Topic: BIR Regional curry variations

[Whandsy]

I thought it might be interesting to show pictures of T/A or restaurant curries to highlight any regional variations. We probably all have different opinions as to how a curry should look, (as noted in a recent thread about Bhuna). It may also highlight any personal failings if following somebody's recipes as to what we expect.

Some parts of the uk will certainly have differing opinions, too wet or dry etc!! To kick off here's a couple of curries from last nights meal.
These curries are from east lancs area.
1st one is a chicken tikka jalfrezi and pilau rice  ( just how I like it) and the 2nd was a prawn saag!

Just a bit of fun

W


http://www.curry-recipes.co.uk/imagehost/pics/935e2ddb4aa947109c21630b1f7047f4.jpg

http://www.curry-recipes.co.uk/imagehost/pics/2caa52e245add320a77dcbed4141ca93.jpg

[goncalo]

That jalfrezi looks too scrumptious. That's quite similar to what I'd get from my fave TA in cambridge, with just a tiny bit of red oil separating on the side

[Stephen Lindsay]

nice pics Whandsy, I don't like spinach so can't comment on the Saag but the Jalfrezi looks to me like, well a Jalfrezi. Variations are always interesting topics for discussion. For example I often feel, based on my experience of eating curries in England, that curries in Scotland, where I live were always a bit spicier than those in England, well Yorkshire anyway where I have eaten many times in the past.

However I would also point out that curries vary within a region or a city from restaurant to restaurant. For example on Wed evening my girlfriend and I went to one of Dundee's best and longest established restaurants, The Balaka. She had a Chilli Masala and I had a Punjabi Masala. In both cases we found the curries to be swimming in oil which was disappointing. The Punjabi Masala (which I've posted a recipe for on here) was served as a whole breast of chicken, covered in sauce. Now I've eaten a PM in many places in Dundee and never had it served like this. It's always been chunks of chicken.

So variations?

I think we have to expect them as a matter of course.

[Malc.]

This is a great idea and will hopefully show alot of variations. So to add my two penneth worth to start I thought i'd go like for like (albeit plain chicken not tikka) the Shanaz Chicken Jalfrezi:

Shanaz Restaurant - Lewes, East Sussex

[Whandsy]

That looks tremendous Axe, what part of the country are you in ?

W

[Malc.]

Oops sorry, I should have said (it wasn't the wine honest ), i'm in Brighton, East Sussex. I've updated the post.

[chewytikka]

Good Idea Whandsy
I think you should, refine it a bit more and people should say what type of BIR or TA
their dish comes from i.e. Bengali or Pakistani/Punjabi, South Indan etc

[Malc.]

That's cheating Mike! Looks delicious though .

I think it might be better if the topic stuck to taken home dishes, what do you think?

[Whandsy]

Oi that is cheating chewy! Mine was out of a carton tipped onto a plate Yours looks like a Michelin restaurant dish hehe! ;D ;D ;D

W

[Peripatetic Phil]

I think it might be better if the topic stuck to taken home dishes, what do you think?

I think that would be too limiting :  I use at most two restaurants for my T/A Indian fare, whilst I eat in probably five times that number if not more.

** Phil.