Quote from: Secret Santa on December 29, 2012, 07:22 PM
Just had a look at the dhansak CH, I think you linked it wrongly, it should be: https://www.youtube.com/watch?v=D6D8HYhAcpE
This is my preferred sweet and sour flavouring, just plain old sugar and lemon juice, none of that fancy mango chutney or tamarind juice malarkey. ;D
He needs some smoke flavour in there though to make it old-style perfect.
Wow...! I'm pretty excited about this!! I feel like I have a new lead in my hunt which has been ongoing for years - how to cook what I remember as a dhansak from Kent / Essex / Berkshire BIRs from years gone by. The recipe in the Viceroy video is a departure from those I've seen from elsewhere and without having tried it yet, everything looks right
no pineapple chunks or juice, no tomato puree - two of the things which I find frequently ruin "new fangled" dhansaks (or at least take them away from what I'm searching for). Those omissions are not a surprise, but no oil to start the curry??! Just "a little water in the pan" (from Ali's comments on the video) and no garlic/ginger paste either. This is distinctly different to my previous homecooked efforts, which gives me hope this may be the long lost dhansak taste I've been seeking.
Now I just need to find out how he cooks his lentils. Just boiled in water, or some other spicing in there...?
The absence of oil in this recipe maybe makes it a healthier option than some other BIR dishes. Well of course there is some in the base sauce, but not much.
Topic: Viceroy Brasserie Abbots Langley: Chef Imram (read 91,100 times)
