Topic: Three baltis

[Peripatetic Phil]

It certainly wasn't old-hat to me; I thought it provided very useful insights into the food chemistry of spices.  Did you order the

[Kashmiri Bob]

Hmm. I've paid

[Peripatetic Phil]

Hmm. I've paid

[Kashmiri Bob]

Just checking out the Mr. Daves website.  Another famous Balti house.  Got a new delivery service.  Takes 2-3 days.  Now, I was thinking, would my balti not be cold by then?  Turns out they arrive frozen.  Can't see the idea taking off myself.  See what you think.

www.misterdaves.com

Rob 

[Peripatetic Phil]

www.misterdaves.com

I would be willing to give it a try.  It is basically the same model that my wife persuaded her aunt and uincle to adopt in their first Oriental T/A :  prepare the dishes for the punters customers to cook at home.  Admittedly they were chilled, not frozen, but the basic concept is the same. 

** Phil.

Ah, just spotted the catch :

No minimum order value. Delivery is

[DalPuri]

Just checking out the Mr. Daves website. 

They've sold these out of Spar freezers for as long as i've lived in Wales. (roughly 15 years)

Dreadfully bland! 

[fried]

Can someone enlighten me on something I heard a long time ago? I remember that someone told me that part of the flavour of balti is created when the curry is poured into the very hot balti pan before serving. I was led to believe that this is what caused the smokyness.

Is this nonsense or some myth I've picked up from somewhere.

[Kashmiri Bob]

Interesting that fried.  Not sure. The Birmingham balti is served in the same dish it is cooked in.  Can add that the 2 I made did have background smokiness, very nice too, but in the meat balti we had from the Adil it was significantly more noticeable, and downright gorgeous to be honest.  Jerry may have some thoughts on this.

Rob   

[Micky Tikka]

Right now having my first Balti with you Bob that smokiness was only in the Lamb dish for some reason and I do not know why it was not in the chicken and if my theory is right then they were cooked differently ( I hope this is gonna make sense )  ;D
 I remember distinctively the flavour and saying I have produced that briefly at home
And it was the first time I came on to the Forum when people were experimenting on singeing the spices first in oil and then with the tom puree and remember the flames coming out of the pan so high and the first year cooking on this forum I had no eyebrows
Also I could be completely wrong
Cheers Michael

[Kashmiri Bob]

Dunno.  Can't see them doing much different for the dish itself Michael.  The "basic" flavours I felt were in all we had there, including your Bombay aloo, which we agreed didn't really work/wasn't great. No depth of flavour in that one. I swear they even put a similar GM in the chilli dip; slightly smoky.  I can taste it every time. The Balti meat was a bit extra special though. My money is on the pre-cooked lamb/stock.  Could be that this is affected in some way by very high temp/flames, before or/and after it is added to the dish.  I don't fancy singeing my eyebrows though.  Give it a go and report back.  ;D

Rob