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Author Topic: Sharpness  (read 4,371 times)

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The discussion revolves around the sharpness experienced in dishes made with Pataks pastes, particularly in Blades Tikka and CBM's chicken tikka masala. Several participants suggest that the sharpness may stem from the pastes, with some recommending a yogurt-to-paste ratio of 6:1 to achieve a subtler flavor, as noted in a referenced recipe from Pacman's Restaurant experience. The community seems to agree that adjusting the ratios and possibly switching to different brands of paste could help mitigate the sharpness in future preparations.

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Offline Dajoca

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Sharpness
« on: July 19, 2012, 11:07 PM »
I've made Blades Tikka a few times now, which is fantastic, but on my latest go I found it had a sharpness to it, which I felt could either be a bit too much lemon juice or the Pataks paste used.

This time I also made CBM's chicken tikka masala from the book and again found the dish had quite a sharp edge to it, so I am more focused on it being the pastes, as the recipe contains both Tandoori and Tikka pastes.

I managed to soften it down with a 1/2 tsp baking powder and a lot more cream, but I wonder how to avoid this in future.
Can the sharpness from the paste be cooked out, or am I better using raw spices instead of the pastes.

Thanks in advance
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Offline JerryM

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Re: Sharpness
« Reply #1 on: July 20, 2012, 05:30 PM »
i came across a sharpness when making dipuraja's tikka. not that there is anything wrong with Dipuraja's recipe - i think i just got carried away and added too much pataks.

i've since switched to pasco's and have never had problem since - it could be simple lesson learnt though as i always keep myself from getting carried away on the amounts.

i suspect the kashmiri paste as it's quite thick to measure out.

the sharpness for me was like vinegar.
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Offline haldi

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Re: Sharpness
« Reply #2 on: July 20, 2012, 07:37 PM »
Can anyone recall Pacman's Restaurant experience document?
His version of Tikka was simply Patak's Tikka mixed with yoghurt
Ratio 1:5, I think
It was also coloured yellow
That recipe, although quite "subtle" tasting, has no bitterness
All his recipes were genuine BIR

Blades recipe (and mine) are not really BIR
They have too strong a flavour
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Offline jb

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Re: Sharpness
« Reply #3 on: July 20, 2012, 08:55 PM »
Quote from: haldi on July 20, 2012, 07:37 PM
Can anyone recall Pacman's Restaurant experience document?
His version of Tikka was simply Patak's Tikka mixed with yoghurt
Ratio 1:5, I think
It was also coloured yellow
That recipe, although quite "subtle" tasting, has no bitterness
All his recipes were genuine BIR

Blades recipe (and mine) are not really BIR
They have too strong a flavour

I'd forgotton about this guy,wonder what happened to him and if he's still cooking....is this what you're thinking of Haldi??

https://curry-recipes.co.uk/curry/index.php?topic=143.msg597#msg597

I do like Blade's tikka although when I had my take-away lesson I saw the chef prepare his tikka for the next day,all he did was take some Patak's paste and mix it with yogurt,nothing else.It makes me wonder if there is a difference between the catering tubs of Pataks and the small domestic ones in the supermarkets.
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Offline Peripatetic Phil

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Re: Sharpness
« Reply #4 on: July 20, 2012, 11:49 PM »
Quote from: haldi on July 20, 2012, 07:37 PM
Blades recipe (and mine) are not really BIR.  They have too strong a flavour

I cannot really comment on those two, having tried only one and only once, but "too strong a flavour" is exactly my criticism of most attempts at tandoori chicken by novice English cooks.  Chicken tikka really should have a subtle flavour, and I am certainly willing to try yoghurt:paste in the ratio 5:1 for my next attempt.

** Phil.
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Offline mr.mojorisin

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Re: Sharpness
« Reply #5 on: July 21, 2012, 12:55 AM »
blades tikka with a couple of minor tweaks is a winner.

I make this frequently and have no hesitation in giving neighbours/friends/in fact anyone who will have a taste, a few chunks.

Mostly their comments say that it is better than restaurant fare and they cannot believe that I made this fabulous tikka :)

its all down to personal taste.

I  personally might love my locals madras whereas you might find it either too hot, too bland, too cool for your liking.

in other words, each to their own taste
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Offline haldi

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Re: Sharpness
« Reply #6 on: July 21, 2012, 09:34 AM »
Quote from: jb on July 20, 2012, 08:55 PM
I'd forgotton about this guy,wonder what happened to him and if he's still cooking....is this what you're thinking of Haldi??
https://curry-recipes.co.uk/curry/index.php?topic=143.msg597#msg597

Yes that's the chap
But he had a word document which was knocking around
I don't have it any more but have a printed version of it
The Tikka Marinade mentioned in this says :-
Tikka Marinade this is only used for marinading in one of the restaurants. Ratio of 6 to 1 yoghurt to paste (pataks again in the big jar- they don't do this one in a small jar, if you cannot get pataks Tiger tikka paste is also really good) and no colouring required. This is what you see when you are served yellowish tikka chicken

In my first post on this thread, I got the ratio wrong
So if you want to copy Pacman, use this quoted recipe
His posts were brilliant, I don't know if the word document is posted on our site
It was a real first for us here
Since then the recipes have been consolodated by many other demos
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