Author Topic: Chicken Tikka Dhansak - For Southerner's :) (read 59,058 times)

h4ppy-chris · « **Reply #10 on:** July 19, 2012, 12:05 PM »

I would have a plate full Bob no problem, looks Yum.

976bar · « **Reply #11 on:** July 19, 2012, 05:44 PM »

Quote from: natterjak on July 19, 2012, 09:52 AM
Interesting recipe 976bar and this difference regional difference in dhansak recipes is something which really interests me. I'm on a bit of a personal quest to recreate what I know as a dhansak, ie the dhansaks Ive been eating in the south east for the past 20 years. So of course I was interested in your recipe and haven't yet tried it, but straightaway the colour is "wrong" (measured against my expectation of a dhansak) because it's red rather than yellow/brown. In common with every other dhansak recipe I've seen posted or videod you've included tomato pur

Naga · « **Reply #12 on:** July 19, 2012, 09:02 PM »

Quote from: h4ppy-chris on July 19, 2012, 12:05 PM
I would have a plate full Bob no problem, looks Yum.

I had a plate (actually, 2 now) and it is definitely all of that! It's a top class dish and well worth making to spec.

Razor · « **Reply #13 on:** July 20, 2012, 09:14 AM »

Hi Bob,

My first ever curry, back in the mid 80's, was indeed a Dhansak. Now, if I was to describe what I ate back then, I would say that it was mild, sweet with a little tang to it. It really goes to show the regional differences of the good old Dhansak.

Even now, looking through my TA menu's, the descriptions vary quite a lot, ranging from, "a mild, sweet dish prepared with lentils, oriental spices with a touch of pineapple for extra sweetness" to " A hot, smokey and sour dish, made with pungent spices and finished off with lentils to give the sauce a unique texture"

I would say the first description is what I relate to the Dhansak that I had back in the day because, as I explained to the waiter at the time, I'd never eaten a curry before and was worried about the heat. Dhansak is what he suggested as a good introduction to my curry journey and he wasn't wrong.

With all that said Bob, it looks wonderful and yet again, you have now given me another recipe on my ever growing 'to do' list.

Ray

Naga · « **Reply #14 on:** July 20, 2012, 09:47 AM »

Quote from: Razor on July 20, 2012, 09:14 AM...Even now, looking through my TA menu's...

I can hardly believe that it didn't occur to me to look at TA menu recipe descriptions for ideas!

As it turns out, I was a Dhansak virgin until earlier this month when I tried out CA's version followed by 976bar's, both of which were excellent offerings.

I shouldn't be surprised though as, out of 5 local TA menus, 2 don't describe the dish at all while the others are listed as: "cooked with lashings of lentils and eastern spices"; "a lentil based parsee dish"; and, "cooked with lentils".

It's hardly inspiring, is it? These descriptions don't exactly grab you by the throat and shout "EAT ME!".

Slightly off topic I know, but I have to say that, since I started cooking the various member recipes here, I've realised how mediocre the local trade cuisine is.

976bar · « **Reply #15 on:** July 20, 2012, 10:07 AM »

Quote from: Razor on July 20, 2012, 09:14 AM
Hi Bob,

My first ever curry, back in the mid 80's, was indeed a Dhansak. Now, if I was to describe what I ate back then, I would say that it was mild, sweet with a little tang to it. It really goes to show the regional differences of the good old Dhansak.

Even now, looking through my TA menu's, the descriptions vary quite a lot, ranging from, "a mild, sweet dish prepared with lentils, oriental spices with a touch of pineapple for extra sweetness" to " A hot, smokey and sour dish, made with pungent spices and finished off with lentils to give the sauce a unique texture"

I would say the first description is what I relate to the Dhansak that I had back in the day because, as I explained to the waiter at the time, I'd never eaten a curry before and was worried about the heat. Dhansak is what he suggested as a good introduction to my curry journey and he wasn't wrong.

With all that said Bob, it looks wonderful and yet again, you have now given me another recipe on my ever growing 'to do' list.

Ray

lol Ray,

My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.

I am excited and extremely nervous at the same time lol

976bar · « **Reply #16 on:** July 20, 2012, 10:09 AM »

Quote from: 976bar on July 20, 2012, 10:07 AM
Quote from: Razor on July 20, 2012, 09:14 AM
Hi Bob,

My first ever curry, back in the mid 80's, was indeed a Dhansak. Now, if I was to describe what I ate back then, I would say that it was mild, sweet with a little tang to it. It really goes to show the regional differences of the good old Dhansak.

Even now, looking through my TA menu's, the descriptions vary quite a lot, ranging from, "a mild, sweet dish prepared with lentils, oriental spices with a touch of pineapple for extra sweetness" to " A hot, smokey and sour dish, made with pungent spices and finished off with lentils to give the sauce a unique texture"

I would say the first description is what I relate to the Dhansak that I had back in the day because, as I explained to the waiter at the time, I'd never eaten a curry before and was worried about the heat. Dhansak is what he suggested as a good introduction to my curry journey and he wasn't wrong.

With all that said Bob, it looks wonderful and yet again, you have now given me another recipe on my ever growing 'to do' list.

Ray

lol Ray,

My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.

I am excited and extremely nervous at the same time lol

Hi Naga,

I have to agree with you there, I cannot find a decent Indian takeaway near me and now the only time I buy a takeaway is if I come home late from work and am too tired to make it myself

Aussie Mick · « **Reply #17 on:** July 20, 2012, 11:13 AM »

Quote from: 976bar on July 20, 2012, 10:07 AM
Quote from: Razor on July 20, 2012, 09:14 AM

lol Ray,

My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.

I am excited and extremely nervous at the same time lol

Good luck mate. Must be exciting and scary at the same time. Make sure you let us all know how it goes.

Aussie Mick · « **Reply #18 on:** July 20, 2012, 11:16 AM »

Well, being a Manc and used to having pineapple in a very mild lentilly sauce dhansak, I have to say that the pictures of the southerners dhansak look excellent.

I feel I MUST try this version and make a comparison.

Stephen Lindsay · « **Reply #19 on:** July 20, 2012, 12:59 PM »

Quote from: 976bar on July 20, 2012, 10:07 AM
I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.

I am excited and extremely nervous at the same time lol

976 have a great time - looking forward to hearing of your experiences both culinary and not!

Author Topic: Chicken Tikka Dhansak - For Southerner's :) (read 59,058 times)

h4ppy-chris

Re: Chicken Tikka Dhansak - For Southerner's :)

976bar

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Naga

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Razor

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Naga

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976bar

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976bar

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Aussie Mick

Re: Chicken Tikka Dhansak - For Southerner's :)

Aussie Mick

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Stephen Lindsay

Re: Chicken Tikka Dhansak - For Southerner's :)