Topic: Top 3 BIR starters?

[Naga]

...Theres a chinese TA in town that do sweet n sour chicken balls. Balls? NO!...you get 2 good sized chicken breasts...

I'm definitely more of a breast man myself too, Frank!

[curryhell]

p.s. slightly off topic but along the same lines of value for money, Theres a chinese TA in town that do sweet n sour chicken balls. Balls? NO!
You dont get dried up cubes of meat rattling around in a case of batter, you get 2 good sized chicken breasts of meat battered!!! Amazing value  ;D

Proper sweet and sour chicken as it used to be done.

Not that i'm a starters person, as consuming the main course is hard enough but, if i have to

Poppadums with Mr Nage, chilli pickle, lime pickle, spicy onions and mango chutney
sheek kebab
reshmi kebab.
I wish i could put onion bhaji or samosa, but in many cases these are bought in, bland in flavour or  are simply inferior to what i can do at home :

[Peripatetic Phil]

Proper sweet and sour chicken as it used to be done.

OT, and I don't know if it still the case, but certainly during "the bad old days" of BCR cuisine there were two types of sweet and sour pork available at some of the better outlets : there was generic British, which was lumps of fat and gristle in a 1/4" layer of batter, served in a murky orange sauce, and there was Hong Kong style S&SP, also orderable as Ko Lo Yuk ("yook", not "yuck"), which was wonderfully soft pieces of tenderloin in a tempura-style batter in a clear, fragrant, red sauce.  As different as chalk and cheese, yet both called "Sweet and Sour Pork".

** Phil.

[sp]

1. vegetable pakoras
2. chicken pakoras
3. vegetable samosas