Topic: Dipuraja Recipes

[joshallen2k]

Has anyone tried any of the Dipuraja curries and base?

They seem a little underwhelming to me, especially with his method of bunging everything in cold and basically heating it up. I may be wrong, so figured I'd ask if anyone's tried them verbatim.

I did try the naan recipe and found it to be pretty poor.

-- Josh

[Cory Ander]

Hi Josh,

I have messaged Dipuraja to ask if he really does bung everything into cold oil or whether it's just for his video demos (I await his reply)

I have also previously messaged him to ask if he would like to contribute here, but he suggest that members message him with any queries on youtube.

Perhaps members that do could post the replies here?

[Malc.]

I don't believe that he does cook in this style. But it would be nice fro him to say so. I'll be interested to see what he says.

[1144lee]

I have followed a few of his recipes and found they produce an authentic taste. I think the think to remember is the local indian is trying to keep the cost down. I suspect that most,(except perhaps the really expensive ones) do not have an old boy out the back grinding spice and making a really complicated sauce.
This chef shows it how it is and it seems to work for me.

[JerryM]

method of bunging everything in cold and basically heating it up.

this method does work - i've tried it in the past (slowboat).

the real difference for me is that i'm now convinced i need to cook the soft spice dishes by this method (up to press i've used the same hot method for all).

i've also not given the pastes a real go.

after that i just don't know until i try the recipes (i bought the wrong tikka paste which has delayed me) - gut feeling is that there is unlikely to be step improvement. i certainly won't be changing how i cook the hard spice dishes for sure.

i have tried the biryani (rice part) so far and it was very good - converted me to it. i liked his bhajis too (close call with the IG version).

the real test for me will be the vindaloo as i was taken aback by how good CA's was. i think the madras is missing a paste (sauce). i still believe vindaloo is missing a paste too.

the other main area of interest for me is the proportions that Dipuraja uses - i expect this to produce some real good learning for me (seeing is believing so to speak).

a lot what he say's i can relate to fully - i'm just hoping in asking the why from what's not show in the video i can work out the gaps a little better than without them (these compliment maliks).

[Domi]

The trouble with videos and pictures is that you don't get a smell or taste, I watch the vids for differences in technique, but there's not alot of technique in Dip's videos

I'm making one of his recipes today though if I'm honest I'm not holding out much hope but I can't critique the man until I've given him a go. I've had plenty of curries that look the business, but have been a real letdown in the eating

[George]

The trouble with videos and pictures is that you don't get a smell or taste... I've had plenty of curries that look the business, but have been a real letdown in the eating

I couldn't agree more! I made this point a few weeks ago regarding the limited value of glossy photos posted at this forum.