Hi

Jerry M, this goes to my point about history not ownership. Pakistan formation which included East Bengal in 1947, then Bangladeshi independence in 1955, leaves a long time between the two likely migrations to the UK .As for availability rationing went on long after the war Any new settler will try to some extent to create the food of his home land but is restricted to what is available. Curry houses I have used in the past that were owned and run by Bagladeshies did not eat from there own menu but Pakistani people would but only the starters. They used to do large mixed starter platers when asked YUM. Asked if they would do home style (Bengali) they would need 24 hrs to get things together (fish). Looking at Bengali traditional recipes leads me to consider that this possible second wave came into then almost took over the BIR trade.

Regards

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Very much on a traditional bent, dry with bread and wet with rice. Never worked out the half chips
,half rice though!
Regards

Hi

Maybe to get a better idea of  yesteryear curies we should consider the migration from the Indian continent and not just the ownership of curry houses, eg. partitioning of India led to Kasmiri guests. Bengal Independence led to Bengali guests. Also traditional dishes from these areas,(you don't get much fresh water fish in BIR do you). The question raised by SS on another thread about a recipes containing yogurt and nuts about being Balti, is an excellent example. As Mongol influences do exist in Northwest Frontier cooking. Also what spices were comonly available at an affordable price, these early BIR meals were cheap eats ,not fine dining in the whole.

Regards

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Yes you have it, that secret ingredient they keep to them selves!

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May seam silly but is it Balti that you won't to cook? I've noticed that there can be confusion and some think Balti base is a start for BIR curries!

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Good point BB, Yes I do use bought measres, but find as long as I use the same tsp when measures not available, I can maintain the ratios. As for using a chefs spoon for smaller measures I will try and upload a diagram that shows the breakdown of the spoon into smaller parts. So standardisation of these units eg 1tsp, level =5ml, may help. So it's back to the kitchen and some rewriting to do for the kind recipe providers.

Seasons Greetings

Commis

Hi
Bb sorry if my reply was not clear. I use standard measures, eg 1tsp=5ml and so on.
Commis

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Bb I tend to treat all recipes as though they came from a catering manual. All spoon measures are level, weights are measured on a scale.
Commis

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Recipes are written to give us the chance to replicate them. So maybe failure is not down to the author but the cook?
Comiss

Hi

I would recomened trying charity shops etc.

Commis