Dishoom arrived today and I have to say it is MAGNIFICENT.
Just spent an hour browsing and oh dear lord the recipes look amazing. Plus lots of nice details about Bombay / Mumbai that have me reminiscing of my many visits there.  This book is a strong recommend.

Robbo

On vacation this week so took the chance to make a fresh batch of garam masala and the mix powder used in the recently revived Bruce Edwards base and vindaloo.
Vindaloo night again tonight.
Also a quick trip to the local Indian grocer, Patel Brothers in Naperville and picked up fresh curry leaves, kasuri methi and moong dal - oh and for the drive home, Punjabi samosa and paneer chilli puff from the hot food section. I love wandering the aisles, they have so many specific masala packets, I want to try everything.



A question:
Does anyone use asafoetida? I read some reviews that say it's so pungent you have to keep it in 2 containers and the smell can permeate your pantry.  All the recipe books say it adds real depth of flavor to dishes like dal but I'm a bit wary.

Robbo

Well I actually live in a little town called Batavia, about 45 mins outside Chicago.  But I have to tell you, Chicago is a great city, if you like cities. Couldn't live in the hustle and bustle myself, but yes, beats Brum hands down. Apart, that is, from the BIR.

Robbo

Outstanding t63.  I just ordered the Dishoom cook book this morning. Need to spend more time cooking and not just reading though.

Robbo

Once again Bob rubbing it in. "Oh they're only a few miles from my house"....😂
Yeah, yeah, well I live in Chicago now Bob and BIR is a little further for me.
Love seeing those foil containers filled with beauty though.  So jealous.

Robbo

I have the BBC Books hardcover reprint from 2002. Ive made her turkey kebabs countless times.  Her Curry Easy book is also worth a look. My go-to for red lentils with ginger and tons of other simple recipes.

Robbo

Well harumph....seems to be a British product so far. I'll keep searching. I've stopped buying ramen with the spice packets and just buy the noodle packs. There's an enormous selection of broth / spice packet options around and I usually just throw in a Thai chilli, chopped and / or chilli crisp.  Fast, delicious and simple elevenses for me.

Robbo

I will never tire of curry.  Like particle physics or quantum computing, I simply cannot even understand the concept. I had 3 last week and am looking forward greatly to the missis going to dinner tomorrow with daughters so I can have another bash with the recently rediscovered base.
It's possibly easier to become less enchanted when all you need do is pop out to a takeaway but when you're thousands of miles from BIR, absence really does make the heart grow fonder.

Robbo

Easily the best reply I have ever seen in this forum.

Quote from: livo on August 06, 2023, 01:59 AM

just the Elephants Ear or Taro plant.
https://www.youtube.com/shorts/GI-ScXs8ljI

'Just' referring to two things I have never heard of.  Thank you sir, that made my evening.

Robbo

Third vindaloo last night equally as good as previous.  I stuck with the same 2 tsp of extra hot chilli powder and was plenty hot for me but I do foresee a bash with an extra tsp as per Bruce's 'serious' vindaloo suggestion in my future.
Next dish will be something less spicy so the missis can try, but this base is a winner for me.  The tip about adding a few slivers of onion or pepper to the cold pan with the oil, to know when the oil temp is right to start frying the spices was new to me and very useful. Haven't been this pleased with a homemade curry in a long time, and now should have some level of consistency and repeatability.

Robbo