Quote from: 976bar on August 23, 2011, 08:08 PM
They all look really nice, but I have never tried this sauce before until last Thursday when I just dropped into a local Indian Restaurant on the way out of work.

I had this with my poppadoms, (I'm sure they serve the same thing with Pakora's too), but the one I had was a lot darker than these, it was more of a claret colour, and at first I could not make out what the taste was, butlooking at these sauces now it all makes sense

I will try some of these sauces as this is new to me and as one who doesn't normally like tamarind, I was really impressed.

Good post guys

I thought exactly the same as you 976.  Soon as i read the recipe it all made sense.  And damn good it tastes too .  The sauce in my neck of the woods is also claret red - copious amounts of food colouring obviously.

Quote from: stephenperry on May 28, 2006, 02:53 PM
1x large onion
1x teaspoon of salt
1x tablespoon of hot chilli powder (adjust to suit taste - i like 'em spicy)
1x tablespoon of mint sauce
6x tablespoons of tomato sauce
Red food colouring
dash of lemon juice

Peel and very finely chop/dice the onion, place in a bowl, add the salt, chilli powder, mint sauce, tomato sauce and lemon juice

Mix well (a hand blender is good for chopping the onions up even finer), add food colouring to give it that glow in the dark vivid bright red colour

Dilute mixture with water to suit

This tastes exactly like the spicy red onions served with poppadums at my local BIR.  Really good.  Can't say i've tasted spicy onions, pakora or pakora dipping sauce when i've been in Scotland though.  Next visit, i'll give em a go.  Am tempted to try so of the highly rated recipes though as many agree they are so close to the real thing  ;D ;D

Quote from: Razor on August 21, 2011, 12:58 PM
Hey CH,

Wonderfull looking rice, both of them. Would you say that one portion of this could feed 3?

Ray

Thanks Razor.  My recipe says 1 cup but i actually use a standard size mug for measuring my rice as the house is devoid of cups ;D.  I would say it does provide 3 standard restaurant servings or two very generous portions.  As you can see from the dish i opted for one generous portion ;D.  Any plan soon to try my North Indian Special??

Dave

Nice bit of kit UF.  Tell us more about the naans ;D.  Food looks scrummy

Welcome to CRO and all it has to offer - and that is a lot for us curryholics ;D.  Look forward to you posting your results with pictures if possible

This is my recipe for pilau rice.  I apologise in advance if it

Quote from: Ramirez on August 21, 2011, 11:57 AM
If I recall correctly, it was the Undercover Bombay that I felt was the most authentic. Unfortunately, the result categories don't include something for 'authenticity', although it has been spoken of. Taste doesn't quite fit the bill, as something can taste great, but not be authentic.

They were all good dishes though and I enjoyed each and every one of them.

The trouble with authenticity is that it will tend to be subjective and influenced by each individuals own experience and expectation.  But i do think that a general consensus could be reached as to which dishes come close to the BIR dish under test.  Maybe the next group test could include a mark for authenticity.  This would probably reflect regional differences and a good talking point too  ;D ;D

Quote from: Panpot on August 21, 2011, 08:13 AM
Curryhell thanks for taking the time to do this, your meal looks fantastic. When I first found the site there was little or no photographs I can imagine a newbie joining now and finding your post this morning and thinking they must have landed in curry heaven. Can you share which rice recipe you used? PP

As they say PP, a picture paints a thousand words. On this site it's like being inside a BIR ;D.  Many of those posted on here you can virtually taste and smell the dishes . I don't use a recipe posted on this site for my basic pilau rice.  My own recipe is based on close examination of pilaus from restaurants when i first started my journey many years ago.  There were a few tweaks and subtle changes but  it hasn't changed now for many a year.  It is exactly what i'd expect when ordering in a BIR, in this part of the world anyway ;D and it turns out perfect everytime.  I am more than happy to post it in the appropriate section.  This thread is worth a read while i type it up https://curry-recipes.co.uk/curry/index.php?topic=5779.0

Quote from: Ramirez on August 21, 2011, 08:42 AM
Great pics curryhell!

I really enjoyed Solar's recipe when I did the group test. It's unlike Bombay Aloo I usually have, but it has a great taste in its own right.

Thanks Ramirez. And there lies the last 5% we're all looking for mate which i think we'll never all agree on .  There are obviously regional differences up and down the country of which some will be quite considerable. We are all trying to emulate dishes that we are familiar with through personal experience and all our experiences are different.  For me Solarsplace's bombay aloo and Dips for that matter are very close to what i'd expect in my neck of the woods.  Maybe i clouded the issue by precooking the spuds.  Next time i won't just to see what difference it makes but i'm sure it'll be quite a marked difference in taste.  Out of interest which recipe was the closest to what you would expect from a bombay aloo??

Experimented over the last few days with bombay aloo and benefitted from the work done by some other forum members.  My version of the winning dish followed by the runner up with some saag thrown in.  Damn tasty, both of them and well worth the little effort required.  Well done all.