Topic: Three baltis

[Madrasandy]

Mick strikes again.....

[Gav Iscon]

It's always a kiss of death when I recommend a restaurant to anybody.

I work around the UK late October for about a month and over the years we've been to some lovely eateries and can't wait to go back the following year.  I've been disappointed on numerous occasions on the return (and even a bit sheepish sometimes for recommending it from the previous year). I think I may be a prophet of restaurant doom as well Mick. The famous Kashmir in Bradford being an example. First time fantastic, second time poor and I even bought the missus back some TA's and got it in the neck. I'm yet to have a memorable curry up in Scotland and I've been to quite a few. Members on here may be right in saying that the general standard of BIR overall is dropping and we all, generally are always trying to improve our own standards.

[mickdabass]

A year ago I bought some tickets to see Joan Rivers. Nuff said

[JerryM]

BIR in the uk are for sure going through hard times.

Quality is defo suffering.

The 30 years hey day may hold true.

I'd still sign up for an Xmas do and well pleased (sorry) that I know what the adil can taste like - there might be equals but very few better.

Off for some tickets and to check the stars.

[Kashmiri Bob]

I'll give the Adil another go in a couple of weeks when they've moved back to Stoney Lane.  I'm also up for another visit around Christmas Jerry.  Adil, Kyber, or Al Frash perhaps.

Rob 

[Onions]

hey didn't knock of the 10% for takeaway either. 

Bet they did when it came to cashing up though!

[Kashmiri Bob]

Been reading up on Pakistani stocks (Yakhni).  Reckon this might be made separately and then added to the balti base gravy.  As opposed to bunging a chicken carcass in the gravy from the start, which according to a couple of chefs I know is actually a Bangladeshi style gravy.  Seems to be lots of Yakhni recipes. Many seem to involve black pepper, and bay leaf.  Apparently if you use stuff like chicken wings and feet there is plenty of collagen and this forms a jelly.  Found one recipe where it takes six hours of boiling and cooling overnight to make the stock.  Sounds like a plan.

Rob 

[Peripatetic Phil]

Been reading up on Pakistani stocks (Yakhni).

This one certainly seems worth a try -- uses a potli ka masala, although it doesn't call it that.
** Phil.

[Kashmiri Bob]

Liking the idea.  It fits; adaptation of home food.  Know a butcher that does chicken feet.  I'll start with these and a chicken carcass. Think I'll lob in an onion and some peppercorns, and some Euro bay. Salt too. A pinch of Jerry's GM. It's about time my pressure cooker earned its keep.

Rob   

[Kashmiri Bob]

What a stroke of luck!  Dan has posted a balti recipe today involving a special balti chicken stock.  Ooh.  Hang on a minute.  Looks like may have to wait for another e-book.  Great idea though; chicken stock.

http://www.greatcurryrecipes.net/

Rob