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Topic: curry similarities (Read 2317 times)
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grimmo
Chef
Posts: 36
curry similarities
«
on:
September 02, 2005, 12:42 PM »
I went out over the bank holiday with friends and the following dishes were ordered:
chilli garlic chicken
chicken jalfrezi
chicken pathia
chicken madras.
As usual I sampled a bit of everyones and cam to the conclusion that all were remarkably similar. Presumably the base ssauce was the same in each, but id guess that also the final dish was basically the same spcies as well, which suprosed me a little. From the "basic" madras each times...
a few slices of onion and chillies, and a couple of cubes of to make the jalfrezi,
the same plus some visible slices of garlic were added for the chilli garlic,
and for the pathia just some sugar and lemon juice was added.
The same happened last night at a different restaurant in that the pathia and the jalfrezi were remarkably similar in both appearance and to be fair, in taste also.
This leads to the question of how much variety do you think there should be in these medium-hot dishes? I dont think it was that 'good' a BIR we went to on either occasion.? Can arrive at a definitive view of what the differences in taste and texture should be between each of these dishes?
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Mark J
Elite Curry Master
Posts: 1016
Re: curry similarities
«
Reply #1 on:
September 03, 2005, 10:02 AM »
I think you've pretty much answered it really for those dishes, I dont know about the chilli garlic one but to my mind:
Madras - hot base + lemon juice
pathia - hot base + lemon juice + sugar
jalrezi - hot base plus chilli's and peppers
Obviously there is variation between restaurants but thats about it I suspect
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DARTHPHALL
Elite Curry Master
CONTRIBUTING MEMBER
Posts: 1451
Re: curry similarities
«
Reply #2 on:
September 04, 2005, 10:04 AM »
My local BIR curries have a similarity too with some small variety of extra ingredients
ie.. more Garlic, some chopped Tomato, some chopped Onion & the Bombay Potato definitely has Sugar in it & of course some chopped Peppers in one or two of their dishes, which i think we all agree implies the use of a curry gravy/base of some description
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Graeme
Spice Master Chef
CONTRIBUTING MEMBER
Posts: 557
Re: curry similarities
«
Reply #3 on:
September 04, 2005, 08:46 PM »
The worst is when all the meals l
are the same.
I don't go back myself,
everyone of your guests (as mine did)
will know its a bad show, and a con.
The base should be just that!
and should not take over the meal.
regards, graeme.
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DARTHPHALL
Elite Curry Master
CONTRIBUTING MEMBER
Posts: 1451
Re: curry similarities
«
Reply #4 on:
September 04, 2005, 08:49 PM »
Had that once mines a Garlic vindalloo with Garlic rice & Garlic my wife Had 3 different dishes & all were GArlic terrible.
Never went back there
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