Quote from: Phil [Chaa006] on April 09, 2013, 08:08 PM

Quote from: ELW on April 09, 2013, 08:03 PM
If anyone can't find a "good" curry in a city of nearly 70 m2 & "curry houses" in every other street, they  may need to examine themselves & not the food.

Or they may need to check their location; a city of nearly 70 square metres is pretty difficult to find
** Phil.

Not when your visiting it as the op was....... or living in it even

Quote from: acrabat on April 09, 2013, 07:49 PM
So the secret to glasgow takaway lamb curry turns out to be traditionally cooked lamb curry. I need to try this out soon. I have tried the glasgow pre cooked chicken twice now. Was not impressed the first time but liked it much more the second
time round when I used more onion and diced my chicken as specified in the original recipe instead of lobbing in whole breasts.
cheers bb1

Yes acrabat it's one of them & with less base gravy for certain dishes. It's like nothing else on here or c2g, whatever.Works with any gravy. The Glasgow base (3.5kg onion)has no more spice in it generally than any other

QuoteI am sorry to hear that you did not find a decent curry in Glasgow, but it I would expect as much

..if you are meaning that you would expect a member of this forum would not find a decent in Glasgow, that wouldn't surprise me at all  ;D

QuoteI gather though that I am not alone and would bet most members here would say that, regardless of where they live, it is getting increasingly difficult to find a good curry.

Agreed again most members would probably say that. But not the people who keep them afloat

If anyone can't find a "good" curry in a city of nearly 70 m2 & "curry houses" in every other street, they  may need to examine themselves & not the food.

QuoteI tried 4 different curries from two takeaways in different areas

Not exactly a mori poll

This guy has been in a few though.

http://curry-heute.com/

Hi Curryhell, I'm assuming it was cooked in the tandoor, which for me separates home versions from the real thing. Its a strong flavour in itself i'll never be able to create at home.

I bought a portion of chicken chaat last night(basically tikka drumsticks from this particular place). The smell from the bag was great, but could have easily been naan bread in the bag &  I can't tell the difference in marination times, a few hours i normally do now.
Can't get enough of reports from people who have actually been in a commercial kitchen btw

Regards
ELW

Quote from: Stephen Lindsay on March 30, 2013, 11:50 PM
Leading from the front gentlemen - great post!

No Question SL, these few guys are blazing a trail. We should try & credit them somehow down the line. Panpot(spiced oil) /Zaal/BB1 have solved this puzzle for me.

Quote from: gazman1976 on March 24, 2013, 11:41 PM
@ phil, I go back as far as 1986 madras, fav used to b cafe india charing cross, new curry house there called punjabi, same curries as the early 80s, wot u mean elw?

Thers a stack of great dishes on rcr from OP

Quote from: Phil [Chaa006] on March 24, 2013, 11:20 PM

Quote from: gazman1976 on March 24, 2013, 11:12 PM
Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried.  Then I made a simple madras : heated oil, everything in,stirred and scraped for 30 secs then ladle of base in, cooked high heat until like a paste then in with 2 ladles of base and precooked chicken, simmered for 8 min, same as glasgow bir wow

This sounds very promising, but one important question : how far back do your BIR memories go ?  I am perfectly willing to accept that the results are near-identical to a Glasgae BIR Madras as served today, but how do you think it compares with (say) a Glasgae BIR Madras of the 1970s ?

** Phil.

Glasgow bir is no different to any other bir phil. Bengali/Punjabi/Pakistani in bir terms is near identical give or take a few ingredients. The Glasgow Asian community is majorty Pakistani.
The old style Glasgow methods would be similar to old style anywhere else. The size of the place makes it significant

Quote from: gazman1976 on March 24, 2013, 11:12 PM
Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

Then I made a simple madras

1 tablespoon veg oil
one teaspoon gg paste
One teaspoon chilli powder
Half teaspoon methi leaves

Heated oil, everything in,stirred and scraped for 30 secs then ladle of base in, cooked high heat until like a paste then in with 2 ladles of base and precooked chicken, simmered for 8 min, same as glasgow bir wow

It's the same as a lot of bir Gazman. OP has posted lots of great dish recipe's over on "itv" if you haven't saw them already.

Regards
ELW

Is the knorr in place of soy/seasoning?

ELW

That looks great Bengali Bob. I've found mustard seeds in some methi versions. The addition of pre cooking liquid/oil is a must for me now after seeing it done. It's changed the whole approach now


Regards
ELW