Quote from: Secret Santa on July 12, 2022, 12:12 PM
Was just looking at Shebabs website and right on their home page is a quote from a customer, "Wanted to order a meat madras but had to order a meat balti and pay extra to have it madras strength upon arrival and tasting there was no flavour and no madras heat tasted bland.
Was expecting alot more from the balti triangle establishment.?  "

Pretty brave of them to put a review like that on their front page!  Is this the place? -https://www.shababs.co.uk/

...Malwarebytes blocks it on my machine due to a risky connection. Perhaps it knows the difference between a curry and a balti too   

I couldn't find a generic thread to ask in, but, confession, baltis have always confused me a bit. Probably due to geography, London rather than Birmingham, esp growing up when they would have been new. But I always thought a balti was a particular curry, with its own spice mixes, base and cooking technique. But recently (i.e., last decade or more and probably longer, but I only noticed a few years ago!) I'v seen entire Balti sections on menus, in which 'ordinary' BIR dishes seem to be turned into baltis too. Have a look at the random menu I found online, it's just what I mean. I'm wondering really, a)what the cooknbg difference would be between them, and what difference there would be in flavour (for example, if you make a Balti dupiaza, surely either the dupiaza spices will confuse the balti spices, or the other way round, and you'll end up with a hybrid tasting of neither?).

Apologies in advance for the convoluted question. Fractured my leg in two places and the co-codomols kind of drift in and out...   

Hardcore, Livo. All the best to you and yours. Frombushfires to torrential flooding... as BaJ says above, these are certainly strange times for weather, something future generations are likely to have to pay for rather than us.

Quote from: mickdabass on July 05, 2022, 12:31 PM
Just one thing: who is the moderator for this page as I would like to tweak my recipe slightly ie rounded tsp powdered spices and breaking up cassia into 1" max lengths ?

Mick

Done that for you MDB, apologies for delay 

Quote from: Secret Santa on June 20, 2022, 02:00 PM
Birmingham.

Ah, I see what you mean!

Quote from: Secret Santa on June 20, 2022, 02:04 PM
Well I never had a balti from there so I wouldn't know the difference. But I'm tempted to try the base if only because of the mental amount of cassia in it. Are you sure you didn't drop a decimal point?

I wondered that too, but there is an almost-confession in the recipe...

Quote from: mickdabass on June 17, 2022, 04:22 PM
55g pieces of cassia bark (I know it sounds a lot but trust me...)

Quote from: mickdabass on June 19, 2022, 04:06 PM
Yes SS it is. Its been a couple of three years since I ate there, and I have done so probably half a dozen times but the last time I went it was

pretty moody and we didnt feel at all safe, but I honestly believe it is a 100% clone.

Unfortunately Al Frash is now long gone so...

Regards

Mick

Wow, Mick, not feeling safe?! What happened?

Thank you Pap rika, for drawing my attention to that portion of the site  I'll begin mopping up in aisle 5 immediately. On a more serious note, I assumed that was members swapping their own ebooks, warez and links to purchasable goods (Amazon, etc).

Quote from: Robbo141 on May 15, 2022, 02:15 PM
that excellent book site linked in this forum recently.  What a site that is.

Robbo

Quote from: Peripatetic Phil on May 17, 2022, 08:36 AM
Could you please remind me of the URL, Robbo, or perhaps link to the thread in question ?  For once, the site's normally reliable "search" functionality is letting me down.
--
** Phil.

Hi all, FYI it's a pirate site and infringing just about every globally-adhered to copyright law going. That's why the links have disappeared (and will continue to do so). Sorry about that; but site rules 3 & 9 most closely apply, out of an abundance of caution. Feel free to take up with senior management of course. —Onions.

While banging on about sous-vide 

Quote from: George on December 10, 2021, 12:00 PM
Incidentally, if Onions is reading this, I think it was a good idea to separate out these heating threads but why isn't it within the section on "Talk About anything apart from curry" (or something like that)? The last time I looked, it was still in the section for Grow your own spices.

Indeed it was, and apologies for missing that trick; now moved to the correct forum  thanks to George for the heads up.