Ok....EUROASIA....Manchester Road,....BRILL! newly opened...food great-Lamb Karahi a must! Tandoori roti perfect, lamb tender-no gristle-BIG dishes served as standard-prices-pretty good-?4-15/Lamb Karahi (remember it's a big dish!).

SUNRISE takeaway-lockwood. Kebab yoghurt sauce had GONE OFF (bad start), sheek kebab dry-too salty-obviously reheated many times. Lamb Karahi-ok...average-too much red food dye! Chapatis good. Prices-?3-80/Lamb.Would not go again.

SPICY KITCHEN-marsh-Lamb karahi. A very tomato flavoured sauce-hardly any spice! Edible but no real spicy flavour. Tandoori roti-good. Would not go again. Prices-?4-50-dearer than other 2.

SHAHEEN-milnsbridge-FAB lamb karahi-loads of fresh ginger/garlic-fresh spicing-strong flavour. Price-?4-50 BUT good strong flavour. Chapattis-v.good. Naan (had before)-good-slightly too doughy but good. Other dishes from there have been good too.

KABANAS-New hey road. Won 'kirklees curry chef' for a good few years running. Lamb Karahi-very tender, very thick (not that much sauce), dark, BRILL spicing (almost could taste the garam masala was freshly ground!)....I oved it BUT taste almost like a home indian-not a BIR but very very good. ?3-70. Tandoori roti-great! Sheek kebab-could tell it wash freshly made (very busy-lots of asian diners-good sign!)-best I've had in Huddersfield. Unlicenced restaurant bit-so you can bring cans in.

Hope this helps!

Guys-just printed the bruce edwards stuff-GREAT! Can't wait to try it! One question....do you REALLY have to ladle of the oil & ghee at the end & replace with fresh? Surely the oil will have taken on a great colour/flavour?

Also...the tomoato tarka-is it really worth doing? Seems a lot of work for not much flavour!

(also posted on sauce section-hope ok!)

Thanks! Chris

Hi-new here....(!) I LOVE Lamb Karahi! All the local takeaways/restaurants around here (Huddersfield) market it as 'cooked with fresh garlic, onion, ginger & tomato. Highly spiced & delicious!@. I've been cooking curries (& experimenting with base sauces-only one I've used so far is Dhillons which I think, once cooked down, is great as a 'base' to add other spices to) for years but can't get the 'intensity', 'strongness of flavour' 'savouriness' (all curry addicts will know what I mean!). Any ideas-say for example using the Dhillon base?

Thanks!

Chris

 

Hi all-am new to this site & LOVE curry...must have every book/spice under the sun! Living in Huddersfield I have great esy access to lots of asian shops-which is great!

Love all curries but the 'karahi' is my fovourite....big STRONG flavours!! Tried 3 different restaurant/takeaways in the last 2 weeks-all great but so different in style!

Anyway....is there any 'techie' on her who can 'copy/paste' or turn the scanned bruce edwards sauce recipes & post on here? Or is a simpler 'copy/paste' version hidden on this site? I've tried to download it but when I print it I can't read it!!!

Any ideas anyone?

Thanks!

Chris