Topic: Pat Chapman - Why so much hostility?

[Petrolhead360]

Just spent an hour or so  flicking thru the Pat Chapman books I have bought over the years just to see what I used to make.
The good memories and disappointments came flooding back. But I didn't give up! I just bought more books!!

The score and comments, plus how curry stained the pages are, gave a good indication of how often I made the dish. See pic.

Pat Chapman books and favourite recipes

Indian Restaurant Cookbook 1988
Madras (Still a favourite of mine)
Onion bhajias (Most popular with Mrs PH)
Pakistani curry gravy
Savoury curry gravy
Medium curry Restaurant style
Do-Piaza
Lemon, Lime or Aubergine pickle

Favourite Restaurant Curries 1988
Methi Gosht

Tandoori and Tikka Dishes 1993
Green Masala paste
Meat Tikka
Lamb Tikka Masala Curry
Tandoori Keema Masala Curry

Vindaloo and other Hot Curries 1993
Pakistani Mirchi Keema
Hot and Sweet Patia
Hot Bombay Potato
Mustard Rice
Green Chilli Pickle
Sweet Red Chilli Chutney

Balti Curry Cookbook 1993
Balti Madras

Quick & Easy Curries 1995
Hottest Madra Curry
Madras Chicken
Cod Tikka Masala

Balti Bible 1998
Nice book but not made much as no scores or comments.

[George]

Just spent an hour or so  flicking thru the Pat Chapman books I have bought over the years just to see what I used to make.

This is so good of you. Thank you for spending the time, and for the photo, which brings it alive.

In order to give PC a chance of redemption, I must try some of the recipes which you've listed.

[curryhell]

Now that book has been through the curry wars ;D and seen plenty of action.  My copy isn't quite in that conditional although a friend of mine's copy is barely hanging together and bears as many battle scars as PH's .  I only pick mine up now to dust .  I should really read through and see how far i've come since those very early days in the wilderness, just for old times sake

[haldi]

Indian Restaurant Cookbook 1988
Pakistani curry gravy

That recipe was brilliant
Supplied by Ivan Watts from the Curry Club, if memory serves
Garlic powder is the special ingredient
I've got nearly all of Pat's books
So any critisism is from trying his recipes
Without him, I wouldn't have even started this curry trek
I'd never heard of a Curry Gravy or most of the spices, before reading his books

[dunholm]

OK, here goes, first post.

I used Pat Chapman's Curry Bible recipe for well over 10 years. Despite many attempts, I found that his curry masala gravy invariably tasted harsh and somewhat bitter. Few people liked many of the recipes I cooked from the book. They all lacked a 'rounded' taste, and none resembled a BIR dish.

There are, however, two recipes that IMHO are tasty, aromatic and well worth cooking. The first is his Keema Balti made with lamb mince and cooked in the oven. It reminds me of something you would get from Mother India in Glasgow (yes, I live in Scotland). It ends up as a dry-ish curry, sort of like a risotto in texture. It does have that integrity that one looks for in terms of satisfying taste.

The second is his Methi Gosht (sp?) which again used lamb. This is more savoury than spicy, but again has that lovely rounded taste.

I write this because someone asked, I think, if there were any recommended PC recipes. I would recommend these, although not as BIR exemplars, just tasty curries.

For BIR I am now using Julian's base at C2G, and await his forthcoming e-book. Just saying.

[George]

There are, however, two recipes that IMHO are tasty, aromatic and well worth cooking.

dunholm - welcome to the forum and thank you for your specific tips on two dishes which sound like they're well worth trying, even if the vast majority of his recipes are poor, to say the least.

[curryhell]

Hello and welcome Dunholm.  I was reminded yesterday that i have that particular book by PC.  When i have some spare time i'll give one of them a go.

[Petrolhead360]

with reference to my earlier post re the lamb I used from my butcher for Pat Chapman's Lamb Tikka Masala.

>I will ask him next time what part of lamb it was. But it had an exquisite taste once as Tikka  and in the finished dish with that melt in the mouth experience.

I bought some more today and he recommends the knuckle end of shoulder. He boned it but left it to me to chop into tikka sized pieces.
Again I will give it a long marrinade.

Regards, James

[acik24]

Hi George,

Regarding asking for one or two recopes I use a lot from his Balti Books particularly page 101 Chicken Tikka Masala from the large hardbook the Balti Bible. This is exactly like my local restaurant except that I use a better curry base.
I have prepared curries for peoples parties (I wasn't invited) who, I was told wondered which restaurant the food came from.
An English restaurant I used to frequent with my wife asked if I would make some curries to go along with their themed curry evening. This time I did have a free slap up feed plus costs. These were all from Pat chapmans books.
I would add that I think this search for the BIR curry is a mythical dream and why would any one want to dumb down to a curry from a restaurant that you could make to a better standard at home.
The last sentence I might put as a seperate topic, if its not there already.

[parker21]

hi adk like i've said before about PC opinions vary! i see him as a charlatan because "its not exactly as it is on the tin!" and the money i have spent on his books pale into insignificance, when i joined this forum back in 2004! glad you have success using his restaurant dish recipes LOL! balti is different though exception to the rule!
kind regards
gary