I tried the vindaloo recently as well. I enjoyed it and preferred it to the bhuna but there's just no comparison to a BIR curry. All jarred curries are much of a muchness to me and these Aldi ones are no exception. I know the standard of BIR has fallen dramatically in the past couple of decades but if you're equating these Aldi curries to BIR then I dread to think what your local BIRs are serving up now.

Quote from: livo on December 03, 2020, 08:32 AMAlso interesting to read about the confusion of the "aloo" as meaning to include aloo (ie; potato).

That's one bastardisation I'm happy to accept as I don't think a vindaloo is a vindaloo without a few spuds. Although they have to be pre-cooked with spices and so on. The plain boiled potato in a vindaloo is to me about as acceptable as a rat dropping in a stew!

Quote from: Peripatetic Phil on December 03, 2020, 03:13 PM
...after a gap of some 65 years

Quote from: Peripatetic Phil on December 03, 2020, 02:53 PM
You've mentioned Lurpak before, Robbo, but I am unclear what is so special about it. 

Ditto. I recall this being a hot topic many years ago because a few BIRs had been shown to use it as the butter of choice. I tried it and wondered what the fuss was about. It's a fine butter but no finer than many other cheaper butters.

Quotebut these days I normally just buy Farmfoods salted pure Irish butter

Ditto again! My butter of preference is in fact Kerrygold but this cheapo version is decent enough.

I have noticed in many videos of takeaway kitchens a pot of vegetable ghee and/or butter ghee. I can understand the use of butter ghee for extra flavour in some dishes and for basting tandoor meats and breads but the use of veg ghee still baffles me. The nearest consistent reason I can find for its use is that it has a very high smoke point so they can really whack the burner to max when in a hurry with no chance of ruining the oil by overheating it. It's certainly not a budgetary choice as both are much more expensive than a catering can of veg oil.

And, of course, both are significantly bad for the health if eaten regularly.

I've said this on this forum several times before ... eventually someone will listen and take it in. The original Potuguese Vinha D'alho was a pork dish with red wine vinegar and/or toddy vinegar.

To be specific, it was a fatty-pork dish, and the added acids served the specific purpose of tempering the fat that had rendered from the pork to make it more palatable, forming an emulsion rather than an oil slick. If you're using chicken, unless you're also adding schmaltz (oi vey!), no - or very little - acidic condiment should be added. Traditional vindaloo is not ... I repeat, NOT ... a sour dish.

Having said that, the modern BIR (mis)interpretation of ye olde vindaloo is a hot curry to which in their ignorance, and they should really know better, vinegar is added. That then gives a sour vindaloo (spit!) and if that's what you aim to emulate, well, it's well off the original Potuguese Vinha D'alho.

"Sab Ka Maza
Fairly hot, tandoori chicken off the bone, chicken tikka & lamb tikka cooked in deep fried onions & capsicums, green chillies, a touch of masala sauce & yoghurt, providing a very rich taste."

Maybe just masala chicken under a different name?

Never heard of it but a list of ingredients might help. Or is it one of those illegal, ingredientless concoctions?

I suppose you could contact them:  http://www.mukhtars.com/

Quote from: livo on November 08, 2020, 07:02 PMUnfortunately, I still can't get the Bhuna from Aldi out here.

You're not missing out on anything!

Quote from: Robbo141 on November 05, 2020, 11:03 PM
I haven