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Author Topic: Differences in ingredients  (read 4,254 times)

AI Summary
The discussion highlights the differences in ingredient use between Balti and Dhansak dishes, particularly focusing on the use of lime juice and sweetness. Many participants agree that lime should not dominate the flavor of a Balti, suggesting that its presence may stem from the use of specific pastes like Pataks. The consensus is that while sweetness is common in Dhansak, the use of lime juice in Balti is not traditional and can lead to an unpleasantly sour dish.

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Offline jimgif

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Differences in ingredients
« on: February 29, 2008, 10:01 PM »
First post in this particular part of the forum so hi everyone.  I've been looking at your recipes and have noticed 2 particular dishes are different in terms of ingredients, but bear in mind its only the odd one in each dish.  They are Balti & Dhansak.  I live in Kent and not Birmingham so I've never eaten a "true" Balti but the ones I've eaten all seem to contain one ingredient and on flavor that comes through the most: Lime juice.  A couple I've tried have been ruined with too much of it and have been unbearable to eat as it was so sour.  The Dhansak recipes and topics of this forum speak of pineapple, which although I've not seen it before down here(although I'm sure it exists) seems quite common.  But the two main flavors I've experienced are chilli and sugar and lots of both.  Its usually Madras hot and very sweet and lentils are included of course.  I'm just curious as to how different these dishes are all over the country.  I mentioned this because these particular ingredients have not been mentioned all that often.

Anyway let us know what you think or if I've jogged your memory or even made you realise what the secret ingredient is  :)
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Offline SnS

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Re: Differences in ingredients
« Reply #1 on: February 29, 2008, 10:49 PM »
Hi Jimgif

No matter what curry you have, whether it be a Balti (and there are many different types), or Dhansak, there should never be a dominant taste of lime .. or any other souring agent.

Lime is used to add a subtle sour taste, as is lemon and lemon juice, tamarind, ambchur (mango powder) and to some extent, pineapple.

I guess by far the most common souring agent used in BIR's is lemon juice, but this again should not dominate the taste of a curry.

As far as the sweetener goes, the most popular ingredients are jaggery, palm sugar, dark brown sugar, mango chutney even honey. White sugar should not really be used as imparts sweetness, but no taste.

If your local is supplying curries that constantly have a dominant taste of lime, I would mention it to them. If they persist on overpowering the curry with it, then go somewhere else. It ain't right.

Regards

SnS
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Offline jimgif

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Re: Differences in ingredients
« Reply #2 on: February 29, 2008, 11:20 PM »
You hit the nail on the head about white sugar and I'm convinced that they use it instead of brown sugar or anything else you mentioned.  As far as the balti's go i only ever had one very sour one, but the majority of the time they've been quite nice and the juice adds to a very rich flavour.  I don't eat from my local take-away much any more because although the food is nice, it all seems to taste the same unless you order Korma and Vindaloo then obviously not.  If it seems as if i'm complaining about this then i'm not, as the food i eat in the restaurants is lovely.  I'm just curious that nobody has listed these ingredients in their recipes.
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Offline Cory Ander

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Re: Differences in ingredients
« Reply #3 on: February 29, 2008, 11:43 PM »
Hi JG,

Some "attributes" of "Baltis" were discussed here:  https://curry-recipes.co.uk/curry/index.php/topic,1764.0.html.  I wouldn't think that lime juice is a common (key) ingredient by any means.

Yes, dhansaks are typically hot (chilli), sweet (sugar), sour (lemon juice or others) and contain lentils (generally from a tin!).

I use white sugar, in most of my curries, and in significant quantities too.  I find that it totally enhances the dish and brings out the full flavour.  Others may find that it makes the dish too sweet though....

I rarely use brown sugar or jaggery (or other sweeteners) PRECISELY because it alters the flavour (unless this is what I wish to achieve, of course).  I also don't think BIRs will be using it, much, particularly jaggery (or other sweeteners) because it's prohibitively expensive.  This is my supposition rather than a statement of fact though.
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Offline adamski

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Re: Differences in ingredients
« Reply #4 on: March 01, 2008, 07:28 AM »
Most of the BIR's outside of Birmingham have added 'Balti' dishes to thier menus. What the lime juice flavour mainly comes from is them using Pataks Balti paste. Try a spoon in your next curry adn you'll see what I mean.

It does contain sugar, tamarind and lemon juice.
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Offline JerryM

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Re: Differences in ingredients
« Reply #5 on: March 01, 2008, 02:16 PM »
i've had a few balti's in brum (home is on the west side, so not strictly a brummie). suggest you do try and go someday - well worth the visit. i've put my fav restaurant in the recommendations list. the taste and atmosphere is fantastic.

all have never given me the impression of having lime juice in them at all. so i think you've been unlucky.

i am keen on using lime juice in mexican, BBQ sasla and of course G&T.

as far as curries are concerned my advice is don't go near it unless it's essential ie patia and even then i would use mango powder instead.
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Offline Curry King

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Re: Differences in ingredients
« Reply #6 on: March 02, 2008, 09:17 AM »
Quote from: adamski on March 01, 2008, 07:28 AM
Most of the BIR's outside of Birmingham have added 'Balti' dishes to thier menus. What the lime juice flavour mainly comes from is them using Pataks Balti paste. Try a spoon in your next curry adn you'll see what I mean.

It does contain sugar, tamarind and lemon juice.

I can second that, I had a horrible balti in Brighton once and it tasted like it had been made with just pataks  :-X
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