Domi,

Just noticed the Indian Ocean, Ashton-under-Lyne, won the North West region.  I put up a thread called, 'Are we being too harsh on ourselves'  This was instigated by a poor takeaway that I's had delivered from this place.

I'm really not sure what people are looking for in a curry these day's, especially if this place is an award winning restaurant.

The one thing I would say about the Indian Ocean is, it's a good night entertainment!  Maybe that's what people are judging these days, instead of the food

Ray

QuoteHe said MSG is the Missing Secret Gredient 

hahaha, quality ;D

Axe,

QuoteThe newspaper ink must be a secret ingredient of the old style chip, surely?

I think you're right.  I'm going to concentrate on making a synthetic ink.  Maybe it could be used as a spray and applied to the dish at the last minute, just to give it the 'taste'

Ray

Great find UB,

I noticed that the chef wasn't Chinese, which makes me ask, is this an authentic  BFnCSs?

No doubt they make excellent food, but how authentic is it, and does it have the taste of 70/80's BFnCSs or is it very much a modern BFnCSs

;D

Mikka,

I'm sure that I have heard paprika decribed as tomato powder.  I know it's not, but I have heard it decribed as that.

Ray

 ;D ;D ;D ;D

Axe,

QuoteThe rice was neither, it was a pasata, I am reliable told its made from ground bricks.

I think this powder is known as 'pa-brick-a  ;D ;D ;D

Ray

Achmal,

Quote from: AchMal on April 01, 2010, 06:36 PM
Many Bengali owned/operated outlets call the base sauce  garabi or grabbi, pronounced gar-rarbee,,
it stemmed from Bengali's who struggled with the English language trying to say "gravy"

I'm sat here, pronouncing gravy in a very strong Asian accent ;D and I think what you say could well be spot on. 

Until anyone can come up with a better explanation to the name, I'm going with this one ;D

Ray

Hi Lardman,

It sounds like the paprika worked best albeit without any heat.  So I guess that you want a bit of a kick but not too muck?  mmmm,  I would try to get hold of some hot paprika then, give that a go.  To my mind though, a Raita shouldn't be hot but should be served as a cooling accompaniment to a spicy starter such as Seekh kebabs, shami kebabs or onion bahjis.

Good worked though, at least you know what doesn't work now, and that's what it's all about, ruling out the variables.

Good work

Ray

Guys,

I can't quite recall where I heard or read this, but I'm sure that the Indian term for base sauce is also referred to as 'Garab or Grabbi'?

I have seen a stream on youtube whereby they call their base a Grabbi.

I have an old Indian cookbook which is from the late 50's written by Savitri Chowdary.  All traditional fayre here with no mention of any base sauce!

Ray