Topic: BIR vs Trad

[Kashmiri Bob]

A few random pics from the last few weeks.  Bit of a mix of BIR and traditional dishes.


Chicken pathia






Chana and mushroom bhaji






Lamb and potato bhuna




Trad on-the-bone.  Occasionally one of the chefs at my local brings in some "proper" home-style food, made by his wife.  This is one of them. Mind-blasting quality.



Bengali chutney




Do try this sometime. Fresh garlic and green chilli. Plenty salt.  Wonderful.



Garlic chilli chicken achari




Rich, hot.



Ajwaini king prawns








KD2 to spec, but feel it needs a clove of sliced garlic; later drizzled with some of the left-over orange juice.  An impressive starter dish.


Naan




Burnt them, again! I give up.



Chicken madras




On the bubble.



Chicken bhuna










Staff curry style. On-the-bone, with mix powder.



Chicken phal and egg fried rice







Early '90s Rusholme style.  Thick and ridiculously hot.



Pink naga sauce




A quick blitz and then into the fridge.



Chicken jhol





Last night's dinner. From Exotic East Indian Bengali Cooking, by Subal Kumar Mitra


Rob 

[Stephen Lindsay]

My goodness Rob what a feast!

[Peripatetic Phil]

Bl@@dy h@ll :  how long did it take you to prepare that lot ?!  And how much are you charging for lessons ?
** Phil.

[Invisible Mike]

Is that flat leaf parsley in the last dish?

[Kashmiri Bob]

Yes Mike.  There is also some chopped leaf in the dish itself.

Rob 

[curryhell]

As always Rob a feast for the eyes  . I particularly like the look of the one with the inset spoon 

[Kashmiri Bob]

As always Rob a feast for the eyes  . I particularly like the look of the one with the inset spoon 

Yes it was fairly solid that one Dave.  Bulked out with 5 or 6 cs of ex-hot chilli powder.  Managed to saw a small wedge off the end with a bread knife.  Very tasty! 

Rob 

[Kashmiri Bob]

Had a small Melton Mowbray pork pie and a pickled onion for supper last night, but it didn't really hit the spot, so had a route around in the freezer for some leftovers.  Also needed to pre-cook some veg I got off the cheap shelf.


Adraki chicken bhuna






Three bean casserole bhaji








Pic is just some of the pre-cook.  Hot pan, knob of butter etc. for the bhaji.  Not bad at all.


Rob 

[ottis]

I'm thinking of trying your recipes undoubtedly they are the best i've seen on here so i will be definably giving them a go....One thing i would like to know do they taste exactly like your takeaway or restaurant and would you say they are totally BIR..I can't wait to try them..with the experience i have which is none at the moment they probably won't turn out the same as yours but i have start somewhere..you should have your own takeaway with the stuff your churning out....ottis..and the beat goes on

[Kashmiri Bob]

I'm thinking of trying your recipes undoubtedly they are the best i've seen on here so i will be definably giving them a go....One thing i would like to know do they taste exactly like your takeaway or restaurant and would you say they are totally BIR..I can't wait to try them..with the experience i have which is none at the moment they probably won't turn out the same as yours but i have start somewhere..you should have your own takeaway with the stuff your churning out....ottis..and the beat goes on

Thanks ottis, very kind.  I am actually relatively new to cooking and many of my efforts are based on (often identical to) the recipes on this forum, particularly those from members with vastly more experience than myself, e.g chewytikka, curryhell, and others.  Books too. I've also been lucky to get behind the scenes in a few kitchens.  Whether my curries taste exactly the same as TAs/restaurants is a difficult question to answer.  Often they taste a whole lot better.  Sometimes they miss something extra, depth of flavour, most likely down to technique.  I am finding that making traditional dishes is paying dividends for my BIR efforts. I think it gives a better understanding of spicing/flavours and how to achieve desired effects, and cooking in general.  Glad you like the pics.  Thanks again for the feedback.

Rob