You?d think the shear numbers of TAs in most of the big cities would mean only the best would prosper.  But it doesn?t seem to work that way.  There are loads of TA?s near me and they?ve been there for several years.  At the one I used to go the phones started ringing as soon as they opened.  People must in general be happy with the food.  Each to his own I suppose.

I do know a pretty good takeaway in Tamworth.  They?ve been there since the 70s.  Although the last time I went it wasn?t anything like as good as I remembered.  I didn?t notice one of the usual chefs being there, so that may explain the difference. Or, I could be been making comparisons with my own newly acquired BIR skills (efforts).  Did note that their sheek kebabs had doubled in size since my previous visit though.  This proved to be down to a different recipe including lots of binder, flour or whatever.  This could be a bad omen. 

Yup.  Around my way (Birmingham) the TA taste seems to be as dead as disco.  Has been for a long time. Also, take your average garlic naan for example.  The fresh garlic was replaced years ago by garlic salt (nightmare) and more recently with garlic butter.  I asked my local takeaway if I could have fresh sliced garlic in mine, instead of the butter.  They said, "sorry mate, that's the way it comes".   

Quote from: Unclefrank on August 21, 2012, 12:47 PM
Have had great results with these books

This one is excellent

http://www.amazon.co.uk/The-Balti-Secrets-Birmingham-Co/dp/0572022980/ref=sr_1_1?ie=UTF8&qid=1345549330&sr=8-1

http://www.amazon.co.uk/Authentic-Balti-Curry-Restaurant-Revealed/dp/141205592X/ref=sr_1_1?s=books&ie=UTF8&qid=1345549389&sr=1-1

http://learn2cook.vpweb.co.uk/default.html


What i have done is mixed Balti Secrets Chicken Balti recipe pg.58 with the base gravy of the Authentic Balti Curry book and got my balti curries on the same par as our locals, feed back from friends and family etc.

Nice one!  Just ordered a used copy of Balti Secrets.  ?2.81 delivered. 

Quote from: colin grigson on August 20, 2012, 07:35 AM
Welcome Rob,

I'm sure you'll have a lot of fun browsing and trying the recipes on here ... I think you're very lucky to have supplies so readily to hand , I live in Slovakia and it's a bit of a challenge sometimes !!   

Cheers, Colin.  Has made things easier.  Spoilt for choice really.  There is a newish East End cash & carry that's opened.  It's absolutely huge.  Wouldn't mind a nosey around there to see if there is any less mainstream stuff.  Think you have to be a business trader to get in though.

Quote from: Unclefrank on August 21, 2012, 10:31 AM
Hi Rob what part of Brum are you from?

Only a few minutes on Metro/Train to Brum for me.

Thought this might be useful to you
http://www.davidsemporium.co.uk/baltitriangle.html

Hi Frank.  I'm up the Hagley Road past Quinton.  Thanks for the link.  I have been to a couple of places in the Balti Triangle over the years, although the convenience of TA has generally been for me.  Do you have any recommendations for the belt?  The best curry I've had in Birmingham was from a place I think was called "Queens", near to the Law Courts and Aston University.  It's not there any more but the balti there was amazing.  Served in a large black karahi dish they were thick paste-like dishes (you could almost stand a fork up in them!).  Garnished with fresh chopped green chilies.  Had some curry mad friends from Manchester with me and all agreed it was absolutely top-drawer.  Never had anything like it before or since. I would love to reproduce that balti at home. On the next evening we went over to Ladypool Road and it was OK but nothing special compared to "Queens" (or Rusholme).  Perhaps we were unlucky. There are so many to choose from.

Have heard there are also some good places in Blackhealth and must get over there.  Seen one called "Balti Towers" which must be worth a go!  Near to me also are Akbars and The Rose Murree.  The latter sometimes do a Bollywood night which the good lady likes the idea of so will go there at some point.  Loving my home BIR though! I can also make shami kebabs how I like them, similar to Abduls.  Not quite there yet but not far off.  I'm convinced there's a little bit of Cajun seasoning in the recipe.  Definately some thyme.  Lovely

Quote from: chewytikka on August 19, 2012, 12:44 PM
Welcome to the forum Rob

Watch your waistline, as I'm taking up alot more room since I started posting on cR0, probably about stone extra in fact.
On your travels around Stratford road, can you keep an eye out for the Green Naga I'm looking for, from back in the day.
Just be nice to know if it still exists.



cheers Chewy

Just found in my cupboard a bottle of "The Kitchen Magic Original Sauce - Naga Pepper Sauce.  It's green, more tangy than hot and in a taller bottle.  Bought it a couple of weeks ago (?1.29).  Not 100 % but think I may have got it from the Spicelands shop in Perry Barr.  I'll check and see if there any others from the same company.  Cheers, Rob.

Quote from: jb on August 19, 2012, 12:30 PM

Quote from: getonthegarabi on August 19, 2012, 11:44 AM
Managed to get some Jalpur GM yesterday from Sparkhill.  The use by date is September but it seems OK.  The pong is incredible!  It's unopended and I've still had to wrap the box in cling film many times   I wonder how it can be so pungent (even compared to my freshly ground efforts).  Perhaps pressure treated in some way?  Maybe it's gone off 

No mate it's not gone off,it's just that it's very powerful stuff indeed.I got hold of a small sample some time ago in a tub that was strong enough,I've just brought a bag direct from Jalpur via Ebay,as soon as I unwrapped it the smell hit me...incredible.Makes other GM look and smell like sawdust.

Nice one. Cheers.  I'll be unleashing the aroma tomorrow.     

Thanks both.  I'll make some enquiries about the naga.  There's one small shop I know where the owner seems to be the font of all thinks spice.  He's quite a character.  A young lady came in there on my last visit with a list of ingredients and explained that her grandmother wanted to make something.  He looked at the list carefully and said (wth a wry smile), "Either you've written this down wrong, or your grandmother doesn't know what she's talking about".  He also wouldn't sell me any neat asaphotidia powder, as it would "rot your gums and your teeth will fall out!".  He'll probably know about the naga.

Managed to get some Jalpur GM yesterday from Sparkhill.  The use by date is September but it seems OK.  The pong is incredible!  It's unopended and I've still had to wrap the box in cling film many times   I wonder how it can be so pungent (even compared to my freshly ground efforts).  Perhaps pressure treated in some way?  Maybe it's gone off 

Hi all

What a great forum!  I've been making my own currys etc for about a year now.  Had to start.  Loads of good takeaways and restaurants here in Birmingham apparently (I'm from Manchester originally), but none seem to be near me and quality is an issue.  You know it's getting bad when your takeaway arrives and the poppadoms and dips are routinely deposited in the bin, soon followed by the starters.  Where is the mint in my mint sauce?  It's green but there's no mint in it.  Where are my red onions?  Why is my shami kebab a flattened shish?  Why is there a tablespoon of MSG in my vegetable side dish? Why am I regretting eating this tasteless curry?  Maybe it's old age and my taste buds have dissappeared?

Anyway, initially followed a couple of youtubes for making a base gravy (tons of garlic) and a curry.  Pretty good. Then got Kris Dillon's books (still use many of the recipes) and later Mick Crawford's (brilliant!).  I have also booked myself a place on one of Julian's curry classes in October.  Looking forward to it.  I've also lost 2 stones in weight since starting making my own! A bonus here in Brum though is the wonderfull shops on the Stratford Road.  I love walking around them and searching out ingredients, particularly the smaller ones, where the owners are happy to have a chat and give advice.

Very pleased to meet you all on here and many thanks for all your advice to the novices like myself.  I'll chip in when I can.  Cheers, Rob.