Topic: Restaurant image (Local)

[Mikka1]

I'm surprised no one has commented on the colour? It's so powerful RED, the sauce sticks to anything and when cold as in this photo separates from the normal sauce.

Incidentally rightly or wrongly I tasted it cold. (I save some). It wasn't far from mine at all cold. And............. I could definitely taste what I thought to be spice oil.... :
Basically a a fried onion smell together with just cumin, at least that's what my nose told me and I do trust my nose.

 

[CurryOnRegardless]

Sa(a)g really means Vegetables. Palak is the Indian word for Spinach.
i.e Palak Paneer. Spinach and Cheese.

Hi Mikka

In the UK on a BIR menu Sag or Saag invariably refers to a spinach dish. In fact Sa(a)g roughly translates to 'greens' in English so could really mean any leafy green vegetable like spring cabbage etc. The BIRs use spinach, I presume, because it's cheap and readily available, tinned, year round.
The general term for vegetables is Sabzi or sabsi or subzi etc. and yes palak does mean spinach specifically but only in shops and markets and so on, BIRs tend not to use the term.

Cheers
CoR

[Mikka1]

Where you are maybe COR.
Where I am English for the most part is a long lost second language. I saw that website too if you are refering to one mentioning this particular subject? (Large rundown). Anyway I am some 5000 + miles away from you and its not the same in USAIR world  .

Didn't know about the word Sabzi? I'll ask my friends.  ;D

What do you use when cooking Saag/Sabzi/Sabsi/Subzi/Palak then?

Hi Mikka
The general term for vegetables is Sabzi or sabsi or subzi etc. and yes palak does mean spinach specifically but only in shops and markets and so on, BIRs tend not to use the term.

Cheers
CoR

[976bar]

The strands you see on the Sagwalla are extremely finely cut Ginger strips.

for a good while i used fine cut garlic instead of g/g paste. at the time it was the ginger that put me off until the ashoka pre cooking which sold me back onto the g/g paste.

last week though i did not make g/g paste in bulk as i normally do but needed some for CA's vindaloo. although i blended the g & g - the ginger did not blend as well (down to the small qty's).

the ginger tunred out effectively like very fine lumps. the taste came through in the vindaloo and was real nice for a change.

in short not strictly BIR but i think matchstick ginger is well worth trying out for a bit of a different slant.

The Restaurant I get the Nepal Chicken from uses matchstick Ginger in their Madras depending upon which chef is on. Very fine matchsticks about 1" long and probably about 1mm thick. I've been using this in my Madras's lately and really like it. I think it goes well with the lemon juice that I like in a Madras too

[Mikka1]

That sounds about right Bar.
I wonder if that finest grate on the grater with a large piece of ginger would do that? I've not tried it. I guess it would work though.

Ginger and me are not friends at all except in Chinese food. The sauce hampers it from cooking if added too early and if you get proportions wrong it can (In my view) wreck the whole meal. Ever since I've added finely sliced Ginger to my Indian food its just got better and better.

The Restaurant I get the Nepal Chicken from uses matchstick Ginger in their Madras depending upon which chef is on. Very fine matchsticks about 1" long and probably about 1mm thick. I've been using this in my Madras's lately and really like it. I think it goes well with the lemon juice that I like in a Madras too

[JerryM]

I think it goes well with the lemon juice

976Bar,

that must be it. i've only recently started using lemon juice and hence why i've not picked up on it before.