A quick index of some unfamiliar names that you may come across in your Asian grocce's

Hindi/English

Adrak/Ginger
Chai/Tea
Dalchini/Cinnamon
Dhanya/Coriander
Elaichi/Cardamom
Garam Masala/Spice mix
Haldi/Turmeric
Hing/Asafoetida
Jaifal/Nutmeg
Jangli Dalchini/Cassia Bark
Jeera/Cumin
Kali Elaichi/Black Cardamoms
Kali Mirch/Black Pepper
Kalonji/Onion seeds
Kesar or Zafrani/Saffron
Lasan/Garlic
Lowng/Cloves
Masala/Blend of spices
Methi/Fenugreek
Mirch/Chillies, pepper
Namak or Loorn/Salt
Palak/Spinach
Piaz/Onions
Pootna/Mint
Raai/Mustard seeds
Sakara or Kand/Sugar
Sarson or Saron/Mustard greens
Saunf/Fennel
Suwa/Dill
Tej Patta/Bay Leaf
Tulsi/Basil

Courtesy of KD2

Jerry,

No mate, not come across that one.  Whitfield is right across the other side of Manchester from me.  I think it's on the way to bury?

As for pricey, I dont mind so much as long as it's great food.  I've paid heavy for some right junk in the past.

That's what I love about the Pearl.  The staff really make a fuss over you, especially if you've got the kids with you.

Plus, they always forget to charge for drinks when you order them at the table, which is nice! hahaha

And the food is really good but very much in the modern style BIR!

Ray

Hi Jerry,

No not on my part.  But that picture (the Carlos Tevez one) if, that's the one were talking about?  Well it was only up three days in Manchester.  Somebody had completely paint balled it with red paint lol

Ray

Absolute quality ;D

Hi Jerry,

I've seen a few version's since that one that make me chuckle as well hahaha

Ok, it's been around a while but still makes me crack up ;D

angry ANGRY BT customer! Very Funny!

This is a great restaurant.  Great food, great atmosphere, excellent staff, competitive prices and an allround good night out for all the family.

http://www.thepearlrestaurant.co.uk/interior.php

If your ever in the area, this place is a must.  It is not city center, it's about 5 mile out, towards tameside.

Ray

Hi Jerry,

Correct, infact, that little banner that they have at the council tax stadium, should not only read "welcome to Manchester" it should be followed by "sit where you like!"  ;D

Ray

Hi guys,

Im currently going through the CA recipes using his "masala" and "base".  This toffee smell that you guys talk about, I pressume you mean the "spice hit" at the frying stage?

I can't really say that it smells like toffee to me but I think I know what you mean.  To be honest, I've tried fast cooking and slowboat cooking with CA's recipes with identical results at the end, that being, an excellent finished dish, with the right amount of oil, and that sweet BIR smell and taste.

With that said then, I'm convinced that we don't need to achieve the "toffee" smell to get the taste.  I also dont believe super high heat and rapid frying is key either.  If you look at the burners in a BIR kitchen when they are on full blast, yes, the flames wrap around the pan, but actually how much flame is hitting the base of the pan?  I'm sure that we have all seen the chef crank up the heat, add the oil, garlic and ginger, then leave it un-attended for a good 2-3 minutes.  Try that on your own hob and I guarantee burnt garlic and ginger.

As for frying spices to release their oils, you should, without a doubt, add them dry to the oil OFF the heat, then return to a low flame.  Again, no nead for nuclear rated burners here!

Frying/evaporating the base, a chef's spoonful at a time, is for me, where tha BIR taste is achieved.  That is when I smell the familiar BIR aroma that you get when you walk into the restaurant.

Just my 10 penneth of course ;D

Ray

Hi All,

I recently bought a rice cooker from my local Asian supermarket.  I'm really pleased with the results, using a 2 rice - 3 water ratio.  The only trouble, or annoying thing about it, is I always end up having to throw about a half size portion away because it goes brown and sticks to the bottom of the inner bowl.

Anyone got any suggestions on how to stop this from happening?  I've tried a smidgen of oil in the bottom, make no difference.

Also, I was wondering if I could cook pilau rice in it?

Ray