Topic: Curryfest 2024

[tempest63]

We have a curryfest planned for Saturday 10th August.
I am planning on trying some new dishes rather than stick to my usual tried and tested repertoire so have pored over the Dishoom cookbook.
I thought I would trial some of the planned dishes so did the tikkas for their Chicken Ruby, and the murgh malai.
Got them cooking on the BBQ whilst dinner was in the oven. We trialled a couple of pieces and they were worth doing; I reckon both will go down well at the Curryfest.
The lighter colour is the murgh malai.

 

[tempest63]

A wazwan is a ceremonial Kashmiri feast that traditionally has 36 courses.
Of those 36 courses seven are permanent and should always be included.
The seven permanent dishes are
1. Marchwangan Korma. A spicy chilli hot lamb dish
2. Rista. Meatballs in a fiery red hot sauce
3. Tabak Maaz. Lamb ribs simmered in yoghurt before being fried
4. Daniwal Korma. A mutton curry heavy on coriander (Cilantro) leaf
5. Aab Gosht. Lamb or mutton cooked in a milky gravy with black pepper
6. Roghan Josh. A very tender lamb dish cooked with Kashmiri spices including Maval, or cockscomb flowers
7. Gushtaba. Meatballs in a yoghurt gravy
 
My next project, following on from next week’s Curryfest, is to have another, focusing on a traditional wazwan. We have to consider that we have family and friends who are vegetarian, pescatarian or who generally avoid red meat, so I will have to explore the traditional wazwan menu to find other dishes to serve to replace a few of the Super Seven.
 
The other consideration is to go with the traditional Hindu or Muslim dishes. Whilst the Kashmiri Pandits are Hindu, they eat plenty of meat but avoid onions and garlic (wow that terrifies me). They do use asafoetida and fennel though.
The Muslim variant openly welcomes onions and garlic and seems to be up my street. I may have to cook each of the religious variants or two of every dish during the trial period to see what best suits.
 
This is going to be a labour of love and whilst I am on annual leave over the next week I will try at least two. I have a recipe for a Pandit Marchwangan Korma which is definitely on the cards, though it will be made with goat as opposed to lamb. A milder dish like Gushtaba or Aab Gosht would be more enjoyable for Mrs T63.
 
I reckon I may be all curried out by the end of the week.

[Robbo141]

You had me at ‘fiery’….
I’ll be going down rabbit holes checking out those dishes. Looks like a very enjoyable, although massive undertaking T63. I look forward to pics.

I made the chicken ruby from the Dishoom book and it was far too sweet for me, but I loved their Sheekh kebab recipe. The addition of processed cheese slices to the lamb is a genius move.

Robbo

[tempest63]

You had me at ‘fiery’….
I’ll be going down rabbit holes checking out those dishes. Looks like a very enjoyable, although massive undertaking T63. I look forward to pics.

I made the chicken ruby from the Dishoom book and it was far too sweet for me, but I loved their Sheekh kebab recipe. The addition of processed cheese slices to the lamb is a genius move.

Robbo

Robbo,
The wazwan is some way off yet.
For next Saturday I have a pork cheek vindaloo, Dhansak, and black lentils already cooked or half cooked and in the freezer.
A kabli Channa is soaking over night ready for cooking tomorrow. The dishoom Ruby is still on the cards and all of the starters will be from dishoom.
Friday will be a busy day.

Edit: This recipe for Rista appeals to me.
https://www.linsfood.com/rista-recipe-kashmiri-meatballs/

[tempest63]

I made the chicken ruby from the Dishoom book and it was far too sweet for me, but I loved their Sheekh kebab recipe. The addition of processed cheese slices to the lamb is a genius move.

Robbo,
Thanks for the heads up on the sweetness of the Dishoom Ruby sauce Robbo.
I made the sauce yesterday ready for Saturday and reduced the sugar by half, I also used Jaggery in place of granulated sugar. Similarly I halved the amount of honey. The precooked sauce doesn’t seem overly sweet but I will make final judgement on the day once the tikkas have been added.
As an aside the tikkas will be made with breast rather than thighs. I cooked the thighs recently and though they tasted really good, I think breast makes for better presentation.
T63