Quote from: jb on April 06, 2021, 07:22 AM
Hi Curryhell glad to see you're still about.No not the Captain Korma-I have tried that and wasn't that impressed,the standard has certainly dropped in most places round here.

The one in question is called The Burning Desire in Tilbury.Not much to look at from the outside but the food is lovely.

Glad to hear it's not Captain Korma lol.  I'll put the Tilbury haunt on the radar but certainly not the best of areas and no where near as convenient for you as Vindaloo was.  Hopefully, you'll grow the relationship and treat us all to some more "behind the scenes" info.  More power to your pans Jason !!

Quote from: jb on February 25, 2021, 08:24 PM
Sadly my own local takeaway(the one where I was allowed in the kitchen) has rapidly gone downhill. The chef has moved on, portions have got smaller and the food is really not as good.

Sad to hear  Vindaloo has now joined the ranks of many of our local curry houses.  Their brinjal bhaji was one of the best I have tasted.  In spite of the poor Keema naan, you certainly took away more than just their food and shared every bit of it with us.  I do hope the other local TA you refer to is not "Captain Korma" 

Quote from: Secret Santa on June 29, 2020, 03:43 PM
Do you think it's a relatively recent thing?

Not sure about the rossini dish.  I only came across this in 2010 and I would class that as recent.  As for the South Indian Garlic Chicken, I was eating this in the very early 90's.  Not sure if this qualifies as recent though.  I suppose it depends on your age 

Quote from: ELW on June 12, 2020, 11:21 PM
Here is a bir curry journal YouTube is the wild west

Nicely put ELW. A typical wild west saloon, full of many chancers who think they're really skilled players 

Quote from: BRITISH-IAN FOOD on June 12, 2020, 06:03 PM
.. am going to do My Special 'KILLER PHAL' Very soon.

Now this I am looking forward to  It's been a long while since I had a good rectum wrecker lol

Quote from: noble ox on June 18, 2020, 03:26 PM
Much better base and results than from those who harvested recipes from this and other forums now claiming to be curry Gods

LOL, they know who they are!

Quote from: Sverige on June 18, 2020, 06:43 AM
https://youtu.be/ZfHx8VCYRNk


He

Quote from: Secret Santa on June 23, 2020, 05:14 PM
I can't say that I've ever seen a BIR curry with whole garlic cloves in it.

Really Santa? I used to eat regularly when in Leeds at the Raj of India.  This restaurant was responsible for my search for a decent South Indian Garlic Chicken dish.  Amazing flavours, great heat since i requested vindaloo strength, and yes beautiful whole cloves of garlic.  Such happy memories of byegone days.  I also tried a chicken Rossini (can't guarantee the spelling of this one) from a more local restaurant.  Again, whole cooked cloves of garlic.  Some pre-cooks of service onions etc also have them

Last night's dinner, line caught raie aux capres with garlic mushrooms and crinkle cut chips.  A beautiful piece of fish.

Quote from: Secret Santa on March 30, 2020, 04:53 PM
My favourite non-curry chilli fix used to be Geeta's chilli pickle slathered wantonly on an extra-mature cheddar cheese sandwich. Don't see any Geeta's chilli around now though.

Now that was one tasty hot chilli pickle Santa.  Far superior to Pataks.  Made a nice change from Mr Naga.  Funnily enough, other than curry, the only thing i need to add chilli to Chinese curry.or more essential on a dirty donner kebab.   At a minimum it has to have a few teaspoons of Ali's "naga" (or more correctly scotch bonnet) sauce.  Other than the above, it isn't me 

Good to see the feeding frenzy continuing  I decided to forgo the planned dinner for last night and end up cooking a hot vindaloo with my keema rice.  Unlike many I prefer my curry with a thicker sauce