Author Topic: The 3rd Secret Recipe Group Test  (Read 43034 times)

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Offline RubyDoo

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Re: The 3rd Secret Recipe Group Test
« Reply #60 on: May 08, 2013, 05:50 PM »
So the question for the purists is, Is this BIR?   :P

No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant.  ;D ;)

Many BI restaurants will do a plain fried chicken and chips. Same question?  :)

Offline DalPuri

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Re: The 3rd Secret Recipe Group Test
« Reply #61 on: May 08, 2013, 05:51 PM »
So the question for the purists is, Is this BIR?   :P

No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant.  ;D ;)

Many BI restaurants will do a plain fried chicken and chips. Same question?  :)

Not quite Indian though.  ;)

Offline RubyDoo

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Re: The 3rd Secret Recipe Group Test
« Reply #62 on: May 08, 2013, 06:06 PM »
So the question for the purists is, Is this BIR?   :P

No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant.  ;D ;)

Many BI restaurants will do a plain fried chicken and chips. Same question?  :)


Not quite Indian though.  ;)


Turn the question around. Is this traditional indian cuisine? If not then it must be something created for the British market and therefore would qualify as BIR curry?

Offline DalPuri

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Re: The 3rd Secret Recipe Group Test
« Reply #63 on: May 08, 2013, 06:19 PM »
So the question for the purists is, Is this BIR?   :P
Turn the question around. Is this traditional indian cuisine? If not then it must be something created for the British market and therefore would qualify as BIR curry?

Not sure whether you would call it traditional, but the origins do come from India, not the UK.

Offline fried

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Re: The 3rd Secret Recipe Group Test
« Reply #64 on: May 08, 2013, 06:23 PM »
One of the recipes I found on the web that looked interesting was written in Urdu and there was no translation.

Offline RubyDoo

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Re: The 3rd Secret Recipe Group Test
« Reply #65 on: May 08, 2013, 06:47 PM »
Did you seed the chillies?

Offline gazman1976

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Re: The 3rd Secret Recipe Group Test
« Reply #66 on: May 08, 2013, 06:48 PM »
use google translate tool - very handy

Offline fried

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Re: The 3rd Secret Recipe Group Test
« Reply #67 on: May 08, 2013, 07:07 PM »
Did you seed the chillies?

I did, I never have any problems eating hot curry if it's in powder form but chilli seeds can give me some unpleasant moments in the morning :(

Offline spiceyokooko

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Re: The 3rd Secret Recipe Group Test
« Reply #68 on: May 08, 2013, 07:40 PM »
So the question for the purists is, Is this BIR?

As far as I'm concerned, if it's cooked and eaten in a BIR, then it's BIR, regardless of where the recipe originated from.

After all, most BIR dishes have their origins in traditional Indian recipes and have been streamlined and tweaked for English taste and speed of production.

Rhogan Josh (Ghost?) is a typical example, a spicey lamb dish made with mild but deep red Kashmiri chillies goes through the BIR translation and comes out as a chicken or lamb dish cooked with tomatoes to make it look red.

Offline fried

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Re: The 3rd Secret Recipe Group Test
« Reply #69 on: May 08, 2013, 08:04 PM »
You could completely BIR this this dish by adding base instead of water and adding a tsp of mix but why bother then everything wouyld just end up as an ultimate curry.

 

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