A delicious tasty meal.

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We frequent our local Nepalese restaurant who fortunately have started doing carry outs (collected) during this time, found the found the food to have more taste even if you go for a fiery dish.
Toilet roll in the fridge anyone?:LOL:
 
I work with a Goan lass, who's married to a Keralan. Goan curries are usually mild and even vindaloo (invented there) isn't so hot. However Keralan cooking is often fiercely hot, and she find the reversal of heats in the UK strange.

North Indian cuisine tends to have more of that 'curry' flavour, but the restaurants here are usually Pakistani or Bangladeshi. There's a place in North London that does authentic Mumbai food that we need to try sometime.
 
The best ones ready to go sauses we have found is Spice Taylor, you get 3 or 4 packets of ingredients bundled together in the right propotions. Not overly cheap but also not silly prices either. Granted finding a recipe and doing it fully from scratch is better/can be cheaper but so often you need 1/4 of a can or a small portion of something with a very short shelf life and end up wasting ingrediants. youhurt, ginger and coconut milk are 3 that spring to mind
 
ancient_mariner said:
I work with a Goan lass, who's married to a Keralan. Goan curries are usually mild and even vindaloo (invented there) isn't so hot. However Keralan cooking is often fiercely hot, and she find the reversal of heats in the UK strange.

North Indian cuisine tends to have more of that 'curry' flavour, but the restaurants here are usually Pakistani or Bangladeshi. There's a place in North London that does authentic Mumbai food that we need to try sometime.
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Vindaloo is actually a Goan adaptation of a Portuguese cooking style, and is usually quite spicy, but it was the British who turned it it into 'the hottest curry on the menu'. Until Phal came along, of course. This is a UK curry and, as far as I know, has no parallel in India. Most of the people I've met there, and my Indian friends in SA, like a fair bit of chilli but they don't go overboard with it.

Must admit, I do have a bit of a weakness for pretty spicy food!
 
MartynK said:
Vindaloo is actually a Goan adaptation of a Portuguese cooking style, and is usually quite spicy, but it was the British who turned it it into 'the hottest curry on the menu'. Until Phal came along, of course. This is a UK curry and, as far as I know, has no parallel in India. Most of the people I've met there, and my Indian friends in SA, like a fair bit of chilli but they don't go overboard with it.

Must admit, I do have a bit of a weakness for pretty spicy food!
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I love spicy food, but not hot spicy food.. British style "hot" hides 99% of the taste.
 
There are two types of ‘Indian’ restaurant/takeaway in the uk.

Firstly you have the ones where Asians eat at, these make up the minority of the overall number and can be found in the larger towns and cities. They generally cook authentic and fusion dishes and taste very very good but dont expect home style cooked food unless you ask for it (after all if your Asian and getting outside food you want it to taste a little different!)

Secondly you have the ones that only the English eat at, these make up the majority of the overall number of restaurants/takeaways and sell dishes all based around a single sauce base that bears very little resemblance to Indian food, is made by combining few ingredients into many ‘different’ combinations which is why the entire menu tastes broadly similar.

‘Chinese food’ sold in the majority of takeaways is far less authentic than my comments above! It’s a combination of meats, with crispy coatings, served in sweet sauces, bloody lovely!! But no more chinese than a Shepherds pie!

Proper Chinese food such as Jellyfish and chicken feet well that’s not for me.....!
 
Brazo said:
‘Chinese food’ sold in the majority of takeaways is far less authentic than my comments above! It’s a combination of meats, with crispy coatings, served in sweet sauces, bloody lovely!! But no more chinese than a Shepherds pie!

Proper Chinese food such as Jellyfish and chicken feet well that’s not for me.....!
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What about bat a la king? :D
 
Brazo said:
Secondly you have the ones that only the English eat at, these make up the majority of the overall number of restaurants/takeaways and sell dishes all based around a single sauce base that bears very little resemblance to Indian food, is made by combining few ingredients into many ‘different’ combinations which is why the entire menu tastes broadly similar.
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There's an Indian Restaurant in Bicester Causeway that I remember seeing have a bulk delivery of Pataks sauces about a decade ago. :rolleyes:
 
Brazo said:
Proper Chinese food such as Jellyfish and chicken feet well that’s not for me.....!
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When I was an impecunious teenager I washed up in a Chinese restaurant in return for meals. My friends and employers would sometimes take me on to the nascent Chinatown in Soho after work where they'd eat and gamble (well: more like gamble and eat) well into the early hours. As they were Cantonese, the food was pretty much the same as what they served in their own restaurant, the difference being, as the cook said: "I didn't cook it".
 
Just having a simple meal this evening, going to make my own chips done as healthy as I possibly can. Maybe put a piece of Chicken with it, or whatever else I can find in the fridge.
 
AndrewFlannigan said:
When I was an impecunious teenager I washed up in a Chinese restaurant in return for meals. My friends and employers would sometimes take me on to the nascent Chinatown in Soho after work where they'd eat and gamble (well: more like gamble and eat) well into the early hours. As they were Cantonese, the food was pretty much the same as what they served in their own restaurant, the difference being, as the cook said: "I didn't cook it".
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I’d say Chinatown in Soho is more authentic, I have eaten there with and without Chinese friends and it’s not quite the same as the ‘Great Wall’ back home!
 
Brazo said:
I’d say Chinatown in Soho is more authentic, I have eaten there with and without Chinese friends and it’s not quite the same as the ‘Great Wall’ back home!
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I am talking about 50 years ago. As for "authentic", there seem to be many different styles of cooking in China, just as there are in Europe, which has less than half the population.
 
AndrewFlannigan said:
I am talking about 50 years ago. As for "authentic", there seem to be many different styles of cooking in China, just as there are in Europe, which has less than half the population.
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Yes, there are many different regional and local cooking styles. As a generalisation, you also find that the north has a preference for noodles, and the south for rice; much like the bread/rice preference in the north and south of India.
 
AndrewFlannigan said:
I am talking about 50 years ago. As for "authentic", there seem to be many different styles of cooking in China, just as there are in Europe, which has less than half the population.
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Walking around China town in Liverpool in the 70s was an experience. The lovely aromas got the mouth watering. Had a few friends who used to always visit China town for a meal, went with them a few times, delicious tasty times they were.
 
I’ve been expanding my modest cooking skills over the past few weeks with my captive audience of two.

I made four of these for the second time today, they turn out pretty well....


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My next door neighbour is. Muslim and very often the smell of cooking from their house is amazing. Today he gave us a portion of chicken biryani. I can honestly say it was absolutely wonderful
 
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