Topic: Three baltis

[chewytikka]

Ah, a yakhni chicken stock, thats that cleared up, should of realised, needed
to read back on the thread, at first I was thinking chicken feet, where were the chicken lips.
I would have auto added Cassia and Tej Patta, but thats my Sylheti training. ;D

One thought, purely guesswork, they probably miss this step, but do exactly the
same with a few full chickens. Reason is it would save a job and give them the
boiled chicken to be Pulled/Shredded, like I was served in the chicken spinach Balti from Adil. plus a good stock.
Kill two birds with one stone (see what I did there) ;D

Anyhoo adding a bit of your stock, should be a bonus to any Balti.

Balti On Rob
cheers Chewy

[mickdabass]

Bob/Jerry

Ive tried UFs/RCR Balti gravy several times in the last couple of months, but have binned the last 3 batches that I have made, and to be honest I have now given up the balti quest.

In fact my curry making of late in general has gone from bad to worse and I have decided to have a break from currys altogether 

One point I will make is that I have been eating a few takeaways from Al Frash recently. I am shocked by the lack of consistency. The last one I had from there, I reckon they had forgotten to add any spice mix at all to it. The resultant balti was completely tasteless except for one thing........Chicken Stock!

Regards

Mick 

[mickdabass]

do you think they produce a lamb stock for meat baltis etc??

[andydunn]

One point I will make is that I have been eating a few takeaways from Al Frash recently. I am shocked by the lack of consistency. The last one I had from there, I reckon they had forgotten to add any spice mix at all to it. The resultant balti was completely tasteless except for one thing........Chicken Stock!

I had this happen at Mint in Yardley, they sent me two bowls of chicken soup.

It was supposed to be a special meal for my Wife and I on our wedding anniversary, talk about bad timing for them to drop the ball.

[JerryM]

Mickdabass,

I get to the same point of desperation myself now and then. I don't see it being avoided if you push what you do to improve.

The only thing is to go back to what worked and start again.

The big consolation is our food is really top notch and can only get better given the vast amount of collective helping each other help.

Ps chewytikka comment on the carcass has hit me on the nose. My wife cooks whats called roast chicken in a pot of water. She does not need a timer and it's always falling off the bone. Exactly a CT says a free stock too. Will aim to divert a little of the stock. Might be difficult to add in the cassia. The bay I stand a chance.

[Kashmiri Bob]

Development. Dropped lucky earlier this evening.  Got to see my balti made.  Not from the triangle, but it's real deal, or near enough imo.  Pakistani kitchen.  Just getting my head around things; total simplicity.  The chef also gave me a portion of the base, stone cold, nothing added.  Pics and blurb to follow.  We're getting there.

Rob 

[LouP]

Sounds good Bob, look forward to it 

[Kashmiri Bob]

Sounds good Bob, look forward to it 

Pretty made up with this LouP.  No recipes, anecdotal so far, but the visit goes a long way in my mind to answering some fundamental questions; base, stock whereabouts, garam, tech, and how things differs to typical contemporary, e.g Bangladeshi BIR.  Could be a game changer, but I'll need Jerry's take on it.   

Rob 

[Madrasandy]

Nice one Rob 

[JerryM]

Bob,

Incredible news. Well pleased for you - the effort you've put in.

You must have pulled some incredible favours or used that brummie savvy some

Ps you're more than capable. I'm happy to help and enjoy any trip south.