Topic: Bombay Aloo Group Test

[Peripatetic Phil]

They simply use a handful of par fried chips, which they have in abundance
as part of the prep for service.

Maybe I'm being naive (but not intentionally so) : why would an Indian restaurant or takeway have par-fried chips ?  What place do chips have in BIR cuisine ?

Just like Chicken Tikka, you would be very lucky to get it straight from the Tandoor as they usually batch cook it and zap it in the microwave for your dish

I suspect that that is one of the hallmarks of the better restaurant : food fresh from the tandoor, not fresh from the microwave !

** Phil.

[chewytikka]

They simply use a handful of par fried chips, which they have in abundance
as part of the prep for service.

Maybe I'm being naive (but not intentionally so) : why would an Indian restaurant or takeway have par-fried chips ?  What place do chips have in BIR cuisine ?

Just like Chicken Tikka, you would be very lucky to get it straight from the Tandoor as they usually batch cook it and zap it in the microwave for your dish

I suspect that that is one of the hallmarks of the better restaurant : food fresh from the tandoor, not fresh from the microwave !

** Phil.

[/quote]Maybe I'm being naive (but not intentionally so) : why would an Indian restaurant or takeway have par-fried chips ?  What place do chips have in BIR cuisine ? [/quote]

Yes, I agree with naive and maybe a tad delusional by your comments.

1. To give their British customers what they want. 2. Usually on a tray underneath the deep fat fryer.

My point being, regarding this thread, potatoes are par fried, not par boiled in BIR kitchens.


Chewy

[Malc.]

I've seen precooked potato sitting in the fridge during visits to the IG Kitchen. Infact it was brought to my attention by the owner as he was explaining that they used Panch Phuran (sp?) to flavour the majority of precooked veg.

You could even see evidence of the whole spice on the potatoes and other veg, which essentially was also a tray of mixed veg and a tray of mushrooms. I didn't get a chance to spy anything else.

But I would say that the potato appeared to be par-boiled though, not par-fried. I will also add that I have not seen a microwave in the IG kitchen either. I will of course ask them when I can, to confirm this.

I appreciate that this does not mean that alot of TA/BIR's don't par-fry of course. These are just my observations.

[Peripatetic Phil]

Maybe I'm being naive (but not intentionally so) : why would an Indian restaurant or takeway have par-fried chips ?  What place do chips have in BIR cuisine ?

Yes, I agree with naive and maybe a tad delusional by your comments.
1. To give their British customers what they want. 2. Usually on a tray underneath the deep fat fryer.

This may (again) be regional : I have never heard or seen a customer order chips in this part of the world (in a BIR, that is : as opposed to a fish-and-chip shop, or even a kebab house).

My point being, regarding this thread, potatoes are par fried, not par boiled in BIR kitchens.

I'd be interested to know if this is fact or conjecture.  The reason I say that is that I increasingly par-boil chips rather than par-fry them at 160C, and the results are distinctly better by par-boiling than par-frying.  I accept that you have seen them on a tray under the deep-fat fryer, but they could still be par-boiled and awaiting frying rather than par-fried.

** Phil (who, on reading his own post, has the slightly worrying feeling that it could be interpreted as being deliberately provocative : please be assured that it is meant as friendly questioning rather than argument).

[bamble1976]

Hi

On the chip front, i know that the the tv chefs twice fry the chips, firstly in low heat then leave to dry and cool and later finish in high heat for a few minutes.  I am not sure if the B.I.R's do it but i know a lot of low rent cafe's do it and it tends to makes for a sloppy chip if done wrong!!  The local kebab shops just bung them in from frozen as quite thin cut!

As to the potatoes, the important thing when boiling is to very gently simmer as to not break up the starch molecules which makes them slushy!  I usually bring the water to the boil, add the potatoes with some turmeric and panch poran and turn the heat to low.  I then check on them every few minutes! 

If I get a chance to participate in this test I will cook in only in water only unless stated in recipe.

Regards

Barry

[Razor]

For crying out loud, what is wrong with people.

Yes, I agree with naive and maybe a tad delusional by your comments.

1. To give their British customers what they want. 2. Usually on a tray underneath the deep fat fryer.

Chewy

Again, a completely arsey response to a pefectly valid question;

Maybe I'm being naive (but not intentionally so) : why would an Indian restaurant or takeway have par-fried chips ?  What place do chips have in BIR cuisine ?
** Phil.

Why do people take things the wrong way, especially when the person asking the question has indicated that he is not trying to be awkward?

Chewy, couldn't you have just replied with the last sentence in your reply?

My point being, regarding this thread, potatoes are par fried, not par boiled in BIR kitchens.
Chewy

Ray

[Curry Barking Mad]

Pre cooked potatoes being boiled in my local restaurant kitchen.
They start with oil, finely chopped onions, garlic/ginger paste, cassia bark, bay leaves, panch phoran and salt,



They then add tomato paste, turmeric and some mix powder.



Then in with the potatoes and lots of water.



...and not a chip in sight.
Sweeping statements can be misleading.
Cheers
Mick

[Peripatetic Phil]

Now that looks like a fine way to start a Bombay Aloo, Mick : Chris, can we include this as a pre-requisite to the Bombay Aloo test ?

** Phil.

[Razor]

Well done Mick,  clarity at last ;D

Ray

[George]

They simply use a handful of par fried chips, which they have in abundance
as part of the prep for service.

Maybe I'm being naive (but not intentionally so) : why would an Indian restaurant or takeway have par-fried chips ?  What place do chips have in BIR cuisine ?

I think chwytikka might have a point. Many/most BIRs offer a selection of 'English' items on their menu. For example, the first Indian take away menu I just picked up, at random, offers: chicken nuggets and chips, plain omelette and chips and several other items, all with chips. This place looks like a pure Indian restaurant - it's not some kind of hybrid - and yet they still make chips.