Quote from: Sverige on February 11, 2018, 06:05 PM
It's definitely the case that takeaways use beef mince instead of lamb? Or that donners are definitely made with mutton instead of lamb?

I reckon only the suppliers know what those donner rolls contain, chicken definitely, although maybe not so much in the chicken donner.
I  think 'Which' ran a test and found pork in donner meat labelled halal.
I wouldn't touch the standard Glasgow kebab meat with a twenty foot pole, so I'd welcome good homemade lamb donner recipes.
Beef instead of mutton instead of lamb in curries  is rife here, I'd find it difficult to tell in a curry tastewise, although I think the texture is different

ELW

Quote from: Sverige on February 11, 2018, 08:12 AM
I like the look of this, but is it really lamb mince in most doner kebabs?  Or more likely mutton I suppose.

Reason I ask is my local takeaway has a sign up saying our doner kebabs are made with 100% beef mince, and they taste just like any other kebab I've had. So either they are full of BS (likely) or there is a mix of lamb and beef doner recipes about, which is a surprise.

Despite the generous seasoning, I imagine the meat flavour is still the predominant one in doner, so can there really be variation in the meat the shops are using, or do they in fact use a blend of mutton, beef, dog, etc..?

It's definitely the case , and in Scotland ,the figure quoted in some kind of mystery shopper investigation was that 1 in 3 places were guilty of it. As for dog, I've read in some countries the only thing with four legs they don't eat is the table, but only cheap Chuck beef was found in this case , which can be almost half the price of lamb. I remember the investigating 'body' refused to name the offenders. Could probably find out by a freedom of information request but life's too short

Even worse, I've seen kebab and 'curry meat' being delivered in non refrigerated vans, frequently in one of the worst areas of Glasgow

Regards
ELW

Quote from: pap rika on February 03, 2018, 09:19 PM
Has anyone tried to apply this browning MSG technique to a BIR dish, would be interesting  to know the outcome?
Regards Pap rika

I've tried this technique in noodle dishes and found it impossible to tell the difference, maybe down to the small number of attempts. The fact that msg is added directly  to quite a few liquid or sauce dishes without browning, suggests it might be an genuine opinion or just hot air. I also don't think it has any place in bir, in terms of recreating what the restaurants and t/a's serve and sell us

Regards
ELW

Quote from: Les on January 17, 2018, 10:02 AM
+1, although browning MSG was a new one on me, but will try it out to see what difference it makes.

Same here, that technique may make all the difference in terms of t/a taste for certain dishes on domestic heat, rather than dispersing it over a big pile of ingredients, where it may end up only being heated

Regards

ELW

Quote from: EuanW on July 17, 2017, 06:50 PM
I'll throw some local knowledge into this....

Balbirs on Church Street in the west end. As mentioned, they don't use ghee. Restaurant is lovely, product is high quality. Usually have the Bhel Poori, tandoori salmon as starters and Parsi Chicken as a main course

Ranjits Kitchen Southside on the main drag at the very north end of Shawlands. This has a lot of buzz right now. Its small, run by a Pakistani family ( mother and daughters ) and does vegetarian fare. I've still not been but literally every person that I know that has, swears by it. Been meaning to go for aaaaages and its very near me.

Turban Tandoori in Giffnock next  to the train station. Been going there since I was a kid. Quite small and has the traditional feel. Again, quality product and service is great. Does my favourite Peschwari naan I've ever had. King Prawn Masaladar is my favourite curry going just about.

New Turban Tandoori in Giffnock at the roundabout. These two have existed side by side for as long as I can remember. Not quite sure on the dynamic between the two but I've heard various stories on splits, breakaways etc etc. Either way, this is excellent as well. I probably prefer the one at the station at a push but if your passing through the area you will like either option.

The Village in Tradeston. They have two premises here now. Strong long lasting reputation. I've been a handful of times and never disappointed. Some people swear by it.

The Dhabba in Merchant City. Bit of buzz due to locale, and done with a bit of pizazz and a fresh take. Been a good while since I was in, but the lamb on the bone dish I had was fantastic. I'm yet to visit the the sister restaurant across the road that does South Indian.

Shish Mahal in Woodlands road area. Oldest in Glasgow along with the Koh-I-Noor at Charing Cross. Traditional and solid. I saw the bad review somewhere else on this site. I've been maybe 10-15 times and its always been decent. Doesn't contain the wow factor of some of the others.

