Hi all,
Having a look around the forum, it seems one of the most popular topics is the subject of curry 'gravy' recipes.
Whilst I agree that gravy based curries can be nice in some restaurants, I find that in most they tend to be a bland oily slop with no real depth of flavour.
A restaurant local to me has for the last few years started to move away from these gravy curries and now push their 'from scratch' curries which they call 'Handis'. They are cooked from basic ingredients in large clay pots (hence the name Handi) and do not use gravy.
They use better cuts of meat such as real lamb instead of mutton (that a lot of restaurants pass off as lamb), as well as more unusual meats (for BIR anyway) such as pheasant and veal. As you can image, a Lamb Handi, at ?11.95, is more expensive than your average Chicken Balti, but....
...my god, the flavour and aroma of the curry is unbelievably gorgeous! It is by far and away superior to any gravy curry I have ever had, and I've eaten in numerous BIRs. These Handis are simply fantastic and I am sure that anybody who tries one would agree.
Speaking to the chef at this restaurant, he tells me it is impossible to make a gravy curry taste as good as their Handis, after all, the whole concept of the curry gravy was developed purely to be able to dish out curries one after the other at a rapid rate as opposed to for taste reasons.
My quest now has changed from finding the best gravy recipe to trying to replicate on of these Handi curries!
Is there anybody else on here who has come to a similar conclusion to me?
I have been cooking home style curry for a number of years, but I still can't get the same sauce consistency and flavour that I find in these Handi curries. Of course, the restaurant won't reveal the recipes!
Having a look around the forum, it seems one of the most popular topics is the subject of curry 'gravy' recipes.
Whilst I agree that gravy based curries can be nice in some restaurants, I find that in most they tend to be a bland oily slop with no real depth of flavour.
A restaurant local to me has for the last few years started to move away from these gravy curries and now push their 'from scratch' curries which they call 'Handis'. They are cooked from basic ingredients in large clay pots (hence the name Handi) and do not use gravy.
They use better cuts of meat such as real lamb instead of mutton (that a lot of restaurants pass off as lamb), as well as more unusual meats (for BIR anyway) such as pheasant and veal. As you can image, a Lamb Handi, at ?11.95, is more expensive than your average Chicken Balti, but....
...my god, the flavour and aroma of the curry is unbelievably gorgeous! It is by far and away superior to any gravy curry I have ever had, and I've eaten in numerous BIRs. These Handis are simply fantastic and I am sure that anybody who tries one would agree.
Speaking to the chef at this restaurant, he tells me it is impossible to make a gravy curry taste as good as their Handis, after all, the whole concept of the curry gravy was developed purely to be able to dish out curries one after the other at a rapid rate as opposed to for taste reasons.
My quest now has changed from finding the best gravy recipe to trying to replicate on of these Handi curries!
Is there anybody else on here who has come to a similar conclusion to me?
I have been cooking home style curry for a number of years, but I still can't get the same sauce consistency and flavour that I find in these Handi curries. Of course, the restaurant won't reveal the recipes!
