A couple of points  -

The taste we are all looking for is different from person to person dependent on their upbringing. All my locals are Kashmiri Pakistani or Punjabi. Most of Britain is Bangladeshi it seems to me.

Dry curries are still curries as we know them. The sauce / gravy is not a pre-requisite.

Going back to a comment above, all I thought was that if we are all looking for different styles (there is not, nor ever has been, a standard British curry) that adding rooms or threads to encompass Pakistani (or Nepalese for instance) British restaurant cuisine might diversify the site a bit and encourage more contibutors and more recipe sharing.

There hasn't been a lot of us today really, and still less recipes.

Mike

Hi Ray

Don't think I am missing the point.

A curry in  - Swindon to be random -, is not the same as a restaurant curry in Bradford. The Kasmir and Karachi and a number of other worthy Bradford establishments were amongst some of the first in the country - founded to give immigrant mill workers something to eat when coming off the nightshift.

In terms of authenticity, they stand along side any other cuisine to be judged. They are however restaurant curries, impossible to emulate (!) and damn tasty.

In any case, I was writing a general (bored cos I was baby sitting and hate Cbeebies) email - I only wish that traditionally different restaurant styles could be acknowledged here. Hence I think it would be good if non-Bangladeshi sub-continental restaurant food had its own page.

Now .... back to turning a bowl of mince in to a keema peas. Which I know will not taste as good as my local takeout!

And in terms of Britishness I agree entirely. I have travelled extensively throughout India and   long since gave up on finding a decent restaurant meal.

Mike

Was on Good Food Channel this morning. I eat at the Karachi occasionally and it isn't BIR, but my preferred BPR. (http://www.restaurant-guide.com/uk+reviews-more.htm?restaurant=karachi-restaurant)

"So many of us try to replicate the taste of a restaurant curry and find there is something missing. Well next time try it this way" he said.

http://www.stonefisk.com/index.php/2009/05/23/recipe-rick-steinarsquo-s-lamb-and-spina

I am sure this is the recipe as he just made on the show. It is very simple, no stock base sauce and few ingredients. I have eaten it and it is wonderful.

Incidentally if you go, park in Wilton Street (70p for an hour) and cross the road to Neal Street. You will also see the Kashmir if you go that way. Only eat downstairs there. More BPR.( http://www.restaurant-guide.com/kashmir-1.htm)

And also ask for the Lamb and Spinach Karahi at the Karachi. It is the same dish as the "Rick Stein Special" on the peg menu board but a quid cheaper!

I would like if we had a NW India / Punjabi / Pakistani room on here. The focus on replicating restaurant dishes from one town in Bangladesh is very narrow. A bit like promising European cuisine and forever trying to make the perfect Swedish meatballs.

Have a nice sunny day,

Mike

Hey Razor

There is only one team in Manchester. There is another in Salford that didn't win much this year.

Hellfire I am a Leeds fan so what do I have to crow about. (Apart, that is, from being promoted and knocking a Salford team out of the FA cup).

Please take this in the spirit in which it was intended.

Mike

(love Man U fans, used to know loads when I lived down south !!!)

Hi Keemanan

As a fairly recent convert to this site myself I hope you are made as welcome as I have been. (I made chef today! a fact my wife found totally pathetic, but I was chuffed)

Regarding your questions:

I like homestyle curries rather than the Holy Grail BIR so don't do the base thing.

And as to why curry powder is added with all the other spices remains a mystery to me, despite several attempts to find out here the best answer is roughly "'cos it's what they do".

Enjoy the site, and figure the politics, the confusion and the complications of it at your pleasurable leisure.

Mike

Hi Razor

I do that all the time. As well as becoming sweeter it is also less pungent so if a recipe calls for two cloves of garlic I would add four of roasted garlic.

Mike

Rob,

Reckon you deserve your own bunch to yourself for that. Thanks for the pic.

There is a small customer car park to the rear where you can always park.

Further down the same road towards Bradford there is a restaurant hardware supplier on the left - everything you need except flock wallpaper. Can't remember its name.

Mike

http://maps.google.co.uk/maps?layer=c&cbll=53.797612,-1.711401&panoid=pz8oLeiISGH8uiAkC4GSYQ&cbp=12,82.398674,,1,-3.858888&ved=0CCgQ2wU&sa=X&ei=JhTvS4KREIK3jAft3JXADw

Not clever enough to post pics. This is the google maps link to Ahmed's - and if the are reading (like they would be!) I want a free bunch of Coriander.

Mike

Ahmed foods, Leeds Road Bradford. A place so politely muslim that irrespective of your race, all the women stand back at the checkout to allow men to be served first.

Their vegetable are fantastically fresh and they have a dry goods and spices range as wide as you can imagine. There are others around that part of Bradford but Ahmed's gets my vote.

Mike

I am sure that the farm fresh / organic / free range industry has as many charlatans as any other industry. However, if that chicken cost ?2.71 then something is being exploited. If it isn't the chicken then it is the farmer. My guess is that it is both. I would rather pay twice as much and eat it half as often. And even if it tastes exactly the same.