Topic: Kushi Balti Recipes Question

[meggeth]

I haven't got the book, but looking at the web site, there are a few recipes on there. I have noticed that these recipes don't seem to use garlic/ginger paste - generally they just contain garlic. For those that have tried these and other Kushi recipes, does this change the taste of these dishes much?  For better or worse? I've never really cooked any BIR curries without garlic/ginger paste.

[Razor]

Hi Meggeth,

I do have the book and as you point out, they don't seem to use GG paste that much.  The book does tell you how to make it but it only seems to be used in their base gravy.

Most of the recipes ask for chopped garlic and ginger in varying ratios.  It's been that long since I used a recipe from the book, I can't really remember the effect that chopped garlic or ginger had as apposed to gg paste, sorry

Ray

[Malc.]

Hi Meggeth

Like Ray I haven't cooked the Kushi recipes for a while so working on past experiences. All I can say is that being Balti, it carries it's own characters of flavour. The base and spice mix combine to give you some great dishes. Personally I found this very palatable indeed and recommend you try it, i'm sure you'll not be disappointed.

[PaulP]

Hi Meggeth, I think with this cookbook it is important to make the pre-cooked meat or vegetables to spec. These are quite highly flavoured items and contain significant amounts of g/g and tomato. When you make the final dishes all the flavours combine nicely.

One thing though, watch out for the mace in the base sauce. It added flavour notes that I didn't care for much.

Paul

[Kashmiri Bob]

I haven't got the book, but looking at the web site, there are a few recipes on there. I have noticed that these recipes don't seem to use garlic/ginger paste - generally they just contain garlic. For those that have tried these and other Kushi recipes, does this change the taste of these dishes much?  For better or worse? I've never really cooked any BIR curries without garlic/ginger paste.

My local Bengali TA never use G/G paste in the curries. They just use a rough garlic paste (garlic, veg oil, water and salt). G/G paste is used for making the base. The chefs at the Kushi are also Bengali.  Unsure if this reflects regional preferences?

Rob