Great...thanks for the positive comments about the site!. It has been a while since I did a proper update but I'm trying to find time to keep on top of it!. It is nice when people like yourself give me positive comments...very encouraging!. If you find time could sign my guestbook. Thanks again!

My God...hows the ceiling?

If you are using the amounts of garlic necessary to recreate a BIR curry then it is going to stay on you for a while, so it's a case of cutting right back on the garlic say, to one or two cloves, or being whiffy the day after...theres no contest I'm afraid!

Quote from: Cory Ander on October 02, 2006, 04:57 AM
Hi CurryChris,

I think that bottled pureed garlic and ginger have a very different smell and taste than fresh garlic and ginger..... no doubt because of the oil, vinegar, salt and (particularly) acidity regulators in them. 

I use both fresh AND bottled pureed garlic and ginger in my curries because I believe the bottled stuff (particularly the garlic....the ginger less so) helps develop that "BIR restaurant taste"..........and I'd be staggered if BIRs use fresh all of the time......


 

I agree 100% with that - I also always add a teaspoon of garlic granules to my spice mix becaues I also think that this helps with the BIR taste

Quote from: raygraham on April 05, 2006, 07:47 AM

Quote from: broon-loon on April 04, 2006, 10:48 AM
The garlic quantity is high for sure, but at least it's healthy stuff!!

I have come to a conclusion that Garlic is used in vast quantities in most curry cooking and in greater proportions to what most recipes tell us to use. An asian friend tells me they use the term "bulbs" of garlic rather than "cloves" as they tend to break up the whole bulb and use it all in the average family meal. No wonder you can taste it for days afterwards!

Ray

I have eaten in various cafes/restaurans in Bradford over the years and I have always noticed the extra garlic taste within the curries - definately more so than in other areas I have eaten curries. I think that the garlic (and oil) quantities are a vital part of the restaurant style curry and certainly from the taste of the Bradford curries I have tried, the more garlic the better
...even though you do feel like a leper for the next day or three!

No mate, most of that area is probably still as you remember it - in fact the Northern Quarter is nowadays a a thriving and bustling area - great place!

Chris

That sounds excellent Jeera!....can you tell me where I can obtain the pastes?
Cheers,
Chris

Got it in one Graeme! 

...find-a-loo...I love it!    ;D ;D ;D

Small World!......I will ask next time I am in This and That. Just as a matter of interest, when did This and That first open?