Topic: BIR Regional curry variations

[chewytikka]

Crikey does everybody eat out of a carton? :

I agree Phil, as there are dishes on a menu, which are not sold as take out, which is why I posted the Salmon. photo taken in Restaurant.

Be pretty boring, which it is, if this forum was just about making Garabi and basic curries, over and over and over again.

I think it should be a step up, obviously because I'm involved in Restaurants, you get to know the difference between TA

A TA is much easier as there's no assembly or care in presentation, when the dish is aimed at a carton.

There's a huge amount of Cheffing skills, missing in your usual TA Chef, and when a restaurant is looking for
a new Curry Chef lots of TA cooks apply, but I've seen a lot fail to trade up and there's no second chance, as it's
the restaurants reputation at stake.

Keeping with Restaurant Fayre, here's another, Staff Curry (Murgh)

Bengali, Tyne and Wear



cheers Chewy

[Whandsy]

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.

Phil / Chewy

I think thats fair enough fellas. I think it will also open our eyes to a lot more unusual dishes. I would still like to see the "usual fare" being posted as well just to see the regional variations

Another great looking dish there Chewy!

W

[mikeyp]

Can any of the Glasgow folks on here reccomend a good Indian down there, i am from Aberdeen and we have a lot of fab ones here(imo.)
I have eaten loads of times in Glasgow albeit mostly on Sauchiehall Street and the wee curry shop, and have found most of the curries taste the same, ie very very salty!!

[curryhell]

@ CT, can't help but notice that the staff curry has  european bay leaves in  Wouldn't think they be particulary impressed with that  :

@ W, good topic.  Will add my local dishes whwn i next order.  Will be interesing to see the varations up and down the country

[mikeyp]

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

[RubyDoo]

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

[moonster]

Crikey does everybody eat out of a carton? :

I agree Phil, as there are dishes on a menu, which are not sold as take out, which is why I posted the Salmon. photo taken in Restaurant.

Be pretty boring, which it is, if this forum was just about making Garabi and basic curries, over and over and over again.

I think it should be a step up, obviously because I'm involved in Restaurants, you get to know the difference between TA

A TA is much easier as there's no assembly or care in presentation, when the dish is aimed at a carton.

There's a huge amount of Cheffing skills, missing in your usual TA Chef, and when a restaurant is looking for
a new Curry Chef lots of TA cooks apply, but I've seen a lot fail to trade up and there's no second chance, as it's
the restaurants reputation at stake.

Keeping with Restaurant Fayre, here's another, Staff Curry (Murgh)

Bengali, Tyne and Wear



cheers Chewy

Any chance of the staff curry recipe chewy, it looks amazing.

[Kashmiri Bob]

This is a veg Shingara starter I bought TA from the Mishti Desh in Birmingham.  You get 2 per portion, but they are kind of biggish, so just tried one so far.  Interesting appearance.  A bit like a Cornish pasty.



I sawed it in half to have a look inside.  Slightly over-enthusiastic with the dips it came with.  Very tasty samosa filling.  A nice change.



Rob