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Author Topic: Kushi Balti Book  (read 12,400 times)

AI Summary
The discussion around the Kushi Balti Book reveals a mix of opinions, with several users expressing disappointment in the recipes, particularly criticizing the overpowering use of star anise and the overall flavor profile, which they feel does not replicate the desired Balti taste. Some members noted that while a few recipes were decent, the book generally lacks the authenticity and quality expected from Balti cuisine. However, one user claimed that the recipes closely resemble the food from the Kushi restaurant, suggesting that the book may appeal to some but not to those seeking traditional BIR flavors. Overall, the consensus leans towards skepticism about the book's effectiveness in delivering authentic Balti recipes.

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Offline jb

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Kushi Balti Book
« on: January 28, 2006, 02:03 PM »
Just got my copy of the Kushi Book(Better late than never!!!)  Is it that bad??? Seem to recall a few negative comments about it....The recipes do seem very similar to the ones I've seen on this site.The only strange part I saw was the onion mixture for the base sauce-putting the spices in a net as opposed to just throwing in a pan???
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Offline pete

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Re: Kushi Balti Book
« Reply #1 on: January 28, 2006, 02:07 PM »
If you think that's weird, wait till you taste it
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Offline DARTHPHALL

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Re: Kushi Balti Book
« Reply #2 on: January 28, 2006, 03:09 PM »
 ;D
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Offline CurryCanuck

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Re: Kushi Balti Book
« Reply #3 on: January 28, 2006, 04:52 PM »
 ;D ;D :o :o
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Offline slimboyfat

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Re: Kushi Balti Book
« Reply #4 on: February 01, 2006, 12:44 AM »
lmao  :D
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Offline pete

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Re: Kushi Balti Book
« Reply #5 on: February 01, 2006, 10:06 PM »
Quote from: jb on January 28, 2006, 02:03 PM
Just got my copy of the Kushi Book(Better late than never!!!)? Is it that bad??? Seem to recall a few negative comments about it....The recipes do seem very similar to the ones I've seen on this site.The only strange part I saw was the onion mixture for the base sauce-putting the spices in a net as opposed to just throwing in a pan???
Hi JB
? ? ? ?I got very quickly disillusioned by the book
The base came our very aniseed tasting, and everything I made with it, was with that unusual taste.
I made the chicken tikka sauce and thought that was pretty odd too.
It used kewra water
This stuff is usually put into indian confectionery
It has a smell rather than a taste
A bit like rose water
Anyhow the whole sauce seemed like nothing I had ever tasted before
Everyone in my house is curry mad, but noone liked that particular recipe
I liked the precook vegetable method
I thought that was excellent but that's the only part of the book I would repeat.
Some people on this site had more favourable results, but I was very disappointed.
Have you tried anything yet?
Better results might be achieved by removing the aromatic spices
In my opinion, star anise should only go in rice dishes
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Offline CurryCanuck

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Re: Kushi Balti Book
« Reply #6 on: February 02, 2006, 02:04 AM »
Hi JB ,
I concur withe Pete's findings , the aromatic spices ( in particular star anise ) are far too over-powering .

CC
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Offline DARTHPHALL

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Re: Kushi Balti Book
« Reply #7 on: February 02, 2006, 08:24 AM »
I have used Star Anise in my Vindalloo before (as Ive found it in my local BIR ) & Ive used it in many Rice Dishes, but agree that it should be used with caution the same as Fennel Seeds & lovage seed all very powerfull Spices i only use to add that extra dimension of flavor in my Curry dishes. :)
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Offline raygraham

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Re: Kushi Balti Book
« Reply #8 on: February 03, 2006, 08:45 PM »
Yep,

I have got to agree with everyone else. Star Anise is like rocket fuel so beware!! and Lovage is just the same!
I tried and better tried to give the Kushi Book and it's recipes a chance but have now sadly come to the conclusion it is NOT what we are all looking for.

I made one or two curries which were quite nice and fairly tasty but as for the answer to the BIR taste it is sadly lacking. I tend to gravitate back to the base sauce from the "100 Best" book and for a simple and effective CTM use the "Balti Kitchen" base which for me is easy and a quick sauce to make and impresses everyone.

Ray
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Offline pete

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Re: Kushi Balti Book
« Reply #9 on: March 26, 2006, 09:51 AM »
I haven't been checking this site, since I moved house, so forgive me if I am repeating something.
About a month ago, I emailed Andy from the Kushi book
I said that I had problems getting a curry base that was right
He said that he and Mr Haydor were sorting out an alternative base
Well, they have done it
http://www.kushibalti.co.uk/images/clearerbaseupdateweb.pdf

Very interesting that they add the fresh coriander at the end of cooking
The missing taste?
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