Topic: India Raj - North Town Aldershot - Curry Sauce

[Stephen Lindsay]

Whilst it's not for me, you could add cauli, broccolli or brussel sprouts to a base as far as I'm concerned, and I would be interested to hear the results.

[emin-j]

Whilst it's not for me, you could add cauli, broccolli or brussel sprouts to a base as far as I'm concerned, and I would be interested to hear the results.

Broccoli  Cauli  I think Razor and Mr Lindsay have been on the Sauce ! ;D

[Razor]

Whilst it's not for me, you could add cauli, broccolli or brussel sprouts to a base as far as I'm concerned, and I would be interested to hear the results.

Broccoli  Cauli  I think Razor and Mr Lindsay have been on the Sauce ! ;D

Oops, I think I'm talking about another base here  ;D ;D

[Stephen Lindsay]

maybe the chateauneuf du pape had something to do with it lol

[formulate]

As I live very close to North Aldershot I decided to try out India Raj, I ordered a vindaloo, jalfrezi, biriyani and tandoori chicken.
 
The biriyani vegetable curry just tasted like any one of the good bases from this website+vegetables, no additional flavour really.

I thought the jalfrezi and vindaloo were a bit similar to CA's recipes with Razor base+spice mix.

And I know this sounds strange but the really funny thing was that their vindaloo smells exactly like Thai Massaman curry!

[solarsplace]

As I live very close to North Aldershot I decided to try out India Raj, I ordered a vindaloo, jalfrezi, biriyani and tandoori chicken.
 
The biriyani vegetable curry just tasted like any one of the good bases from this website+vegetables, no additional flavour really.

I thought the jalfrezi and vindaloo were a bit similar to CA's recipes with Razor base+spice mix.

And I know this sounds strange but the really funny thing was that their vindaloo smells exactly like Thai Massaman curry!

Hi formulate

Thank you for taking the time to try the TA and report back! - did you enjoy your meal from the TA. Must admits I only usually ever have their Jalfrezi and Vindaloo and when the chef is on form I personally really enjoy them.

Sounds like you have been cooking curry's for quite a while then? how do you feel your efforts fair so far?

I would love to be able to replicate the India Raj's Vindaloo, but something still eludes me - do you feel you have some knowledge that could replicate it or get close then?

Regards

[TheFasterCurryMaster]

Razor,

it was very interesting to read your opinions on the first Kris Dhillon book. I made Kris' base for the first time a couple of months ago, and was really really positively surprised with the dish I made (the CTM, just for the record). It was really good. With this particular recipe, I think it is hard to improve.

I tried the Jalfrezi, too, and the amount of veggies is enormous and well, it doesn't really work. The chicken curry recipe was good in my opinion.

The marinade: I was thinking exactly the same thing as you when I was making the marinade, that it had way too little ingredients, just salt, yoghurt, chili and oil. But the end result was really great. Wow. You should give it a try.

It would be really interesting to try a bare-bones approach to making curries; ie. make curries (and base sauces) with just the bare essentials of ingredients, and then build from there to see what each ingredient adds. All recipes on this site are very complicated and when you make it you think okay, this is good but probably have a lot of ingredients in there that don't really do a lot for the curry.

[Peripatetic Phil]

It would be really interesting to try a bare-bones approach to making curries; ie. make curries (and base sauces) with just the bare essentials of ingredients, and then build from there to see what each ingredient adds. All recipes on this site are very complicated and when you make it you think okay, this is good but probably have a lot of ingredients in there that don't really do a lot for the curry.

Agreed !
** Phil.

[onion]

It may be worth mentioning about the slivers of onion. a while back there were some videos of currys being cooked live on a webcam,  I think we all had a look and crashed the server! sorry I can't remember the thread, however at one point in the video I noticed that one of the chefs seemed to have a wok with something that looked like onions deep frying, they were not brown but pale in colour, he then added them and the oil to the large pan of boiling base.

Just thought I would mention it.

Martin