Hi All
I am new to the site and have tried some of the recipes which have turned out really great but one I have searched for which is a favourite of mine is a dish called Rashun.

I live in South Shields where there are a great deal of indian carry outs and restaurants to choose from where a number of them serve Chicken Rashun but I can't seem to find out any information about the dish and have never seen a recipe as yet anywhere on the net.

Can anyone offer any advice? 

epgri

Quote from: Curry Barking Mad on May 16, 2011, 07:32 PM


Cue Chewytikka...........!

;D Nice one Mick

Hi epgri and welcome to cr0.
I too, am from Sunny South Shields, Where do you order your Rashun from usually and where in your opinion does the best in town
Can you describe what a NE33 Rashun is, because there seem to be differences up and down the country.
cheers

Quote from: epgri on May 16, 2011, 06:54 PM
Hi All
I am new to the site and have tried some of the recipes which have turned out really great but one I have searched for which is a favourite of mine is a dish called Rashun.

I wonder whether this might be a spelling/pronunciation variant of Chicken Roshni/Roshney ? (See ChrisWG for a clarification of the difference between the two).

** Phil.

Quote from: chriswg on May 17, 2011, 07:52 AM
I found one reference to this online.

Chicken Tikka cooked with garlic, ginger, fresh coriander & spices.

I have to say, one of the things that really depresses me about modern BIR cuisine is the enormous number of dishes (particularly the "House Specials") that are "Chicken Tikka cooked with".  In "the Good Old Days" [tm], curries were made with fresh chicken (or mutton, or beef, or lamb), and Chicken Tikka was a rare and very special dish in its own right; these days, almost certainly as a result of the British passion for Chicken Tikka Masala (a passion I have never shared), more and more dishes are made with Chicken Tikka rather than with fresh chicken, much to my dismay.  Even asking whether a dish is made with fresh chicken is no longer a guarantee that you won't find it to be made with Chicken Tikka when it is eventually served 

Quote from: Ramirez on May 17, 2011, 09:29 AM
What about that depresses you, Phil? Is it the devaluing of 'Chicken Tikka'?

No, it is more that I really love the flavour of fresh chicken in a well made, spicy, curry sauce.  Chicken Tikka & Tandoori Chicken are best eaten just as nature intended, IMHO, although I know of two variants that seem to complement their flavours : (Tandoori) Chicken Jhol/Jhoul (formerly served by the Ababil, but no longer on their menu; note, however, that they now offer a "staff curry" -- a rare chance to try BIR as eaten by the restaurant staff) and Chicken (Tikka) Shagorana.

Also, I like to know what I am ordering : if the menu says "Chicken Dhobiwallah", for example, then I expect Chicken Dhobiwallah and not Chicken Tikka Dhobiwallah