Topic: Re-acquaintance with an old friend

[JerryM]

Curry hell,

Touch clearly not lost.

Is the recipe posted. Very jealous 25 yr BIR getting harder to find.

[curryhell]

Thanks for the positive feedback curry lovers    Glad you're loving the balti bucket.  First see this type of serving dish in a BIR in Cheam village.  Was taken with it then.  Took me some time to track down a supplier and one who was asking a reasonable price for it.  Managed it in the end though.  If they were using these as bowling trophies Naga, it would definitely encourage me to try harder    As for the size, as it is in use in restaurants you can guarantee for presentation purposes it's great but don't let it fool you, it's not bucket sized and far from a coal scuttle Gav  ;D  It just holds  a standard size take away container amount.  If you cook large container size portions your bucket will over floweth    It certainly would not be full to the brim when served in a restaurant.
Nice of you to pop in Russ.  Bout time you posted  here on  your own progress  Glad to hear its going down well in your house Mattie and Garp, you are just too kind  ;D  Nothing wrong with a  good honest stew and dumplins Michael.  Thanks for posting the link London:
http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html
Worth a bash Jerry.  Definitely glad i got into the kitchen.  It was definitely a very pleasant and long overdue re-acquaintance as well as a nice change from the vindaloo i've been eating over the last 8 months or so.  I'd even give myself 8 or maybe 7 / 10  ;D  Whilst i haven't cooked or posted much in this period i regularly look in, catch up on the new posts as well as reading some of the old ones.  Many people are turning out quality BIR looking food on here which i'm sure in many cases equals or even surpasses that dished up by some establishments.  And yes Jerry, i am lucky to have  a BIR whose quality of food has remained good for so long.  That's not to say things haven't changed over time.  Certainly far less oil being used nowadays.  Always obvious when you see liquid leeching from a curry rather than the oil slick of old.  The constant for this is that the owner was originally the chef, and his brother has been the chef since he went front of house many years ago.  But when its busy he can found wrattling the pans  ;D
As for the bucket supplier, cost was

[london]

Looks outstanding. Do you have a recipe?

http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html

London.

[chewytikka]

Glad to see your back on your bike CH.
8 months without cooking a curry, just doesn

[Stephen Lindsay]

I must add my name to the plaudits CH, it is a fine looking curry of the highest possible standard. I do really think of the NIS as your signature dish. Now as for the balti bucket I was served a curry on one of them locally so they are clearly getting around the country. It certainly adds to the superb presentation.

[curryhell]

Cheers CT.  Good anology the bike.  Was all set for my 6 month currython from Oct but some far reaching changes at work put pay to that alas.
Well SL, if i'm remembered for my NIS, at least it can be said that i gave something back to the site.  Without the contributions of many of the members, past and present, who have given so much over the years, I might never have been able to create and post the recipe for the NIS in the first place  Power to the forum  ;D  As for the bucket, one should never forget, one eats with one's eyes as well as with one's mouth.  If it looks good, there's a reasonable chance it will taste good.  And the first time i see that  bucket, it certainly did it for me  ;D ;D
Now tucking into remains of last nights supper, not in the bucket however.  Presentation not great, but still very edible    ;D

[jb]

Looks fantastic Dave,better than most of the average looking take-aways I seem to be ordering these days.I too haven't been cooking much of late but looking at that has fired me up again.It's a shame the dish has vanished from the original place.As you say a change in chef/management etc now means the dish is nothing like it used to be,a real shame as it used to be such a lovely thing to order.Still yours does look as good as the original so I'll have to get myself back into the kitchen.

[curryhell]

Looks fantastic Dave,better than most of the average looking take-aways I seem to be ordering these days.I too haven't been cooking much of late but looking at that has fired me up again.It's a shame the dish has vanished from the original place.As you say a change in chef/management etc now means the dish is nothing like it used to be,a real shame as it used to be such a lovely thing to order.Still yours does look as good as the original so I'll have to get myself back into the kitchen.

Thanks Jason.  Vanished it has and what they serve is beyond all reasonable recognition as an NIS. Number now deleted from phone  Once i've used up some of the base in the freezer i'll be able to have a go at your base at long last.  Look forward to seeing the results once you don that infamous apron  ;D Take it you haven't gotten back into Preem then?

[jb]

No not been back to the Preem,my two young kids seem to take up most of my time these days! I will get back in there though.I have another place on my radar as well,Spice Hut in Stifford Clays.Whether they'll let me loose in their kitchen is a different matter,I can only ask.One dish has caught my attention in much the same way as the Elachi NIS did.It's called chicken khaleda,quite unique but utterly delicious,full of tandoori flavour.I've tried to recreate the dish at home but to no avail.Apparently the chef is ranked as the 40th best curry chef in the country.Anyway,enough rambling,next job Elachi NIS!

[ziggycat]

totally agree with all the previous posts..  absolutely lovely looking dish you've given to us CH.

BTW, I'm now a 10th dan samosa ninja thanks to your teachings   I can knock out a dozen or so in no time at all these days and they always go down a storm (another of your great contributions)