Thanks Panpot  :

Panpot other Bir members,

Have you tyred prawns in sweet and hot curry
(prawn patia) this is found in 50 Great Curries of India
from Camellia Panjabi.

Page 126 in the new A5 smaller book, its in the bigger A4 book too.
The A5 book i have is ISBN 1-84509-264-3

Not BIR style but goes some way to pleasing guests.
You dont need to add any prawns at this stage just make
the sauce. see what you think, it stinks the house/street BIR
style for days :-)

However as we know the book does contain a few errors, i am sure you will
work this recipe out for your self.
I use a pint glass full on onions or more, plus one full tin of toms.
I also use the BBQ :-)) even in the snow.

graeme.

I still think we should consider that our
sense of smell could be destroyed when we cook,
this would be for a period of time.

Taking the foil lid off or walking into a bir from
the fresh air could make our sense of smell go into over
drive.

So could this walking in effect or the removal of the lid
when added to a good bir's cooking play a big part in what our
brain see as a new stimuli, even if we had it yesterday?

Consider how many times have we been tempted by the fish and chip
smell alone. Only to be so disappointed with the goods we are
given to eat from the same shop.

I know we are missing something, but I do think the effect of us
cooking and the resulting overload stops us from enjoying our home
cooked grub, be it Indian or what ever and should be considered.

After cooking for hours on end I often buy a takeaway as long
as its diffrent from what i am cooking.

Hi Matt333,
Your in good hands with this site.
graeme.

Quote from: Secret Santa on October 25, 2008, 05:49 PM

Quote from: billycat on October 25, 2008, 04:27 PM
The thing is adriandavidb in my opin ion Bir curry isnt a sour taste it has a caramelised sweetness to it

I totally agree billycat, umless of course it's something like an achari which is soured by the added pickle. That said, I've been for a curry today and both the bhuna and the masala both had a sourish taste to them. I think it's a modern change for the worse, but of course those that have only ever had a sour madras, for example, wouldn't know any different.

The amount of curry recipes on this forum that add lemon in say a madras or a vindaloo just amaze me, it takes the curries in a totally wrong taste direction for me.

Hi SS,
Ref, your post above...
have you any ideas as to what i should add to
my next BIR madras/vindaloo etc instead of the normal
lemon/lime juice.

I would like to add this into my next BIR curry.

Thank you, graeme.

Quote from: vickym on October 13, 2008, 10:04 AM
Our local restaurant makes this dish as a starter. Its a vibrant yellow colour sauce that is sort of translucent. It is very subtley spiced, no heat as all. I think the chicken may be tikka or tandoori possibly then put in this sauce- it does have lots of chopped up garlic in it. Any ideas where to start?

Ummmmm
vibrant yellow, i can only think of a version of the starter mint sauce
translucent, thin mint sauce :-)

vickym,
have you made the mini sauce starter on this site,
its very easy to make. was it anything like that?
but without the garlic.

The last old style bir i had was around a year ago
very nice.

"i didnt think that there wasn't much to be
gained from high output gas bbq burners"

In the videos the burners dont seem to be
that high do they, but could still be far
hotter than my hob at home. lets ask Haldi 

WoW.... some self self-opinionated bir members giving
it some wallop on this topic...

Anyway, who are we to dismiss other bir members ideas anyway?

But pls do continue and I am sure a fight will break out soon
with the "f**" term being used once again. I am sure its on its way  :-X

Thank you Bobby B and K Curry,
some sense (and courtesy to other bir members)
comes back into this topic.

Back in the good old days...
IMHO, The food was of a better quality and the taste was better
more of the time (some birs were poor quality back then too)
The same takeaway provided me with my fix for over 25 years,
the chef left and the owner started to cook himself. Sending
me red soup instead of my normal brown sludge, the smell alone
of my old style curry would have your mouth watering causing me
to have another fix the next day.

This could have been due to cooking style or the quality of the
food that had to be produced to keep customers, i simply don't know.

Anyway sorry to interrupt do please continue...
you will be adding my almond powder to this list soon 

dont even think about it

Hi,

I bought this book years ago, like in tescos etc
not in a book shop.

However I don't know where my copy went to but
i never missed it, sorry. I am sure Camellia Punjabi and
others inc the authors hidden under the Parragon,
Coombe books etc have more to offer.

Just notice "Indian Cooking" a Parragon book states
"recipes by Mridula Baljekar" inside the cover.

Yesterday I suggested a book section for this site.
With a picture/book title/author and ISBN number as a min.

As we try the recipes we could give page numbers and rate
the recipe. This may remove duff recipes best avoided, and
highlight ones that work best.

I have one recipe and i love it, always works but seeing the
cover would help new members purchase the book as many Indian
books seem have the same or similar titles.

Oh and yes! we would have to take into consideration diffrent editions
of the same book as page number may differ. Could this be done under
the book heading but using a new thread for each edition?
You get the drift :-)

regards graeme.

Hay, this takes me back :-)
we should have a uk.food+drink.indian
old school reunion :-)