Some people swear by Mother India at Kelvingrove. I've never been.
I see Anarkali was mentioned. An ex girlfriends dad swore by it, calling it the best in the city. Only had takeaways and I wasn't too impressed. I'd say its maybe a more reasonably priced TA standard type of affair than some of the ones mentioned above.

Hi EuanW, those are decent picks imo.  I've been in most of those except the kelvingrove MI, every time I've passed there's been a queue outside),dhabba and Ranjits, which I dont know, but will try it maybe next week for a t/a

Balbirs, was really smart inside when it opened & did great mushroom pakora

Turban at Giffnock station used to be real quality , when I was last there over 10 years ago, one of our favourites actually. Tried the new one at Eastwood toll for a t/a, but don't remember much about it tbh.

Village was ok, lots of Asian families eating in there, which I think must mean something in terms of its authenticity. I don't think that works in reverse in Glaswegian 

Anarkali is not the most pleasant to sit in as its very bright, but its always busy & the staff are good. Guilty of quite a few dishes having the same flavour running through them, which I put down to their gravy. Pakora is magic, the food is  great value in terms of portions

Shish is way overpriced now, but has its reputation for good reason

I'd recommend Alishan in battlefield, nice flavour like the khoh I noor, in their dishes, what I might call the Glasgow taste


Regards

ELW

Quote from: avril on December 31, 2017, 05:06 AM
Does anyone have a recipe for lamb kastoori this was always my favourite shish mahal dish
Thanks Avril

Hi Avril, sorry I'm familiar with the Shish, but not a Kastoori/Kustoori dish from there . Is their version a curried dish, i.e
lamb pieces  in a sauce.?
Do you reckon it has cream or yoghurt in it? Or is it quite dark and bitter tasting with fenugreek leaves?

Regards

ELW

Quote from: George on January 03, 2018, 09:07 PM
Some BIRs produce naan breads which must be at least 6 times the normal size.

See here: https://www.tripadvisor.co.uk/ShowUserReviews-g187069-d796464-r116334103-Akbar_s-Manchester_Greater_Manchester_England.html

Do they somehow manage to squeeze them into a tandoor oven are are they cooked flat in some kind of large oven?

Any ideas?

Hi George, they look about the size of a standard nan here in Glasgow. About 12 -15inch at most , folded in half and shoved in a bag for takeaway. Would go in a large tandoor no problem.
I've only ever seen smaller when its been cut up for buffets or part of a lunchtime or voucher deal. That said , there's always loads going to waste on tables.

Regards

ELW

Regards

Hi EuanW, I tend to disregard the menu wordings of dishes as I'm sure you will have came across  word for word descriptions across many Glasgow menus.
"special blend of Punjabi spices" seems to feature heavily, which is clearly selected from a drop  down menu at the printers.
The masaladar/masalader sauce is definitely  an offshoot of a pathia rather than a Punjabi masala. If you play about with the quantities of mango chutney, ketchup, base gravy, sugar&  lemon,, you will get close to what your after.
Of course, if you don't know your local restaurant or t/a's gravy recipe, it won't be the  same thing.
Depending on how much pathia/chasni/masalader they knock out, they will normally  have a ready made sweet and sour paste to make all those  3 dishes.
The jhal/ tandoori/red sauce paste is not what goes in a masaladar. For example,that would be in a Japuiri curry, which you've probably had one being Glaswegian
Regards
ELW

*I'm in Glasgow myself, so if you want to post your Glasgow restaurant / t/a good & bads I'm all ears

Quote from: EuanW on July 12, 2017, 11:26 PM
The original thread ? Is there another thread regarding Masaladar, or do you just mean this thread ? Yeah I had a thorough look through this thread. The closest thing I saw, and that was purely from visual aesthetics from the video that was supplied, was the Jalfrezi that is mentioned that adds the Jhal/red masala mix. I'm not sure if thats just a straight up Jalfrezi though.

Alas, as previously stated, my fairly intensive internet searching has yielded no discernable results apart from finding this thread. Anything that comes up on internet searches looks a lot drier and completely different.

Perhaps its time to just start experimenting on my own and trying to replicate, just wish I had put as many hours into honing curries as I have with my various chilli's, maybe then I'd stand a better chance.

Once again, thanks for your reply.

Hi EuanW, a pathia recipe will be very close to a masaladar. It's virtually identical. There is maybe a bit of ketchup in some masaladar recipes
ELW

Bell pepper H, If its a small supermarket one i'd put two of them  in

Regards

ELW