Quote from: Mikka on January 03, 2010, 08:00 PM
Is this an Indian Chef or just another cooking book please?

Both! See this link: http://www.kushibalti.co.uk/index.html

I have tried several Balti recipes, and some traditional Pakistani recipes from friends at work, as well as a good number of traditional Indian curry recipes. However, what I'm looking to make is the perfect BIR style curry and with the recipes on this site I can reproduce all but the finest BIR's curries that I have eaten, and with continued practice and experience I get closer and closer.

I have given the recipes on this site to two friends recently who have followed them to the mark (I gave them CA's base and main recipes as I feel that these are excellent but most importantly beginner proof due to their level of detail). One friend called me and said "Mate, that made my local takeaway taste like a microwave meal" and the other said she made a great curry - as good or better than her local BIR, but knew what was in it, which she finds very important being very health conscious. Her husband also thought it was delicious. I recommended rice bran oil to her given the positive threads about this here (having not tried it myself). She said it was tasteless, odourless and she was happy to use the seemingly large volume of oil our recipes require, without feeling so guilty, given its health benefits.

I realise that I'm wandering off the topic of this thread, but to get back on the subject, there are a wide array of traditional Indian cookery books on the market, specifying recipes for curries, many of which will be lovely, but just not what you're looking for if you want to reproduce your local takeaway or restaurant's efforts. If you are looking to reproduce BIR style curries, I think this is certainly a worthwhile part of the experience, however not worth spending the money on the book - that's what CR0's online resources are for!

Thanks and apologies for going on a bit!

BB.

Hi Mikka
The book is by an Indian Chef, it's a nice read with some good recipes.
Matt

Quote from: Razor on January 03, 2010, 04:28 PM
I guess that's what it's all about, trying out different combo's until you find one that fits!!

Razor,

that it's for me in a way - u have to try things out and accept that it may not work but there's learning to be had.

Many thanks for the excellent replies!

This site is incredible!

Thanks for recommending the Lynette Baxter Balti book, JerryM.

I have a copy and will start using it now; I thought a book by a real balti cook would be more genuine.

Again, this site is awesome!

Quote from: CurryOnRegardless on December 31, 2009, 01:04 PM
?10 for a 66 page book, blimey. A bit of googling will show you this guy is associated with a certain Andy Holmes who certain members here have a particularly dim view of. Far be it for me to tell you how to spend your dosh but I think you would be better advised to try any of the recipes on here, for free, before shelling out that sort of money on what is little more than a glorified pamphlet.

Ten pounds is good value if it includes good recipes, which it does in my opinion.

What has Mr Holmes done to upset you? Are you confusing him with a certain Mr Roberts?

GulfExpat,

the LB spice mix remains one that i use all the time https://curry-recipes.co.uk/curry/index.php?topic=2444.0.

the balti sauce (base) is very good. i used it between KD1 and finding this site. the counting in and counting out idea was a real inspiration which i still use although i currently follow tgad2007's approach of roasting https://curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181.

the tandoori marinade too is good although i now use CA's for tikka.

the chicken & mushroom is my fav dish. there's a lot that are too much for me like lentil, okra, chick pea etc.

what's important though is some of the ideas in the book when used in conjunction with the site are step improvements ie where i read dessicated coconut i now use coconut flour. flaked almonds is almond powder. etc

Quote from: George on January 07, 2010, 12:00 AM


Ten pounds is good value if it includes good recipes, which it does in my opinion.

What has Mr Holmes done to upset you? Are you confusing him with a certain Mr Roberts?

Perhaps I am, tried googling with not much success maybe some of the members with better recall than I (age + absinthe, not good for the memory!) could elaborate.
Still think a tenner for such a slim tome is a bit much, face it, if you want a balti just add extra oil, coconut milk and a bunch of coriander to any old curry and charge an extra couple of quid for it, that's what they do round here anyway!

Regards
CoR.

Like BB and mostly everyone else who frequents the site my ambition is to recreate authentic BIR. Occasionally for a change I will cook up a "curry " from anything I have or even follow a recipe from a book too but. Any recipe that is for 3/4 persons wont be of BIR standard their pans are designed for the heat required to cook one portion only. They say life is too short to drink cheap wine and its certainly too short to cook kid on curry when you can find 99% accurate BIR tasting stuff all over this magical site. I love cookery books and even cookery apps on my iPhone but when it comes to curry there is only one reference place. PP