Topic: Hi, Just introducing myself a s a new member

[Mattinda]

The main reason for coming here is, I was sick of cooking bland curries that people advised on the rest of the web. Also I want to cook like my mates mum, she is Indian (Punjab region) and her food looks and tastes very different to typical restaurant food. loads more flavour & lighter than the restaurant stuff. I'm really looking for slow cooking curries, as she seems to cook hers for hours to get that taste...There are tons of recipes on here but looking for a hot lamb dish that slow cooks for 3-4 hours, the reason I want to cook it over this time is because I want to get the most out of the herbs and spices. I just want to get to the stage where I have a number of frozen paste bases that I can call upon so that on an evening, i'm not cooking until the early hours.

Any good place to start?  ;D

[Malc.]

Hello and welcome. You'll find that this site is mainly dedicated to British Indian Restaurant dishes, but there is a wealth of information.

If you find the right place to start, let me know.

[Mattinda]

Hello and welcome. You'll find that this site is mainly dedicated to British Indian Restaurant dishes, but there is a wealth of information.

If you find the right place to start, let me know.

Thanks, I am also intersted in the british indian cuisine too so have seen the huge amount of cool looking dishes. The pilau rice I have checked out already looks mental and easy to make. I'm gonna start with the base and go from there, best way to learn by the looks of it! 

[Cory Ander]

Welcome to the forum Mattinda 

From your first post, it sounds like you might be particularly interested in the "Traditional Indian Recipes" section, here: http://www.curry-recipes.co.uk/curry/index.php?board=8.0

[millsoni]

Although this is predominantly a site dedicated to solving the mysteries of BIR cooking, it would be great (for me at least) if you could ask your mate's mum how she makes her food.  I always remember eating at the home of an Indian friend when I was at school and the food was fantastic and nothing like BIR food.  It gave me the inspiration to attempt to recreate Indian home style food, but that is as difficult as BIR style when it is done well.  It is easy to get an approximation but not quite perfect.  Flavour and subtlety and heat when required is difficult.

I am trying to recreate BIR food so I can sell it in my town in Spain to those who want that - and I love it too.  But the difference between BIR and what I used to taste at my friend's house is huge, and any tips would be welcome.

[Mattinda]

millsoni -

I have been nagging my mate to give up his momma's special recepie but his mind isn't what it used to be due to MS. I do go to a few family do's so will speak to her directly next time i see her! Have looked at a number of Punjabi websites but unlike this site they use indian terms for all the spices, not difficult if you have acess to an exotic supermarket i guess.

Will keep you posted on how I get on, naturally I will share any gems she gives me.   ;D

Cheers

Mattinda

[Mattinda]

Cory Ander,

Thanks for the tip! Work is very slow atm, will check it out.

Cheers

Mattinda 

[Malc.]

These two have given me a few good recipes, the first more southern based but both worth a look:

http://www.kerala-recipe.com/

http://www.indianfoodrecipes.net/regional-recipes/punjabi-food-recipes/index.html

[Mattinda]

These two have given me a few good recipes, the first more southern based but both worth a look:

http://www.kerala-recipe.com/

http://www.indianfoodrecipes.net/regional-recipes/punjabi-food-recipes/index.html

Thanks Axe will check them out!!!