12:28 PM »
This is exactly what I was after... Cheers. :)

6
Lets Talk Curry / Re: Mixed powder....
« on: April 01, 2015, 12:05 PM »
I agree in the most part with Phil. I can understand the argument that if mix powered has lots of various spices and in 1TBSP there could be a very small quantity of a particular spice and that could be difficult to repeat. I also think using a mix powder runs the risk of the curries being similar. As for replicating BIR, this can still be done without a mix powder (I might have to duck the angry mob). In fact I think the home cook has a few advantages... less time restraint, less money restraint etc. :)

7
Glossary / Re: Useful Translation Herbs/Spice index
« on: April 01, 2015, 11:51 AM »
Cheers, this is very useful.

8
Glossary / Re: SALT
« on: April 01, 2015, 11:49 AM »
This is a very good point and also very useful. I guess you could either calibrate the weight of each to a volume. i.e 19g of sea salt is 1tsp, 19g salt crystals is 1.6tsp and 19g of Kosher salt is 2.1tsp. Or you could just use one type of salt.  :) Thanks for the post.

9
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
« on: March 27, 2015, 12:31 PM »
Hi SS, I think in some way we agree. To clarify I was just pointing out that they should be similar in the end. In other words having lots of oil in the base and then having oil in the main curry would result in it being too oily. This would mean that you would have to drain the oil as you mentioned.

10
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
« on: March 26, 2015, 02:12 PM »
I made this base last night and I am really looking forward to trying the Dopiaza!  :) I like the amount of oil as it should give good caramelization. The idea of not using oil in the main curry is a great compensation so that it does not end up too heavy!

Thanks!

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