Layne
Drat - I seldom go anywhere near Newport but was in that area only a month ago as it happens - hungry too - and could easily have paid this place a visit if I'd known about it then.
>" A True Curry house " they are are not really known for Tandoori etc.
This is an interesting point. Did a 'curry house' style predate a 'tandoori' style in the UK, just like both have tended to be partly superceded by a 'balti house' style?
>I don't know if it's Pakistani or Bengali or what ?
You could ask them if the dish has a regional origin. But whereas 95%+ of BIR chefs are from Bangladeshi origins, I understand the basic style of BIR cooking is based on a speeded-up Anglo/BIR take on North Indian cooking.
>Very Very dark
This sounds a bit unusual, distinctive, their special style, I guess.
>of a runny consistency
This is possible by using more water in the base sauce and not boiling it all off at any time and, of course, by using more oil
>absolutely dripping with oil. There is about half inch of very dark oil floating on the surface
Do you mean even more than in a typical BIR? This would be one reason for the runny texture.
Most of the BIR oil is like dark orange, as you say, so if it's extra dark, that's a bit unusual. I still reckon (a guess) that it's a variation on a BIR theme, though, rather than being any authentic Pakistani or Bangladeshi dish.
>I'm convinced the Chicken is boiled and they Most Definitely use a Base Sauce
Again, does it strike you as very different to most other BIRs, which we believe use these techniques almost all the time?
>in my opinion Indian and Pakistani have completely different styles
>do you know what I mean they are after all different Country's aren't they ?
Well, yes and no, I suggest. Authentic dishes from different regions of the Indian sub continent do have significant differences / styles. But I still guess this place is a BIR at the end of the day, preparing almost any dish in '5 minutes'. Whatever it is, this isn't "authentic" cooking. Also, until a few decades back all of Pakistan, Bagladesh and India were in India, weren't they? Not much different to Lancs being separate to Hants?!
>rings a bell from many years ago..... most Curry houses in this area only served this
> type of Sauce that was before the the Mass Exodus of Indians to this country to
>make their fortune and then of course they decided to boil onions by the sack-load
>make a base sauce as quick as possible to get the shekels in.
Another interesting point. I assumed the BIR curries of the 70s were still based on "Kris Dhillon' type base sauce (in the most general sense). But there has almost certainly been a significant decline in BIR standards (for my taste, at least) over the last 10-15 years so is it possible that the basic approach was changed in most BIRs but is still done in some 'old fashioned way' in Newport? Then again speed of prep /service has not changed much from the 70s to these days.
Regards
George
Topic: Can Anyone Please Help Me Idendify This Curry ? ( 16,710 )
