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Messages - richclever

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1
Highly Recommended British Indian Restaurants / Re: Kannimaaraa - Paris
« on: September 03, 2007, 07:11 AM »
French Curries are normally a you describe tempest which is why I was very pleasantly surprised how good this one was.

We have two Indian restaurants here in B?ziers (in the S of France), one which seems to serve everything in a vile gloopy yellow sauce and one that is much better.  Fortunately for me the decent one has a chef who used to work in Manchester and always makes his food 'BIR' style for me.

2
Highly Recommended British Indian Restaurants / Kannimaaraa - Paris
« on: August 12, 2007, 03:38 PM »
Hi all, Not been on here for a while due to a close family member having a heart attack here in France.

Anyway, been in Paris visiting the hospital with my mother and staying in a hotel.  Looked in one restaurant and saw the prices were high so didn't go in but found this one on Rue du Moulin des Pr?s, just off Place du Italie in the 13th arrondissment.  I was a bit apprehensive before we went in as I know what French Indian food can be like.

Ordered, my mother having Aubergine bahji (slices in a gram flour batter) and me having Vadai (a bit like Indian Falafel), which were both great.  The waiter warned me about the vegetable pickle that came with it as it was 'spicey', but just what I expected (pataks or rajah I think).

I ordered a chicken Vindaloo and my mother a prawn korma, both with Pillau and naan breads.  Both gorgeous, the vindaloo had just the right amount of vinegar in it and was just the right side of spicey.  My mothers Korma looked great, and I know she enjoyed it massively.

The naans over here are not massive, but very tasty (don't get cheese naans in France because it is normally primula triangles not paneer).

desert was great home made kulfi, and followed by coffee and Indian cigarettes.

Oh, and they served great cumin poppodums at the beggining of the meal which is very unusual in France.

So, if you come over the channel for a weekend then get to this place, well worth the walk etc. if you are not in the area.


Rich

3
Lets Talk Curry / Re: New TV Cookery Show
« on: July 12, 2007, 08:59 AM »
I saw the first episode too and won't be in a hurry to watch anymore.  I love both BIR and authentic Indian food and love cooking both.

Why oh why in an Indian cookery program they show you decent samosas and proceed to tell you to use filo I will never know.  The proper pastry is not hard to make and delivers an infinitely better result.  It seems that cookery programs nowadays often treat their viewers like idiots.

4
Lets Talk Curry / Re: Upgrading Forum
« on: April 28, 2007, 11:16 AM »
Glad you got it sorted Stewart.

Like I said in email if there is ever anything you need a hand with then let me know.

Richard

5
Lets Talk Curry / Re: Lets Carry on- 10 years curry house experience
« on: January 21, 2007, 08:53 AM »
Brilliant!!

Lets all get back to doing what we are here for; learning about how to cook in the style of restaurants and takeaways!!

Looking forward to the recipes.

Rich

6
British Indian Restaurant Recipe Requests / Re: yellow sweet rice
« on: January 12, 2007, 07:57 AM »
Hmm, not sure about the coconut, but it was nearly 30yrs ago!!

Got some recipes for it so will give it a go.  Definitely didn't have any onions in it though.

Thanks guys,

Richard

7
British Indian Restaurant Recipe Requests / yellow sweet rice
« on: December 23, 2006, 09:55 AM »
Not a restaurant recipe request really but couldn't think where else to put it.

30yrs ago when I was just a wee lad the family were invited to a sikh wedding and as part of the 2day banquet, we were served a sweet yellow rice (not to have as a desert but with the main courses - of which there were loads).

I have tried to recreate the flavour which I can still taste to this day but never had any luck.  It was a dry rice, yellow, sweet and had some sort of spicing to it.

Anyone know what it might have been and have a recipe?

Thanks and a merry Christmas and New Year to all. 

Richard

8
Lets Talk Curry / Re: How to make a BIR curry (video)
« on: December 18, 2006, 04:18 PM »
Certainly sounds like a great idea, but can I suggest it is made in a real home kitchen.  I know you say yours is not far from a home kitchen so maybe that'll be fine.  I don't have a wok burner or anything like it so if you can show how to do it in home cooking quantities and on a bog standard kitchen stove that'd be great.

Maybe post a single recipe as a video so people can gauge whether it's useful or not.

Richard

9
Just Joined? Introduce Yourself / Re: Greetings
« on: November 27, 2006, 09:33 AM »
Glad they still do the curry sauce in the freezers. Maybe someone could get their basic curry sauce and list the ingredients in the order they are on the carton (so we can get some idea of quantities). Maybe that would shed light on any ingredient we are missing.

Rich

10
Just Joined? Introduce Yourself / Re: Greetings
« on: November 24, 2006, 08:31 AM »
Always liked the Brighton Grove shop when we lived in Fenham (just round the corner). I had to get 150 samosas one day for a college do, the guy dropped them on the floor when he was getting the box down from the shelf.

Do they still sell the cartons of curry sauce they use in the takeaway next door?

Richard

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