Topic: Doing it the lazy way?

[Malc.]

Isn't "Murgh Makani" just the indian name for "Butter Chicken" ?

Yes, but you have to put your Bistro cap on now and set yourself apart from the rest.

At least with dal it's dried, so you wouldn't have to worry about shelf life if you did stock it.

[StoneCut]

Hahaha, I can just see me saying "Murgh Makani" and people telling me "Bless you"

[Secret Santa]

Stonecut, are you actually a native German then? Your English is so good I assumed you were a Brit of some sort.

So you are of the opinion that full-on BIR curries would not be tempting to the German palate?

[StoneCut]

SS, I actually have british citizenship but I was born and raised here in Germany mainly speaking German, going to german schools, having german friends etc. I even learned English in a german school, really, but maybe I had more interest in it than your regular German plus we did have lots of BFBS/SSVC on at home so that may have subconsciously helped. I also spent 3 1/2 years in the US as a young adult where I certainly improved my skills but picked up an unbearable accent (for brits such as my dad, at least Anyway, I went to the UK quite often during my life (mostly London area because I wasn't interested in the landscape as a kid, so to say) and also had many curries there. That's also what prompted me to research this whole BIR thing since what I was getting and making over here just didn't do it for me.

As for the german palate: I really don't know, as I neither consider myself purely german nor british (I wouldn't even know whether to feel 'english' or 'scottish' like my dad as I wasn't born in the UK, lol). I have noticed that Indian Restaurants don't appear to be very popular, though. That was certainly different just a few years ago when we had several thousand british soldiers in town.

Today, on a week day these restaurants can be glad if they have 15 guests in the evening hours - for the 'Taj Mahal' I think that would be a high amount even on the weekend despite its central location. The 'Sangam' is actually in a little village and a fairly posh Restaurant. The only one for miles, so it's fuller. One thing is pretty evident, though: most Germans don't like very hot or even very spicy food very much. There are always exceptions to the norm, of course. But whereas the stereotypical brit might get mashed at the weekend and top that evening off with a 'as-hot-as-ya-mama-makes-it' Vindaloo, your stereotypical German would probably choose a D

[chonk]

Hey StoneCut!

Chonk, I fear that noone over here really knows about "Dhaba Dal" and I have the same problem with it as with other lentil dishes: They simply don't look very good (I KNOW that they taste good, but ...). I want people who happen to pass by to think "Wow, that looks tasty. What is it?". So, it needs to be colourful in some way (and be it through condiments). Also, I'd need to buy black lentils from an asian shop and I want to minimize specialty ingredients as much as possible (well, spices and so on will stay, of course). But the suggestion itself is a really good one. Especially as there'd be a little something to talk about with the street vendors and all. So please keep it coming.

Axe, Masala simply referring to a spice mix is known to me (more or less), but I didn't know how else to refer to the sauce for CTM that I actually meant. I guess that's quite confusing, sorry.

Isn't "Murgh Makani" just the indian name for "Butter Chicken" ? From what I read about it it's more of a traditional dish hence why I asked whether that would be made with a gravy. I'm thinking no.

I definitely need to try some of their other dishes (only had a Madras from there so far) AND make the Rajma Masala. Thanks again!

True, nobody calls it that way here, but I always felt that "Dal Makhani" is a pretty popular dish here in Germany (but I see it rarely at any british take-away menues). Vivek Singh (the chef of London's "Cinnamon Club") has a pretty good recipe, and just like the famous 'Bukhara'-restaurant in Delhi, they serve it out of one main, master-pot. They put the lentils on their tandoor oven at night, and finish the other day with garlig, ginger, tomatoes, butter and cream. Yummi! Without the additional dollop butter and some cream, it wouldn't look as nice as it could, though. But it's definitely one of the most well-known dal curries globally (: As an alternative, you could think about "Paneer Makhani". The look could be improved easier than that of dal dishes, and the paneer can be made on your own.

I'm quite sure that "Masala" does, in fact, also refers to a sauce or gravy. "Chicken Tikka Masala" means chicken tikka in a gravy, like "Rajma masala" means Kidneybeans in a (spiced) gravy.

Yes, "Murgh Makhani" is the traditional "Butter Chicken". As far as I'm informed, with gravy.

Greetings (:

[DalPuri]

Stonecut, How about easing them in gently with something familiar but with your own twist?

Currywurst. .  . .  but with lamb sausages (or just seekh kebabs) and a real sauce to go with it. 

[Aussie Mick]

Hi Stonecut

I have to confess I haven't read all the thread, but I did read you initial post.

I own a restaurant in Perth, Australia, and we DO make large batches of Korma and Tikka Masala sauce. If we didn't, we wouldn't be able to operate. We also make a seperate base that can cook a Rogan josh/Balti (with additions), along with a "general" base that can cook a few other dishes ...with additions....it starts to get complicated, but I have a chart on the wall that guides me along.

As for Madras, vindaloo, Phal etc, etc. I insist that they be cooked from scratch. it would seem sacraligous to me to interfere with these dishes.

Good luck mate if you decide to go for it. i have NO REGRETS on giving it a go, and most of  the curry starved ex-pats in Perth seem to like what we are doing.

[StoneCut]

DalPuri: That's a pretty good idea! Unfortunately someone else already had a similar one and this town is too small for two such specialized places, I fear.

They offer Currywurst with a few different sauces (Berlin, 'Ruhrpott', Ketchup) and adjustable heat level (using pure capsaicin!). They say they make the hottest Currywurst in Germany. Not sure if that's true but business is certainly good at their place. Now that you mention it, though, maybe people do like really hot stuff after all?

Mick, I'm actually a fan of British Indian 2 Go on facebook. Interesting about the prepared sauces, do they contain the base gravy ? How long do they last in the fridge or do you never get to find out, hehe? Also - would you still insist Phall be done 'fresh' if you sold similar volumes as Korma? You're lucky to have a large ex-pats crowd, I really wish you all the best! Can you share some things from everyday operations that I might not have thought about?

[DalPuri]

DalPuri: That's a pretty good idea! Unfortunately someone else already had a similar one and this town is too small for two such specialized places, I fear.
They offer Currywurst with a few different sauces (Berlin, 'Ruhrpott', Ketchup) and adjustable heat level (using pure capsaicin!). They say they make the hottest Currywurst in Germany. Not sure if that's true but business is certainly good at their place. Now that you mention it, though, maybe people do like really hot stuff after all?

Lamb sausages too?

Best sausages i ever ate were lamb in a french restaurant. (not Merguez)

[chonk]

"Vada pav" (or the 'Bombay Burger' ;D) is pretty nice, too. "Bunny chow" would be something very unique, or bread pakoras (also something you don't see too often). Or some potato based curry, like "Aloo Rasedar" (potatoes in a spiced tomato gravy), "Aloo Mattar" (potatoes and peas in gravy) or "Aloo Dum" (fried, spiced potatoes). You really have to try out "Rajma Chawal" (the rajma masala with rice), it's a wonderful dish - in India, they love to take a bowl while the monsoon rain is dropping. And the Vaishno Devi temple in Jammu and Kashmir, one of the holiest temples in hinduism, serves one curry only: Rajma masala (: Or try some "Mixed Dal" recipe, and use the beans and lentils you already have and are easily available, like masoor, chana and mung.

Greetings!