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Offline Madrasandy

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Re: Three baltis
« Reply #360 on: October 09, 2014, 07:11 PM »
...nor me either
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Offline George

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Re: Three baltis
« Reply #361 on: October 10, 2014, 12:07 AM »
Quote from: Secret Santa on October 09, 2014, 04:54 PM
Been there, done that. I've tried real stock, stock cubes and just throwing a few legs and wings in and none of them had me wanting to do it again...or made the curry any nearer to BIR (as I know it). I genuinely expected it to be one of the 'secrets' but it doesn't appear to be...for me anyway.

I agree, and would go even further by suggesting it's a bad move. I love the use of stocks in western cooking but for BIR style food it's the biggest flavour killer, in my experience.

Incidentally, the Balti craze may be over and restaurant curries from yesteryear tasted like mud, according to Madhur Jaffrey and my favourite newspaper:

http://www.dailymail.co.uk/news/article-2787198/Balti-craze-claims-curry-queen-Madhur-Jaffrey.html
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Offline Gav Iscon

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Re: Three baltis
« Reply #362 on: October 10, 2014, 08:34 AM »
So that's what is missing for those searching for the taste from yesteryear...... mud.

As for the stock, the curries I had from the Adil the other week definitely had stock in the base and as for a bad move, I have to disagree as thats what the balti flavour is. I wouldn't put stock in my normal base although I usually do my pre-cooked my portion of chicken in the base I'm going to use. The other week I defrosted to much boned and skinned leg and thought stuff it I'll just put the lot in which resulted in a spoilt curry for me being over powered with chicken taste in the sauce.

And, well I'll be dammed, what a good really good read the Daily Mail is

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Offline Peripatetic Phil

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Re: Three baltis
« Reply #363 on: October 10, 2014, 08:55 AM »
Quote from: Gav Iscon on October 10, 2014, 08:34 AM
And, well I'll be dammed, what a good really good read the Daily Mail is

Yes, their subs are really on the ball, aren't they :

QuoteThat became known as Balti cooking.  'I don't think it has origins in any place we would want to visit.' ... She added of the Balti: 'I don't think it has origins in any place we would want to visit.

** Phil.
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Offline Secret Santa

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Re: Three baltis
« Reply #364 on: October 10, 2014, 09:40 AM »
Quote from: George on October 10, 2014, 12:07 AM...restaurant curries from yesteryear tasted like mud, according to Madhur Jaffrey and my favourite newspaper:

http://www.dailymail.co.uk/news/article-2787198/Balti-craze-claims-curry-queen-Madhur-Jaffrey.html

Daft old bat! [Not sure if I mean Jaffrey or George though]   ;) ;D
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Offline Kashmiri Bob

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Re: Three baltis
« Reply #365 on: October 10, 2014, 10:06 AM »
Also thinking about a nice stock made with mutton trotters. 

Rob  :)
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Offline DalPuri

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Re: Three baltis
« Reply #366 on: October 10, 2014, 10:18 AM »
Quote from: Bengali Bob on October 10, 2014, 10:06 AM
Also thinking about a nice stock made with mutton trotters. 

Rob  :)

Or a few little pieces of oxtail (Quid's worth) adds a great flavour and richness.  :)
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Offline fried

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Re: Three baltis
« Reply #367 on: October 10, 2014, 10:41 AM »
Don't add too much flavour or your curries are going to end up tasteless. ;)
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Offline livo

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Re: Three baltis
« Reply #368 on: October 10, 2014, 11:07 AM »
Oh well. I guess that's it then. Been fun while it lasted and I was just about to start looking at Balti but it appears there is no point after reading that link.  You had all better burn your ebooks now, eh.  The pear has spoken.  It's amazing that they have 1000 year old women in India still working in kitchens.

So, what do you think about KFC extra crispy? Is their new gravy any good?  Do you think the mashed potato is made on site?  I preferred it when a bucket came in a bucket.  Hang on. Isn't a bucket also known as a balti?
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Offline Kashmiri Bob

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Re: Three baltis
« Reply #369 on: October 10, 2014, 08:21 PM »
Saleem's. Ladypool Road, Birmingham.


Balti meat (hot)











Verdict/blurb later.


Rob  :)
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