Quote from: Mark J on March 27, 2005, 08:46 PM
One of the reasons for the mystery could well be because the secret ingredient is quite unsavoury?

I find it interesting that ALL the chefs keep the same ingredient a secret.? I?d expect one chef to ?forget? to mention green pepper, one to ?forget??curry powder, one to ?forget? black cardamom, and so on.? But it?s as if they all took an oath not to mention the same ingredient.? Or it's something they know we would think is disgusting.?

Oops!? I forgot to say "beer."? To me, a spicy curry needs beer.? Although I did read an interview with an Indian man who, when asked what he drinks with curries, said he always drinks "Scotch."?

Just wondering what the rest of you serve.? I normally have plain basmati rice, cucumber raita, and LOTS?of Indian pickle.? Our favorite is hot peeled-mango pickle, but can't always find that, so then we'll get mixed pickle (both Pachranga Foods).? I used to make chapatis (pain in the neck!), but now I'm experimenting with naan.? Hot lime pickle is another favorite (local brand), and a sweet-and-hot tomato chutney (homemade), but, for the most part, we don't like sweet chutneys with curry.? Does anyone else have a favorite pickle, chutney, whatever?? Or should I say "favourite"?

-Mary

Amaze and surprise your friends!? This site contains a list of ingredients and their corresponding Hindi, Tamil, Telugu, Malayalam, and Kannadu names:

http://www.informationcorner.com/recipeglossary.asp?

I've used both homemade and bottled Chinese chilli oil for Chinese cooking, and I don't think it would be hot enough for you.? Besides, curries are usually oily enough without adding more oil! ? It's often made by heating oil with dried chillies -- whole, or flakes, or even powdered -- almost to the smoking point, then letting it sit, and finally straining it.? It becomes a nice red color.? If you do buy some, note that many brands contain some sesame oil, and that would give a definite non-curry flavor.

Great job, Pete!? Not only did you offer a lot information, your first paragraph really captured the feeling of the place.

Pete, that's very helpful!? Amazing they can make a whole menu of dishes from those few ingredients.? That shows how important technique is -- unfortunately.

You're very observant.? Remind me not to let you into my kitchen!?

Quote from: Mark J on January 17, 2005, 10:03 PM
[Bugger all I reckon, they are interested in producing the dishes as cheaply and as quickly as possible. I reckon the technique of the chef is way more important than the base ingredients

Yeah, the people who went into restaurant kitchens didn't say they saw all kinds of new ingredients.? At least, they kept it a secret, if they did!

I enjoyed reading your review.? I think I'll take the book off the top of my wish list.?

I wonder how many restaurants really do use all those hard-to-find ingredients.? Maybe the more expensive ones do, but my guess is that the average takeaway tries to spend as little on ingredients as possible.? I'm always struck by Kris Dhillon's recipes which use the same few spices in all the dishes, but in differing proportions, and the dishes all taste different in the end.? And, likewise,? I was surprised to learn from these discussions that certain curries differ only in the amount of chilli powder.? No real point here... I'm just thinking out loud.?

Yes, I wouldn't recycle oil that way, either.? And since I would never consider doing it, I thought it just might be the secret of the elusive takeaway flavor.